DINNER
*** Menu items are subject to market and season driven changes ***
|
Oysters Featuring Chef's selection of only the freshest available Half Dozen 15 Dozen 30 
Appetizers Artisan Cheese Board 23 selection of 3 cheeses, classic accompaniments, crostini 
Everything-Spiced Hummus 15
marinated tomato & cucumber, feta, bagel chips Lobster Salad 19 cucumber, saffron aioli, tobiko ‘Nduja Toast 13 grilled sourdough, rhode island calamari salad, castelvetrano olives Etc... Truffle Fries 8 Marinated Tomato, Cucumber, Feta 7 Romano Beans 7 “Dirty” Sardinian Couscous 7 |
Soups and Salads Mushroom Bisque 9 Kennett mushrooms, truffled croutons, orange-fennel oil Baby Arugula Salad 13 strawberries, sheeps feta, candied walnuts, cider-shallot viaigrette Heirloom Tomato Salad 14 peaches, basil, mozzarella, balsamic reduction Caesar Salad 12
baby red romaine, focaccia croutons, parmigiano-reggiano Main Course Crispy Frenched Chicken Breast 29 “dirty” sardinian couscous, romano beans, chicken jus Potato Gnocchi 28 sweet corn, double smoked ham, heirloom cherry tomato Pan-Seared Salmon 31 eggplant, spiced quinoa, citrus & olive tapenade Roasted Swordfish 33 harissa braised chickpeas, sugar snap peas, chorizo vinaigrette Spaghetti and Shrimp 29 squid ink spaghetti, caper-anchovy-chili pesto, mint, parmigiano-reggiano Coulette Steak 34 pan-seared coulette sirloin, summer squash, cubanelle peppers, chimichurri |