Chef Timothy Storrs

Eggplant Involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts

Bitter greens, anchovy dressing, croutons, parmesan, black pepper

Creamed Artichoke and Parmesan Puree on crostini

Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette

Thai Salad: a blend of savoy, napa and green cabbage, red pepper, cilantro, mint, basil, radish, carrot tossed with a light spicy peanut-sesame dressing

Grilled Haloumi Cheese Kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette

Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing

Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette

Grilled vegetable platter: peppers, Vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash

Mexican chopped salad with cherry tomato, cucumber, poblano peppers, black beans, corn, red onion, queso fresco, lime and cilantro

Blistered shishito peppers with citrus-jalapeno crema

Gazpacho

French Onion Soup with gratine' gruyere crouton

Mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette

Butter lettuces, radish, Italian dressing

Local Heirloom Tomato (when in season) Basil Bruschetta, Roasted Eggplant Caponata, Artichoke Tapenade assortment on toasted baguette

Heirloom Tomato (when in season) Panzanella Salad: Tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette

4 cheese risotto cakes with wild mushroom cream and sage

Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta

Eggplant Parmigiana 'Stack' with buffalo mozzarella, basil, light marinara sauce

Mezze Plate with eggplant caponata and grilled artichoke salad, with handmade flat bread

Mezze Plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread

Ratatouille. Classic provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper

Saag Paneer, served with aromatic basmati rice and flat bread

7 Vegetable Tagine with dates, classic braised Moroccan dish served with 'jeweled' couscous

Pasta: Hand cut tagliatelle or pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano

Baked stuffed zucchini with lemony spinach, feta and pine nuts over Israeli couscous pilaf

Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and Parmesan

Chef made Potato Gnocchi Primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream

Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). White wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan

Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula

(Vegan) Lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf

(Vegetarian) Beluga (black) lentil risotto with fava beans and pea shoots

Authentic Styled Enchiladas Rojas filled with (calabacitas) sautéed squash (yellow and green), roasted corn, onion, tomato, soft cheese, topped with queso fresco, tomatillo salsa, shredded lettuce, radish (veg. or add shredded chicken)

Namoura. A classic Lebanese orange semolina cake served with almond and mint whipped cream

Mixed Berry Polenta Crumble served with vanilla gelato

Chocolate lava cake with vanilla bean ice cream

Abruzzo Chocolate Cake with mocha whipped cream and hazelnuts,

Mexican Hot Chocolate Cake (GF) with Milk Chocolate-Buttermilk Frosting served with vanilla bean ice cream

Flourless Chocolate Tort with vanilla bean ice cream

Apricot and berry vanilla panna cotta

Seasonal fruit Galette with vanilla bean ice cream

Classic Tiramisu

Olive Oil Cake with blueberry compote, dollop of marscapone

Peach and blueberry vanilla panna cotta with local honey

Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts

(GF) Salted Caramel Pots de creme with whipped creme fraiche

(GF) Dark Chocolate and cognac Mousse with mocha whipped cream

(GF) Limone, Ricotta E Pignoli Cheesecake served with blackberry compote

(GF) Raspberry vanilla yogurt panna cotta

(GF) Coconut vanilla mousse with milk chocolate shavings

(GF) Mango and Papaya vanilla panna cotta with pistachio candy

Tres Leches Cake, a light airy 'angel food' type cake soaked in sweet milk mixture, topped with whipped cream and cinnamon

Spinach and Kale Salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette

Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)

Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze

Eggplant Involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts

Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut

Bitter greens, anchovy dressing, croutons, parmesan, black pepper

Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette

Stuffed Mushrooms with ricotta, spinach, walnuts

Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing

Watermelon and butter lettuce salad with cucumber, fennel and feta. White balsamic vinaigrette

Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette

Grilled vegetable platter: peppers, Vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash

Charcuterie board: Cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini

Mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette

Butter lettuces, radish, Italian dressing

Local Heirloom Tomato (when in season) Basil Bruschetta, Roasted Eggplant Caponata, Artichoke Tapenade assortment on toasted baguette

Heirloom Tomato (when in season) Panzanella Salad: Tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette

Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta

Eggplant Parmigiana 'Stack' with buffalo mozzarella, basil, light marinara sauce

Mezze Plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread

Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata

Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme

Mezze Plate with grilled marinated artichokes, smoked (or regular) hummus and tabouleh salad with handmade flat bread

Gorgonzola Panna Cotta with crispy speck and raspberry gastrique

Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion

Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio

Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and Parmesan

Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper

Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale

Chef made Potato Gnocchi Primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream

Beef Short Rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus

Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter

Pan seared salmon or swordfish with risotto Milanese, salsa verde, sauteed greens, crispy leeks

Chicken Milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio

Seared scallops with handmade tagliatelle, lemon, brown butter, parsley, wild mushroom, spinach, white wine, asiago

Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan

High Summer Pasta Primavera with (Chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan

Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). White wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan

Chef made ravioli stuffed delicata and summer squashes and ricotta in a parmesan broth with garlic, sage, local tomato, white wine, arugula, asiago

Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula

Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized Brussel sprouts

(Vegetarian) Beluga (black) lentil risotto with fava beans and pea shoots

Chocolate lava cake with vanilla bean ice cream

Abruzzo Chocolate Cake with mocha whipped cream and hazelnuts,

Flourless Chocolate Tort with vanilla bean ice cream

Tiramisu

Olive Oil Cake with blueberry compote, dollop of marscapone

Peach and blueberry vanilla panna cotta with local honey

Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts

(GF) Dark Chocolate and cognac Mousse with mocha whipped cream

(GF) Limone, Ricotta E Pignoli Cheesecake served with blackberry compote

(GF) Coconut vanilla mousse with milk chocolate shavings

Warm Vanilla Tahini Cookie Cake with coconut ice cream, chocolate ganache, sesame

Spinach and Kale Salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette

Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)

Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze

Eggplant Involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts

Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut

Bitter greens, anchovy dressing, croutons, parmesan, black pepper

Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette

Zucchini Quinoa cakes with feta and parmesan, lemony arugula yogurt pesto sauce

Local Heirloom Tomato Basil Bruschetta, Roasted Eggplant Caponata, Artichoke Tapenade assortment on toasted baguette

Grilled Haloumi Cheese Kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette

Clams casino on the half shell. A classic from my home state of Rhode Island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest

Oysters Rockefeller

Stuffed Mushrooms with ricotta, spinach, walnuts

Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing

Watermelon and butter lettuce salad with cucumber, fennel and feta. White balsamic vinaigrette

Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette

Grilled vegetable platter: peppers, Vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash

Charcuterie board: Cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini

Gazpacho

Butter lettuces, radish, Italian dressing

Heirloom Tomato (when in season) Panzanella Salad: Tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette

Garbanzo salad: chickpeas, spinach, cilantro, lemon, garlic, ginger, black sesame, cumin, roasted red peppers

Grilled Escarole 'Caesar', avocado, anchovies, garlic yogurt dressing, crispy shallots, crisp lardo

Kufta Kebab, classic lamb kebab, house made harissa, mint and preserved lemon yogurt

Mini cajun crab cakes with spicy creole aioli

Merguez sausage, cauliflower 'couscous', Tunisian charmoula, handmade flat bread

Mezze Plate with eggplant caponata and grilled artichoke salad, with handmade flat bread

Mezze Plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread

Merguez Sausage, tomato and cannellini bean Summer Stew

Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata

Ratatouille. Classic provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper

Salade Nicoise. Served with white anchovies, haricots verts, heirloom tomato, scallion, marinated artichokes hearts, fingerling potatoes, olives, hard boiled egg, champagne and lemon vinaigrette

Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme

Gorgonzola Panna Cotta with crispy speck and raspberry gastrique

Moules au Pernod: with garlic, shallot, cream, tarragon and Pernod served with baguette

Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion

Pan seared swordfish with house made harissa, pine nuts, mint, cilantro, yogurt, israeli couscous, vegetable medley

Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers

7 Vegetable Tagine with dates (with chicken option available), classic braised Moroccan dish served with 'jeweled' couscous

Pasta: Hand cut tagliatelle or pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano

Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio

Baked stuffed zucchini with lemony spinach, feta and pine nuts over Israeli couscous pilaf

Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and Parmesan

Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper

Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale

Chef made Potato Gnocchi Primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream

Beef Short Rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus

Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter

Grilled shrimp skewer marinated in sumac, urfa biber, garlic and oregano served over Israeli couscous, grilled zucchini, preserved lemon

Chicken Milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio

24 hour brined whole organic chicken, marinated in charmoula (morrocan condiment/sauce), served with your choice of couscous pilaf, jeweled rice or greek orzo salad and grilled summer vegetables garnished with parsley, cilantro and mint, grilled lemon

Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan

High Summer Pasta Primavera with (Chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan

Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable

Chef made summer squash ravioli (zucchini and summer squash) with ricotta, chive and parmesan in a white wine-parmesan stock, touch of cream, chopped tomato, crispy sage, arugula

Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized Brussel sprouts

Grilled Hanger Steak marinated in chimichurri with grilled lemon, served with truffled potato dauphin, seasonal greens

'Cioppino-Ibero' style fish soup with mussels, littleneck clams, flakey whitefish and scallops fennel and handmade saffron aioli with crusty garlic bread

(Vegan) Lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf

Crispy pan fried whole Branzino with lemon, dill and pine nut vinaigrette, greek tomato salad, pearled mint couscous

Gilled or pan seared 'white flaky fish' (market availability depending), sweet and sour preserved lemon jam with dill and mint over a garbanzo salad of spinach, cilantro, ginger, sesame, roasted red pepper and tomato

Namoura. A classic Lebanese orange semolina cake served with almond and mint whipped cream

Chocolate lava cake with vanilla bean ice cream

Flourless Chocolate Tort with vanilla bean ice cream

Apricot and berry vanilla panna cotta

Classic Tiramisu

Olive Oil Cake with blueberry compote, dollop of marscapone

Peach and blueberry vanilla panna cotta with local honey

Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts

(GF) Salted Caramel Pots de creme with whipped creme fraiche

(GF) Dark Chocolate and cognac Mousse with mocha whipped cream

(GF) Limone, Ricotta E Pignoli Cheesecake served with blackberry compote

(GF) Coconut vanilla mousse with milk chocolate shavings

Warm Vanilla Tahini Cookie Cake with coconut ice cream, chocolate ganache, sesame

Spinach and Kale Salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette

Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)

Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze

Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut

Bitter greens, anchovy dressing, croutons, parmesan, black pepper

Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette

Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette

Clams casino on the half shell. A classic from my home state of Rhode Island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest

Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing

Charcuterie board: Cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini

Butter lettuces, radish, Italian dressing

Escarole Salad with grilled fennel, toasted red quinoa, pear, pecans, garlic citrus-champagne-yogurt dressing

4 cheese risotto cakes with wild mushroom cream and sage

Eggplant Parmigiana 'Stack' with buffalo mozzarella, basil, light marinara sauce

Mezze Plate with eggplant caponata and grilled artichoke salad, with handmade flat bread

Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata

Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme

Classic Gnocchi Bolognese with my own potato-ricotta gnocchis

Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers

Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper

Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale

Beef Short Rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus

Pan seared or grilled (if grill is available at site) salmon or swordfish, risotto Milanese, salsa verde, sauteed greens, crispy leeks

Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter

Seared scallops with handmade tagliatelle, lemon, brown butter, parsley, wild mushroom, spinach, white wine, asiago

Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan

Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). White wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan

Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable

Chef made triple winter squash (butternut, acorn and delicata) and ricotta raviolis with crispy sage, spinach, white wine and parmesan stock, truffle, asiago

Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula

Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized Brussel sprouts

(Vegetarian) Beluga (black) lentil risotto with fava beans and pea shoots

Butternut squash gnocchi (chef made), crispy sausage, sage, spinach and ricotta

Pistachio encrusted salmon, citrus-horseradish creme, rutabega-potato puree, seasonal vegetable

Salted Caramel Pots de creme with whipped creme fraiche

Vanilla yogurt panna cotta, winter citrus with sesame candy

Mixed Berry Polenta Crumble served with vanilla gelato

Dark Chocolate and cognac Mousse with mocha whipped cream

Chocolate lava cake with vanilla bean ice cream

Flourless Chocolate Tort with vanilla bean ice cream

Limone, Ricotta E Pignoli Cheesecake served with blackberry compote

Seasonal fruit Galette with vanilla bean ice cream

Classic Tiramisu

Maple syrup and white wine-vanilla poached pear served with candied pecans and whipped creme fraiche

Olive Oil Cake with blueberry compote, dollop of marscapone

Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts

Warm Vanilla Tahini Cookie Cake with coconut ice cream, chocolate ganache, sesame

Eggplant Involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts

Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut

Bitter greens, anchovy dressing, croutons, parmesan, black pepper

Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette

Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing

Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette

Tomato Basil Soup

French Onion Soup with gratine' gruyere crouton

Mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette

Nicaraguan 'Quesillos', fresh white corn tortilla rolled with soft cheese, tangy pickled onion, cilantro-crema

Mezze Plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread

Salade Nicoise. Served with white anchovies, haricots verts, heirloom tomato, scallion, marinated artichokes hearts, fingerling potatoes, olives, hard boiled egg, champagne and lemon vinaigrette

Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter

Grilled Chicken cutlet sandwich on ciabatta with roasted red peppers, grilled zucchini, fontina, chipotle lemon aioli

Brie and courrant preserves warm sandwich on French sourdough

Caprese style sandwich on ciabatta with tomato, fresh mozzarella, arugula pesto and smashed avocado

Local smoked trout sandwich on sourdough with scallion creme fraiche, arugula, radish and tomato

B.L.A.T.: Bacon, lettuce, avocado and tomato, garlic aioli

Alsatian Cheese Tart with gruyere, smoked bacon, parmesan, roasted tomato and caramelized onion

Manchego grilled cheese with prosciutto

Chocolate lava cake with vanilla bean ice cream

Tiramisu

Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts

(GF) Salted Caramel Pots de creme with whipped creme fraiche

(GF) Maple syrup and white wine-vanilla poached pear served with candied pecans and whipped creme fraiche

Mixed Berry Polenta Crumble served with whipped cream

Fruit Salad. Mixed berries, kiwi, pineapple, mango

Yogurt Parfait with mixed berries, vanilla yogurt, granola, mint

Classic Home Fries

Sweet Potato Hash Browns

Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta

Avocado Toast, smashed avocado, olive oil, lemon, shaved radish, pea shoots, cucumber

Bagels and Lox. Assorted bagels, whipped cream cheese and butter, smoked salmon, capers, dill, tomato, red onion, chives, hard boiled egg

Frittatas. Assorted Italian style frittatas

Assorted "Deep Dish" Quiche: Prosciutto, spinach and gruyere. Broccoli cheddar, mushroom and goat cheese. Smoked salmon and dill

Eggs Benedict. Classic style (with ham), Florentine (with spinach), Eggs Royale (with smoked salmon)

Croque Monsieur (or madame) served with celery remoulade

Local smoked trout sandwich on sourdough with scallion creme fraiche, arugula, radish and tomato

Alsatian Cheese Tart with gruyere, smoked bacon, parmesan, roasted tomato and caramelized onion

Breakfast pastries/cakes

Olive Oil Cake with blueberry compote, dollop of marscapone

Mixed Berry Polenta Crumble served with whipped cream

Seasonal fruit Galette

Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)

Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze

Frisse salad, endive, arugula, lardons, poached egg, red wine vinaigrette

Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing

Cheese Platter: an assortment of local and imported hard and soft cheeses, dried and fresh fruits and nuts, crackers and bread

Roasted Beet Salad with coriander and black pepper, goat cheese, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette

Autumn Salad: mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette

French Onion Soup with gratine' gruyere crouton

Ratatouille. Classic provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper

Salade Nicoise. Served with white anchovies, haricots verts, heirloom tomato, scallion, marinated artichokes hearts, fingerling potatoes, olives, hard boiled egg, white wine and lemon vinaigrette

Gorgonzola Panna Cotta with crispy speck and raspberry gastrique

Moules au Pernod: with garlic, shallot, cream, tarragon and Pernod served with baguette

Fish Stew, 'Cioppino-Ibero' Style with mussels, littleneck clams, flakey whitefish and scallops fennel and handmade saffron aioli with crusty garlic bread

Seared Duck Breast, red currant (or other seasonal berry) gastrique, truffled potato dauphin, brussel sprouts

Classic Sole Meunière with lemon, parsley and brown butter, smashed creamer potatoes with chive, asparagus almandine

Pink and black peppercorn encrusted Shell Steak Au Poivre, creamy garlic mashed potato, haricots verts and baby carrots

Seared scallops, celery root and potato puree, sauteed seasonal greens, brown butter, toasted pine nuts, crispy leaks

Pan seared filet mignon, butterflied shrimp, bernaise sauce, smashed creamy yellow potato, haricots verts

Poulet a la moutarde. Boneless flour dredged chicken thighs served with a white wine, whole grain mustard, tarragon, parsley and lemon cream sauce. Roasted brussel sprouts and rice pilaf

Pan seared salmon, tarragon beurre blanc, rice pilaf, haricot verts and baby carrot

Slow roasted and brined 1/2 duck à l'orange with buttery celery root and parsnip puree, seasonal vegetable

Mustard and garlic brined pork tenderloin wrapped in smoked bacon, warm black 'Beluga' lentil salad, tarragon haricots verts, apple cream sauce

Alsatian Cheese Tart with gruyere, smoked bacon, parmesan, roasted tomato and caramelized onion

Salted Caramel Pots de creme with whipped creme fraiche

Dark Chocolate and cognac Mousse with mocha whipped cream

Chocolate lava cake with vanilla bean ice cream

Flourless Chocolate Tort with vanilla bean ice cream

Seasonal fruit Galette with vanilla bean ice cream

Maple syrup and white wine-vanilla poached pear served with candied pecans and whipped creme fraiche

Coconut vanilla mousse with milk chocolate shavings

Guacamole and Pico de Gallo with fresh corn chips

Blistered shishito peppers with citrus-jalapeno crema

Nicaraguan 'Quesillos', fresh white corn tortilla rolled with soft cheese, tangy pickled onion, cilantro-crema

Mini 'choripan' hors d'oeuvres with grilled chorizo and chimichurri on baguette

Mexican Street Corn Salad with lime, queso cotija, cilantro, chili and crema

Prosciutto wrapped smokey jalapeno 'poppers' stuffed with ripe pineapple and Monterrey jack cheese, cilantro-onion-mango picadito, lime wedge

Empanadas Arabes (Argentine-Arabian empanada) stuffed with a lemony, middle eastern spiced beef and lamb mixture

Mexican chopped salad with cherry tomato, cucumber, poblano peppers, black beans, corn, red onion, queso fresco, lime and cilantro

24 hr marinated Mojo 1/2 Chicken (serves 2-3), Cuban sytle marinade preapration, black beans, cilantro lime rice, quick pickle onions, collard greens, seared maduros (plantains)

Pozole. Classic Mexican stew made your choice of either pork (red) or chicken (green) garnished with radishes, cilantro, avocado and limes

Tacos: Local made fresh white corn tortillas, crispy chicken, lime-chipotle steak or mezcal glazed shrimp (or combo of all these), homemade tomatillo salsa verde, avocado, cilantro, refried black beans, radish, creamy red cabbage slaw

Steak Frites Argentine Style: grilled flank steak with chimichurri and truffled frites

Authentic Styled Enchiladas Rojas filled with (calabacitas) sautéed squash (yellow and green), roasted corn, onion, tomato, soft cheese, topped with queso fresco, tomatillo salsa, shredded lettuce, radish (veg. or add shredded chicken)

Fish Tacos, grilled citrus marinated mahimahi (or similar available fish) with sweet and sour mango salsa, creme fraiche, avocado, cilantro, refried black beans, radish, creamy red cabbage slaw

Mexican Hot Chocolate Cake (GF) with Milk Chocolate-Buttermilk Frosting served with vanilla bean ice cream

(GF) Salted Caramel Pots de creme with whipped creme fraiche

(GF) Coconut vanilla mousse with milk chocolate shavings

(GF) Mango and Papaya vanilla panna cotta with pistachio candy

Tres Leches Cake, a light airy 'angel food' type cake soaked in sweet milk mixture, topped with whipped cream and cinnamon

Vanilla coconut milk panna cotta with strawberry and mango compote (GF, DF)