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Winter Restaurant Week

January 27– February 3, 2019

First Course

Choice Of One: Soup | Salad | Appetizer

*Add Soup Course $4

Winter Salad

Homemade Giardiniera Served Over Winter Greens, Topped With Asiago Cheese In A Honey Vinaigrette

Arugula Salad

Topped With Red Onions, Shaved Parmigiano Reggiano, Toasted Almonds, Fresh Lemon

Endive And Radicchio

Served With Dates, Gorgonzola Cheese, Pine Nuts, And Drizzled Aceto Balsamico


Served In A White Wine, Lemon, Herbs And Butter Sauce

Classic Neapolitan Rice Balls

Broccoli Soup

Walnuts, Goat Cheese, Aged Balsamic, Drizzle With Olive Oil

Second Course

Choice Of One

Pumpkin Risotto

Served With Arugula, Topped With Parmigiano Reggiano In Sage-Infused Brown Butter


Stuffed With Pork, Mushroom, And Sage, With Charred Leeks & Radicchio In A Madera Wine Demi

Squid Ink Linguini

Served With Shrimp & Calamari In A Lightly Herbed Shellfish Broth

Roasted Monkfish

Served With Couscous, Wilted Chicory & Mussels In Saffron Veloute

Steamed Cod

Crispy Fingerling Potatoes & Lentils In A Caper Beurre Blanc Sauce

Braised Pork Shoulder

With A Creamy White Polenta Cabbage In Jus

Pan Seared Chicken

Ciambotta Style (Stewed Potato, Carrots, Parsnips, Onion, Celery, Fresh Herbs)   


Choice Of One

Chocolate Lava Cake

Sicilian Cassatelle

Cannoli Cream Filled Half-Moon Shaped Pastry

Regular Coffee Or Tea

No Substitutions