Lunch

little neck clams baked with shiitake mushrooms & bell pepper finished with brandy

prosciutto di parma with melon

spicy tuna tartar with seaweed & avocado

pan seared jumbo shrimp with toasted sweet corn & avocado salad in citrus dressing

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

duck & fig sausage over french lentils

charred over fresh chickpea puree

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

penne with onion, tomato & pancetta

hand cut pappardelle 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 and chives, finished with parmigiano cheese

pasta and bean soup

toasted barley & shiitake mushroom soup

san marzano tomato & herb soup

caesar salad

mixed baby field greens

radicchio with golden raisins, toasted almonds & garlic-anchovy vainigrette

goat cheese & roasted beets with horseradish & crispy shallots

veal scaloppine over fennel hash

sliced filet mignon with fresh herbs, olive oil & vegetables

prime NY strip with crushed potato & cipollini

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 arctic char with chickpea cake, homemade dill sauce, topped with cucumber & cherry tomato salad

pan roasted over organic vegetable quinoa

grilled shrimp with chef's dipping sauce & vegetables