Daily Menu

Thursday May 28th

Curbside Take Away 5:30-7:30

Quicktab: Lunch/Dinner Menu

Lunch

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Lunch First Courses

Lunch Main Courses

Lunch Prix Fixe

Dinner

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Dinner First Courses

  • Kale Caesar!, Lemon-Peppercorn Dressing, Parmigiano-Reggiano, Crunchy Bread
    11
  • Jillian's Buttercrunch Lettuce Salad, Rose's Blueberries, Aged Gouda, Lemon Oil, Balsamico
    11
  • Jillian's Seared Broccolini, Urfa Pepper Infused Honey, Pinenut Mousse
    11
  • Duck Fat Potatoes, Pickled Mustard Seeds, Fines Herbes
    8
  • "Dirt Candy": Market Vegetables, Crushed Pistachio Aillade
    8
  • Beth's Seared Sugar Snap Peas, English Peas, Pistachio, Parmigiano & Alexander's Ricotta
    11
  • Chef's Selection of Artisan Cheeses with All the Accoutrements
    22
  • Veal, Pork & Beef Polpetti, Parmigiano-Reggiano, Focaccia Toast, San Marzano Tomato
    10
  • If You Like Creamy Burrata...Rose's Blueberries, Toasted Pistachio, RGOO, Aged Balsamico
    11
  • "Oyster Bacon", King Oyster Mushrooms, Applewood Smoked Bacon, Soy-Sherry Glaze
    12

Dinner Second Courses

  • Lemon Tagliatelle, Garden Basil, Piment d'Espelette Butter, Spring Peas, Jumbo Lump Crab Meat
    25
  • Paparadelle, Pastured Pork, Veal & Beef Ragu Bolognese, Parmigiano-Reggiano
    24
  • Pan Roasted Golden Tilefish, Nantes Carrot-Citrus Coulis, Roasted Trumpet Mushrooms
    27
  • Roasted Creekstone Beef, Beth's Sugar Snap Peas, Duck Fat Potatoes, Porcini Mushroom Jus
    32
  • Rosemary Roasted Veal Chop, Beth's Hakurei Salad Turnips, Fig Vincotto, Elise's Roasted Carrots
    29
  • Mezzaluna of Mark's Sweet Peas, "Cacio e Pepe"
    24
  • Agnolotti of Ricotta & Parmigiano, Chive Burrro Fuso, Toasted Pistachio
    24
  • Moules Frites, Pan Roasted Black Mussels, Spring Garlic, Saffron, White Wine, Fines Herbes, Frites
    24
  • Alexander;s Ricotta Gnocchi, Porcini, Chestnut & Shiitake Mushroom Ragu, Parmigiano-Reggiano
    24

Dinner Prix Fixe

Brunch

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Winter 2020

Brunch Menu

Additions

fancy day drinking