The following is a Sample Menu

Items listed are subject to change without notice based on
availability, seasonality, or the whims of the Chef

Appetizers & SHARING

Fresh

caesar Salad

Tossed in garlic dressing with our focaccia croutons, local bacon & garnished with asiago cheese & lemon zest.

nectarine & ARUGULA SALAD

Sliced nectarine and baby arugula tossed lightly in our balsamic rhubarb vinaigrette, garnished by roasted lentils & feta.

MARINATED TOMATO & RICOTTA

Slow roasted roma tomatoes in herb marinade with our house made whipped ricotta, garnished by toasted pine nuts and arugula on sundried tomato pesto.

Bowls

TUSCAN WHITE BEAN SOUP

Roasted cherry tomatoes, diced vegetables, spinach & chopped herbs in an aromatic broth.

CALAMARI GREMOLATA

Sautéed with shrimp, capers & red peppers, served on Italian parsley & grilled lemon salad.

MUSSELS & GARLIC baguette

Steamed in white wine broth with caramelized onion, finished in our garlic pesto sauce. Served with roasted garlic baguette.

Pieces

ASIAGO & BLACK PEPPER FRIES

Hand-cut local potatoes fried and tossed in kosher salt with asiago cheese & cracked black pepper, served with garlic aioli.

Pea & MUSHROOM ARANCINI

Panko crusted mushroom risotto stuffed with mozzarella and peas, served with spring pea basil pesto and marinara sauce

GRILLED CHICKEN PINCHOS

Chicken breast skewers basted in orange thyme glaze, served on shaved vegetable salad with lemon yogurt and spring pea pesto.

PROSCIUTTO & PEAR FLATBREAD

Grilled flatbread topped with sliced bosc pear, prosciutto, toasted pumpkin seeds, and mascarpone cheese. Garnished by torn basil and balsamic honey.

Platters

SALUMI & PROSCIUTTO

Local salumis and sliced prosciutto, grilled Chorizo sausage, with a selection of house flavoured mustards, smoked salt & crostinis

TAPENADE DIPS

White bean tapenade, sundried tomato pesto, spring pea pesto, artichoke & asiago dip, kalamata olive tapenade, served with vegetable spears & grilled flatbread.

BAKED ASIAGO & GARLIC FOCACCIA

Served with sides of tomato bruschetta, thyme-roasted mushroom salad, garlic pesto and smoked sea salt.

ANTIPASTI & OLIVES

Assortment of grilled vegetables, house pickles, marinated olives, paired with du puy lentil salad and crostini.

Entrées

Plates

TRAyNOR Steak

Grilled Traynor Farms Steak, various cuts and preparations featured

CHICKEN PARMESAN

Panko crusted chicken breast cutlet topped with roasted tomato sauce, provolone & asiago cheese, served on roasted garlic and spinach gnocchi.

RED PEPPER salmon

Grilled Atlantic Salmon filet finished with a red pepper glaze, served with grilled zucchini and peppers on garlic romesco sauce & garnished with roasted spiced lentils

rainbow trout

Pan-seared trout filet served on a warm potato salad,  served with shaved fennel & apple salad on dill remoulade, garnished with summer citrus salsa

CIOPPINO

Mussels, calamari and shrimp poached in tomato saffron broth with parsley, shallots, tomato, and carrots — served with a side of roasted garlic pesto focaccia.

Pasta

MUSHROOM PESTO linguini

Sliced roasted shitake & cremini mushrooms  and artichoke hearts tossed with linguine pasta in garlic pesto, garnished with grilled oyster mushroom salad.

DUCK confit CARBONARA

Shredded duck confit, local bacon and spring peas with linguine pasta tossed in asiago & pecorino cheeses and topped with a fresh egg yolk, smoked salt and pea shoots.

SUNDRIED TOMATO prosciutto fettucini

Fettucine pasta sautéed with sliced sundried tomatoes in a roasted tomato cream, garnished with prosciutto, basil and garlic pesto and topped with fresh made ricotta cheese

CHICKEN MUSTARD CREAM FETTUCCINE

Grilled sliced chicken breast tossed with bell peppers, spinach and fettuccine pasta in a grainy mustard cream sauce, garnished with pea shoots and pepper curls.

linguini arrabiata

Linguine pasta nested with braised beef short rib meat, sausage and caramelized onions in  our slow-roasted  tomato sauce,  garnished with Grana Padano cheese, scallions and spicy chili oil