|
Executive Chef Jeremy Sabo
Chef de Cuisine Ian Sullivan
Gluten-Free Selections
antipasti, freddo
prosciutto di parma & arugula 8
red onion, parmigiano reggiano, lemon & olive oil
cured meats & italian cheeses (six) 11, (eight) 14, (ten) 16
chestnut honey, orange marmellata, mustarda di frutta
flounder crudo 11
pickled red onion, arugula, mascarpone
marinated olives & almonds 4
giardiniera 7
antipasti, caldo
steamed prince edward island mussels 10
roasted tomatoes, garlic, white wine (no bread)
brussel sprouts & pancetta 6
polenta 5 parmigiano reggiano
insalate e zuppa
seasonal insalata 6
pomegranate, pears, crispy shallots, ricotta salata, lemon vinaigrette (no crispy shallots)
classic caesar 7
romaine hearts, white anchovies,
shaved piave vecchio (no croutons)
vivace caprese 6
oven-roasted tomatoes, fresh mozzarella,
pesto, balsamic syrup
apple, leek & celeriac soup 6
primi
scallop risotto 9/18
orange confit, braised endive
secondi
pan roasted red snapper 22
saffron aioli, melted tomatoes, fennel, capers, fregula
chestnut honey-glazed salmon 17
root vegetables, cipollini puree
wood grilled hanger steak 18
braised short rib, potato puree,
wilted spinach, red wine reduction
NY strip steak 25
cauliflower gratin, fried leeks, horseradish gremolata
(substitute potato puree and spinach)
These selections are altered to accommodate customers on a Celiac diet for gluten intolerance. Any necessary special requests are notated in parenthesis by each item. Please notify your server of your needs and ask any questions you may have regarding the items’ preparation.
Online Reservations
For your convenience, you may make your inside dining reservations online. Click here.
|
