Autumn Lunch Menu
First Course
Soup of the day 8.25
Crisp squid with diced kabocha squash, black barley and crisp bacon risotto in a
sweet chipotle chili pepper vinaigrette 9.25
Grilled chicken sausage with a warm diced sweet potato, apple, walnut and golden and black raisin salad in a black truffle vinaigrette with goat cheese 9.95
Grilled seafood sausage with nappa cabbage, white beans, crisp bacon and caramelized onions in a whole grain mustard vinaigrette 10.95
Sliced Sopressata sausage, with ricotta salata cheese, black olives, roasted peppers, micro greens, toasted croustades, extra virgin olive oil and
balsamic vinegar reduction 10.95
Seafood ravioli with diced butternut squash and sweet peas in a lemon confit cream
sauce with toasted pine nuts 10.95
Pumpkin gnocchi with fresh sage, toasted pine nuts, cassis infused sundried black currants and orange confit in a spiced pumpkin vinaigrette 9.95
Salads
Seasonal greens tossed with julienne Belgian endive, sliced red onions and diced tomatoes in a balsamic herb vinaigrette 8.95
Arugula with crisp duck confit in a creamy lemon garlic vinaigrette with Parmesan cheese and garlic herb croutons 9.95
Spinach with roasted red and yellow peppers, oil cured black olives and fresh goat cheese in a roasted pepper and balsamic vinaigrette with red onion crisps 9.95
Romaine with dice pears, crumbled bleu cheese, port wine infused golden and black raisins in a bleu cheese dressing with toasted spicy pecans 10.95
Belgian endive and seasonal greens with toasted walnuts, orange confit, sun dried cranberries and diced granny smith apples in an apple cider walnut vinaigrette 10.95
Grilled chicken breast with seasonal greens, roasted red and yellow peppers, grilled portabella mushrooms, and sliced red onions in a balsamic herb vinaigrette with parmesan cheese and red onion crisps 12.95
Pastas
( all pastas made fresh on premises )
Linguine with tomato sauce, parmesan cheese and herbs 10.95
Linguine with clams in a white clam broth with olive oil 14.95
Linguine with diced butternut squash, diced kabocha squash, crisp bacon and goat cheese in an extra virgin olive oil broth 14.95
Whole wheat fettuccine with sweet sausage, spinach, sage and shiitake mushrooms
in a roasted garlic vinaigrette 14.95
Penne pasta with diced autumn vegetables in a parmesan cheese cream sauce 15.95
Pumpkin fettuccine with shiitake mushrooms and sweet peas in a sundried cranberry vinaigrette 14.95
Fettuccine with sautéed shrimp in a "scampi" sauce 16.95
Pizza
Portabella mushroom pizza with fresh mozzarella cheese, julienne
prosciutto and sage 11.95
"Traditional" pizza with mozzarella cheese, tomato sauce, oregano and
fresh herbs 9.95
Duck confit, bacon and sweet sausage pizza with mozzarella cheese and
fresh goat cheese 12.95
Diced autumn vegetable and fresh sage pizza with mozzarella cheese
and fresh goat cheese 11.95
Julienne Soprasata sausage, roasted pepper and black olive pizza with
salata ricotta cheese and mozzarella cheese 11.95
Sandwiches
Beef tenderloin sandwich on a caramelized onion and poppy seed roll with caramelized onions, shiitake mushrooms and melted mozzarella cheese, horseradish vinaigrette, and house fries and coleslaw 14.95
Grilled hamburger on a toasted sesame seed roll with roasted garlic mayo, coleslaw, and house fries 12.95
Grilled marinated chicken breast sandwich on a toasted oat roll with jack cheese, honey mustard dressing, coleslaw, and house fries 11.95
Entrees
Diced autumn vegetable, crisp bacon and goat cheese omelet with caramelized
onions, diced potatoes, and fresh herbs 11.95
Grilled chicken breast with orange lentils, diced caramelized onions, sweet peas and diced andouille sausage in a sweet chipotle chili pepper vinaigrette 12.95
Sautéed pekin duck breast with fresh whole wheat fettuccine with cherry brandy infused sun dried cherries and toasted walnuts in a apple cider walnut vinaigrette with sliced ricotta salata cheese 15.95
Sautéed pork tenderloin medallions with spatzel, spinach, and diced celery root in a sun dried cranberry vinaigrette with apple cider glazed cranberries and diced granny smith apples withcrisp parsnip chips 14.95
Grilled beef tenderloin with roasted sweet potatoes, crisp bacon, sweet peas, diced caramelized onions and shiitake mushrooms in a roasted shallot and sherry wine vinegar demi glace 17.95
Creamy shrimp and crabmeat with crisp parmesan cheese polenta and tomato fondue in a mascarpone cheese cream sauce 18.95
Pan seared tuna with cracked black pepper, wild rice, crisp bacon, diced celery root and sweet pea risotto in a celery root broth with roasted garlic oil droplets 17.95
Sautéed salmon fresh pumpkin fettuccine with broccoli rabe, golden and black raisins and toasted pumpkin seeds in a vegetable broth with ginger oil droplets and fresh goat cheese 15.95
Sautéed sea scallops with a spinach, diced celery root and sweet pea risotto in a white wine butter sauce 15.95
Chef’s daily vegetarian creation 14.95
*You may add the following to any of our Salads, pastas or pizza*
Sliced chicken breast 4.00
Sliced beef tenderloin 8.00
Shrimp 6.00
**Please refrain from using cell phones in the dining rooms**
**18% Gratuity will be added to tables of 5 or more**
