Sweet Italian Sausage, Fresh Garlic and Cannellini Beans Tossed with Fresh Escarole
8.00
Zuppa del Giorno
4.00
Pane Fico e' Pere Pesto
Pear, Figs, Balsamic, Pine Nuts, Spinach, Brie and Feta Spread on Flatbread
16.00
Pasta con Cinghiale
Marinated Pork Butt in Orange, Cinnamon, Raisins, Ancho Peppers, Tomato and Coriander, served with Shallots, Scallions, Carrots and Assorted Greens over Potato Gnocchi
13.00
24.00
Capesante Pan Arrosto
Cast Iron Seared Day Boat Scallops served over a bed of Squash Puree, Roasted Corn Relish and Cabernet Wine Cherry Sauce