Fall Sample Menu

Print or download this menu in pdf format.

Antipasto

Arancini d’Aragosta A fried rice ball prepared with lobster, served with wasabi aioli.

Insalata

Insalata d’Anatra Baby arugula with poached bosc pears, Coach Farm chevre and balsamic vinaigrette, topped with house-made duck leg confit.

Primi e Secondi

Choice Of:

Ravioloni di Zucca Large ravioli filled with pumpkin, sage, and mascarpone cheese in a creamy Gorgonzola-white wine sauce.
Fettuccine al Bosco With sautéed shiitake mushrooms in a creamy parmiggiano sauce.
Braciola Ripiena Hand-cut pork chop stuffed with gruyere cheese and Dijon mustard with a Chianti beurre rouge. Served over garlic mashed potatoes.
Cosce di Pollo al Aglio Chicken thighs slow-braised in a white wine broth with whole garlic cloves that mellow into a wonderful spread for bread. Served on rosemary roasted red potatoes.
Salmone ai Fagioli Sustainably farmed salmon fillet served over sage-scented white beans, tomato and Swiss chard.

Dolce

Torta Rustica Sweet Dan Baker Farms lady apples in a flaky crust served with a dollop of fresh whipped cream.

Print or download this menu in pdf format.

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