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Spring & Summer 2010
appetizers
Classic Greek Salad - Organic Greens Tossed
Lightly in Balsamic Vinaigrette
with Grape Tomatoes, Feta Cheese, Kalmata Olives and Sliced Red Onions. 10.
Spring Salad with Organic Greens, Fresh
Raspberries, Gorgonzola,
Toasted Sliced Almonds & Balsamic Vinaigrette. 10.
Organic Greens with Balsamic Vinaigrette. 7
Fresh Jumbo Lump Crabmeat with Horseradish
Sauce & Asiago. 8.
Fresh Mozzarella and Tomatoes with Basil
Infused Olive Oil. 8.
Savory Wild Mushroom Bread Pudding. 7.
Soup du Jour.
main courses
Seared Calves Liver with Caramelized Sweet Onions. 19.
(N.B. - only two orders per table,
please)
Grilled Free Range New Zealand Lamb Rib
Chops. 20.
Flattened Natural Boneless, Skinless Chicken
Breast Sautéed
with Roasted Slivered Fennel and Leeks. 20.
All-Natural Ground Beef Shepherd's Pie. 18.
Risotto alIa Milanese with Early Peas, Sprinkled with Crisp
Chopped Bacon. 19.
Wild Mushroom Ravioli with Sage Butter and Asiago. 17.
Penne with Shrimp in
Sun-Dried Tomato Pesto, Infused Olive Oil and Asiago. 18.
Fettuccini with Three Day
Organic Marinara and Piccole Polpette
(Small Meatballs). 18
Penne Gorgonzola.
12.
Grilled l2 oz Prime Dry Aged N.Y. Strip
Steak. 40.
Fish Selection
side dishes
creamed spinach ~ frites ~ creamy risotto -
4.
*Only the freshest and best all-natural and organic (when
available) ingredients are used - free of chemicals,
preservatives, hormones or MSG. Food allergies are
understood and catered to. Wheat-free penne may be
substituted for any pasta. please note : 20% gratuity is added to parties of five or
more guests.
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