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With spicy lime aioli.
With black bean salad and spicy smoked chipotle sauce. | Very American, very East Coast.
Served with an Asian cabbage and shitake mushroom slaw with a teriyaki dipping sauce. | Originating in the Szechuan province of China and known for its bold flavors.
Served with chive sour cream. | Most commonly associated with Jewish Hanukkah and enjoyed widely across Eastern Europe.
Vidalia, yellow and red onions topped with a crouton and Vermont white cheddar. | This dish underwent a resurgence of popularity in the 1960s due to the growth of French cooking in the United States.
Served with breadsticks. | An American standard prepared in a French style.
Pureed with cream, drizzled with olive oil, and garnished with red grapes and parmesan. | Bread soup is a staple worldwide but most common in Eastern and Western Europe.
With baby greens, pineapple and jicama dressed in coconut milk and lime vinaigrette. Topped with toasted shaved coconut. | It’s Jamaican mon!
With baby greens in a citrus vinaigrette. Topped with sweet Maryland crab meat and julienne farmer tomatoes.
With roasted Gala apples and beets, cinnamon-spiced pecans and a sweet onion cider vinaigrette. | You’ll feel like you’re touring backroads in New England.
With crumbled Gorgonzola, crispy pancetta and sweet balsamic vinaigrette.
Chopped romaine lettuce, parmesan cheese and croutons in a garlic, anchovy, lemon and parmesan dressing. | You know this started in Tijuana, Mexico, right?
Marinated with herbs de Provence and topped with goat cheese and a blend of caramelized onions, olives and anchovies. Served on brioche.
Layered with country ham and Swiss cheese, dipped in savory French toast batter and pan fried.
Crispy apple-smoked bacon, beefsteak tomatoes, arugula and lemon aioli on grilled roasted garlic country bread. | BLT sandwiches are believed to descend from tea sandwiches in the late Victorian era.
Pan-seared salmon burger with scallion. Served on a toasted bun with sesame mayonnaise and baby arugula. | Burgers have become an American classic. This is a lighter version.
Shaved corned beef, sauerkraut, Swiss cheese and Russian dressing on rye. | One account holds that Reuben Kulakofsky, a grocer from Omaha, was the inventor. Others say Arnold Reuben, owner of the once famous Reuben’s Delicatessen in New York, invented the sandwich around 1914. And we thought it was German.
Served in a whole wheat tortilla with baby spinach, shredded carrots, red onion and alfalfa sprouts. | Curry can be called a pan-Asian or global phenomenon with immense popularity in Thai, British and Japanese cuisines.
Fresh sirloin on ciabatta with lettuce, tomato, onion and pickle with crispy shoestring fries.
On a toasted bun with shoestring fries. Options: Ketchup, mustard, chopped onions, sauerkraut and relish.
Served on ciabatta with balsamic caramelized red onion, grilled tomatoes and Gorgonzola.
With mango aioli on whole grain.
Lamb, chickpeas, French green lentils, black-eyed peas and middle-eastern spices. | Chili is usually associated with Latin cuisine, but ours is a Mediterranean delight.
Ground sirloin, veal and pork topped with sautéed wild mushrooms and veal demi-glace. Served with roasted garlic mashed potatoes and herb-roasted roma tomatoes.
Pan-fried breast, topped with Fontina and served over Italian braising greens, roasted wild mushrooms, tomatoes and finished with lemon butter sauce. | Japanese bread crumbs, American chicken and Italian cheese.
Beer-battered George’s Bank Cod with cole slaw, french fries and a caper-cornichon tartar sauce. | Direct from ‘across the pond.’
Served over braised red cabbage, red onion and radicchio, sauced with Dijon mustard cream sauce and topped with crispy onion rings. | Several strands of Celtic mythology say salmon will grant the power of knowledge to whomever eats it.
With mozzarella, Fontina, provolone, Gorgonzola, sugo and fresh herbs.
With roasted red peppers and artichokes, tomatoes, provolone and mozzarella topped with prosciutto.
Topped with shaved Pecorino Romano. Gnocchi is an Italian dumpling dating to Roman times.
Penne baked with smoked Gouda, country ham and peas, and drizzled with white truffle oil. | Its popularity has been attributed to Thomas Jefferson serving it at a White House dinner in 1802.
Linguini tossed with a medley of roasted vegetables, including sweet yellow peppers, baby portabella mushrooms, grape tomatoes and smoked mozzarella in a roasted lily and porcini sauce. | Truly Italian-American. Primavera means the season of spring in many romance languages.
Studded with dried cranberries, raisins and pears, baked with a caramel glaze and drizzled with vanilla bourbon anglais. | Popular in British, Puerto Rican, Mexican, French, Belgian and Argentinan cuisine, and also in Louisiana Creole and part of the American South. Whew!
A la mode or with a slice of Vermont cheddar.
Our own family recipe.
Vanilla.
With raspberry sauce.
With spicy lime aioli.
Seasonal wild mushrooms (including locally foraged Hen of the Woods and Oyster Mushrooms) sautéed with garlic, butter and herbs. Served on brioche toast and topped with Mascarpone cheese. | A homage to the French. It’s part of their daily diet.
With black bean salad and spicy smoked chipotle sauce. | Very American, very East Coast.
Served with an Asian cabbage and shitake mushroom slaw with a teriyaki dipping sauce. | Originating in the Szechuan province of China and known for its bold flavors.
Served with crispy root vegetable chips and a red onion and beet jam.
Served with chive sour cream. | Most commonly associated with Jewish Hanukkah and enjoyed widely across Eastern Europe.
Vidalia, yellow and red onions topped with a crouton and Vermont white cheddar. | This dish underwent a resurgence of popularity in the 1960s due to the growth of French cooking in the United States.
Served with breadsticks. An American standard prepared in a French style.
Pureed with cream, drizzled with olive oil, and garnished with red grapes and parmesan. | Bread soup is a staple worldwide but most common in Eastern and Western Europe.
Lamb, chickpeas, French green lentils, black-eyed peas and middle-eastern spices. | Chili is usually associated with Latin cuisine, but ours is a Mediterranean delight.
With roasted Gala apples and beets, cinnamon-spiced pecans and a sweet onion cider vinaigrette. | You’ll feel like you’re touring backroads in New England.
With roasted shallots, feta cheese, toasted walnuts, arugula and candied orange peel, dressed in a walnut vinaigrette. | Squash is native to Mexico and Central America.
With crumbled Gorgonzola, crispy pancetta and sweet balsamic vinaigrette.
Chopped romaine lettuce, parmesan cheese and croutons in a garlic, anchovy, lemon and parmesan dressing. | Tijuana, Mexico, right?
Topped with shaved Pecorino Romano. | Gnocchi is an Italian dumpling dating to Roman times.
Penne baked with smoked Gouda, country ham and peas, and drizzled with white truffle oil. | Its popularity has been attributed to Thomas Jefferson serving it at a White House dinner in 1802.
With shrimp, lobster, mussels and clams, tomatoes, pancetta, roasted peppers, English peas and saffron. | Paella is considered by many to be the national dish of Spain.
Linguini tossed with a medley of roasted vegetables, including sweet yellow peppers, baby portabella mushrooms, grape tomatoes and smoked mozzarella in a roasted lily and porcini sauce. | Truly Italian-American. Primavera means the season of spring in many romance languages.
Ground sirloin, veal and pork topped with sautéed wild mushrooms and a veal demi-glace. Served with roasted garlic mashed potatoes and herb roasted roma tomatoes.
Served with potato, apple and cheddar latkes, braised red cabbage and a Dijon ale mustard sauce. | In the pot every day in the DiGiovanni house in Sicily.
Pan-seared and caramelized, served with braised red cabbage and radicchio, roasted new potatoes and a balsamic glaze topped with crispy apple smoked bacon. | A daily favorite in the UK and Germany.
With roasted garlic mashed potato, grilled asparagus and a veal demi-glace.
Grilled and served with lemon roasted potato wedges and a Caesar compound butter (garlic, anchovy, lemon zest and parmesan).
Braised in red burgundy with dried apricots and cinnamon stick, served with roasted acorn squash. | A mainstay of several cuisines of the Mediterranean, New Zealand and throughout the world.
Pan-fried breast, topped with Fontina and served over Italian braising greens, roasted wild mushrooms, tomatoes and finished with lemon butter sauce. | Japanese bread crumbs, American chicken and Italian cheese.
Beer-battered George’s Bank Cod, jumbo shrimp and diver sea scallops, served with sweet potato fries and a caper-cornichon tartar sauce. Direct from ‘across the pond.’
Served over braised red cabbage, red onion and radicchio, sauced with Dijon mustard cream sauce and topped with crispy onion rings. | Several strands of Celtic mythology say salmon will grant the power of knowledge to whomever eats it.
With mozzarella, Fontina, provolone, Gorgonzola, sugo and fresh herbs.
With roasted red peppers and artichokes, tomatoes, provolone and mozzarella topped with prosciutto.
Studded with dried cranberries, raisins and pears, baked with a caramel glaze and drizzled with vanilla bourbon anglais. | Popular in British, Puerto Rican, Mexican, French, Belgian and Argentinan cuisine, and also in Louisiana Creole and part of the American South. Whew!
A la mode or with a slice of Vermont cheddar.
Our own family recipe.
Vanilla.
With raspberry sauce.
Please confirm that this restaurant at this location is permanently closed...