Late Winter/Spring 2026
Starters
- Union Sq Market kale Caesar salad with baby kale and romaine lettuce, brioche croutons, anchovy garlic Caesar dressing – fresh lime and pecorino Romano cheese
- Funghi and Taleggio – egg fettuccine in a creamy porcini mushroom ragout with fresh parsley, black pepper, and taleggio cheese – Roman style with garlic bread crumb
- Bluefin crab crispy crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles
- Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs, and bruschetta
- Caserta Zucchini e’ Malanzane– layers of grilled zucchini, eggplant, artichoke, house marinara, ricotta, mozzarella and shredded Taleggio
- Sicilian style antipasti platter with fresh shucked oysters, Italian cheeses, roasted eggplant, red bell peppers, jumbo prawns, radicchio and endive, tomato, olives, figs
- Italian veal and beef polpetti, pan roasted stewed until fork tender, and served with spicy marinara, Sicilian oregano grilled bruschetta for dipping
- Italian greens salad with burrata, radicchio, shaved fennel, arugula, grilled eggplant, radish, and a cabernet sauvignon aged red wine vinaigrette
- Organic red romaine Caesar salad made tableside with white anchovy, aged Pecorino Romano cheese, brioche croutons and Sicilian lemon
- Poached Maine lobster tail served warm over French green beans salad with butter beans and sun-dried tomato vinaigrette
Entrée Course
- Fettucine pomodoro with torn basil, homemade ricotta cheese, crushed san Marzano plum tomatoes and aged parmesan cheese
- Roasted red pepper, ricotta and pancetta stuffed Portobello mushroom caps, roasted and served over arugula with walnuts and plum tomatoes
- Penne alla Boscaiola – fresh penne rigate pasta, sweet Italian sausage, roasted mushrooms, white wine, stewed tomatoes, light cream and pecorino romano cheese
- Lasagna with grilled eggplant, spinach, kale, butternut squash, and maitake mushrooms with a tomato sauce ** (Vegan option)
- Chicken scaloppini piçatta style with capers, parsley, vermouth and lemon butter, fresh shelled pea farro with sautéed asparagus
- Tagliatelle alla bolognese – Chefs ground meat made with 100% organic grass fed pasture beef and pork, fresh pasta and 24 month DOP aged reggiano parmesan
- Florentine style prime sirloin with baked organic russet potatoes, grilled zucchini and a roasted tomato spinach chive compound butter
- Scaloppini di Vitello – Veal scaloppine in Marsala wine with porcini mushroom sauce or piccata style with citrus white wine butter over sauteed spinach and kale
- Veal (or chicken) Milanese – pounded seasoned parmesan panko bread crumb veal cutlets, pan fried and served with roasted saffron potatoes and fall vegetables
- Jumbo shrimp scampi – sauteed in garlic, white wine, fresh lemon, parsley and a touch of cream over fresh linguini pasta with a sprinkle of parmesan
- Citrus butter poached organic line-caught Scottish fillet of salmon, champagne vinaigrette, lemon spinach gnocchi, sauteed ginger carrots
- Grilled New York strip steak with sauteed shallot and mushrooms with port demi glace, roasted Yukon gold potatoes – roasted crispy brussels sprouts
Dessert Course
- Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries
- Four layer dark chocolate cake with French vanilla ice cream and sliced strawberries
- Key lime pie with whipped cream and strawberries
- House made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries premium vanilla ice cream
- Homemade cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream
- Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce Trio of Sorbets with Italian cookies