Below is a sample menu. We update seasonally it’s subject to change.


Warm Castelvetrano Olives
with Calabrian Chile, Garlic and Thyme (v*)(cf)

Artichoke Fritti
Baby Artichoke Fritters with Lemon and Caper Aioli* (v)

Young Arugula Salad
with Shaved Fennel, Parmigiano-Reggiano and Truffle and Lemon Citronette (v)(cf)

House Pulled Fresh Mozzarella
with Roasted Local Autumn Squash, Pears, Sage- Brown Butter Vinaigrette and Toasted Pepitas (v)(cf)

Grilled Romaine Heart 
with Parmigiano-Reggiano, Oil Cured Olive and Herbed Bread Crumbs and Traditional Caesar Dressing*

Steamed PEI Mussels
with Fennel, Garlic, White Wine, Chiles and Grilled Rustic Paysan Bread

Grilled Spanish Octopus
with a Salad of ‘Christmas’ Lentils, Traditional Soffrito, Dry Cured Capocollo and Tiny Green (cf)

(v) vegetarian     (v*) vegan     (cf) celiac friendly


Warm Paysan Focaccia
with Housmade Cruze Farm Ricotta, Georgia Olive Oil, Flaky Sea Salt and Fresh Cracked Black Pepper (v)

Grilled Broccolini
with Preserved Lemon, Garlic and Calabrian Chile (v*)(cf)

Roasted Beets with Pistachio Butter
with White Balsamic Vinegar and Toasted Pistachios (v*)(cf)

Roasted Brussels Sprouts
with a Warm Benton’s Bacon and Balsamic Vinaigrette
and Toasted Hazelnuts (cf)

(v) vegetarian     (v*) vegan     (cf) celiac friendly


Malfalde Con Funghi E Pinoli
Wavy Edged Pasta with Roasted Mushrooms and
Broccolini alla Nerano in a Creamy Pine Nut, Almond
and Mushroom Brodo with Toasted Pine Nuts (v*)

Seared Jumbo Sea Scallops With
Autumn Sqaush Risotto
Cast Iron Seared Scallops with Aged Arborio Risotto, Local Butternut Squash Puree, Mascarpone, Pecan and Sage ‘Gremolata’ (cf)

Cavatelli ai Frutti di Mare
Prince Edward Island Mussels, Jumbo Shrimp and Market Fish in a Genovese Style Brodo of San Marzano Tomatoes with ‘Little Caves’ Pasta and Herbed Bread Crumbs

Fusilli Carbonara
Corkscrew Pasta with Benton’s Bacon, Pecorino
Romano, a Poached Windy Acres Farm Egg*
and Parmigiano-Reggiano

Polenta and Meatballs Pomodoro
Creamy Shelton Farm Polenta with Traditional Meatballs,
San Marzano Tomato Sauce and Pecorino Romano

Orecchiette with Ragu alla Bolognese
‘Little Ears’ Pasta with a Traditional Bolognese Sauce of Mitchell Farm Beef, Heritage Farm Pork and Strauss Veal with San Marzano Tomatoes and Pecorino Romano

Gnocchi Amatriciana
Hand Rolled Potato Dumplings with Traditional Amatriciana Sauce of House Cured Pork Jowl, Garlic, Chiles, San Marzano Tomatoes and Pecorino Romano

(v) vegetarian     (v*) vegan     (cf) celiac friendly

Any pasta dish can be made Celiac Friendly with gluten free penne pasta


Pan Roasted Sustainable Salmon
with Cauliflower Caponata, Cauliflower Puree and Citrus Confitura (cf)

Pollo ‘Al Mattone’
Half Springer Mountain Farms Chicken Cooked ‘under a brick’ with a Castelvetrano Olive and Oregano Pan Sauce, Crispy
Fingerling Potatoes and Salsa Verde (cf)

Pork ‘Milanese’
Thinly Pounded and Fried Pork Loin with Silky Pomodoro Sauce, Young Arugula, Parmigiano-Reggiano (cf)

Mitchell Family Farm Market Steak
Grass Fed and Grain Finished Beef from Blaine, TN with Seasonal Sides and Rich Beef Jus

(v) vegetarian     (v*) vegan     (cf) celiac friendly


Fior di Latte Panna Cotta
Cruze Farm Vanilla Custard with Citrus Confitura,
Coconut Macaroons and Amaro Montenegro (v)(cf)

Traditional Preparation, Served in a Cup (v)

Coconut Semifreddo
Frozen Coconut and Passionfruit Mousse with
Passionfruit Curd, Coconut Cake and Crispy Meringue (v)(cf)

Dark Chocolate Torte
with Chocolate-Hazelnut Crunch and
Cocoa Whipped Cream (v)(cf)

Butterscotch Budino
Creamy Butterscotch Pudding with Salted Caramel,
Whipped Cream and Pine Nut Crumble (v)(cf)

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, but is really delicious!