Specials

A blend of sauteed wild mushrooms and fresh herbs, creamy local Chevre and chives, atop toasted ciabatta, drizzled with a balsamic reduction.

Rigatoni with spicy fennel sausage, sauteed with organic broccolini, micro shaved purple garlic and Pecorino Toscano.

Baby arugula, sea salt English fingerling potatoes and a port wine demi.

Grilled radicchio, imported Burrata, toasted pine nuts, crispy fried capers and micro basil, with herb tomato vinaigrette and aged balsamic.