Sample of our Menu
Menu Changes Nightly

Appetizers ~ $9-18
“Funghi Wood fired Pizza with roasted garlic,
nepitella, Mousseron and Cremini mushrooms
*
Escarole Salad with a creamy anchovy-lemon dressing,
Toasted walnuts and Pecorino Romano
*
Olive oil Fried Scamorza. . . smoked mozzarella,
Served with an arugala salad, puttanesca vinaigrette
*
Octopus a la plancha ~ salad of green chick peas,
 crisp fried panelle and marinated tomato, lemon vinaigrette
*
Seared Hudson Valley Foie Gras atop vanilla poached rhubarb

first of the season local strawberries,

 gingerbread croutons and sylvetta arugula   
*
Antipasti…cured meats, garden radishes and  pickled peppers,
fig & olive tapenade, goat cheese bruschetta, roasted peppers   
*
Farmer Salad…romaine and frisée lettuces tossed
 with a lemon~parmesan vinaigrette
olive oil fried croutons, applewood smoked bacon
 and a backyard poached egg            
*
Insalata Trecolore…Arugula, radicchio and Endive
with balsamic dressing,
drizzled with gorgonzola and fresh black mission figs    
*

Emily’s baby lettuces & herbs
 with house barrel aged red wine vinaigrette  
*
Oysters Two Ways…North Haven, spicy fried
 and served with remoulade sauce
wood roasted Pemaquid Oysters
with house cured Tasso ham, leeks and creamed turnip greens
*
Farro, Barley, Beef and Vegetable Soup
  with fresh horseradish and horseradish leaves  
*
Charcuterie Board…house made country pate on brioche,
Tuscan Liver Mousse with balsamic onions
*

Pasta ~ $24-32
Seared Diver Scallops with Arugula Fettuccine,
tossed with sweet corn, fava beans and their leaves
arugula pesto and garlic chives
*
“Pansôti” pot bellied Ravioli
 stuffed with herbs, kale, pancetta, ricotta and an egg yolk
brown butter~pecorino sauce with baby vegetables  
*
Sherried Chicken and Ricotta Ravioli
fresh chanterelles, peas and pancetti…
in a light jus with thyme and pea leaves   

Mains ~ $25-42
Grilled Pumpkin Swordfish…with San Marzano tomato sauce,
eggplant caponata
grilled polenta & fried baby artichokes
 *
Locally caught Halibut atop a
creamy white bean puree
wilted dandelion greens,
sweet onion~Meyer lemon confit,
 warm Maine shrimp & white bean salad
*
Sautéed scaloppini of Pork “Saltimbocca”
served on a bed of roast garlic mashed
potatolayered with wilted garden spinach,
 prosciutto and a sage, mushroom~Madiera jus  
*
Local Monkfish Medallions with a Peeky Toe Crab & risotto cake
… fresh lima bean & corn succotash,
steamed Mussels and sweet shrimp in a Meyer lemon & chive sauce
*
Wood Grilled Grass fed Local New York Strip Steak
 topped with reggiano butter
and new garlic braised baby artichokes
with kale, speckled butter beans  and lemon thyme
*
Char grilled Moulard Duck Breast with an almond,
 farro and fresh cherry pilaf,Spiced red wine jus,
garlic scapes & buttered fiddlehead ferns  
*
Local Bluefin Tuna “Au Poivre” with a Foie Gras Bordelaise
Jerusalem Artichoke Mousseline, braised mustard greens and caramelized turnips  
*
Grilled Chicken Breast with lavender honey roasted figs
and cipolline onions
Fig~ricotta gnocchi, grilled raddicchio and a pan sauce
*

please note that an 18% gratuity

will be added to parties of 6 or more.