Freshly made local burrata from Lioni, is split open and seasoned with Maldon sea salt and EVOO. Then topped with roasted red peppers and sherry gastrique. Served with toast points. ALLERGY: gluten, dairy

Diced avocado is tossed with lime, salt, jalapeno, tomato, cilantro and onion. The creamy guacamole is mildly spicy and served with crispy corn tortilla chips (chips can be substituted with crudités). ALLERGY: allium, chili, *Gluten cross-contamination for Tortilla chips

6 oz jumbo lump crab cake ( made with: panko breadcrumbs, mayonnaise, eggs, mustard, lemon juice, herb mix, salt, pepper) sauteed and baked. Served with lemon-garlic aioli (mayonnaise, lemon, roasted garlic, herb mix (Chervil, chives, and tarragon), salt, pepper) and roasted corn salsa (roasted corn, red bell pepper, parsley, lime juice, EVOO, salt, pepper). Allergy: Dairy, gluten, allium, shellfish, citrus

3 pc. Equal amounts of ground veal, pork and beef are mixed with pecorino, parmesan, onion, parsley, egg, breadcrumbs, milk, fennel seed and oregano. These are baked brown then braised in pomodoro sauce. Served with toasted ciabatta and topped with cheese and basil ALLERGY: gluten, allium, dairy, egg

10 pc. Our rice balls are made with arborio “risotto” rice, portobello mushroom, onion, garlic, parsley, truffle oil, parmesan, pecorino and mozzarella cheese. They are then breaded with wheat flour, egg, and panko bread crumbs. Dusted with pecorino and parmesan cheese and served with a truffle aioli. ALLERGY: Allium, gluten, dairy, mushroom.

Pan seared in EVO until crisp then glazed with garlic, parsley, chili flake and lemon juice. It is then chopped into bite sized pieces and served over a riviera style potato salad composed of steamed fingerling potato, celery hearts, green and black olives, sun dried tomatoes, parsley and a shallot and lemon vinaigrette. Drizzled with basil oil and celery leaves. ALLERGY: chili, allium, citrus

Skillet- baked & served with tortilla chips. Made with spinach, artichoke, sour cream, pecorino, parmesan, cheddar, gruyere, heavy cream, Tobasco hot sauce, and cayenne pepper. Allergies: Dairy, Gluten (tortilla chips), Chili

A mixture greek feta and goat cheese is whipped smooth and creamy. bottom of a plate then topped with chunks of roast beets and endive. zaatar, freshly torn mint leaves, pumpkin seed crumble, EVO and honey. ALLERGY: dairy, seeds, honey, sesame(in zaatar spice mix)

Our angel wings are the lollipopped middle section of the wing. The wings are marinated in a mixture of soy sauce, rice vinegar, sesame oil, ginger, and garlic. They are then fried and tossed in the tamarind glaze, which is made by reducing tamarind, sweet soy sauce and honey to a syrupy consistency. The wings are tossed with toasted sesame seeds, chives and togarashi pepper. 8-10pc per order (depending on wing size available at market) ALLERGY: Allium, sesame, soy, chili

Sushi grade tuna #1 is chopped daily by hand and dressed with sesame oil, EVOO, shallots, ginger, and soy sauce. The tartar is served chilled with a small salad of frisée dressed with a soy and sesame vinaigrette. We serve a slice of toasted ciabatta bread and top the tartar with chives.

Thin Crust Style Pizza with pecorino, parmesan, and mozzarella cheese, San Marzano tomato sauce, and EVOO ALLERGY: Gluten, dairy

Thin Crust style pizza. Topped with capers, marscapone, homemade fresh mozzarella, and shredded zucchini tossed and roasted with a house made lemon shallot infused oil. EVOO topped with freshly torn basil. ALLERGY: Gluten, dairy, allium

Sushi Combo: All sushi combos have choice of (8)pc of sushi, served with gf soy, pickled ginger, wasabi and chopsticks. Sushi is served over our crispy rice (contains light flour coating). ALLERGY: gluten, soy, chili, citrus, allium

Little gem lettuce tossed with caesar dressing made from raw egg yolk, mustard, garlic, anchovy, caper, vinegar, parmesan cheese, lemon, olive oil. The salad is the sprinkled with toasted breadcrumbs which contain parsley, oregano, and chili flakes, then topped with freshly shaved parmesan. ALLERGY: chili, allium, citrus, fish, raw egg, dairy, gluten

A lettuce mix consisting of iceberg, romaine and radicchio is tossed with a sherry vinaigrette, diced cucumbers, green beans, red and yellow cherry tomato. The sherry vinaigrette is composed of sherry vinegar, mustard, shallots, garlic, EVO, canola oil, brown sugar and salt. ALLERGY: allium

Thinly chopped lacinato kale is tossed with carrots, apples and grapes then dressed with an asian inspired sweet and sour chili lime vinaigrette made with soy sauce, hoisin, chili garlic sauce, sesame oil and EVOO. Toasted sesame seeds are sprinkled over the top. ALLERGY: allium, gluten, sesame

Handmade squid ink pasta is cooked to order then tossed with a sauce made with lobster pieces, pomodoro, garlic, brandy and Calabrian chili. ALLERGY: allium, gluten, chili

Cavatelli Antonucci/ Veal Ragout Parmesan $35 Cavatelli is a small shell pasta shape with curved edges, the cavatelli contains egg, ricotta and wheat flour. Served in a veal ragout made by stewing ground veal, rosemary, thyme, carrots, onion and celery with white wine and italian tomato paste for a minimum of four hours. Once the sauce and cavatelli is combine we toss all with butter, parsley, fresh black pepper pecorino and parmesan cheese. ALLERGY: allium, gluten, dairy

Spaghetti tossed with pomodoro sauce, EVO, garlic, basil, a touch of butter and EVO. Plated with three meatballs (veal, beef, and pork, contains gluten) and topped with more basil, pecorino and parmesan cheese ALLERGY: allium, gluten

Pat Lafrieda’s dry aged burger blend using a mix of ground top round and short rib and a 30% fat to 70% meat ratio makes for a flavorful and juicy burger. Served on a Tomcat Japanese Milk Bun. The burger can be topped with either american cheese or cabot white cheddar. All burgers are served with lettuce. tomato and a half pickle on top. ALLERGY: dairy, gluten

Pat Lafrieda’s dry aged burger blend using a mix of ground top round and short rib and a 30% fat to 70% meat ratio makes for a flavorful and juicy burger. Served on a Tomcat Japanese Milk Bun. All burgers are served with lettuce, tomato and a half pickle on top. ALLERGY: dairy, gluten

Made 100% freshly ground white breast meat and blended with parmesan cheese, and cumin. Stuffed with spinach and goat cheese flavored with a touch of lime. Caramelized onions and half a pickle on top. Choice of salad fries ALLERGY: dairy, gluten, allium

Chicken breast Pounded to about 1/4 thick covered in flour, seasoned whisked eggs and panko bread crumbs then pan fried in clarified butter until crispy golden brown. Server with chopped salad lettuce, tomato, cucumber and sherry vinaigrette dressing and 1/2 lemon on the side ALLERGY: dairy, gluten, allium

Chicken breast Pounded to about 1/4 thick covered in flour, seasoned whisked eggs and panko bread crumbs then pan fried in clarified butter until crispy golden brown. The topped with pomodoro sauce (same as pizza) and topped liberally with parmesan and mozzarella and broiled until cheese is melted and browning and edges are crisp. ALLERGY: dairy, gluten

Roasted duck breast is served sliced, alongside confit duck leg, seasoned with orange, lemon, and thyme. Served with sweet mashed potatoes and an orange glaze made with duck stock reduction, sweet chili Sauce, blood orange juice and red wine vinegar, garnished with fresh orange segments. ALLERGY: citrus, chili

8oz Atlantic Salmon, grilled, served with grilled zucchini, watercress, and honey-mustard sauce.

Branzino fillet served boneless with the skin on and seasoned with salt and pepper. It is accompanied by roasted fennel wedges and a light fresh sauce made from tomatoes, chopped black and green olives, capers, lemon, basil, parsley and garlic marinated in olive oil. ALLERGY: allium

11oz French cut chicken breast, skin-on. A French cut breast has the first joint of the wing attached. Seasoned with rosemary & thyme. Pan seared then roasted to finish. Served with roasted carrots (salt, pepper, EVOO), mashed potatoes (butter, cream), and chicken jus. ALLERGY: Dairy (mashed potatoes)

Pan Seared Chilean sea bass seasoned with salt and pepper, served over steamed plain bok choy. The fish and vegetables are then topped with a highly aromatic and flavorful sauce made with sweet soy and soy sauces, chili garlic paste, black bean sauce, sesame oil, cilantro, scallions, lemongrass and ginger. ALLERGY: allium, chili, gluten, sesame

Tuna loin is rolled in tagarashi spice mixture of, sesame seeds, nori, poppy seeds, chili flakes and dried tangerine peel. It is then seared and sliced. Served with seaweed salad, Indonesian sweet soy sauce and a wasabi remoulade made from mayonnaise, wasabi powder, lime juice and wasabi T obiko (fish eggs) ALLERGY: sesame, soy, gluten, chili

Farro is cooked in coconut milk, garlic, sautéed shallots, and vegetable stock is finished with a seasonal selection of roasted and steamed vegetables. It is finished with fresh herbs and EVO. ALLERGY: allium, gluten

Filet mignon is a French name, filet meaning thread or strip and mignon meaning small and pretty. This cut comes from the middle of the tenderloin, which is found inside the rib cage of the cow It is extremely tender because it comes from a muscle “the tenderloin” that cows rarely use.

It’s dry aged 21 days. This is wildly the most popular cut of meat. This cut of meat is well marbled, with a thin line of fat at the top of the steak, firm and tender it’s from the shorter side of the beef loin. This cut is full of flavor.

Known as a “Cote de Boeuf” in Europe. This cut is unique because it is attached to the bone. It is very flavorful due to the large quantity of fat marbled throughout. Also due to the large amount of fat marbling it is best cooked medium rare to medium. This allows the fat to melt and nourish the meat and not to leave large pockets of flab.

This is a larger steak and is cut further up the loin of the steer. It has a large cross section of the filet and the strip steak. The strip steak side can some times have nerve running through it. The true Porterhouse have no problem with this. This steak is best eaten Medium Rare and can take a very long time to cook due to its thick cut. Named for the trademark T shape of the bone. This cut is desirable because it has both the New York Strip steak attached to one side of the bone and the Filet to the other. This allows for a customer to enjoy both flavor profiles from one cut of beef. Served in a searing hot skillet. And it is served for 2 to 3 people

Hand cut Idaho G-Pod potatoes are soaked overnight to remove excess starch and blanched. They are fried crisp at a high temperature and served with kosher salt and ketchup. ALLERGY: N/A

Simply grilled with olive oil, salt and pepper

cream, milk butter and salt. ALLERGY: butter, dairy

Carrots are tossed with EVOO, salt and aleppo chili and roasted at high heat until tender and slightly brown. Freshly chopped parsley. ALLERGY: chili

Classic cheesecake (cream cheese, egg, sugar, sour cream) served with oven-roasted strawberries (strawberries, lemon zest, lemon juice, sugar, grenandine). ALLERGY: dairy

Rich cake made with chocolate, butter, egg, coffee, sugar, vanilla. Served warm with vanilla ice cream. ALLERGY: dairy

Classic Chocolate Chip Cookies , Oatmeal Raisin Cookies, Sugar Biscuits, and Pumpkin Seed Biscotti