• 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.