Choose between a 2 course dinner (Choice of entree and soup or salad) or the full 6 course dinner.

(6 Course not available after 7:30pm)

 For an additional $20 per person, select wine parings offered per course, excluding the amuse.

Multi-course diners should expect to spend up-to an hour for 2 course dinners and two hours for the full menu and longer if wine pairing.

 

Amuse:  Prosciutto wrapped cantaloupe, is a welcome offering from the Chef's de Cuisine.

Appetizer: Spanakopita, flaky Phyllo dough stuffed with spinach and feta cheese then baked until golden brown.

Wine Recommendation: Tarrica Pinot Gris 

Soup du Jour:  Carrot Ginger finished with butter and light cream.  

Wine Recommendation:  Infamous Goose Sauvignon Blanc 

Bistro Salad: Fresh spring mix topped with dried cranberries and pumpkin seeds then dressed with an apple cider vignette.  

Wine Recommendation: Bollini Pinot Grigio

 

Entree's 

Gnocchi:  Potato pillows sautéed with fresh peas and asparagus then finished in a light garlic and parmesan cream sauce.

Wine Recommendation:  Bouchard & Fils Pinot Noir

Two Course 23                        Six Course 38

Chicken Parmesan: Tender chicken breast topped with house made marinara and mozzarella cheese, then baked and served over creamy risotto.

Wine Recommendation:  Raymond R Collection Merlot

Two Course 24                        Six Course 39

*Dijon Honey Pork:  Pork medallions wrapped in bacon, then cooked to order and finished with a honey Dijon mustard sauce, served over creamy risotto.  

Wine Recommendation:  Louis Jadot Beaujolais Village

Two Course 25                        Six Course 40

*Lamb Chops: Two tender lamb chops cooked to order, then served over creamy risotto and topped with a chimichurri sauce.   

Wine Recommendation:  Zaccaginini Montepulciano

Two Course 26                        Six Course 41

*Shrimp Scampi:   Jumbo shrimp sautéed with roasted garlic in a light lemon butter sauce, then tossed with tender fettuccini noodles.   

Wine Recommendation: Cline Viognier

Two Course 27                        Six Course 42

20% Gratuity added to parties of 6 or more

Split plate charge $10.00                                                                    Extra bread $2.00

* Asterisked items are served raw or undercooked; contain or may contain raw or undercooked ingredients; or may be requested undercooked; or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.