ask your server about our hand-crafted, nightly selection
smoked salmon mousse on warm zucchini squash cake topped with grated egg and chive crème aiche.plays well with vouvray or sauvignon blanc.plays well with vouvray or sauvignon blanc
pan seared diver sea scallops sprinkled with pulverized orange zest, served with soy-lime dressed soba salad and drizzled with orange-ginger gastrique.plays well with sauvignon blanc or reisling
fresh semi-circular pasta filled with truffled mushroom ricotta cheese, tossed with brandy brown-butter sauce with sweet peas and grilled onion.plays well with montepulciano d’ abruzzo
jumbo shrimp marinated in ipa, pan seared and tossed in a spicy peach-brandy glaze, served with curried potato salad topped with crisp baby spinach.plays well with viognier or belgian style ale
nightly selection of meat, cheese, and condiments, accompanied by a bread or cracker selection
crisp field greens tossed with apricot vinaigrette, topped with shaved red onions and pinenut ncrusted goat cheese
fresh romaine lettuce dressed with michele's caesar dressing, topped with parmesan and herb croutons
fresh baby spinach dressed with a light honey vinaigrette, topped with pickled shallots and toasted almonds, drizzled with citrus-soy reduction
fresh field greens and asparagus dressed with a delicate pesto vinaigrette, topped with prosciutto, grated fontina cheese, and parmesan chips
whole, tender garlic cloves with toasted focaccia
crisp applewood smoked bacon in sweet-carmel
plays well with beer
grilled corn and sweet pea stuffed roma tomato with chipotle olive oil
petite grilled andouille sausage skewers, glazed with hand crafted barbeque sauce, and served with red onion jam
roasted corn and cheddar fritters drizzled with a spicy mint syrup
a selection of seasonal vegetable mixed with fontaina cheese, baked in flakey pastry, and accompanied by tomato-agrodolce relish.plays well with sauvignon blanc
house-smoked chicken breast, sliced thin and served on toasted focaccia with boursin cheese spread and topped with julienne snow peas dressed with lemon-herb vinagrette
traditional new england style baked beans with sweet molasses and brown sugar, served with grilled focaccia bread
chef's assortment of nuts lightly roasted with sea salt, sugar, and spices
soy-ginger marinated steak, sliced thin and served on rice crackers
ground beef braised with tomatoes and vegetables, tossed with handmade fettuccini, and topped with fresh herbs
chef's selection of roasted vegetables, layered with ricotta cheese, wrapped in hand-crafted pasta, and served in a pool of vegetarian marinara sauce
in fennel pollen-sambuca cream reduction with crab and a hint of lavender
handmade pasta with your choice of aglio e olio, alfredo, marinara, or pesto sauce
tender chicken breast stuffed with granny smith apple dressing, encrusted with toasted pecans, topped with maple-butter, served with roasted sweet potato-russet hash and sauteed fresh baby spinach
ginger brined pork chop topped with sweet & sour orange-cherry compote and served with gingered basmati rice and carrot strings
grilled marinated hanger steak topped with carmelized onions and drizzled with cocoa-balsamic reduction, served with rosemary roasted potatoes and mint scented zucchini
pan seared veal scalopine layered with fresh sage, prosciutto, and fresh buffalo mozzarella in a white wine-butter sauce, served with rosemary roasted potatoes and sauteed baby spinach
tender beef steak stuffed with basil, parmesan, and prosciutto, braised in a light tomato sauce, and served with creamy bacon polenta
melted swiss chard sauteed with carmelized onions, and seared red grapes layered between crispy red lentil cakes, finished with a drizzle of grape must and extra virgin olive oil vegan & gluten free
grilled honey chipotle glazed salmon served with a fricasse of asparagus, diced potatoes, bacon and pesto
chef's selection prepared nightly
chocolate cake with a rich chocolate custard filling topped with flavored gelato in pools of caramel, hocolate and ruby raspberry sauce
ladyfingers soaked with a sweetened coffee liqueur and layered with mascarpone cheese, chocolate and whipped cream, lightly dusted with cocoa
velveteen, creamy, flavored custard finished with caramalized sugar
crispy italian shells filled with a sweet flavored ricotta filling, lightly dusted with powdered suga
cioccolatta decadenza, tiramisu and cannoli served on a painted plate of dessert sauces
a rich and creamy flavored gelati nightly selections
an elegant and indescribably delectable iced fresh fruit nightly selections
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.