Fresh Egg Noodle Fettuccini 13
Creamy Marinara Sauce | Cherry Tomatoes | Parmesan
Spring Vegetable Risotto 10
English Peas | Summer Squash | Parmesan
Heirloom Tomato Salad 12
Fresh Mozzarella | Basil | Brioche Croutons
Watercress | Balsamic Vinaigrette
Lollo Rossa & Red Oak Lettuces 11
Strawberries | Manchego Cheese
Candied Pecans | Balsamic Vinaigrette
Cauliflower Leek Soup 11
Roasted Romanesco | Paprika Oil
Mushroom Penne Rigate 24
Roasted Mushrooms | Broccolini | Porcini Cream
Garlic | Parmesan
Soy Marinated Tofu 26
Potato Puree | Baby Bok Choy | Fennel Slaw
Vanilla Balsmaic Reduction
Sundried Tomato Pesto Pizza 18
Goat Cheese Cream | Shaved Red Onions | Pine Nuts
Wild Mushrooms | Fresh Basil
Roasted Spaghetti Squash 24
Roasted Tomatoes | Sauteed Baby Spinach
Cilantro Pesto | Baby Sweet Peppers | Grilled Bread
Chef de Cuisine: Shane Hammett
General Manager: Carrie Clay
$35 Corkage on all outside bottles: per 750 ml. Limit 2 per table. All bottled wines are subject to state tax.
Please notify your server if you have any food allergies or require special food preparation and we will be happy to accommodate your needs.
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
We request one check for parties of six or more and an 18% gratuity will be added.
A $5 charge will be added to all split food items.