Butter leaf lettuce with black mission figs, toasted almonds, creamy Gorgonzola dolce latte dressing.
A classic Caesar with focaccia croutons.
Red seedless watermelon, English cucumbers, arugula, black olive vinaigrette and feta cheese.
Crostini with Rosa Bianca eggplant caponata, ricotta cheese, caper berries with extra virgin olive oil.
Carpaccio, thinly sliced raw filet mignon, horseradish creme fraiche, pickled red spring onions and arugula.
Smoked Prosciutto with roast gypsy peppers, marinated fresh Romano beans, basil with shaved pecorino fresco.
Sweet potato gnocchi, sherry cream, smoked bacon or sage.
House made Tagliatelle, sautéed chanterelle mushrooms, baby leek and Parmesan cream with toasted breadcrumbs.
Rigatoni with a slow braised veal and saffron sugo and gremolata.
Linguine with Manila clams, calabrese sausages, fresh cranberry beans, marinara with extra virgin olive oil.
A risotto of roast heirloom tomatoes, sweet white corn, aged provolone and fried basil.
Pan seared dayboat scallops, fresh pea purée, lemon aioli, fennel, watermelon radish, lemon cucumber salad and champagne vinaigrette.
Chicken Milanese, breaded and pan fried, roast summer squash, arugula pesto cream and marinated sweet 100 tomatoes.
Spice rubbed pork chop, olive oil mashed potatoes, dapple dandy plum and Vidalia onion jam and balsamic glaze.