Bistro Mondays
April 29 | Steak Frites
~ Add Soupe au Pistou & Pot de Crème for $21 ~
Trattoria Tuesdays
April 23 | Brasato al Barolo
Braised beef served with polenta & mushrooms $45
April 30 | Pollo alla Cacciatore
Chicken braised in tomato sauce with white wine, mushrooms & garlic $39
~ Add Insalata Mista & Olive Oil Cake for $21 ~
Happy Hour | Monday-Friday | 3:30-5:30
~~
Menu d'Affaire | Lunch | Monday-Friday
Select Appetizers, Entrees & Desserts | 2 courses $26 ~ 3 courses $32
Spuntini / Aperitivos / Collations / Snacks
Cornichons
Minature pickles
Marcona Almonds
Roasted Spanish almonds dusted with Espelette pepper
Olive Marinate
Nicoise, Taggiasca, Picholine, & Cerignola Olives marinated in extra virgin olive oil with rosemary, thyme, orange & garlic
Ciotoline
An assortment of the above cornichons, almonds & olives
Fromage / Formaggi / Queso
Cheese with preserves & toasted bread
Salumi / Charcuterie / Carne
Cured meat with grainy mustard, cornichon & toasted bread
Ricotta e Foccacia
Hand dipped ricotta on toasted focaccia & olive oil
Appetizers / Apertifs / Antipasti / Aperitivos
Tartare de Boeuf*
Fresh ground to order prime sirloin with caper aioli, chives, arugula, cornichons & toasted country French bread
Mejillones con Chorizo
PEI mussels steamed in white wine with Spanish chorizo, chili flake, cherry tomato, chickpeas & herbs
Pulpo a la Parrilla
Char-grilled Spanish octopus with almond & red pepper Romesco sauce, potato & frisee lettuce salad with a citrus vinaigrette, piquillo & Espelette peppers
Pissaladiere
A traditional southern French flatbread topped with tomato, roasted red onion, Nicoise olive tapenade, white anchovies & arugula
Tarte au Chevre
Goat cheese tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto
Cappesante Dorate
Seared sea scallop with cauliflower, trumpet mushrooms, capers & lemon
Soupe au Pistou
Provencale vegetable soup with garden vegetables, green lentils, pistou herb puree and pecorino cheese
Insalata Mista
Gem lettuce in an herbed red-wine vinaigrette topped with cucumber, radishes, fennel, carrots, & hard boiled egg
Oeuf Mollet*
A fried soft-boiled egg with frisée, sautéed trumpet mushrooms, asparagus & sherry vinaigrette
Pasta
appetizer portions
Fazzoletti di Setta
Handmade “Silk Hankerchiefs” pasta rags with Genovese style pesto, toasted pine nuts, cherry tomato & Pecorino cheese
Corzetti
Ligurian style pasta coins with creamy walnut sauce, Parmigiano & marjoram
Raiola a la Provencale
Braised beef, greens & cheese filled ravioli with mushrooms and Parmesan cheese
Cavetalli con Ragu
Small pasta shells tossed in a ragu of pork & tomato with garlic and chili flake, chopped broccolini, pecorino
Spaghetti all’Astice
Cold water lobster tail with spaghetti pasta tossed with cherry tomatoes, garlic, Calabrian chili, & white wine
Trofie al Limone
Twisted pasta quills tossed in a sauce of fresh ricotta, pecorino & parmesan cheeses finished with lemon, basil & black pepper
Risotto del Giorno
Seasonal Italian rice
Main Courses
Dover Sole
Wood-grilled Dover sole, filleted table side, served with sautéed mushrooms, fingerling potatoes, cauliflower & persillade sauce
Bar Noir
Pan roasted black bass with fava beans, spring peas, Yukon potatoes & Manila clams in white wine
Brodetto di Mare
An Italian seafood stew of fish, lobster, scallops, PEI mussels, & shrimp in a spicy white wine-tomato broth with spinach & sweet herbs
Pez Espada
Grilled swordfish with Romesco sauce of Marcona almonds, roasted peppers & tomato with olive oil potatoes, charred broccolini & herb puree
Loup de Mer
Mediterranean sea bass with braised artichokes, fennel, basil & tomato, finished with persillade sauce
Canard Roti*
Wood-oven roasted duck breast with duck fat potatoes, Swiss chard, black olives & red wine sauce
Costoletta di Vitello*
Wood-oven roasted veal rib chop with caramelized anchovy-garlic sauce, roasted cauliflower & olive oil potatoes
Faux-Filet*
Wood-fired, char-roasted “Manhattan Cut” New York strip loin steak with roasted cauliflower, mushrooms, fingerling potatoes & persillade sauce
Chuleta de Cordero*
Wood-oven roasted rack of lamb, marinated with honey & sherry vinegar, sautéed asparagus, olive oil potatoes, black olive puree & rosemary
Panisse
Classic southern French chickpea cake with spring vegetables, mushrooms & cauliflower finished with arugula, black olive puree & herb pistou (v)
Por Deux
Entrees designed for two to share, served table side.
Bistecca*
Wood oven roasted 44-ounce angus porterhouse, marinated with garlic & fresh herbs, with roasted cauliflower, roasted fingerling potatoes, & persillade sauce
Poulet Roti (Friday & Saturday only)
Whole roasted chicken, herb marinated, charred orange, roasted garlic, roasted duck fat potatoes & grilled broccolini, finished with citrus vinaigrette & veal jus
Dessert
Caramel Pots de Crème
Baked caramel custard with "Caramelia" chocolate crémeux, Chantilly cream & crunchy chocolate royaltine.
Rhubarb Hibiscus Crema
lemon hibiscus lightly set custard, poached rhubarb, rhubarb hibiscus granita, mint
Praline Semifreddo
candied hazelnut semi-frozen mousse, chocolate praline dip, chantilly, sea salt, caramel sauce
Olive Oil Cake
lemon olive oil cake, lemon cream, mascarpone whip, basil ice cream, herb coulis, lemon crumble
Chocolate Caramel Tart
pate sable tart shell filled with caramel and ganache served with cocoa nib ice cream
Seasonal Sorbets
A selection of three house-made sorbets.
Appetizers
Olive Marinate
Nicoise, Taggiasca, Picholine, & Cerignola Olives marinated in EVOO, rosemary, thyme, orange & garlic
Ricotta con Verdure
Spring vegetables with Marcona almonds, mint, sherry vinegar & hand-dipped ricotta on toasted focaccia
Tarte au Chevre
Goat Cheese Tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto
Pulpo a la Plancha
Char-Grilled Spanish octopus with almond & red pepper Romesco sauce, potato & frisee lettuce salad with a citrus vinaigrette, Piquillo & espelette peppers
Soupe au Pistou
Provencale Vegetable Soup with Garden Vegetables, Green lentils, Pistou herb Puree & Pecorino Cheese
Insalata Mista
Gem Lettuce in an herbed red-wine vinaigrette topped with cucumber, radishes, fennel, carrots & hard-boiled egg
Oeuf Mollet*
A fried soft-boiled egg with a salad of frisee, sauteed trumpet mushrooms, & asparagus in a sherry vinaigrette
Tartare de Boeuf
Fresh ground to order Prime sirloin with caper aioli, chives, arugula, cornichons & toasted country bread
Pasta
Fazzoletti di Setta
Handmade “Silk Hankerchiefs” pasta rags with Genovese style pesto, toasted pine nuts, cherry tomato & Pecorino cheese
Trofie al Limone
Twisted pasta quills tossed in a sauce of fresh ricotta, pecorino & parmesan cheeses finished with lemon, basil & black pepper
Cavatelli con Ragu
Small pasta shells tossed in a ragu of pork and tomato with garlic & chili flake, chopped broccolini, pecorino
Risotto di Gamberi
Carnaroli rice whipped with Lobster brodo & white shrimp, finished with parmigiano & sweet herbs
Spaghetti all’Astice
Cold water lobster tail with spaghetti pasta tossed with cherry tomatoes, garlic & chili, & white wine
Entrees
Loup de Mer
Mediterranean Sea Bass baked with braised artichokes, fennel, basil & tomato, finished with persillade sauce
Bavette
Wood-fired, charred roasted flank steak with roasted cauliflower, mushrooms, olive oil potatoes & persillade sauce
Poulet Roti ou Escalope de Porc
Choice of marinated & grilled chicken breast or pork blade steak with a salad of arugula, radicchio, roasted tomatoes & fennel in an herbed vinaigrette
Agneau Roti
Wood oven roasted lamb chops with olive oil potatoes, black olive puree, sauteed asparagus & herb pistou
Grilled Swordfish
Wood grilled swordfish with romesco sauce & a salad of asparagus, frisee, fingerling potatoes and espelette peppers
Tomato & Brie Sandwich
Roasted Tomatoes & Brie on toasted Ciabatta with Herb Pistou and Arugula. Served with Mediterranean bean salad
French Ham, Tomato & Pecorino
Sliced, Imported ham with roasted tomatoes, spinach & sheep’s milk cheese with red wine vinaigrette on toasted ciabatta. Served with Mediterranean bean salad.
Dessert
Caramel Pots de Crème
Baked caramel custard with "Caramelia" chocolate crémeux, Chantilly cream & crunchy chocolate royaltine. (GF NF)
Torta Caprese
Flourless chocolate walnut cake with walnut-liquor ice cream, candied walnuts & caramel sauce.
Olive Oil Cake
lemon olive oil cake, lemon cream, mascarpone whip, basil ice cream, herb coulis, lemon crumble
Rhubarb Hibiscus Crema
lemon hibiscus lightly set custard, poached rhubarb, rhubarb hibiscus granita, mint
Seasonal Sorbets
A selection of three house-made sorbets.(GF NF)
Patissiere
Pain au chocolat, a classic croissant or an almond croissant served with house-made preserves & butter.
Appetizers
Tart au Chevre
Goat cheese tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto.
Soupe au Pistou
Provençal vegetable soup with Puy lentils & French pesto.
Yogurt & Marinated Fruit
Greek yogurt with seasonal fruit, vanilla honey, granola & mint.
Brodo di Frutti di Mare
A rich lobster broth seasoned with brandy & white wine, garnished with sea scallop, tomato & herbs.
Mushroom & Egg Salad
Frisee, sautéed Romanesco broccoli & mushrooms in a sherry vinaigrette topped with a fried egg & grilled bread.
Roasted Golden & Red Beets
Roasted & marinated red beets with sheep’s milk feta, orange segments, lemon-honey vinaigrette & baby greens.
Main Course
Flank Steak
Wood-fired, char-roasted flank steak with roasted cauliflower, mushrooms, olive oil potatoes & persillade sauce.
Pain Perdue
French Toast made with our country French bread with housemade preserves, fresh berries & mascarpone cream.
Milanese
Breaded beef tenderloin with arugula, roasted peppers, olive tapenade & a fried egg.
Salade Nicoise
Classic Southern French salad with olive oil tuna, arugula, hardboiled egg, capers, tomato confit, roasted peppers, string beans & olive tapenade in a red wine vinaigrette with white anchovies.
Roasted Chicken Breast Salad
Herb Marinated & roasted in our wood fired oven with a salad of baby lettuces, roasted cauliflower & tomato confit
Grilled Swordfish
Wood grilled swordfish with romesco sauce & a salad of roasted cauliflower, frisée, fingerling potatoes & espelette.
Tomato & Brie Sandwich
Roasted tomatoes & Brie on toasted focaccia bread with herb pistou & arugula
French Ham, Tomato & Pecorino Sandwich
Imported French ham with roasted tomatoes, spinach & sheep's milk Pecorino with a red wine vinaigrette on focaccia bread.
Eggs / Oeufs / Uova / Huevos
Uova in Purgatorio
Eggs Baked in a spicy tomato sauce with roasted red onions, peppers & olives over toasted country bread.
Galette de Ouefs
Sunny side up eggs on a buckwheet crepe with sliced French ham, cheese & arugula
Spaghetti al Limone all'Uovo
Spaghetti tossed with cream and ricotta cheese with lemon & basil, topped with a poached egg
Polenta & Uovo
Creamy polenta with Pecorino and Parmigiano cheeses, Swiss chard, sautéed mushrooms & fried eggs.
Frittata di Romanesco
Baked Italian omelette with romanesco, tomato, basil & goat cheese with a petite salad
Brunch Desserts
Panna Cotta ai Pinoli
Pine nut custard, local concord grape coulis, candied pine nuts with a honey tuile
Crepes Nutella
Sweet crepes filled with Nutella, served with fresh berries & Chantilly cream
Torta Caprese
Flourless chocolate walnut cake with walnut-liquor ice cream, candied walnuts & caramel sauce
Profiterole
Cookie topped choux pastry filled with hazelnut praline ice cream and served with chocolate sauce & candies hazelnuts
Seasonal Sorbets
A selection of three house-made sorbets
Lupi & Iris Affogato
Espresso poured over sweet cream ice cream with almond-walnut crescent cookies
Menu items subject to change without notice.
*consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.