Chef Selections

Cream of Broccoli

This simple, velvety, rich, cream based soup is made with fresh broccoli and topped with parmesan crisps. $4

Sicilian Style Eggplant Caponata

Fresh eggplant is hand breaded, quickly fried, and served topped with fresh oregano, tomato caponata (tomatoes, onions, olives and peppers braised together to make a hearty chunky sauce), and melted fresh mozzarella. $8

Try this with a glass Banfi Chianti Classico, ‘05

Grilled Asparagus

Seasoned grilled asparagus is served over mixed greens with tomatoes, Danish bleu cheese, white truffle oil dressing, and crispy prosciutto bits. $9

Try this with a glass of Chateau St Jean Fume Blanc, ‘06

Veal Osso Bucco alla Milanese

“Falling off the bone tender” slow roasted veal shanks topped with a garnish of gremolata (Italian parsley, garlic, and lemon zest) and accompanied with risotta alla Milanese enhanced with cream, parmesan cheese, saffron, and green peas. $21

Try with a glass Feudo Maccari Saia Nero D’Avola, ‘04

Fresh Carolina Trout

6 oz wild Carolina trout filets are pan seared and served over pan sautéed Yukon gold potatoes and oven roasted brussel sprouts in an herbed brown butter enhanced broth and garnished with crunchy bacon bits, scallions and a balsamic reduction. $17

Great with Chalone Pinot Noir, ‘06

Be sure to save room for:

Lemon Semifreddo

Frozen lemon mousse custard topped with fresh strawberries and freshly whipped cream. $5

Wine Suggestion: Mondavi Moscato

Coffee Toffee Crunch Torte

Frozen coffee mousse swirled and topped with chocolate ganache on a shortbread cookie crust. $6

Wine Suggestion: Warre’s 10 yr tawny port

We pride ourselves on serving you only the freshest products. For this reason, we may occasionally run out of items on this menu.