Lunch Menu
Antipasti
Piatte di Salumi
Sliced Cured Meats with Roasted Garlic, Cantaloupe and Grilled Bruschetta ~ 18 Shrimp Scampi
Pan sauteed Shrimp in Garlic and White Wine Sauce with Frisee and Cherry Tomato Salad ~ 13 Fried Calamari
Lightly crisped and served with Spicy Marinara ~ 13 Grilled Sausage
Housemade Fennel and Garlic Sausage with Creamy Polenta, Broccoli Rabe and Olive Oil ~ 11
Zuppe
Chef's Daily Market Soup
~ Market Price
Insalate
Arugula and Fennel Salad
With braised Artichokes and Lemon Vinaigrette ~ 10 Satur Farm Heirloom Baby Beets and Carrots
with Sheep’s Milk Ricotta, Radishes and Sorrel ~ 11 Insalata Misticanza
Young Field Greens and Fresh Herbs with Local Tomatoes and Radishes dressed in a White Balsamic Vinaigrette
~ 8 Caesar Salad
Romaine Hearts, Focaccia Croutons and
Shaved Parmesan ~ 9
Insalate di Entrata
Chicken Caesar Salad
Crisp Romaine and Focaccia Croutons with grilled Chicken Breast and Shaved Parmesan ~ 13 Atlantic Salmon Salad
Baby Arugula with grilled Salmon, shaved Fennel, Parmesan and Lemon Vinaigrette ~ 15 Lombatello Salad
Grilled Hanger Steak with a Panzanella Salad of Romaine Lettuce, Red Onions, Tomatoes, Focaccia Croutons, Ricotta Salata and Red Wine Vinaigrette ~ 18
Pasta
Fettuccini in Lemon Cream Sauce
Gulf Shrimp, Maryland Crab,
Glazed Pearl Onions and Broccoli ~ 13 / 25 Butternut Squash Risotto
Cinnamon Spiced Walnuts, Salted Maple Syrup,
Parmesan Emulsion ~ 10 / 19 Hand Rolled Potato Gnocchi Bolognese
With traditional Meat Ragu, Herbed Ricotta,
Rosemary ~ 11 / 21
Entrata
Chicken Parmesan
Breaded and Sauteed Organic Chicken Breast, Tomato Sugo and Fresh Mozzarella, Housemade Linguine and Sauteed Spinach ~ 18 Pan Seared Atlantic Salmon
Creamy Rosemary Polenta, Broccoli Rabe and White Wine-Garlic Sauce ~ 20 Grilled Black Angus Hanger Steak
Pan Roasted Baby Carrots, Sunchokes and Salsify,
Wilted Bloomsdale Spinach, Caramelized Onion-Potato Gratin, Chianti Reduction ~ 22
Sides ~ 6
Roasted Broccoli Florets
with Golden Raisins and Pine Nuts Sauteed Tuscan Kale
with Toasted Pine Nuts, Caramelized Cipollini Onions and Aged Balsamic Vinegar Roasted New Potatoes with Rosemary and Garlic
Creamy Polenta
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