White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Trofie
Dining Room

DINE OUT 2018

Closed Sunday and Monday

*****MENU WILL CHANGE WITHOUT NOTICE*****
appetizer, entree, and dessert $38
(with wine pairings +$20 )
tax and gratuity not included
no substitutions



appetizers

calamari
 semolina coated, with chiles, sweet & spicy tomato chutney, and lemon aioli


warm beets
 black truffle coulis, crispy herbed goat cheese, and truffled honey

baby greens
apple, pecan, shaved fennel, and great hill blue cheese



entrees

gnocchi
wild mushrooms, panko bread crumbs, truffle oil, and shaved parmigiano

guinea hen agnolotti
broccolini, radicchio, pecorino sardo, and pine nuts

bouillabaisse
local fish & shellfish, saffron fennel broth, and sauce rouille

chicken duo
roasted breast, confit leg, robiola polenta, cauliflower, oyster mushrooms, and butternut squash puree



dessert

creme brulee 
 vanilla custard, berries, and a maple cookie


profiteroles 
 chocolate ganache, vanilla gelato, and almonds




*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
**before placing your order, please inform your server if a person in your party has a food allergy

 

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