Dinner

little neck clams baked with shiitake mushrooms & bell peppers, finished with brandy

prosciutto di parma with melon

pan-seared jumbo shrimp with toasted corn & avocado salad, citrus dressing

crab cakes with homemade tartar sauce, baby mustard greens, dijon vinaigrette & mustard seeds

duck & fig sausage over french lentils

spanish octopus charred over fresh chickpea puree

grilled baby artichoke & goat cheese tart, pistachio-arugula pesto

penne with onion, tomato & pancetta

hand cut pappardelle with bolognese

whole-wheat penne with roasted beets, gorgonzola & walnuts

linguine with clams

angel hair pasta with shrimp & fresh tomato sauce

with braised cherry tomato, roasted garlic & basil, finished with parmigiana

pasta & bean soup, with pancetta

toasted barley & shiitake mushroom soup

san marzano tomato & herb soup

mixed baby field greens

caesar salad

radicchio with golden raisins, toasted almonds, garlic-anchovy vinaigrette

goat cheese & roasted beets with horseradish & crispy shallots

veal scaloppine over fennel hash

veal shank with risotto milanese

double center cut grilled veal chop with vegetables

breaded veal chop milanese topped with mixed greens, minced fior di latte cheese & tomato

prime NY strip steak with roasted red baby potato & braised cipollini

seared filet mignon with wild mushrooms & red wine reduction

roasted free-range half chicken with green beans, celery root & rosemary sauce

lemon glazed breast of free-range chicken stuffed with fennel, accompanied by wild rice & savoy cabbage

slow-cooked medium with chickpea cake, homemade dill sauce, topped with cucumber & cherry tomato salad

pan-roasted over organic vegetable quinoa

grilled jumbo shrimp with chef's dipping sauce & vegetables

rack of lamb with red cabbage-feta-date salad, roasted garlic & herbs