Cauliflower Parsnip Puree Soup

5/9

V

with sage derby cheese

Grilled Tuna Kabob

9.00

with potatoes, red onion, cherry tomatoes,

and Spanish Paprika aioli

 

Caprese Salad

8.50

V

heirloom tomatoes, fresh basil, fresh mozzarella with balsamic reduction

Fresh Orecchiette

11/22

V

roasted cherry tomatoes, cauliflower,

 in garlic and extra virgin olive oil topped

with breadcrumbs and parmesan reggiano

Swordfish

25.00

served with sweet potato au gratin, steamed patty pan squash, with a livornese sauce

Brisket

22.00

served with mashed potatoes, steamed brussel sprouts and savory au jus