DAILY LUNCHEON MENU

ANTIPASTI • INSALATA COMPOSTE • PANINI • ENTREE E PASTA

ANTIPASTI

Chili spiced calamari with nicoise olives, crisp garlic, and herbed tomato confit 10.00

Oak smoked salmon with potato~fennel salad, capers, sweet red onions and lemon~oil
dressing 12.00
[or a simple traditional presentation]

Maryland lump crab cakes with baby spinach, frizzled root vegetables and pommery mustard
13.00

Hand cut tuna tartare with cucumbers, curly frisee, and lime~ginger vinaigrette 12.00

Tomato, mozzarella and stilton caprese with baby arugala, basil pesto and aged balsamic
9.00

Traditional pasta e fagioli with cannellini beans, ditalini and cured pancetta 5.00

INSALATA COMPOSTE

Sterling salmon and asparagus salad with mushroom confit, onions and three citrus
vinaigrette 13.50

Grilled yellow fin "tuna nicoise" with haricots vert, potatoes, tomatoes and herbed dijon
vinaigrette 14.95

Oriental chicken and vegetable salad with crisped wonton and cashew-honey vinaigrette
14.95

Cobb salad with honey glazed turkey, bacon, avocado, stilton and aged sherry gazpacho
vinaigrette 12.95

Insalata mista of mesclun greens, raspberry vinaigrette and pink radish 6.50

Hearts of romaine caesar salad with olive bread croutons, shaved reggiano and caesar
dressing 7.95
[grilled chicken 11.50] [beef tenderloin 13.95] [chilled blue crab 16.95]

PANINI

Portobello panini with field greens, fresh mozzarella, roasted peppers and arugala pesto aioli
10.95

Grilled black angus sirloin burger with hickory smoked bacon and black diamond cheddar
10.95
Ciabatta crusted chicken with bocconcini, torn greens, and warm roasted eggplant tomato
relish 12.00

Parmigiano crusted filet of sole sandwich with lemon scented tartar sauce 10.95

ENTREE E PASTA

Herb crusted veal steak "Milanese style" with angel hair and mozzarella crust 16.50

Calamata crusted salmon with pinot noir reduction, polenta and vegetable melange 15.00

Seared veal scaloppini with prosciutto, sage, seasonal vegetables and Marsala 16.50

Parmigiano and egg battered chicken with English peas, mushrooms, and bacon risotto
14.95

Grilled filet mignon with fresh spinach, shiitake Madeira wine sauce 18.00

Corkscrew pasta with roasted chicken, asparagus and sun dried tomatoes 12.95

Homemade spinach gnocchi with braised veal ragu and Italian sweet sausage 13.00

Angel hair Arrabbiata with tomato, roasted garlic and capers 11.00

Lobster ravioli and shiitake mushrooms in a lobster bisque butter sauce 15.95