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with grape conserve
with chili pepper flatbread, olive puree and parsley
with garlic, citrus, and pepperoncini
with Sardinian flatbread
changing daily
lightly fried, served with basil aioli, sweet chili sauce, lemon caper aioli
with truffle-citrus grits, preserved orange and arugula
green olive-mustard “marmellata”
fresh scallops seared with mango, prosciutto, herb puree and lemon vinaigrette
steamed in a spicy white wine and garlic broth
seasonal selection
buffalo mozzarella with tomato, basil, extra virgin olive oil and grey sea salt
with crisp romaine lettuce and parmigiano-reggiano cheese, with foccacia crostini
with Pecorino Grand Cru cheese, California dates, citrus vinaigrette
in a classic red sauce with braised meatballs and Pecorino cheese
house made papardelle, Bolognese sauce, Grana Padano cheese
PEI mussels, cherrystone clams and calamari in a spicy marinara sauce
with Parmigiano-Reggiano and smoked almond foam
pan seared, served with celeriac and pear ragu with wild mushrooms
olive-lime crusted with roasted eggplant and chevre ravioli, citrushorseradish sauce
pan seared served with sweet onion fregola risotto & pissaladiere sauce
the Maryland way with jumbo lump and backfin crab, grilled asparagus, smoked tomato, citrus and mustard citronette
maple-pomegranite braise with chestnut “risotto” and winter root vegetables
10 oz. veal chop grilled with butter cup squash puree and sautéed rapini
double 5 oz. lamb T-bone chops with curried orzo, walnut & carrot broth
12 oz. New York strip grilled with roasted fingerling potatoes, tomato and olive salsa
with crisp romaine lettuces and parmigiano-reggiano cheese
simply steamed in a spicy white wine-garlic broth
with braised meatballs, pecorino cheese, red sauce, and extra virgin olive oil
cherrystone clams, PEI mussels and calamari in a spicy red sauce
Pan seared with grilled artichoke and olive caponata, roasted garlic potato puree
our own home made cheesecake with summer strawberries
passion fruit sorbet, white chocolate marshmallow and pistachio brittle
house made cheesecake with autumn berries and a vanilla wafer
Fuji apples baked with fall spices and brandy topped wit a white chocolate walnut cookie crust
puuurfect..…velvety custard, crisp crack top, tahitian vanilla
with amaretti cookie, coffee gelato, espresso “glass”
warm chocolate cake with banana marshmallow, almond brittle and peanut butter gelato
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