Lobster & Shrimp Snow Crab Leg Bisque
18with Croutons
Wild Boar & Duck Meatballs
15with Marinara Sauce & Aged Sheep Cheese
Fresh Marinated Sardines
9Roasted Artichoke & Crostini Breads
Canollis
9Tiramisu
9Orange & Chocolate Mousse
12with Chocolate Ganache
Specials 4/24/2025
Main Course
Tuscan Style Lasagna
32Beef Beshamel & Beef Broth
Monkfish with Mixed Seafood
40& Cocktail Tomato
Bucatini Pasta
32with Pasta Black Calamari Sauce Fresh Mixed Seafood
Roasted Branzino
40Side of Broccoli Rabe, with Garlic Rosemary Balsamic Extra Virgin Olive Oil Sauce
2 Complimentary Amuse Bouche
Compliments of Chef
First Course
Heirloom Salad with Carrots, Endive, and Radicchio in a Black Truffle Viniagrette
Second Course
Warm Scallops Tartar, Mussels, Kaluga Caviar in a Mussel Broth
Risotto with Sweet Cream Onions, Toasted Hazelnuts and Shaved Black Truffles
Monkfish with Fennel, Grilled Zucchini, Roasted Tomato and Lobster Sauce
Fifth Course
Beef Tenderloin, Butternut Squash Puree, Shitake Mushrooms, Broccoli Rabe with Bordelaise Sauce
Chef Choice Dessert
Appetizers
Soups & Salads
Local Mixed Cheese and Local Honey with Crostini's.
Honey Goat Cheese Tarte
15Peacans,Figs & Pears
with Crème Braised Shallots, and capers Brioche Bread Crostini's.
with Passion Fruit Pearls Mignonette and chilled with Liquid Nitrogen.
Asparagus Flan
14with Poached Asparagus and Montasio Cheese Sauce.
Proscuitto Pinsa
19Proscuitto Crudo Rovagnati & Proscuitto Rovagnati (cooked proscuitto) with Black Truffle,Bleu Cheese Mousse & Shaved Parmesan
Salmon Tartar
12Mustard Vinaigrette Creme Fresh & Crostinin's
Gazpacho
11Spring Summer Vegetables & Tomato with Horseradish Foam, Chilled in Liquid Nitrogen
Farmer Village Salad
15with Olives, Heirloom Tomatoes, Cucumbers, Avocado, Feta Cheese, Red Onion and Sweet Green Peppers.
Bib Lettuce Salad
16Strawberries, Pecans, Smoked Gouda in Champagne Vinaigrette.
Burrata, Prosciutto and Vine Ripe Tomato Salad
19with Arugula.
Heirloom Salad
19Carrots,Raddichio,Endive,Heart of Palm,Artichoke Hearts Truffle Oil Fresh Shaved Black Truffle
Tasting
6 Course Chef's Choice Black Truffle Tasting
Grilled Zucchini and Roasted Tomatoes
Vegetarian
Optional Wine Pairing:
- White wine pairing 32
- Traditional wine pairing 40
- Red wine pairing 50
Sides
8 oz Beef Tenderloin
Butternut Squash puree, Shitaki Mushrooms and Broccoli Rabe with a Bordelaise Sauce
48Paul Bocuse Style Chicken
Pork Belly,Carrots,Potatoes,Shallots White Truffle Oil in a White Wine Ginger Sauce & a side of Rice
38Sweet Peas. Fresh mixed Mushrooms and Asparagus on a Basket of Phyllo Dough and Kaluga Caviar Bur Blanc.
42Meunière Sauce, Roasted Cabbage and Mashed Potatoes.
38fennel chatruse puree with Potatoes, Kalamata Olives Puree and Spicy Chili Onion Crisp.
36Main Course
Sweet Italian Sausage, Broccoli Rabe and Fresh Tomatoes.
27Fresh Tagliatelle Pasta
Mixed Seafood In a Pesto sauce
29Fresh Tagliatelle Pasta
with Ecuadorian Shrimp and Lobster with Garlic, Oil, Scallions and White Wine Sauce.
34Parmesan, Francaise or Marsala.
27with Pasta.
29Pastas
Pasta is Garnished with Parmesan Cheese.
02/2025
In Season Truffles Available. - MP
2 Complimentary Amuse Bouche
Compliments of Chef
First Course
Heirloom Salad with Carrots, Endive, and Radicchio in a Black Truffle Viniagrette
Second Course
Warm Scallops Tartar, Mussels, Kaluga Caviar in a Mussel Broth
Risotto with Sweet Cream Onions, Toasted Hazelnuts and Shaved Black Truffles
Monkfish with Fennel, Grilled Zucchini, Roasted Tomato and Lobster Sauce
Fifth Course
Beef Tenderloin, Butternut Squash Puree, Shitake Mushrooms, Broccoli Rabe with Bordelaise Sauce
Chef Choice Dessert