DUCK LIVER AND PORK TERRINE        Duck liver, wild mushrooms and pork terrine serve with mixed berries jam and toasted bread      $14

 VEAL MEAT BALL  Pan seared and braised in home made sundae sauce with san Marzano plum tomatoes, fresh basil and extra virgin olive oil.  $15

SALMON GRAVLAX   Homemade vodka, ginger and orange cured Scottish salmon gravlax with infused dill oil and micro arugula over mango carpaccio. Served with brioche points.    $17

CRAB CAKE  Pan seared fresh jumbo lump crab cake served over a salad of avocado, fresh ginger, pink grapefruit, balsamic reduction and a drizzle of maple syrup.   $17

 BEEF BONE MARROW     Braised beef bone marrow bones served with toasted brioche and wild mushroom ragu.   $15

FILET MIGNON TARTAR    Served with traditional prepared accoutrement and micro green salad topped with sunny side up quail egg and parmesan crostini. $16

EGGPLANT CAKE   Pan seared with pine nuts and raisins served with mango and sweet pepper relish, kale chips and balsamic reduction.     $14                                                                                                                                                                                                                                                               CAPRESE  Sliced vine ripened beef steak tomato, drizzled with balsamic reduction, extra virgin olive oil fresh basil    $14                                                                                      


SALUMI   Soppressata, Prosciutto, Mortadella.  $8


FORMAGGI     Romano, Parmigiano Reggiano, Gorgonzola, D’Argentale, Gorgonzola.     

Choose one  $8   Or any combination of three  $21


MARGHERITA    Traditional margherita     $14

QUATTRO FORMAGGI   Italian four cheeses topped with truffle honey  $14

*Add prosciutto $6, soppressata $5, wild mushrooms $5.


SOUP OF THE DAY   Please inquire for today’s soup.   $8


 ARUGULA & SHAVED FENNEL    Quinoa and heirloom tomato, citrus yuzu vinaigrette, shaved parmesan cheese, fresh tangerine    $15

 CHOPPED KALE    Romaine and Napa cabbage, pistachio lime ginger dressing, fresh mint, thin crispy corn tortilla strips   $15

NICOISE SALAD  Shaved romaine and iceberg lettuce, grated carrots, chilled yellow fin tuna, string beans, Peruvian potato, Olives, corn, hardboiled egg, passion fruit-French mustard dressing     $15

BEET SALAD  Roasted red and gold beets, served with candy pecans Brussel sprouts, topped with feta cheese. Lemon lime cilantro vinaigrette  $15

 *Additional thinly sliced grilled chicken, marinated with herb De Provence $6.00                                                                           


BOLOGNESE   Homemade gnocchi with traditional Bolognese sauce topped with parmesan    $18

PENNE ALLA VODKA    Creamy tomato sauce with a touch of parmesan, English peas and sautéed prosciutto $19

TORTELLINI  Homemade goat cheese and truffle honey tortellini with pesto, potato and haricot vert   $21



PRIME FILET MIGNON 10 OZ  Center cut filet, Yukon gold mashed potatoes, braised vegetables and Grand-Marnier aux poivre sauce     $32

MINT PESTO CRUSTED RACK OF LAMB    Roasted rack of lamb with goat cheese served with mint parsley tabbouleh salad and rosemary reduction     $35

SESAME CHARRED TUNA    With cashew lime ginger and  topped with Asian vegetable slaw. Served with sticky jasmin rice   $30

FRESH ALASKAN HALIBUT  Marinated in herb cilantro, basil and ginger puree served over chard vegetable puree and crispy root vegetable and truffle citrus sauce    $28

FRENCHED CHICKEN BREAST    Roasted and stewed Frenched chicken breast with a touch of curry lemon grass and ginger served over sticky Jasmine rice and baby carrots, sweet potatoes and peppers.   $21