BLUEBERRY MOJITO 12

RED SANGRIA 12

WINE BOTTLE SPECIALS

FORESTVILLE PINOT NOIR, CALIFORNIA 28  

“LAB” SYRAH BLEND, PORTUGAL  ½ bottle 15 

STARTERS

CAULFIFLOWER BISQUE 10

GREEN KALE & SLICED APPLE SALAD 12

Green kale, sliced apples, candied walnuts, blue vein cheese, balsamic-cherry vinaigrette 

 

HUDSON VALLEY FOIE GRAS SKILLET 18

Seared H.V. Foie Gras, bourbon-apple sauce, sun-dried cherries

 

PANKO BREADED EGGPLANT & MOZZARELLA STACK 15

Panko breaded crispy eggplant layered with fresh mozzarella, basil, sauce pomodoro

 

STEAMED BIG BOWL OF P.E.I. MUSSELS & FENNEL-TOMATO BRODO 12

P.E.I. mussels, roasted fennel-tomato brodo, basil, garlic toast 

 

COCONUT SHRIMP 14

Coconut crusted shrimp, citrus-basil glaze

ENTREES

BAKED THREE CHEESE PENNE 21

Baked with cauliflower, tomato, pomodoro sauce, fresh mozzarella, ricotta, Pecorino Romano  

 

PAN SEARED BARRAMUNDI WITH WASABI AIOLI 32

Barramundi, wasabi aioli, poached asparagus, wakame-cabbage slaw, coconut curry drizzle 

 

PORK MILANESE WITH GREEN KALE & APPLE SALAD 26

Thin-sliced pork cutlets, green kale, apples, blue vein cheese, lemon thyme vinaigrette

 

ROASTED HALF CHICKEN & GARLIC LEMON BUTTER 23

½ chicken, classic roast, potato hash, snap peas, roasted garlic-lemon butter 

 

STEAK & FRITES 29

Grilled flank steak, crispy fries, Bearnaise sauce, snap peas

DESSERT 

CARROT CAKE  10

Warm carrot cake, vanilla ice cream, candied walnuts, honey drizzle 

 

SPICED PUMPKIN ROLL  10

Spiced pumpkin roll, maple mousse, spiced cream cheese icing 

 

NUTELLA & CHOCOLATE CANNOLIS 9

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