Zuppa del Giorno  7.50
Tortellini in Brodo

Crispy Artichoke Leaves Stuffed w/Crabmeat  9.50
Lemon Garlic Butter

Escargot alla Bourguignonne  11- 
Tender Escargot Baked With Field Mushrooms in Herb Scented Butter

Melanzane Rollatine 9.50
Eggplant with Ricotta, Mozzarella, Basil & Parmesan baked in light Tomato Sauce

Roasted Tomato, Eggplant & Goat Cheese Cake  9.50 -
Garden Arugula & Herb Vinaigrette

Involtine de Prosciutto  10-
Grilled Prosciutto & Romaine Wrapped Mozzarella, Sun-dried Tomato Vinaigrette

Yellowfin Tuna Tartar  11- 
With Cucumber, Tomato Hash, Wasabi and a Ginger-Lime Vinaigrette

All Natural Sirloin  Carpaccio  13- 
w/Garden Arugula, Shaved Parmiigiano  Reggiano& Red Wine Vinaigrette

Fritto di Calamari  10- 
Fried Calamari with Marinara & Lemon

Funghi Ripieno al Forno  9.50
Stuffed Mushrooms w/ Artichoke, Pancetta, Mozzarella & Herbs

Maine Mussels in Bianco  11-
Sauteéd w/White Wine, Garlic & Herb Cream

Jumbo Lump Crab Cake  14- 
Drizzled with Saffron Aioli

Baked Clams Oreganata  9.50
W/Garlic & Oregano Crumbs

Pan Seared Duck Foie Gras  16-
Grilled Pineapple & Port Wine Syrup

Beet Asparagus Salad 9.50  
Crumbled Chevre, Toasted Pistachios And Tarragon Citrus, Champagne Vinaigrette 

Vine Ripe Tomato Caprese 9–
w/ Basil Oil and Balsamic Syrup
Add  Prosciutto   -  10-

Crispy Midwest Duck Salad 14- 
With Baby Greens, Mission Figs and Raspberry Vinaigrette

Crispy Gulf Oysters  10.50 
w/Honey, Horseradish & Lime Sauce

Goose Liver Pate 10 -
Served w/ Cornichons, Crostini, Rosemary oil, Pepperoni Arrostito

Caprino e Capperi  9.50-
Fire Roasted Red Peppers with Goat Cheese & Capers

Arugula Salad 9.50 -
w/Crisp Apple, Pecans &  Crumbled Gorgonzola, Sherry Orange Vinaigrette

Insalata di Cesare  9- 
Traditional Anchovy Caesar with Garlic Croutons and Aged Asiago

Insalata Mista  9- 
Red Leaf, Belgian Endive, Red Onion, Carrots And a Red Wine-Herb Vinaigrettea