Mussels from Nova Scotia fresh harvest in garlic, olive oil, wine and anise.
Miniature clams with olive oil, , garlic, micro spinach, and aromatic toasted breadcrumbs.
Handcrafted ravioli filled with shitake, truffle butter and sage.
Handmade light pasta sheets with bolognese condiment.
House risotto prepared with truffle butter and parmigiano.
Grass-fed Porterhouse cut from the meadows of Mount Airy enhanced with extra virgin olive oil and our house grown rosemary, cooked to your request.
Neapolitan style meatballs simmered in tomato sauce.
Veal shank slowly simmered in a wine and herb preparation with a bone, filled with marrow and gremolada, complimented by saffron risotto.
Jumbo shrimp sauteed in butter, garlic, and lemon on country bread crostone.
Chicken breast in a butter, sage, white wine and lemon sauce.
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