Antipasto for Two: Traditional Selection Of Cured Italian Meats and Cheeses
with our Own House- Made Foccacia Crostini

Mussel di Mare: Black Native Mussels Tossed in a Beurre Blanc and
Rosemary Sauce, with Roasted Garlic Crostini

Toasted Bruschetta of Marinated Tomatoes, Shaved Parmesan Cheese and Fresh Basil

Crispy Calamari with Garlic Lemon Aioli Dipping Sauce and Vinegar Peppers

Cast Iron Seared Sweet Bread, Warm Panzanoti Potato Cake with
Mission Fig Demiglace

Pan Seared Maine Lobster with Potato Dumplings, Black Truffles and Baby Asparagus

Polenta Tasting for Two: Copper Pot Cooked Polenta Served On Wooden Plank, with
Chef's Choice of Three Topping

Assorted Field Greens with Balsamic Vinaigrette

Baby Spinach with Goat Cheese, Caramelized Shallots and Warm Pancetta Vinaigrette

Arugula Salad with Blue Cheese, Pecans and Aged Balsamic Vinaigrette

Potato Gnocchi with Roasted Butternut Squash, Brown Butter and Sage

Fresh Spaghetti alla Chitarra with Plum Tomato Ragu, Garden Basil
and Shaved Parmesan Cheese

Carbonara: Handmade Linguine tossed with Caramelized, Pancetta, Shallots and
whipped Parmesan Cheese, Peas and Eggs

Duck and Brie Cheese Ravioli served in a Wild Mushroom Cream Sauce with
Roasted Root Vegetables

Grilled Black Angus Beef Tenderloin with Truffle Mashed Potatoes, Gorgonzola Butter
and Red Wine Demiglace

Pan Roasted Free Range Statler Chicken Studded with Rosemary, Grilled
Seasonal Vegetables and Bistro Potatoes

Pan Seared Venison Tenderloin with Parsnip Puree, Blue Berry Demiglace and
Fresh Bay Leaves

Slow Oven Roasted Pheasant with Wild Mushroom, Anchovy Demiglace, and
Red Bliss Potato Groton

Rabbit Cacciatore: Braised Rabbit in Ragu with Deep Forest Mushrooms and
Caper Berries on a Bed of Farro

Deep Forest Wild Mushroom Abrio Risotto with Shaved Parmesan Cheese
and Truffle Oil

Sauteed Baby Spinach

Truffle Mashed Potatoes

Braised Farro