Lunch | Cocktails | Wine | Dessert

Simply Raw

Pounded Sashimi Quality Tuna
Ginger Lime Dressing

Salmon Ceviche
Tomato, Corn, Lime Juice, Cilantro and Aji Amarillo

Shrimp Cocktail

Iced East and West Coast Oysters

Little Neck Clams

Alaskan King Crab Legs

- Havest Tower -
Iced Shrimp, East & West Coast Oysters, 
 Little Neck Clams, Alaskan King Crab Legs
Full or Half

Bacon, Onion, Tomato & Jalapeño

Ricotta, Roasted Peppers and Eggplant

Fig, Goat Cheese and Prosciutto
with Extra Virgin Olive Oil and Fresh Cracked Black Pepper

Mozzarella, Basil and Crushed Tomato

Today’s Homemade Soup

Crispy Lamb, Apricot and Almond Spring Rolls
Served over a Mint Tzatziki Sauce

Cheese Ravioli
House Made Tomato Sauce and Grated Parmesan Cheese

Seared Sardines
Tomato, Olives, Lemon, Roasted Peppers,
Butter Beans, Lemon Juice & Herb Oil

Roasted West Coast Oysters “Pico de Gallo”
Salsa of Tomato, Jalapeños, Onions, Lime Juice and Cilantro

Antipasto Plate
Selections of Olives, Seafood, Artisanal Cheeses
Sliced Arthur Ave Salamis and Grilled Vegetables

Grilled Octopus with Charred Country Bread
Cracked Black Pepper, Thyme, Olive Oil and Lemon

Risotto with Radicchio and Fontina Cheese
Parmesan and Porcini Oil

Risotto of the Day

Salads

Harvest Baby Field Lettuce Salad
Grape Tomatoes, Onion and Cucumber

 Grilled Eggplant, Tomato, Cucumber & Yogurt
 Pita Bread and Toasted Cumin, Coriander Seed and Garlic Dressing

Butter Lettuce, Marcona Almonds & Asiago Salad
Lemon Olive Oil Dressing

Crispy Calamari and Frisée Salad
Hot Pepper Oil and White Miso Dressing

Country Salad of Warm Goat Cheese
Baby Greens, Frisée, Apples, Walnuts and Croutons

Salad of Baby Arugula
Shaved Prosciutto, Crumbled Gorgonzola and Red Wine Vinaigrette

Crespelle Alla Abruzzi 
House Made Cannelloni Filled with Ricotta,
Mozzarella, Parmesan & Harvest Tomato Sauce

Trenne
  New England Cod, Corn, Leeks, Sun Dried Tomato and Mascarpone

Chiochiolli
House Made Sausage, Peas and Gorgonzola Cream Sauce

Linguini
Fresh Little Neck Clams, Olive Oil, Garlic and Parsley

Tagliatelle
House Made Pancetta, Cream, Peas, Garlic, Onions,
Olive Oil & Ricotta Salata

Roasted Local Skate and Prawns
Lobster Chive Vinaigrette and Wilted Spinach

Seared Sea Scallops
 Oven Dried Tomatoes, Braised Fennel,
Picholine Olives & Tomato Fennel Butter

Pan Roasted Atlantic Salmon
Over a Cucumber, Date, Tomato & Walnut Salad

“Brodetto” Traditional Italian Zuppa di Pesce
Shrimp, Clams, Calamari, Mussels and Monkfish
Tomato, Garlic and White Wine Broth with Grilled Country Bread

Seared Ahi Tuna
Fire Roasted Piquillo Peppers, Mixed Olives
Potatoes and Aged Sherry Vinegar

Whole Grilled Fish
Green House Tomato, Cucumber and Feta Salad  (market price)

Grilled Organic Half Chicken
Roasted Eggplant, Sweet Red Peppers and Fingerling Potatoes

Mother’s Grilled Rib Eye Steak (Cowboy Cut)
Garlic, Lemon Juice, Italian Parsley,
Seasonal Vegetables and Whipped Potatoes

Rosemary Roast Half Rabbit
Lemon Confit, Sautéed Sliced Potatoes,
Caramelized Onions and Herb Oil

Grilled Sirloin Steak & Garlic Butter
Smoked Paprika Steak Fries, Watercress and Frisee Salad
 ( w/ melted gorgonzola + $3 )

Colorado Lamb Chop “Milanese”
Baby Arugula, Tomatoes, Fingerling Potatoes and Lemon Garlic Dressing

42 oz. Dry Rubbed Porterhouse Steak (for two)
Hudson Valley Pole Bean and Potato Salad

Side Orders

Tomato, Cucumber and Feta Salad
Oven Dried Tomato & Braised Fennel
Sautéed Potatoes & Onions
Grilled Vegetables
Broccoli Rabe
Sautéed Green Beans
House Made Plain or Garlic Herb Fries
Whipped Potatoes
Wilted Spinach
Hudson Valley Pole Bean and Potato Salad

Our Chef’s 5 Course Winter Tasting Menu is also available.
Ask your Server.

Executive Chef Vincent Barcelona & Staff