DINE IN ONLY

Available after 4 pm Thursday through Sunday… NOV 12-15

dinners include bread, butter and choice of soup or salad…

​

APPETIZER

CAPONATA

Sauteed celery, white onion, butternut squash, roasted red pepper, caper, pine nuts, sugar, and white balsamic vinegar. Chilled and served with crostini….7

PASTA:  BOLOGNESE

Sautéed onions, celery, carrots, ground beef, red wine, and Alta Cucina tomatoes. Cooked for hours and tossed with rigatoni pasta…17

DOLCE: SALTED APPLE CROSTATA

Rustic buttery, flaky pie crust filled with warm brown sugar, cinnamon-spiced slices of Granny Smith apples. Topped with salted caramel…6

MAIN COURSE

RISOTTO: BUTTERNUT SQUASH

Arborio rice, vegetable stock, roasted butternut squash, sage, Parmesan and mascarpone cheese. Finished with sauteed butternut squash and brown butter…16

PESCE: FJORD SEA TROUT

8 oz Line caught Norwegian Fjord Sea Trout seasoned then pan seared. Served over roasted fingerling potatoes and sauteed rapini. Finished with a roasted tomato and Manilla clam beurre blanc… 24

NO SUBSTITUTIONS PLEASE