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POTAGE DU JOUR

Please ask about todays’ offering

$8

GAMBERI SICILIANO

A trio of lump crab and herb stuffed jumbo shrimp, broiled with garlic and white wine, and finished with a roasted tomato and basil coulis.

$15

THE GRILLED CAESAR SALAD

A grilled & chilled split heart of Romaine with fresh mozzarella, plum tomatoes, extra virgin olive oil and a balsamic-mission fig reduction

$11

THE SAUTEED AUTUMNAL SALAD

Boursin cheese, bacon lardons, tomatoes, brandy poached walnuts, and fava beans sauteed with a red wine and herb vinaigrette on crisp field greens.

$11

TOMATO TARTARE

A stacked mélange of Roma tomatoes, shallots, figs and garlic with extra virgin olive oil, cracked black peppercorns and sea salt. Accompanied with a gorgonzola-green onion crème fraiche & toasted baguette.

$11

Torta di Granchio Pescara

Backfin crab blended with sweet peppers, garlic, and herbs. Pan fried and served on house pesto with a roasted Roma tomato and olive oil coulis.

$15

Canard Pyrenees

A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique

$32

NOISETTE D’AGNEAU

A marinated and grilled boneless rack of lamb loin, on a nest of sauteed spinach and baby bella mushrooms with an applejack brandy glace di viande.

$38

A Sprig of Thyme Filet Mignon

A seared and pan roasted center cut filet of beef tenderloin finished with green and black peppercorns in a brandy infused veal stock with a splash of sweet cream

$35

Vitello Sorrentino

Sauteéd veal scaloppini with grilled eggplant, tomato concasse, spinach and provolone cheese finished with a light Bordeaux demi-glace

$27

Poulet de Campagne Sauté

A pan seared breast of free-range chicken with mushrooms, tomatoes, shallots, spinach and garlic in a cracked black pepper and Port wine demi-glace.

$25

Bistecca e Tortellacci

A fire grilled petit filet mignon accompanied with a trio of beef, veal, and herb stuffed egg pasta, finished with a roasted shallot and Chianti wine infused demi-glace.

$34

Gamberi Saltati Con Funghi e Panna

Sauteed plump Gulf shrimp with crimini mushrooms, leeks, shallots, and garlic, tossed in a rich parmesan cream sauce with bocconcini mozzarella on a nest of fresh linguini. 30

$30

The Mediterranean Shipwreck

Crab & herb stuffed grouper paillard, three jumbo shrimp and a diver harvested scallop broiled on a charred cedar plank, finished with a basil-pecorino velouté.

$34

Scallops & Shrimp Taulere

Pan seared colossal scallops and jumbo shrimp on sauteéd vegetable risotto with a chardonnay wine and herb sauce

$34

Saltimbocca of Scallops

A trio of colossal scallops dusted with sage and wrapped with prosciutto and smoked bacon. Broiled golden and served on sauteéd spinach with a port wine and thyme reduction

$28

Saumon A’ La Grenobloise

A filet of wild salmon sauteed in olive oil and finished with lemon Supremes, capers, parsley, butter, and toasted croutons.

$28

All entrees served with your choice of risotto or today's potato and fresh veggies