Chef Specials

STARTER 

CHARRED BRUSSEL SPROUTS $16
Grana Padano, pumpkin seeds, dried cranberries, and pomegranate reduction

POLPO ALLA LUCIANO $28
Octopus with chickpeas, gigante beans, celery, pepper dew, capers, cherry tomatoes, arugula, and red wine vinaigrette

SALAD

LATE SUMMER SALAD $18
Marinated heirloom Jersey tomatoes, roasted peppers, whipped stracciatella cheese, and basil oil

PIZZA

PIZZETTE OF THE MONTH $21
Tricolor tomatoes, a lemon zest crust, fresh mozzarella, and stracciatella, accompanied by arugula, a light pesto dressing, and a balsamic glaze.

PASTA

SHRIMP AND SPINACH CANNELLONI $32
Creamy spinach and shrimp–filled pasta with roasted garlic béchamel, topped with fresh mozzarella

ENTREES

SWORDFISH $36
Pan‐roasted loin served piccata‐style with lemon‐capers sauce over parmesan risotto

BEEF PALLAIRD $42
Thinly pounded beef tenderloin, grilled and topped with a Mediterranean salad of kalamata olives, orzo, cucumber, tomatoes, and arugula

DESSERT

RAINBOW CHEESECAKE $13
Slow‐baked cream cheese and yogurt batter with medallions of rainbow cake and chocolate chips