Our Menu

In addition to the regular menu we have chef's featured menu items, house made soup, and fresh fish that changes daily.

Lunch Menu

Tuesday-Thursday 11:30am-2pm

    • Starters (Lunch)

    • Gambas al ajillo

      Shrimp, shaved garlic, olive oile, smoked pimenton
      (GF)

    • Soup Du Jour

      Chef’s daily creation

    • Duo Bruschetta

      Roma tomato, fresh basil, olive oil
      (V, VGT)

    • Sweet Potato Fries

      Honey mustard

    • Lunch Duo Special

      Combine two of these choices:

    • Combine two of these choices:

      • Half Sandwich: P.Rustica, BLT or Mediterranean
      • Cup of Soup du jour
      • Petit Salads: (Caesar or Mixed Greens)

    • Sandwiches (Lunch)

      Substitute Fries with a Cup of Soup, Petit Salad, or Sweet Potato Fries

    • Panino Rustica

      Roasted chicken, mozzarella¸ roasted peppers, balsamic, hand-cut fries

    • B.L.T.

      Applewood smoked bacon, baby greens, tomato, crusty bread, hand-cut fries

    • Blackened Tuna*

      Baby greens, tomato, spicy aioli, ciabatta, hand-cut fries

    • Mediterranean Panino

      Foraged mushrooms, roasted peppers, fresh mozzarella, hand-cut fries
      (MV, VGT)

    • Bistro Burger*

      Baby Swiss, roma tomato, pickled red onion, spicy aioli, brioche, hand-cut fries (MGF) + applewood smoked bacon + fried farm egg.

    • Lunch Cocktails

    • Mimosa / Bloody Mary / Kir Royale / Guava Bellini

    • Pasta + Etc. (Lunch)

      Add a cup of Soup or Petit Salad to any pasta

    • Kale & Mushroom Quinoa

      Kale, shitake mushrooms, confit tomatoes + roasted chicken + shrimp + *ahi tuna
      (V, VGT, GF)

    • Penne alla Vodka

      Tomato cream sauce, Roma tomatoes, touch of vodka + primavera + roasted chicken + shrimp.
      (VGT)

    • Linguini Bolognese

      Meat ragu, shitake mushrooms

    • Chicken Limone

      Chicken cutlet, citrus pan sauce accompanied with vegetable of the day and choice of one side: petit salad or fries.
      (MGF)

    • Main Salads (Lunch)

      Add extras to your Entrée Salad:     • Roasted chicken,   •*Ahi Tuna,  •Shrimp,  •Add a cup of Soup to any entrée salad

    • Kale & Valencia Orange

      Quinoa, pickled red onions, pumpkin seed vinaigrette
      (V, VGT, GF)

    • Niçoise

      Quinoa, pickled red onions, pumpkin seed vinaigrette
      (V, VGT, GF)

    • Bistro

      Spiced pecans, sun dried cranberries, gorgonzola cheese, pickled red onion, balsamic vinaigrette
      (MV, VGT, GF)

    • Weekend Brunch

      NOW SERVING

    • Friday & Saturday 11am-2pm

Please inform our staff of any special dietary requirements. V: Vegan, VGT: Vegetarian, GF: Gluten Free, M: Modified per request
*These items may be cooked to order or served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness BYO food and beverage is not permitted in the restaurant without prior consent of the management. Corkage fee is $10. Cake cutting fee is $2. per person for any cake brought in from an outside approved vendor and certified commercial bakery.
An 18% gratuity may be applied to parties of 5 or more.

Dinner Menu

Tuesday-Thursday 5-9pm Friday-Saturday 5-10pm

    • Starters (Dinner)

    • Gambas al ajillo

      Shrimp, shaved garlic, olive oil, smoked pimentón.
      (GF)

    • Bruschetta

      Roma tomato, fresh basil, olive oil
      (V, VGT)

    • Zuppa Di Cozze

      Mussels, white wine, Roma tomato
      (GF)

    • Calamari Fritti

      Spicy aioli, lemons

    • Soup Du Jour (cup / bowl)

      Chef’s daily creation

    • Entrée Salads (Dinner)

      Add a cup of Soup to any entrée salad. Add extras to your Entrée Salad: + roasted chicken + *ahi tuna + shrimp.

    • Kale & Valencia Orange

      Quinoa, pickled red onions, pumpkin seed vinaigrette
      (V, VGT, GF)

    • Niçoise

      Baby greens, marinated tomatoes, olives, hardboiled egg
      (MV, VGT, GF)

    • Bistro

      Spiced pecans, sun dried cranberries, gorgonzola cheese, pickled red onion, balsamic vinaigrette
      (MV, VGT, GF)

    • Pasta + Etc. (Dinner)

      Add a cup of Soup or Petit Salad to any pasta

    • Pasta Del Giorno

      Chef’s daily pasta creation

    • Kale & Mushroom Quinoa

      Kale, shitake mushrooms, confit tomatoes + roasted chicken + shrimp + *ahi tuna
      (V, VGT, GF)

    • Linguini Bolognese

      Meat ragu, shitake mushrooms

    • Penne alla Vodka

      Tomato cream sauce, tomato, touch of vodka + primavera  + roasted chicken + shrimp
      (VGT)

    • Linguini al Cozze

      Mussels, Roma tomato, lemon, white wine, olive oil

    • Penne Rustica

      Shitake mushrooms, sun-dried tomatoes, broccoli + roasted chicken + shrimp

    • Land-Air-Sea (Dinner)

      Add a cup of Soup or petite Salad to any entrée

    • Cioppino

      Market fish, shrimp, mussels, spicy tomato broth
      (GF)

    • Catch of the Day

      Market Price.
      Chef’s daily creation

    • Steak Frites*

      Market Price
      Charbroiled black angus market steak, rosemary red wine bordelaise, hand cut fries
      (GF)

    • Chicken Limone

      Chicken cutlet, citrus pan sauce, whipped potatoes, market vegetable
      (MGF)

    • Chicken Forestiere

      (MGF)
      Chicken cutlet, foraged mushroom pan sauce, whipped potatoes & market vegetable

    • Bistro Burger*

      Baby Swiss, roma tomato, pickled red onion, spicy aioli, brioche + applewood smoked bacon + fried farm egg

    • Add extra sides to your entrée

      • Wilted Kale – lemon, olive oil
      • Market Vegetables
      • House-cut fries, spicy aioli
      • Whipped Potatoes
      • Sautéed Broccoli
Please inform our staff of any special dietary requirements. V: Vegan, VGT: Vegetarian, GF: Gluten Free, M: Modified per request
*These items may be cooked to order or served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness BYO food and beverage is not permitted in the restaurant without prior consent of the management. Corkage fee is $10. Cake cutting fee is $2. per person for any cake brought in from an outside approved vendor and certified commercial bakery.
An 18% gratuity may be applied to parties of 5 or more.

Weekend Brunch Menu

Friday & Saturday 11am-2pm

Come and enjoy a tasty delectable treat of authentic culinary cuisine in our Weekend Brunch

    • Starters (Weekend Brunch)

    • Fresh Fruit Cup

      Fresh strawberries, oranges
      (V, VGT, GF)

    • Soup Du Jour (Cup / Bowl)

      Chef’s daily creation

    • Bruschetta

      Roma tomato, fresh basil, olive oil
      (V, VGT)

    • Zuppa di Cozze

      Mussels, white wine, Roma tomatoes
      (GF)

    • Gambas al ajillo

      Shrimp, shaved garlic, olive oil, smoked pimentón
      (GF)

    • Sandwiches (Weekend Brunch Menu)

      Add a cup of Soup or Petit Salad to any entrée 5.5

    • Panino Rustica

      Roasted chicken, mozzarella¸ roasted peppers, ciabatta, balsamic accompanied with hand-cut fries

    • Blackened Tuna *

      Baby greens, Roma tomato, spicy aioli, ciabatta, accompanied
      with hand-cut fries

    • Broken Egg Sandwich

      black forest ham, baby Swiss cheese, tomato, ciabatta accompanied with crispy potatoes. + side of bacon

    • Main Salads (Weekend Brunch Menu)

      Add extras to your Entrée Salad:     • Roasted chicken.   •*Ahi Tuna.  •Shrimp.   •Add a cup of Soup to any entrée salad. 

    • Kale & Valencia Orange

      Quinoa, pickled red onions, pumpkin seed vinaigrette
      (V, VGT, GF)

    • Niçoise

      Baby greens, marinated tomatoes, olives, hardboiled egg.
      (MV, VGT, GF)

    • Bistro

      Spiced pecans, sun dried cranberries, gorgonzola cheese, pickled red onion, balsamic vinaigrette.
      (MV, VGT, GF)

    • Weekend Brunch Cocktails

    • Mimosa / Bloody Mary / Kir Royale / Guava Bellini

    • Entrees + (Weekend Brunch Menu)

      Add a cup of Soup or Petit Salad to any entrée: (+$)

    • Kale & Mushroom Benedict

      Toasted English muffin, wilted kale, shitake mushrooms, poached eggs, hollandaise, accompanied with crispy potatoes.

    • Duo Eggs Benedict

      Toasted English muffin, Black Forest ham, poached eggs hollandaise, accompanied with crispy potatoes

    • Farmers Special*

      Two eggs cooked to order, bacon, crispy potatoes
      (GF)

    • Brioche French Toast

      Accompanied with smoked bacon, and fresh strawberries.

    • Steak Frittes

      Charbroiled market steak, rosemary red wine bordelaise, hand cut fries
      (GF)

    • Kale & Mushroom Quinoa

      Kale, shitake mushrooms, confit tomatoes roasted chicken + shrimp + *ahi tuna.
      (V, VGT, GF)

    • Catch of the Day

      Chef’s daily creation

    • Pasta del Giorno (Weekend Brunch Menu)

      Chef’s daily pasta creation. Add a cup of soup or petit salad to your pasta.(+$)

    • Chef’s daily pasta creation.
      Add a cup of soup or petit salad to your pasta.(+$)

    • Kid´s Brunch (Weekend Brunch Menu)

      (for kids 10 years and younger)

    • Scrambled Eggs

      + toast

    • French toast

      + bacon

    • Pasta and cheese

      brocoli

Please inform our staff of any special dietary requirements. V: Vegan, VGT: Vegetarian, GF: Gluten Free, M: Modified per request
*These items may be cooked to order or served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness BYO food and beverage is not permitted in the restaurant without prior consent of the management. Corkage fee is $10. Cake cutting fee is $2. per person for any cake brought in from an outside approved vendor and certified commercial bakery.
An 18% gratuity may be applied to parties of 5 or more.

Cocktails & Con·coc·tions

Enjoy our Signature - Hand Crafted Cocktails in the bar or at the patio.