Autumn Lunch Menu

First Course

Soup of the day 8.25

Crisp squid with black barley and crisp bacon risotto in a tomato jalapeño vinaigrette 8.25

Sliced Sopressata sausage, with ricotta salata cheese, black olives, roasted peppers and micro greens in balsamic and fresh herb vinaigrette 9.95

Seafood ravioli with diced butternut squash and sweet peas in a lemon confit cream sauce 9.95

Pan seared julienne beef loin and golden beet salad in a horseradish vinaigrette with fresh
goat cheese and micro greens 12.95

Chilled sliced rabbit sausage with a sweet potato, walnut and golden and black raisin salad with micro greens in a maple and apple cider vinaigrette 8.95

Grilled game and chanterelle mushroom sausage with pumpkin fettuccine, cassis infused sundried black currents, orange confit and leeks in a spiced pumpkin vinaigrette 10.95

Salads

Seasonal greens tossed with julienne Belgian endive, sliced red onions and diced tomatoes in a
balsamic herb vinaigrette 8.95

Arugula with crisp duck confit in a creamy lemon garlic vinaigrette with Parmesan cheese
and garlic herb croutons 9.95

Spinach with roasted red and yellow peppers, oil cured black olives and fresh goat cheese in a roasted
pepper and balsamic vinaigrette with red onion crisps 9.95

Frisse, radicchio and Belgian endive with dice pears, Danish blue cheese, port wine infused golden and black raisins in a port wine vinaigrette with toasted spicy pecans 10.95

Belgian endive and seasonal greens with toasted walnuts, orange confit, sun dried cranberries and diced
granny smith apples in an apple cider walnut vinaigrette 10.95

Grilled chicken breast with seasonal greens, roasted red and yellow peppers, grilled portabella mushrooms and sliced red onions in a balsamic herb vinaigrette with parmesan cheese and red onion crisps 12.95

Pastas

( all pastas made fresh on premises )

Linguine with tomato sauce, parmesan cheese and herbs 10.95
Linguine with clams in a white clam broth with olive oil 14.95
Fettuccine with diced butternut squash, diced kabocha squash, crisp pancetta and goat cheese in an extra
virgin olive oil broth     14.95
Whole wheat fettuccine with sweet sausage, spinach, sage and shiitake mushrooms in a roasted
garlic vinaigrette 16.95
Penne pasta with diced autumn vegetables in a parmesan cheese cream sauce     15.95
Pumpkin fettuccine with sweet peas and shiitake mushrooms in a spiced pumpkin vinaigrette with
ricotta salata cheese     14.95
Fettuccine with sautéed shrimp in a "scampi" sauce 15.95

Pizza

Portobella mushroom pizza with fresh mozzarella cheese, julienne prosciutto and sage 11.95
"Traditional" pizza with mozzarella cheese, tomato sauce, oregano and fresh herbs 9.95
Pancetta, duck confit and sweet sausage pizza with mozzarella cheese and fresh goat cheese 12.95
Julienne Soprasata sausage, roasted pepper and black olive pizza with salata ricotta cheese and
mozzarella cheese 11.95
Diced autumn vegetable and fresh sage pizza with mozzarella cheese and fresh goat cheese 11.95

Sandwiches

Beef tenderloin sandwich on a caramelized onion and poppy seed roll with caramelized onions, shiitake mushrooms and melted mozzarella cheese with a seasonal green salad and house fries 14.95
Grilled hamburger on a sesame seed roll with roasted garlic mayonnaise and a seasonal green salad
with house fries 12.95
Grilled marinated chicken breast sandwich with melted jack cheese, arugula, red onions, sliced tomato and mayonnaise on a toasted oat roll with a seasonal green salad and house fries 11.95

Entrees

Goat cheese, diced autumn vegetables, sage and crisp bacon omelet with caramelized onions,
diced potatoes and fresh herbs 10.95

Grilled chicken breast with cherry brandy infused sun dried cherries, black barley, broccoli and leeks in a cherry brandy demi glace 13.95

Grilled garlic and herb marinated beef tenderloin with roasted sweet potatoes, crisp bacon, sweet peas, caramelized onions and shiitake mushrooms in a roasted shallot and sherry wine vinegar demi glace
with red onion crisps 17.95

Sautéed pekin duck breast with wild rice, crisp bacon and sweet pea risotto in a caramelized
red pepper vinaigrette 15.95

Sautéed sea scallops with orange lentils, caramelized pearl onions, sweet peas and crisp bacon in a sweet chipotle chili pepper vinaigrette 15.95

Sautéed salmon and crisp oysters with nappa cabbage, white beans, crisp bacon and caramelized onions in a roasted garlic and whole grain mustard vinaigrette 17.95

Pan seared tuna with kabocha squash and black truffle ravioli, chanterelle mushrooms, diced kabocha squash and toasted pine nuts in a kabocha squash coulis with truffle oil droplets 17.95

Creamy shrimp and crabmeat with crisp parmesan cheese polenta and tomato fondue in a
mascarpone cheese cream sauce 17.95

Chef’s daily vegetarian creation 14.95

*You may add the following to any of our Salads, pastas or pizza*

Sliced chicken breast       4.00
Sliced beef tenderloin      8.00
Shrimp           6.00

**Please refrain from using cell phones in the dining rooms**
**18% Gratuity will be added to tables of 5 or more**