Chef Robert Ritchie

Platter rustico - cured Italian meats, parmigiano, olives, eggplant, crudo

Carpaccio of prime beef crudo, rucola, parmigiano, capers, lemon oil

Insalate caprino arugula, warm bucheron, roasted beets, pistacchio, vinaigrette

Ceasar salad tableside, white anchovy, garlic, citrus, red romaine, Pecorino, crouton

Truffle burrata - roasted tomatoes, basil, EVOO, bruschetta, kalamata olive spread

Fresh cavatelli pasta with charred corn, guanciale, parmigiano, cacio y' pepe

Bucatini pasta creamy carbonara, peas, guanciale, aged parmesan

Fresh rigatoni pasta with house made spicy sausage ragu, fresh peas, ricotta

Fresh veal agnolotti pasta with a spicy vodka sauce, basil, pecorino

Fresh spaghetti with manilla clams, pancetta, hot chillies, parsley, vermouth

Caprese- heirloom beef steak tomato, French endive, gorgonzola, pancetta, balsamic glaze

10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree

Florentine style grilled lamb chops with roast fennel and broccoli - saffron rice

- SEASONAL ROAST VEGETABLES AND SIDES (Family Style)

Costoletta alla parmigiana - bone-in veal chop parmesan, marinara, mozz, pecorino

Dry aged Florentine style porterhouse steak with rosemary sea salt, spinaci, roasted potatoes

Organic wild caught grilled salmon, mustard cream, haricots verts

12 hour braised beef short ribs - organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato

Roast lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad

Roman style Branzino - delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron yukon potatoes and steamed lemon spinach

Dover Sole Tuscan style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash

Melanzane - thin crisp eggplant cutlets layered with smoked mozzarella, spicy marinara sauce and herbed ricotta cheese

Chicken Capricciosa - thinly pounded pan breaded chicken breast, bufala mozzarella, campari tomatoes, balsamico

Bone in blackened ribeye, chive-chili butter, ginger carrots and french green beans, roasted fingerling potatoes

Home style - sheet pan lasagna layered with white bechamel, Italian sausage, herbed ricotta cheese, bufalo mozzarella and aged pecorino romano -

Roast Chicken for Passover

Warm chocolate chip cookie sundae – chocolate gelato – chocolate sauce

Assorted Italian cookies with citrus gelato and fresh berries

Spumoni Italian cheesecake - strawberries - fresh cream

Chocolate mousse cake, mascarpone cream, fresh berries

Gelato, fresh berry, mango, pistachio, hazelnut or chocolate

Fresh fruit berry tarte with vanilla creme center on short crust

Roasted winter artichoke – toasted herb butter garlic breadcrumb – saffron aioli dipping sauce

Pancetta di maiale Arancini – sous vide spicy pork belly – arborio rice fritters – marinara sauce

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

Winter crudité with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, 24 month aged prosciutto, olives, figs, salted anchovies - grilled bruschetta

Bluefin crab crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles

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

Colossal Florida stone crabs with horseradish salad and mustard sauce and (market price)

18 assorted fresh oysters - pacific / atlantic and canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Sicilian polpette (meatballs), with pinenuts and raisins, pan roasted stewed until fork tender, and served with spicy marinara, Sicilian oregano grilled bruschetta

Organic red romaine Caesar salad made tableside with white anchovy, aged Pecorino Romano cheese, brioche croutons and Sicilian lemon

Maine lobster tail served warm over French green beans salad with butter beans and sun-dried tomato vinaigrette

Fettucine pomodoro with torn basil, homemade ricotta cheese, crushed san Marzano plum tomatoes and aged parmesan cheese

Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper

Spaghetti al Pomodoro e Basilico – DOP San Marzano crushed tomatoes, garlic, red pepper flakes, extra virgin olive oil, butter, basil

Spaghetti with saffron, fresh Meyer lemon, aged parmesan Reggiano, toasted garlic breadcrumbs and torn opal basil v

Penne Boscaiola - fresh penne rigatoni 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 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 grassfed bone in ribeye – pink Himalayan salt – roasted fingerlings, grilled zucchini

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

U10 garlic butter shrimp scampi over fresh linguini pasta - spicy arabiata sauce

Whole roasted branzino – Sicilian lemon, bay leaf, oregano, cold pressed virgin olive oil, asparagus, black garlic

Via Carota – grassfed sliced New York strip steak with sauteed shallot and mushrooms with port demi glace, roasted Yukon gold potatoes – burnt brussels sprouts

Black sea bass - pan roasted with preserved lemon, capers, parsley and butter, saffron potatoes, roasted eggplant with portobello mushrooms and asparagus

Cioppino (Sicilian style fisherman's stew) a rich tomato seafood broth with halibut, cod, salmon and shellfish, braised tender and finished with saffron, white wine, chili pepper and crusty baked bread

Costoletta alla parmigiana - bone-in grassfed veal chop - parmesan, marinara, mozz, pecorino

Hepburn House Dark Chocolate warm souffles with crème Anglaise sauce

Four layer dark chocolate cake with French vanilla ice cream and sliced strawberries

Cinnamon butter crepes Suzette with whipped cream, cinnamon and Grand Marnier caramel sauce

Key lime pie with whipped cream and strawberries

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

Fresh berry and fruit tartlets with pastry cream and fresh mint

Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini

Mezza plate with carrot hummus, caponata grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, and mission figs

Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins

Caesar Caprese with Heirloom tomatoes, buratta mozzarealla, torn basil, garlic croutons, extra virgin olive oil

Bluefin crab cakes made with roasted red peppers, tarragon, panko crumb - served with a remoulade sauce

Prosciutto y' Burrata - 24 month aged San Daniele prosciutto, local burrata, olio novello - Roman style focaccia - sun-dried tomatoes

Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano

Shrimp scampi – roasted pacific langoustines basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta

Caccchio y' Pepi - fresh black pepper linguini tossed in a romano cheese and vegetable stock and roasted butternut squash

Fresh linguini pasta with a parsley roasted heirloom garlic white wine clam sauce, grilled ciabatta herbed garlic bread

Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano

Fettuccine Carbonara - sautéed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Chicken scallopini with capers, garlic, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Veal Milanese - pounded seasoned parmesan panko bread crumb veal cutlets, pan fried and served with roasted saffron potatoes and fall vegetables

8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with charred poblano potato puree

10 oz Berkshire heirloom pork center-cut loin chops marinated overnight in ginger, soy, garlic and pan roasted - plum chili sauce, stir-fried vegetables

Florentine style grilled short loin lamb chops with roast fennel and broccoli - saffron rice

Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale

Steakhouse burger - prime aged ground sirloin burger patty, kaiser roll, special sauce, tempura onion rings

Atlantic cod - pan roasted, served over parmesan white polenta, organic roasted brussels sprouts and tomato butter sauce

Crab stuffed wild salmon, lemon dill butter, wild rice and grilled asparagus

Crisp fillet of sole meunière with steamed parley potatoes, ginger carrots and sauteed baby vegetables

Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries

5 layer chocolate cake served warm with vanilla ice cream and berries

Confetti Cake with vanilla or chocolate ice cream and fresh berries

Creamy vanilla bean cheesecake with homemade strawberry coulis and toasted pecans

Jumbo warm chocolate chip cookie sundae with chocolate gelatto and warm fudge sauce

Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons

Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano

Affettati Misti Chef's selection meats and cheese, roasted peppers, artichoke alla romana and kalamata olives

Arancini Pomodoro - crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella di bufalo

Fettuccine Carbonara - sauteed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano

Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette

Baby kale and arugula salad with roasted beets, goat cheese and curried sunflower seeds

Assorted Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Agnolotti raviolis, slow braised pork shoulder, sage, crushed DOP tomatoes, aged Reggiano parmesan

Chilled oysters and shrimp cocktail with Haas avocado, spicy bloody mary cocktail sauce - homemade wheat crackers

Assorted grilled spring vegetables, squash, eggplant, chilies, portabello mushrooms, red bell peppers, heirloom vidalia onions

Family style veal meatballs with fresh tomato sauce, pecorino romano, fresh saffron tagliatelle pasta, and parsley oil

Fettuccine Al Salmone fresh fettuccine sauteed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce

Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Bershire County pork - brown sugar cured Porterhouse loin chop, pan roasted and served over whipped yukon gold potatoes with sauteed fiddlehead fern and carrots

Fettuccini Bolognese - traditional ground veal and pork ragů, DOP San Marzano tomato sauce, 24-month aged Parmigiano-Reggiano

Fettuccini con funghi - northern style dried porcini mushrooms braised in cream, cognac and vegetable stock, fresh pasta, aged 24 month Pecorino romano cheese, fresh chives

Crisp lemon and oregano organic free range roast chicken with grilled baby onions, French bean salad, and roasted forest mushroom faro

Jumbo prawns Provençal - baked shrimp in casserole with white wine, black garlic, chopped tomato and black olives over homemade linguini

Florentine style grilled lamb chops with roast fennel and broccoli - saffron rice

Pan seared sirloin steak, sliced and served with roasted Brussels sprouts, mushrooms and carrots, baked potato and shallot brown butter sauce

8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Atlantic wild caught salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots

NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Atlantic black cod - pan roasted, served over parmesan white polenta, organic roasted brussels sprouts and tomato butter sauce

Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche

5 layer chocolate cake served warm with vanilla ice cream and berries

Assorted house made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint

Italian cookies with citrus gelato and fresh berries

Deluxe creamy vanilla cheese cake with homemade strawberry jam and toasted pecan

Seared tenderloin carpaccio, mustard seed aïoli, caper crisps, pumpernickel toast

Burrata salad with arugula, apple mostarda, heirloom tomato, roasted corn, basil vinaigrette

Fresh Fettuccine with porcini mushroom cream, black pepper, pecorino romano cheese and tarragon

Assorted Roman Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta

Rare black sesame crusted blackfin tuna - stir-fried baby bok choy and enoki mushroom salad

Chilled fresh oysters - Pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini

Assorted hand rolled sushi platter including unagi, yellowtail, toro and crab, seaweed salad

Shrimp scampi – roasted pacific langoustines basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta

Arancini di Riso - crisp mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce

Chilled Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette

Assorted pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney

Braised short ribs in barolo red wine and beef stock over whipped potatoes with roasted broccolini and eggplant

12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad

Pan seared thick-cut New Zealand dry aged lamb chops - on roasted shallot potato puree with sautéed oyster mushroom Demi-glace and ginger carrots

Filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree

Pan-seared sustainable Norwegien King salmon, caper parsley butter and wild rice with almonds carrots, and edamame

Angus prime rib roast (for 2 or more) served medium to rare with a chive horseradish creme, stuffed baked chive potato - trio of sautéed vegetables

Sautéed sole meunière - Dover sole dredged in flour and pan seared with lemon white wine butter, capers, parsley and steamed parley potatoes,

Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach

Arctic char Amandine - sautéed north American rainbow or brown trout almandine style with preserved lemon, french green beans, nutty brown rice pilaf

Twin bone 5" thick Berkshire pork chop brined in brown sugar, clove and anise - pan roasted and served over whipped parsnip potatoes with apple golden raisin compote

Bone-in dry aged ribeye steak - chili pepper butter, roasted poblano mashed potatoes - lemon asparagus

Pan seared black sea bass on potato cakes with a miso soy mushroom broth, seared baby boy choy and pea shoots

Pan seared wild caught Canadian king salmon served over saffron rice with marinated grilled vegetables and champagne chive butter

AGNOLOTTI Half Moon shaped pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs

New York sirloin, truffle butter, glazed lemon ginger carrots and asparagus, roasted fingerling potatoes

Atlantic black cod - pan roasted and steamed 'au paupiette' with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice

Strawberry shortcake with golden raspberries whipped cream and fresh mint

Organic local strawberries, blueberries, raspberries and blackberries with vanilla ice cream, caramel sauce and cookies

Dark Chocolate Mousse with caramel swirls and dark chocolate bites, whipped cream and fresh mint

Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint

New York style vanilla bean cheesecake with fresh strawberries and jam

Trio chocolate Sundae - warm baked chocolate chip cookie with chocolate gelato and chocolate sauce