DAILY PLATE:

 
Monday: Pinn-Oak Lamb Stew
17
Tuesday: Eggplant Parmesan 15
Wednesday: Herb-roasted Amish chicken
17
Thursday: Macaroni & Cheese 15
Friday: Wood-roasted Whole Fish 23
Saturday: Italian pot roast
17
Sunday: Lasagne Bolognese 16
EVERY DAY:

 
Trout- roasted shallot marmalade, currants & golden raisins 15
Penne- Tomato-cream, fresh mozzarella & basil 13
SANDWICH:DWICH: served with slaw

 
Burger - Plapp Farm organic beef & cheddar 10
Chicken Club - Applewood-smoked bacon & basil aioli 9
SOUP:

 
Butternut squash with maple mascarpone 6
PIZZA:

 
Prosciutto & Arugula - béchamel & Parmesan 14
Sausage - sweet pepper, onion & Sicilian oregano 13
Quattro Formaggi - mozz., fontina, Parmesan & provolone 13
Wild Mushroom - béchamel, fontina & sage 13
Lamb Sausage - Pinn-Oak lamb, eggplant, Gaeta olives & rosemary 14
Pepperoni & Sausage - mozzarella & Sicilian oregano 14
Margherita - tomato sauce, fresh mozzarella & torn basil 13
Salami & provolone - wood-roasted onion & cherry peppers 14
Artichoke - Sweet peppers, Gaeta olives, fresh mozzarella & garlic 13
Potato and Goat Cheese- bechamel, caramelized onion & rosemary 14
Mozzarella cheese & tomato sauce 11
Deletions only please
SALAD:

sm/lg
Classic Caesar - Romaine, parmesan & croutons 6/10
Greek Chopped - cucumber, tomato, Gaeta olives & Feta 6/10
Baby Spinach- warm dijon-bacon vinaigrette, chopped egg & croutons 6/10
CHEESE:

 
Gorgonzola Dolce - figs, nuts & honey 7
SMALL PLATES

 
COLD  
Eggplant Caponata - tomato, caper & olive 6
Squash Agrodolce with torn mint 5
Olives - orange and fennel 4
Cauliflower salad with peppers, olives & capers 5
Roasted beets and candied pecans 4
HOT  
Mussels - white wine, shallot, garlic & herbs 8
Calamari - sauteed with white wine & tomato sauce 6
6
7
5
                                                     

 

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