Menu

Shredded, Slow Roasted Duck Breast, Served Atop Crispy French Fries. New York State Cheddar Cheese Curds, Rosemary Demi-Glace and Finished With Sliced Scallion

Perfectly cooked shrimp Served in Steamed or Fried Bao Buns, Topped With Pickled Root Vegetables and house made siracha and ginger aioli.

Spinach, Mushrooms and Leeks Sauteed in White Wine On Grilled, Garlic Naan and Finished With Truffle Oil and Fresh Lemon Zest

Seasoned Scallops Seared to Perfection Over Herb, Caper and Honey Vinaigrette Sauce and Finished With Fresh Tarragon and Dill

Fresh Greens, Cucumber, Bell Pepper, Red Onion, and Tomato. Topped With Carrot Ribbons, and Craisins in House Made Apple-Honey Vinaigrette

Crispy Romaine and House Made Croutons, Tossed With Classic Caesar Dressing. Topped With Shredded Pecorino-Romano and Fresh Lemon Zest

Sauteed Chicken Breast in Spicy Tomato Creams Sauce and a Combination of Sweet and Hot Peppers. Topped With Crispy Jalapeno Coins and Fresh Basil Chiffonade

Slow Cooked and Served Over Creamy, Authentic Italian Porcini Mushroom and Pecorino-Romano Risotto

Flakey Halibut Served Over A Hearty Mixture of Mussels, Clams, Calamari Rings, and Shrimp in a Spiced Tomato Broth. Served With Toasted Crusty Bread and Grilled Lemon

Crispy Pork Rind Breaded Tenderloin, Complemented By Peppery Arugula Dressed in House Lemon-Parmesan With Dried Cranberry, Squash, Red Onion, Capers, Pecorino Cheese and Drizzled with Balsamic-Fig Reduction

6oz Filet Seared and Served On Rosemary Demi-Glace. Roasted Fingerling Potatoes and Pan Seared Asparagus