Four course dinner $35 per person plus tax and gratuity
FARM TO FORK RESTAURANT WEEK MENU
JULY 21-28


FIRST COURSE

FRESH FIGS AND PROSCIUTTO
Stuffed with tallegio cheese, chocolate glace and port wine reduction, pistachios

CORN AND CRAB CHOWDER SOUP

STUFFED LONG HOT PEPPERS 12
With Gorgonzola cheese & prosciutto, fig jam & balsamic reduction

CHILLED TOMATO GAZPACHO SOUP

SHRIMP AND CALAMARI
Sauteed with grape tomatoes, garlic olive oil, crostini


SECOND COURSE

IN-HOUSE-MADE SCALLOPS AND SHRIMP RAVIOLI
Served with asparagus, sage brown butter sauce

BABY KALE SALAD
With granny smith apples, grana-padano cheese, pine nuts, fresh thyme vinaigrette


THIRD COURSE

CRISPY SKIN SALMON
Seared, over eggplant caponata, beurre blanc sauce

TAGLIATELLE BOLOGNESE
Domestic ground meat, truffle essence, tomato sauce

CHICKEN ARROSTO
With jumbo lump crab meat, roasted peppers and mushrooms, sage brandy demi-glace

8oz. RIB EYE STEAK
Garnished with pickled mushrooms, arugula and shaved parmigiana cheese, saba vinaigrette and
house made french fries,


FOURTH COURSE

DESSERT
(daily desserts made by our pastry chef)