arugula, grilled bread and extra virgin olive oil

grilled pita, olives and extra virgin olive oil

grilled ahi with spicy tartar, wasabi basil potato puree and ponzu sauce

individual tart topped with arugula, red onion and marinated cherry tomatoes

topped with caramelized apples and creme fraiche

thin sliced beef tenderloin, baby arugula, crisped capers and shaved parmesan cheese with horseradish aioli and extra virgin olive oi

flash fried oysters with green apple tartar sauce and wasabi caviar

mixed organic greens, cherry tomatoes, shredded carrots, cucumbers and shallots with balsamic vinaigrette

romaine, sundried tomatoes, capers, parmesan and creamy garlic dressing, served with tomato bruschetta

romaine, radicchio, cherry tomatoes, hearts of palm, green beans, cucumbers, feta cheese, kalamata olives and creamy oregano dressing

mixed greens, roasted beets, goat cheese and lemon garlic vinaigrette

pappardelle pasta, braised lamb, fresh tomatoes, garlic and a touch of cream

vermont sharp white cheddar, asiago, goat cheese and tarragon with a side of mixed baby greens

sauteed shrimp dusted with crusted red pepper flakes, tossed with olives, sundried tomatoes and parmesan

seasonal preparation. ask your server

half chicken served with horseradish potato puree, garlic green beans and a rosemary lemon pan sauce

orecchiette pasta, leeks, sundried tomatoes, parmesan, parsley and lobster sauce a la nage

with a braised lentil ragout topped with marinated tomatoes

sauteed crab cakes sprinkled with toasted sesame seeds, asian style couscous and yuzu aioli

seasonal preparation. ask your server,

served with brussel sprouts, panchetta and a caramelized apple, onion and sage compote

served with blue cheese fries

sauteed green beans and potatoes au gratin

served with creamy polenta, red wine demi-glace and gremolata

half pound prime beef (may substitute veggie burger) with fontina cheese, lettuce, tomato, onion and a smoked tomato aioli. served with fries or side salad

with seasonal vegetables and a side cafe salad

creamy risotto with wild mushrooms and braised short ribs