Flash-fried calamari served with marinara and a saffron aioli.

Prince Edward Island mussels steamed and tossed in house-made Marinara.

A large mushroom risotto fritter stuffed with Fontina cheese and accompanied by a white truffle aioli.

Local Pork and Duck Pâté served with gherkins, spiced mustard, and toast points.

Beef sirloin accented with Cabernet shallot butter, served with sweet potato and French fries.

Natural cage-free chicken breast sautéed in a mushroom, sage, shallot, and Marsala wine sauce.

Pan-seared flounder with shaved almonds in a Chardonnay sauce.

Made with local farm-raised chicken eggs and served with a mixed greens salad.

House-made ravioli of beef with Fontina cheese and herbs in a tomato cream sauce.

Angel hair pasta with julienne vegetables

House-made crepes stuffed with spinach, ricotta cheese, chicken, and tomato in a light tomato parmesan sauce.

House-made fettuccine with grilled chicken breast in our signature Alfredo sauce.

Italian sausage with sautéed peppers and onions in a tomato sauce over penne pasta.

House-made fettuccine with jumbo shrimp in a lightly spiced tomato sauce.

House-made lasagna layered with ground beef, ricotta cheese,house-made mozarella, parmesan cheese, and marinara sauce.

Angel hair pasta with mussels steamed in a white wine sauc

Thinly sliced Ahi tuna under a bed of arugula with orange segments and Kalamata olives dressed in a red wine vinaigrette.

Fresh mozzarella, tomatoes, and basil pesto vinaigrette over baby greens.

Add grilled chicken or grilled shrimp

Tossed mixed greens with house balsamic vinaigrette

Baby lettuces, candied walnuts, sliced Bosc pears, Gorgonzola cheese, red onions, and tomatoes tossed in honey vinaigrette.

Country ham, turkey, white sharp cheddar cheese , bacon, and Fontina cheese with a pesto spread on toasted sourdough.

Grilled Pork cutlet with smoked Gouda and grilled pineapple in a brioche loaf with chipotle spread.

Open-faced sandwich layered with house-made mozzarella and tomato with a pesto aioli.

Chicken panini with Virginia country ham,creamy Fontina cheese, and bacon.

House made mozzarella, prosciutto, and Italian pancetta served with a pesto spread.

Flounder cutlets with grilled romaine lettuce hearts, tomato, and onions dressed in a Tequila and lime aioli.

Half-pound of ground Montana Wagyu Kobe beef grilled and served rare to medium with your choice of Fontina or cheddar cheese.

Turkey, grilled chicken, feta cheese, olives, lettuce, tomato, onions, and chipotle mayonnaise,served as a wrap.

Portabella mushroom, sun-dried tomato and goat cheese over grilled garlic pita bread.

Roasted turkey breast, pepper jack cheese, avocado, and cilantro salad.

Spanish blood sausage served over a fingerling potato, red pepper, and saffron cake.

Calamari quickly braised in a basil and tomato sauce resting over polenta.

Flash-fried calamari with a side of marinara and a saffron aioli.

Escargot sautéed in a mushroom cap gratin with Pernod.

Grilled quail served over a Mediterranean Israeli couscous salad.

Thin slices of Montana Wagyu Kobe beef sprinkled with roasted walnuts and a white truffle vinaigrette.

Prince Edward Island mussels steamed and tossed in house-made marinara.

A large mushroom risotto fritter stuffed with Fontina cheese and accompanied by a truffle aioli.

Jumbo scallops wrapped in smoked bacon and served over red lentils.

This recipe is an inspiration from Carlos’s mother. Jumbo shrimp sautéed in yucca root purée, palm oil, and coconut milk over toast points.

Beef sirloin accented with Cabernet shallot butter served with sweet potato and French fries.

Slow-cooked oxtail served over polenta with an aromatic vegetable infusion and wilted watercress.

Pan-roasted chicken breast with Prosciutto and Emmental cheese in a demi-cream sauce.

Natural cage-free chicken breast sautéed in a mushroom, sage, shallot, and Marsala sauce.

Pan-seared flounder with shaved almonds in a Chardonnay sauce.

Half-pound Montana Wagyu Kobe beef hamburger grilled rare to medium with Fontina cheese, sautéed mushrooms, and a white truffle aioli with French fries

Shrimp, chicken, flounder, scallops, mussels, calamari, and Chorizo sausage cooked in Calasparra rice with tomato and saffron.

Natural Vintage rib eye steak grilled and topped with white truffle butter.

Pan-roasted quail stuffed with sun-dried figs,lemon zest, and Italian sausage in sage sauce.

Roasted salmon draped with Mediterranean roasted corn and beluga lentil relish, crowned with a grilled a scallop and Champagne buerre blanc.

A 14oz Pork chop with balsamic vinegar and roasted shallot herb demi-glaze.

House made ravioli of beef and Fontina cheese in a tomato cream sauce.

Angel hair pasta with julienne vegetables

House-made fettuccine with jumbo shrimp, scallops, calamari, and mussels in a lightly spiced tomato sauce.

Linguine pasta with grilled scallops and jumbo shrimp in a creamy pesto sauce.

Thinly sliced Ahi tuna under a bed of arugula with Kalamata olives and orange segments dressed in a red wine vinaigrette.

House made mozzarella, tomatoes, and basil pesto vinaigrette over baby greens.

Mixed greens tossed in our house balsamic vinaigrette.

Local Pork and Duck Pâté served with gherkins, spiced mustard, and toast points.

Baby lettuces, candied walnuts, sliced Bosc pears, red onions, Gorgonzola cheese, and tomatoes tossed in honey vinaigrette.