Zagat

layers of classic shortcake, strawberry gelato, marinated strawberries and whipped cream - lemon folley

lady fingers dipped in espresso coffee, vanilla mascarpone cream, dusted with powdered cocoa - poire williams

tahitian vanilla bean panna cotta with fresh berries and citrus coulis - armagnac

bittersweet chocolate shortcake cookies, tahitian vanilla bean whipped cream - tawny port

walnut brownie, malted milk ball vanilla ice cream, gooey fudge sauce, whipped cream - sandeman

chocolate, banana cream, sliced bananas, vanilla wafers, chocolate shavings, whipped cream - grappa

light ricotta torte with fresh berries and whipped mascarpone cream - vin santo

assorted seasonal fruits and berries - bouvier, gangl

made to order sugar coated vanilla cream filled donuts with caramel dipping sauce - cognac

this tea combines natural oil of berganot with decaffeinated north indian black tea

a blend of high grown indian and ceylon teas, yielding a cup that is brisk and slightly coppery with a somewhat lemony quality

a blend of, black & green tea, cocoa bean, barley, apple, toasted rice, and yogurt

flavorful black tea combined with pistachio, almonds, biscotti and coconut bits, honey

roasted rice, ginger, chili bits, peppercorns, and strawberry bits

a very aromatic tea with a lingering sweetness. gently rolled pearls of green tea, scented with fresh jasmine blossoms

the flavor is light with notes of honey

a luscious blend of peppermint with lemon grass and kaffir lime

wonderful relaxing herbal with flavor of rare indian spices: coriander, fennel, cardamom and south african rooibos

assortment of marinated and grilled vegetables

prosciutto di parma, parmigiano reggiano, mortadella, fresh mozzarella, sweet and spicy sausage, provolone and capicola

relish rémoulade

eggplant and zucchini baked with ricotta, homemade mozzarella and tomato sauce

tomato sauce, basil, bel paese and Pecorino Romano cheese

today's selection

thin crusted grilled bread brushed with olive oil, garlic and herbs- with breadsticks

olive oil, garlic, shallots, roasted heirloom tomatoes, toasted brioche bread crumbs

served cold with preserved meyer lemon infused jumbo lump crab meat, wild arugula, flageolet bean and bell pepper salsa, crispy bacon ‘breadcrumb free’

shaved raw seasonal vegetable salad, avocado, spicy wasabi aioli

apricots, fig marmalata, toasted hazelnuts, marinated oven roasted plum and cherry tomatoes, fresh basil, extra virgin olive oil and vin cotto

wild arugula and frisée greens, roasted pears, sweet Gorgonzola Dolce cheese, toasted almonds, currants, pear Dijon vinaigrette

baby arugula, Grana Padano, cracked pepper, lemon and extra virgin olive oil

hearts of romaine with shaved Parmigiano Reggiano and garlic croutons

roasted baby artichoke hearts, escarole, crispy eggplant, Heirloom cherry tomatoes, olive oil and garlic with touch of tomato, shaved ricotta salata

thin spaghetti and beef meatballs with currants and pine nuts in fresh tomato sauce topped with herbed ricotta cheese

'long flat ribbons' duck and wild mushrooms braised in barolo wine, tomato, rosemary and thyme

'tiny boats' extra virgin olive oil, garlic, fennel, basil and parmesan

today's selection of homemade ravioli ~ PA

prosciutto di parma julienned, peas, fontina, provolone, Parmigiano Reggiano, heavy cream and cracked black pepper

today's selection of simmered arborio rice ~ PA

slow cooked, hearty veal and chicken ragu with white wine, tomato and Parmigiano Reggiano cheese

'thin linguine' slowly braised ragu of shrimp, tomato, white wine, fresh hot chili, basil, parsley, extra virgin olive oil "lightly spiced"

manila clams, olive oil, garlic, hot pepper flakes, basil and imported sun dried tomatoes

sautéed cauliflower steak, roasted brussel sprouts, cherry tomatoes, squash and wild mushrooms, poached artichoke stuffed with quinoa salad, side of creamy polenta

'fresco cobb salad' avocado, beef steak red & yellow tomatoes, haricot verts, roasted corn, crumbled gorgonzola, crispy bacon, red wine vinaigrette

thin crusted grilled bread topped with the Chef’s selection of market fresh vegetables, autumn greens, fish or meat

grilled breast of chicken, hearts of romaine, parmesan crostino

roasted plum tomato and spinach, cauliflower and golden raisin puree, sherry vinaigrette

marinated heirloom cherry tomatoes, sauteed bibb lettuce, leek, sweet pea and spinach puree

salad of heirloom tomatoes, cucumber, radish, string beans, avocado, baby greens, extra virgin olive oil, tomato soy citrus chili vinaigrette

sautéed chicken medallions, roasted seasonal vegetables, crispy polenta fries, white wine lemon parsley

choice ground sirloin, gorgonzola cheese, crispy pancetta, seasonal salad, tuscan fries

sweet italian sausage filled with cheese and parsley, roasted peppers, onions and potatoes with sauteed broccoli rabe

with garlic and extra virgin olive oil

duck meatballs filled with fontina, parmesan and provolone, porcini mushrooms, whipped ricotta and mascarpone, sun dried cherry port wine and veal reduction

stuffed with provolone, parmesan and saffron, roasted pepper saffron aioli

served cold with preserved meyer lemon infused jumbo lump crab meat, wild arugula, flageolet bean and bell pepper salsa, crispy bacon ‘breadcrumb free’

shaved raw seasonal vegetable salad, avocado, spicy horseradish and herb aioli

apricots, fig marmalata, toasted hazelnuts, marinated oven roasted plum and cherry tomatoes, fresh basil, extra virgin olive oil and vin cotto

wild arugula and frisée greens, roasted pears, sweet Gorgonzola Dolce cheese, toasted almonds, currants, pear Dijon vinaigrette

baby arugula, grana padano, cracked pepper, lemon and extra virgin olive oil

hearts of romaine with shaved parmigiano reggiano and garlic croutons

prosciutto di parma, parmigiano reggiano, mortadella, fresh mozzarella, sweet and spicy sausage, provolone and capicola

assortment of marinated and grilled vegetables

tomato sauce, basil, bel paese and pecorino romano cheese

today's selection

relish rémoulade

baked with crumbled gorgonzola cheese

thin crusted grilled bread brushed with olive oil, garlic and herbs with breadsticks

baked with ricotta, mozzarella and tomato sauce

toasted bread crumbs, fresh herbs, parmesan cheese

sautéed cauliflower steak, roasted brussel sprouts, cherry tomatoes, squash and wild mushrooms, poached artichoke stuffed with quinoa salad, side of creamy polenta

roasted baby artichoke and Heirloom cherry tomato ragu, escarole, gigante beans, lemon caper reduction

braised Tuscan black chard, Kabocha squash puree, pomegranate seeds

tondini bean ragu, roasted heirloom cherry tomatoes, pine nut basil pesto

‘semi boneless half chicken’–farro with roasted butternut squash and broccoli rabe, porcini mushroom marsala wine reduction

sweet italian sausage fillet with cheese and parsley, ragu of sweet roasted peppers, cipollini onions, shell beans, broccoli rabe, garlic and rosemary, extra virgin olive oil and aged balsamic

roasted root vegetables, creamy polenta, veal red wine reduction

roasted eggplant caponata, grilled zucchini, polenta fries, rosemary, extra virgin olive oil, vin cotto

pan roasted seasonal vegetables and roasted potatoes with garlic and rosemary

choice dry aged, grilled rosemary, sea salt and extra virgin olive oil

thin spaghetti and beef meatballs with currants and pine nuts in fresh tomato sauce topped with herbed ricotta cheese

'long flat ribbons' duck and wild mushrooms braised in barolo wine, tomato, rosemary and thyme

'tiny boats' extra virgin olive oil, garlic, fennel, basil and parmesan

today's selection of homemade ravioli

roasted baby artichoke hearts, escarole, crispy eggplant, Heirloom cherry tomatoes, olive oil and garlic with touch of tomato, shaved ricotta salata

prosciutto di parma julienned, peas, fontina, provolone, parmigiano, reggiano, heavy cream and cracked black pepper

today's selection of simmered arborio rice

slow cooked, hearty veal and chicken ragu with white wine, tomato and parmigiano reggiano cheese

'thin linguine' slowly braised ragu of shrimp, tomato, white wine, fresh hot chili, basil, parsley, extra virgin olive oil "lightly spiced"

manila clams, olive oil, garlic, hot pepper flakes, basil and imported sun dried tomatoes

with garlic and olive oil

with Gorgonzola

with garlic and olive oil

caramelized onions and goat cheese ricotta

tomato, basil, bel paese and Pecorino Romano cheese

ricotta, mozzarella, parmesan and tomato sauce

red pears, watercress, radicchio, shaved fennel, crumbled gorgonzola cheese, toasted walnuts, balsamic vinaigrette

served cold with preserved meyer lemon infused jumbo lump crab meat, arugula, flageolet bean and bell pepper salsa, crispy bacon ‘breadcrumb free’ - $5extra

fresh ricotta, brown butter, pumpkin seed oil and sage

sausage, rice and mozzarella stuffing, brown sugar mashed sweet potatoes, string beans with mushrooms, carrots and cranberry apple sauce

roasted baby artichoke and Heirloom cherry tomato ragu, escarole, gigante beans, lemon caper reduction

braised Tuscan black chard, Kabocha squash puree, pomegranate seeds

‘thin linguine’ slowly braised ragu of shrimp and tomato, white wine, fresh chili, basil, scallions

a hearty veal and chicken ragu with white wine and tomato

roasted eggplant caponata, grilled zucchini, polenta fries, rosemary, extra virgin olive oil, vin cotto - $10 extra

olive oil whipped mashed potatoes, wild mushrooms, autumn vegetables, barolo wine sauce

16 ounce choice sirloin, rosemary and cracked pepper, pan roasted with seasonal wild mushrooms, spring onions, potatoes, garlic and pancetta - $10 extra

fresh berries and whipped mascarpone cream

chocolate truffle cherry filling and fresh whipped cream

streusel topping with cinnamon, brown sugar and vanilla gelato

walnut brownie, malted milk ball vanilla ice cream, gooey fudge sauce, fresh whipped cream

chocolate chips and raspberry dipping sauce

crispy layers of filo dough, vanilla mascarpone pastry cream, seasonal berry sauce

tomato, basil, bel paese and pecorino romano cheese

homemade mozzarella, selection of imported cheeses and salumi, Chef’s selection of seasonal antipasti salads

micro arugula and basil greens, cucumber, avocado, spicy horseradish and herb aioli

seasonal baby lettuces, roasted and grilled wild mushrooms, crispy bacon, toasted walnuts, shaved parmesan, red wine and herb vinaigrette

baby clams, calamari, lobster, shrimp, fennel, arugula and citrus vinaigrette

served cold with preserved meyer lemon infused jumbo lump crab meat, arugula, flageolet bean and bell pepper salsa, crispy bacon ‘breadcrumb free’ - $5 extra

manila clams, olive oil, garlic, hot pepper flakes, basil and imported sun dried tomatoes

fried shrimp, calamari, zucchini and yellow squash

ricotta, mozzarella, parmesan, tomato basil sauce

‘thin linguine’ slowly braised ragu of blue crab, tomato, white wine, fresh hot chili, basil, parsley, olive oil “lightly spiced”

pan roasted porcini mushrooms, sugar snap peas, baby turnips, crisp gnocchi, porcini mushroom broth

shrimp, clams, mussels, swordfish, calamari, and cannellini beans in red wine tomato broth

roasted baby artichoke and Heirloom cherry tomato ragu, escarole, gigante beans, lemon caper reduction

cod filet slow braised in a sauce of white wine, tomato, capers, baby fennel and olives

farro with roasted butternut squash and broccoli rabe, porcini mushroom marsala wine reduction

pan roasted seasonal vegetables and wild mushrooms, creamy parmesan polenta, Barolo wine sauce

16 ounce choice sirloin, rosemary and cracked pepper, pan roasted with seasonal wild mushrooms, spring onions, potatoes, garlic and pancetta - $10 extra

light ricotta torte with fresh berries and whipped mascarpone cream

walnut brownie, malted milk ball vanilla ice cream, gooey fudge sauce, fresh whipped cream

streusel topping with cinnamon, brown sugar and vanilla gelato

lady fingers dipped in espresso coffee, vanilla mascarpone cream, dusted with powdered cocoa

chocolate chips and raspberry dipping sauce