DINE ABOUT TOWN IS HERE & SO ARE THE MENUS

lunch

21.95

First Course:

Organic Tomatoes and Mozzarella
Arugula-Pistachio Pesto

Beet and Watermelon Salad
Red Onions, Goat Cheese and Watercress



Main Course:

Sicilian Sausage
Sweet Peppers, Onions and Creamy Polenta

Balsamic Chicken Salad
Butter Lettuce, Almonds, Grapes and Parmesan Dressing


Dessert:

S'More Coupe

Orange Blossom Torrone
Apriums and Raspberries

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dinner
31.95

First Course:

Beet and Watermelon Salad
Red Onions, Goat Cheese and Watercress

Applewood Smoked Salmon Crostini
Goat Cheese and Tomato Vinaigrette


Main Course:

Grilled Lamb Sirloin
Eggplant, Apricots and Harissa

Chicken Breast Piccata
Broccoli Rabe and Potatoes

Dessert:

S'More Coupe

Orange Blossom Torrone
Apriums and Raspberries

We're Almost There !!! DAT 2008

Every day new items come in from our purveyors. Each item brings new ideas for the menu.

Here are some ideas we are tossing around for DAT 2008

Lunch Menu

21.95

Baby Spinach Salad with Strawberries and Balsamic Vinaigrette

House Cured Bresaola with Shaved Parmesan, Red Peppers and Capers

Smoked Salmon and Caprichio de Cabra Crostini with Tomato-Basil Vinaigrette

Watermelon and Beet Salad with Goat Cheese and Candied Almonds

Calamari Salad with Chick Peas, Mint and Chilies

Marinated Tomato and Zucchini Salad with Goat Cheese and Mint

Butternut Squash Ravioli with Hazelnut-Sage brown Butter

Grilled Sicilian Sausage with Polenta and Grilled Onions

House Made Fennel Sausage Pizza with Ricotta and Tomato

Balsamic Chicken Salad with Candied Almonds, Romaine and Mustard Vinaigrette

Dinner

31.95

Butter Lettuce Salad with House Made Duck Prosciutto and Peaches

Beet and Watermelon Salad with Goat Cheese and Candied Almonds

Spit Roasted Top Sirloin of Beef with Roasted Tomatoes and Gorgonzola Cheese

Herb Marinated Grilled Chicken Breast with Fennel, Peppers and Capers

Smoked Salmon Ravioli with Dill Butter and Pea Sprouts

Chard and Ricotta Tortelloni with Walnut Butter

Fish Stew with Rouille

Herb Marinated Grilled Lamb Sirloin with Apricots and Eggplant Gratin