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First Course

*Roasted Tomato Mushroom Soup- Parmesan, basil pesto   $6

*Maple-Roasted Butternut Squash Bisque- Rosemary croutons $6

*Sweet Potato Fries- Parmesan $5

*Sautéed Calamari- Capers, orange zest, tomatoes, basil pesto, shaved fennel, spinach  $10

*Prince Edward Island Mussels- Garlic, ginger, lemon-curry cream sauce $12

*Fried Okra- Charred  pepper aioli $6

*Sautéed Filet Mignon - Sautéed with mixed mushrooms, fresh thyme-garlic crostini  $12

Salads

*House Salad- Mixed baby greens, carrots, cucumber, tomato cruda, balsamic vinaigrette $5

*Roasted Beets- Mixed baby greens, candied walnuts, goat cheese, honey-truffle vinaigrette $9

*Grilled Salmon- Mixed baby greens, in-house poached pear, crumbled gorgonzola, mango-green apple champagne vinaigrette $14

*Mozzarella- Mixed baby greens, fresh in-house made mozzarella, vine-ripened tomatoes, basil oil $12

Sandwich/Burger

*Grilled Chicken Breast- Fresh in-house made mozzarella, basil pesto, Normandy Farms kaiser roll with a side of sweet potato fries $13

*All Natural Chopped Sirloin Hamburger- Aged cheddar, caramelized onions, sautéed mushrooms, Normandy Farms kaiser roll with a side of sweet potato fries  $13

Children’s Menu

(12 and under please)

*Bowl of Penne Pasta- Tossed with choice of tomato sugo or butter cream sauce with parmesan $5  (add chicken or shrimp for $3)

Main Course

*Shrimp Over Polenta- Sautéed shrimp, apple-wood smoked bacon, peri-peri peppers, scallions, marsala-thyme cream sauce, grilled polenta cakes, queso fresco  $15 Smaller/$17 Regular

*Grilled Eggplant- Layered with ricotta and in-house made mozzarella served over a spinach and feta cheese raviolo, basil cream sauce, topped with aromatic tomato sugo  $17

*Parmesan Basil-Encrusted Salmon- Mashed potatoes, sautéed vegetables                  $17 Smaller/$19 Regular

*Seared Scallop Risotto- Braised fennel, roasted grapes, coconut risotto, queso fresco  $18 Smaller/$22 Regular

*Chargrilled Filet Mignon- Mushroom port wine reduction, mashed potatoes, sautéed haricot vert $26

*Shrimp Penne- Sautéed shrimp, kalamata olives, feta, tomato-basil sugo, penne pasta $15 Smaller/$17 Regular

*Savory Chicken- Grilled chicken breast served over sautéed baby kale, watermelon radish, and carrots tossed in an orange-ginger miso sauce with linguini pasta.  $18

*Shrimp Tortellini -Shrimp sautéed with spicy sausage, charred red peppers and capers in a basil beurre blanc, tossed with cheese tortellini, garnished with fresh lemon arugula salad  $16 Smaller/ $18 Large

*Scallop Raviolo -Seared scallops over a braised short rib raviolo in creamy au jus topped with sautéed spinach, golden beets and tomatoes $22

*Chicken Ravioli- Sautéed chicken, apple-wood smoked bacon, mixed mushrooms,  granny smith apples in a marsala-parmesan cream sauce, with sweet potato agnolotti                      $15 Smaller/$17 Regular

*Chicken Couscous- Chicken, water chestnuts, baby kale in curry-coconut cream sauce tossed with pearl couscous and queso fresco $15 Smaller/$17 Regular

*Braised Short Ribs- Apricot-ancho glaze, roasted golden beet and mixed mushroom risotto  $24

*Seafood Linguini- Shrimp, mussels, calamari, spicy sausage, fennel tossed in a tomato sugo  $19

Your Chefs: Sermet Aslan, Brett Crowley, Baker Schleppegrell, Casey Crowley                   General Manager: Stacey McGowan

*$2.50 Split charge  *18% Gratuity will be added to parties of 6 or more*


 

 We make our own mozzarella cheese, dipping oil, sauces & vinaigrettes. We sell only fresh, locally made ravioli and desserts. We do not use animal stock. For parties of six (6) or more: no separate checks and 18% gratuity will be added.  Our menu changes seasonally. Split Charge $2.00