Fresh and seasonal, get them while they last!
Ostriche di Pollo Fritto
Local late season harvested oysters hand breaded and flash fried, served over a sweet onion cream sauce and finished with chive oil.
Carrot and Ginger Bisque topped with a pan seared diver scallop.
Whole Bronzino marinated with Chimichurri and wood fire roasted, served over fried polenta and an oven roasted vegetable bundle.
Wood Fire roasted bell peppers, caramelized onions, baby spinach, sautéed with garlic and oil, served over our homemade fettucine and topped with Jumbo Lump Crab, goat’s cheese and toasted pine nuts.
Slow braised lamb shank in an herb infused Chianti sauce, served over a bed of chilled grilled scallions, tabbouleh and finished with a mint coulis.
Torte di Granchio
A pair of delicate broiled crab cakes, paired with a tomato and basil orzo, vegetable of the day and finished with an orange beurre blanc.