Water Crest Salad
15Crispy Bacon, Avocado, Red Onion, Cream Cheese Cubes & Mustard Vinaigrette
Tagiere Rustico San Danielle Proscuitto
18Rovagnati Spec Gorgonzola Cheese Finocchiona Salami Pervino Cheese Olives & Ghouda Parmesan Cheese Bread
Duck & Wild Boar Meatballs
15Marinara Sauce & Aged Sheep Milk Cheese
Local Vegatable Ratatouille
12severd with focaccia bread
Canollis
9Tiramisu
9Pistacchio Tart
12with Chocolate Granache Mousse
Specials 6/06/2025
Main Course
Fresh Pappardelle
29Lamb Ragu & Aged Sheep Milk Cheese
Roasted Monkfish
45Mixed Seafood (shrimp,octopus,calamari & mussels) Lobster Sauce & Light Cream Sauce
Pork Chop Milanese
32Mixed Greens Mozzarella Cheese Raddichio Red Onions & Balsamic
2 Complimentary Amuse Bouche
Compliments of Chef
First Course
Summer Gazpacho Spring Summer Vegetables & Tomato with Horseradish Foam Chilled in Liquid Nitrogen
-Stamnaki / Assyrtiko / Peloponnese, Greece / 2023
Second Course
Warm Scallops Tartar, Mussels, Kaluga Caviar in a Mussel Broth
Henri Poiron / Melon de Bourgogne / Muscadet Sevre-et-Maine, Loire, France / 2023
Tagliatelle Pasta with Pesto Sauce Equadorian Head on Shrimp & Basil
Chavarri / Larchago Blanco / Rioja, Spain / 2022
Monkfish with Fennel, Grilled Zucchini, Roasted Tomato and Lobster Sauce
Domaine des Gravennes / Cote du Rhone / Rhone, France / 2022
Fifth Course
Braised Rabbit Stuffed with Spinach Fennel Olives Braised Carrots in its Own Sauce & Crispy Polenta
Quinta de Lemos Dona Santana / Tinta Roriz –Touriga/ Dao, Portugal / 2007
Chef Choice Dessert
Appetizers
Soups & Salads
Local Mixed Cheese and Local Honey with Crostini's.
Honey Goat Cheese Tarte
15Peacans,Figs & Pears
Crispy Polenta
15with Mixed Mushrooms in a Garlic White Wine Parsley Sauce
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 & Crostini
Eggplant & Fresh Mozzarella Croquet
8Tomato Culee
Ciabatta Peperonata Crostini
10with Burrata Cheese, Mixed Bell Peppers, & Cherry Tomatoes
Gazpacho
11Spring and 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 Captain's 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
Bordelaise Sauce and a choice of two sides.
558 oz Beef Tenderloin
Butternut Squash puree, Shitaki Mushrooms and Broccoli Rabe with a Bordelaise Sauce
52Chicken Moutarde
Slowly Roasted Chicken With Shallots, White Wine, Cream & Dijon Mustard Sauce with Mashed Potatoes
32Stuffed Braised Rabbit
with Spinach, Fennel, Olives & Carrots in its own Sauce, served with Crispy polenta
42Sweet Peas, Fresh mixed Mushrooms and Asparagus on a Basket of Phyllo Dough and Kaluga Caviar Bur Blanc.
42Meunière Sauce, Roasted Cabbage and Mashed Potatoes.
38with a Fennel Chartreuse Puree with Potatoes, Kalamata Olives, Potato and Spicy Chili Onion Crisp.
36Main Course
Hazelnut Truffle Butter, Sage Sauce & Parmesan Cheese.
17Sweet Italian Sausage, Broccoli Rabe & Fresh Tomatoes.
27Fresh Tagliatelle Pasta
Ecuadorian Shrimp & Lobster with Garlic Oil, Scallions & White Wine Sauce
34Tuscan Style Lasagna
Ground Beef, Beschamel Cheese Sauce, Grated Parmesan & Fresh Shaved Black Truffle
34Seafood Fra Diavolo
with a choice of pasta
30Parmesan, Francaise or Marsala
27with a choice of pasta
29with a choice of pasta
24Pastas
Pasta is Garnished with Parmesan Cheese.
06/2025
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