Daily Specials

Wednesday, 12.7– Smoked Salmon and Lemon-Dill Cream Cheese Crepes with Capers, Balsamic tossed Spinach, and Plum Tomatoes. Served with cup of todays soup. 16

Thursday, 12.8– Loaded Twice Baked Sweet Potato: Double Smoked Bacon, Jalapeños, Scallions, Lime, Sharp Cheese,  and Creme Fraiche. Served with Mixed Greens. 16

Friday, 12.9–Beef Empanadas (Traditional Argentinian style)  served over Greens and Grilled Red Pepper. Accompanied with  Chimichurri sauce. 16

Saturday,  12.10– Spicy Italian Panini: Calabrese, Pepperoni, Capicola, Prosciutto Cotto, Melted Provolone, Shredded Romaine, Red Onions, Pepperoncini  and Calabrian Chile-Sun Dried Tomato Pesto on half loaf Grilled Focaccia. Served with Pasta Salad or Kettle Chips. (Side Giardiniera gratis, upon request). 16

Sunday, 12.11– Pastrami Reuben on Toasted Pumpernickel with Melted Gruyère, Sauerkraut and Thousand Island Dressing.  Served with Dill Pickle Chips and Pasta Salad. 16

Monday, 12.12–Grilled Feta and Roasted Butternut Squash Sandwich with Sage and Walnuts on Whole Gtain Country Bread. Served with Pasta Salad or Kettle Chips. 16

Tuesday, 12.13-– CLOSED

Wednesday, 12.14– Brown Butter Sea Scallops over Wild Mushroom and Thyme Risotto. Accompanied with Mixed Field Greens and Ciabatta. 18

Thursday, 12.15–Asiago Garlic Ravioli Topped with Wild Boar and Mushroom Ragout. Served with Kale Caesar side Salad and Ciabatta. 17

Friday, 12.16–Chicken Caprese Panini: Grilled Chicken Breast, Buffalo Mozzarella, Fresh Basil, Heirloom Tomatoes, Extra Virgin Olive Oil, and Balsamic Glaze on grilled focaccia (half size only). Accompanied with pasta salad or kettle chips. 16

Saturday, 12.17–Lobster Ravioli Drizzled with Sherry Cream Sauce and Finished with Fresh Chives. Accompanied with Mixed Field Greens side salad and grilled focaccia wedges. 18

Sunday 12.18–Pappardelle Pasta with Beef Short Rib Arrabbiata Sauce. Accompanied with Mixed Greens Side Salad and Focaccia Wedges. 16

Monday, 12.19– Ahi Tuna Baguette with Cornichon-Caper Aioli, Gruyère, and Arugula. Accompanied with Cup of today’s soup. 17


Prosciutto Cotto

D’Anjou Pears

Fresh Mozzarella Ciliegene

Toasted Pine Nuts

Spinach & Arugula

Balsamic Glaze

Extra Virgin Olive Oil