Restaurant Week Dinner

* Consuming raw or uncooked seafood or meats may cause foodborne illness
* The pre-fixed menu is per person and cannot be shared 

January 21- February 3
Dinner menu is $45 per person

FIRST COURSE

Soup of the day
Fig salad- Baby Arugula, farro, figs and goat cheese in a red wine vinaigrette with a touch of honey
Burrata- Homemade cheese made from mozzarella & cream with grilled peaches watermelon radish over spring mix in a peach vinaigrette

SECOND COURSE

Gnocchi Pesto con Pollo – Potato-based pasta, in a creamy Pesto sauce topped with grilled chicken breast
Eggplant Parmigiana- Thin-sliced fried eggplant, with mozzarella cheese & fresh basil in a house red sauce
Salmone alla Fagiolini – Grilled salmon served with sautéed brucheta mix and cannellini beans in oil and garic
Veal Marsala Veal medallions with wild mushrooms in marsala wine and demi-glazed sauce.

THIRD COURSE
Desserts of the day

Cocktail specialty
Makers Mark 46 Bourbon old fashioned
sugar syrup, Dash Angostura bitters, orange peel $15

BOOKING FAST MAKE A RESERVATION NOW!

Restaurant Week Lunch

* Consuming raw or uncooked seafood or meats may cause foodborne illness
* The pre-fixed menu is per person and cannot be shared 

January 21- February 3  
Lunch menu is $20 per person

FIRST COURSE
Soup of the day

Insalata Di Cesare –Traditional Caesar with romaine topped with grated parmigiana cheese and croutons
Caprese – Fresh sliced tomato layered with fresh sliced mozzarella and dressed with extra virgin olive oil and a touch of balsamic vinegar topped with basil

SECOND COURSE

Pollo saltimbocca- Sauteed chicken breast with prosciutto, sage & mozzarella, served in a white wine & garlic sauce
Ravioli Panna– Ricotta cheese-filled ravioli with peas and mushrooms in a brandy pink cream sauce
Verdure panini– Roasted peppers, eggplant, Portobello mushroom and mozzarella cheese

Cocktail specialty
Knob Creek rye Manhattan $14
Rye whiskey with sweet vermouth and angostura bitters

BOOKING FAST MAKE A RESERVATION NOW!