Appetizer
Tuscan Style Soup
18
Pork, Beans, Sausage and Mixed Vegetables in a Pork Broth
Prosciutto
18
Figs, Pecorino, Balsamic Drizzle
Salmon Tartare
16
Copper Crest, Mustard Vinaigrette, Crostini
Dessert
Chocolate Tart
14
With Chocolate Cremeux and Pistachio Shanty
Cannoli
11
Main Course
Whole White Snapper
44
Potato Encrusted with Mixed Vegetables over a Summer Tomato Coulis Sauce
Roasted Monkfish Picatta
40
with Potatoes in Picatta Sauce
Pan Seared Salmon
42
Creamy Tuscan Lemon Sauce
with Spinach, Tomato, and Couscous
Ricotta Ravioli
25
Red Wine Reduction Sauce with Toasted Cashews
10/31/2026
First Course
Comte Cheese Foam, Poached Potatoes, Spinach, Black Truffle
Antinori / Castello della Sala 'Cervaro della Sala' / Umbria, Italy / 2022
Second Course
Butternut Squash Ravioli with Sage Butter and Parmesan
Jean-Claude & Didier Aubert / Vouvray Demi-Sec / Loire, France / 2024
Fresh Fish of the Day
Pairing to Match
Slow Braised Chicken Ballotine- Chicken Confit Braised with Mushrooms, Carrots, Pork Belly in a White Wine and Chicken Broth Sauce
Alexandre Burgaud / Beaujolais / Brouilly, Burgundy, France / 2023
Fifth Course
Irish Rack of Lamb with Roasted Cabbage and Mashed Potatoes
CVNE / 'Cune' Crianza Rioja / Rioja DOCa, Spain / 2021
Choice of Pumpkin Panna Cotta or Chocolate Pistachio Tart
Povero / Moscato d'Asti DOCG / Piedmont, Italy / 2024
Gerard Bertrand Banyuls/
Languedoc-Roussillon, France/2018
Wine Pairing Available
6 Course Captains Tasting
Amuse Bouche
Compliments of Chef Nicola
Appetizers
Soups & Salads
Local Mixed Cheese and Local Honey with Crostini
Molecular Tomato
19
Fresh Buffalo Mozzarella in a Delicate Tomato Exterior with Balsamic Pearls and Basil Broth
29
Served with Marinated Cucumbers, Soy Sauce, Rice Vinegar, and accompanied by a Molecular Milk Foam and Kaluga Caviar
18
With Zucchini Squash and Fried Jalapeños with Aurora Sauce and Tomato Coulis
Goat Cheese Tarte
19
Served Warm with Local Honey, Toasted Pecans and a Mustard Vinaigrette
28
With Artichoke, Tamari and Black Truffle Vinaigrette
Escargot
16
In a Turnover with Burgundy Glaze
18
Served with Roasted Fennel, Cherry Tomatoes in a Creamy Shallot Saffron Sauce
Stuffed Artichokes
16
With Local Braised Vegetables and a Creamy Chicken Albufera Sauce
Crispy Polenta Tart
17
Brie Cheese Center in a Mixed Mushroom Sauce
Butternut Squash Soup
15
Drizzle of Aged Balsamic
18
Drizzle of Olive Oil
Copper Crest Microgreen Salad
25
Six-Year Aged Parmesan Cheese, Toasted Pecans, Figs and Tamari Truffle Vinaigrette, Fresh Shaved Black Truffle
Farmer Village Salad
16
Olives, Heirloom Tomatoes, Cucumbers, Avocado, Feta Cheese, Red Onion, and Sweet Green Peppers
Chef Nicola Style Poached Lobster Caesar Salad
26
With Romaine, Frisée, Radicchio Salad, Heirloom Carrots, and Ciabatta Crostini
Tricolor Salad
15
Frisée, Radicchio, and Belgium Endive with a Light Lemon Vinaigrette and Shredded Parmigiano Reggiano
Tasting
Six-Course Captain's Tasting
125
Six-Course Chef's Choice Black Truffle Tasting
Optional Wine Pairing
White Wine Pairing 38
Traditional Wine Pairing 45
Red Wine Pairing 50
Sides
Sauteed Spinach
812
Asparagus
12
Mixed Vegetables
8
Mashed Potatoes
8
Roasted Potatoes
8
28-Day Bone in NY Strip
Hand Cut Fries, Frisée Salad, Grilled Tomato, and Cafe de Paris Butter
65
8 oz. Beef Tenderloin
Butternut Squash puree, Shitaki Mushrooms, and Broccoli Rabe with a Bordelaise Sauce
55
Irish Rack of Lamb
Roasted Cabbage and Mashed Potatoes
58
Pork Chop Milanese
Frisée, Belgium Endive, and Radicchio Salad in a Light Ceasar Dressing
31
Coq Au Vin
Chicken Roasted in Red Wine, Pork Belly, Carrots, Shallots, and Mushroom
38
Chicken Ballotine
With Pork Belly in a Creamy Ginger Paul Bocuse-Style Sauce
34
Veal Scallopini al Limone
Capers and White Wine Sauce with Mashed Potatoes and Spinach
38.50
Meunière Sauce, Roasted Asparagus, and Mashed Potatoes
42
Celery Puree, Minced Kalamata Olives, Garlic, and Spicy Chili Onion Crisp
38
Main Course
Truffle Butter, Sage Sauce, and Parmesan Cheese
17Fresh Rigatoni
In a Truffle Butter Sauce with Fresh Lobster and Shaved Black Truffles
45
Tuscan Style Lasagna
Ground Beef, Béchamel Cheese Sauce, Grated Parmesan, and Fresh Shaved Black Truffle
39
Butternut Squash Ravioli
In a Sage Butter with Parmesan Cheese and Black Truffle
45
Capellini Veneziana
Angel Hair Pasta with Shrimp, Garlic, Extra Virgin Olive Oil, Capers, and Red Pepper Flakes
28
Chorizo, Sweet Peas, Scallops, Shrimp, Mussels, and Clams in a Lobster Sauce
39
Braised Short Rib
Fresh Tagliatelle Pasta, Parmesan Cheese Sauce, and a Short Rib Reduction
44
Seafood Fra Diavolo
34
Chicken Parmesan
27
Chicken Francaise
Meatballs & Pasta
Seasonal Vegetables
In Vegetable Broth with a choice of Pasta
29
Pastas
Pasta is garnished with Parmesan Cheese
Seasonal Truffles Available - MP
Fresh Pasta is a $4 upcharge
September 2026