7 grain cous cous on a bed of mixed greens served with sautéed chicken and a honey yogurt dressing.

Red wine Poached figs, baby arugula, goat cheese, candied walnuts, served with a pancetta vinaigrette.

Mixed greens, toasted almonds and asiago cheese with a champagne vinaigrette.

White wine poached Fuji apples served over mixed greens, bleu cheese, and a walnut vinaigrette.

Portabella mushrooms, asiago cheese, aioli and mixed greens served on a ciabatta bun.

Snow crab with a spicy romesco sauce, topped with a fried apple crisp

Sautéed chicken breast with lebanie, mixed greens and honey, served on an Italian roll.

Formoli’s housemade meatballs with melted mozzarella cheese, served on a soft Italian roll.

Pepper encrusted burger with a whiskey demi glace, habanero aioli and mixed greens on a ciabatta bun. (One temperature per split burger)

Sea scallops crusted with green lentils served over a carrot puree with a watercress and fennel salad.

Portobellini mushrooms and eggplant layered with mozzarella, pesto, arugula, and a balsamic reduction.

Served with goat cheese, and a fig marmalade.

P.E.I. mussels served in a coconut-lemongrass broth, topped with a saffron crème frache.

Inquire with server

Medjool dates stuffed with goat cheese and pancetta atop a Belgian endive with champagne vinaigrette.

served with sage aioli

(Inquire with Server)

Served over an herb risotto, candied baby carrots and a spicy chocolate demi glace.

Served with wild mushrooms, truffle smashed potatoes and a port wine demi glace.

Seared duck breast over wild rice, sautéed arugula and blood orange sauce.

Pepper encrusted burger with a whiskey demi glace, cheddar cheese, habanero aioli and mixed greens on a ciabatta bun. (One temperature per split burger request)

Penne pasta in a housemade tomato sauce, Italian spicy sausage, arugula, and goat cheese.

Pan roasted pork chop over angel hair pasta with an herb, caper cream sauce and a balsamic reduction.

Red wine poached figs, baby arugula, goat cheese, candied walnuts served with a pancetta vinaigrette.

Mixed greens, toasted almonds and asiago cheese with a champagne vinaigrette.

White wine poached Fuji apples served over mixed greens, bleu cheese and walnut vinaigrette.

Served over an avocado crema and topped with an apple slaw.

Sea scallops crusted with green lentils served over carrot puree with a watercress and fennel salad.

Portobellini mushrooms and eggplant layered with mozzarella, pesto, arugula, and a balsamic reduction.

Served with goat cheese, and a fig marmalade.

P.E.I mussels served in a coconut-lemongrass broth topped with a saffron crème frache.

Inquire with server

Medjool dates stuffed with goat cheese and pancetta atop a Belgian endive with champagne vinaigrette.

Pan seared sweet breads served over white beans and pancetta, drizzled with a port wine demi glace.

served with sage aioli.