Tossed in roasted garlic with goat cheese and lemon aioli.
Truffle French Fries
Tossed with white truffle oil & parmesan cheese, served with house-made basil ketchup.
Grilled baby artichoke hearts baked with Italian herbs and cheeses, served with parmesan aioli.
Wild Boar Gnocchi
Slow-braised in chianti and spices, hand-pulled and served over handmade gnocchi.
Handmade in house with herbs, parmesan, beef, and gluten-free breadcrumbs, topped with mozzarella and parmesan, served with an herbed-oil crostini.
With hot cherry peppers and a citrus-tomato aioli.
Garlicky P.E.I Mussels
P.E.I mussels sauteed in a lemon-garlic white wine sauce with red pepper flakes.
Lump Blue Cramb Cakes
Three crab cakes lightly pan-fried, served with a lemon-caper aioli.
Tuscan Heart-Roasted Wings
Marinated in herb and spices, and tossed with parmesan cheese, served with house-made gorgonzola dressing.
Prosciutto de parma, Calabrese hot soppressata, Genoa salami, 18-month aged grana parmesan, smoked mozzarella, and a wedge of four fat fowl triple cream soft-ripened cheese. Accompanied by red grapes, local Autumn morning farms honey, olive-peppadew relish, spiced walnuts & crostini.