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LUNCH MENU
served until 4:00pm

small plates
crispy fried kalamata and italian green olives 5
truffled tuscan fries with parmesan and truffle aioli 7
tasmanian red sweet crab cake with wild arugula and orange ginger sauce 13
calamari “fritto misto” with whole grain mustard aioli   10
ahi tuna tartare with oven-dried tomatoes and avocado   11
today’s soup:       bowl   7         cup    5

 

                                                                                                   
salad
lolo rosso and oak leaf lettuces with fresh herbs and sherry shallot dressing    7
caesar   8                 with chicken   13        with crispy rock shrimp   14
butter lettuce with organic apples, toasted hazelnuts, goat cheese and red wine vinaigrette 12
cobb salad with chicken breast, smoked ham, bacon, gorgonzola, tomato and avocado   14 heirloom tomato salad with crispy shallots, balsamic vinegar and olive oil 15
grilled sea scallops with wild arugula, shaved fennel, olives and red onions 15

pizza
margherita “classico” with mozzarella di buffala  11
chantrelle mushrooms, olive tapenade and mozzerella   12
house made fennel sausage with mozzarella and marinara  13
pizza of the day    aq

 

sandwiches  all sandwiches come with baby lettuces or fries  
heirloom tomato “pressatta” with fresh mozzarella and basil on house made focaccia  11
house made chicken salad with cheddar cheese on grilled sourdough  11
roast beef with cornichons and fontina on italian baguette 11
char-grilled hamburger   10    add cheddar, gorgonzola or fontina   1

 

main plates
shiitake mushroom and three cheese lasagna with marinara sauce   15
house made butternut squash ravioli with swiss chard, toasted hazelnuts and lemon vinaigrette
fettucine putanesca   16
fresh fish of the day       aq
wild salmon of the day       aq
roasted free range chicken with fingerling potatoes and broccoli di ciccio   18
marinated flat iron steak with roasted acorn squash and horseradish creme fraiche 22
grilled pork chop with yukon gold mashed potatoes and medjool date vinaigrette  21

 


sides
mashed yukon gold potatoes  5
polenta “soufflé” with sweet gorgonzola  5
roasted rosa blanca eggplant with heirloom tomato chutney   5
roasted butternut squash   7
today’s side   5

 

Please note: availability and pricing of menu items are subject to change or correction due to changing seasons, changing inventory, and typographical errors.
This menu current as of October 14, 2008.

 

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