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Soup, salads & appetizers
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POTAGE DU JOUR
Please ask about todays’ offering
$8
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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
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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
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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
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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
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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
Entrees of the earth and sky
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Canard Pyrenees
A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique
$32
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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
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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
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Vitello Sorrentino
Sauteéd veal scaloppini with grilled eggplant, tomato concasse, spinach and provolone cheese finished with a light Bordeaux demi-glace
$27
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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
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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
Entrees from the sea
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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
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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
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Scallops & Shrimp Taulere
Pan seared colossal scallops and jumbo shrimp on sauteéd vegetable risotto with a chardonnay wine and herb sauce
$34
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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
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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
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All entrees served with your choice of risotto or today's potato and fresh veggies