Menu
Shareables
Prosciutto Crostini
10
Fresh Mozzarella, Arugula, Roasted Red Pepper Oil
Tomato Bruschetta
VG
9
Fennel, Basil, Balsamic, Grilled Baguette
White Wine Mussels
GF
16
Lemon Cream, Gremolata, Fried Capers
Crab Cakes
20
Lemon Aioli, Green Onion
Charcuterie Board
12 / 23
Chef Selected Salumi, Cheese, Black Mission Figs, Whole Grain Mustard, Grilled Baguette
Fried Brussel Sprouts
GF
13
Sweet Chili Sauce, Bacon, Feta, Balsamic Reduction
Fried Lobster
19
Lemon Aioli, Scallion
Goat Cheese Sformato
V
12
Garlic, Parmesan, Grilled Baguette
Grilled Baguette
VG
10
Smoked Tomato Oil, Fried Garlic Confit, Fresh Herbs
Salads
Half / Full
Panzanella
VG
12 / 21
Cherry Vinaigrette, Green Apple, Pickled Shallot, Roasted Butternut Squash, Candied Walnuts, Chewy Crouton
Add Gorgonzola 1.5, Prosciutto 4
Caesar
8 / 15
Romaine, House Croutons, Fresh Parmesan
Add Chicken 6, Salmon 10, Steak 10
Soups
Half / Full
Soup de Jour
Ask your server
Tomato
V GF
5 / 9
Cream, Herbs
Entrées
Half / Full
Goat Cheese Ravioli
V
15 / 29
Spicy Tomato Cream, Blistered Tomatoes, Romano
Add Chicken 6, Salmon 10, Prosciutto 4
Seared Scallops
19 / 37
Spaghetti, Spanish Chorizo, Tomato, Lemon Cream
Steak & Onion *
17 / 33
Wild Mushroom Polenta, Roasted Cipollinis, Pesto Butter
Salmon Piccata *
17 / 33
Linguine, Caramelized Tomato, Fried Capers, Gremolata
Pasta Vita [Seasonal]
VG
16 / 31
Penne, Seasonal Vegetables, Truffle Herb Sauce
Add Chicken 6, Bacon 2.5
Fettuccine Alfredo
V
11 / 21
Cream, Romano, Grana Padano
Add Chicken 6, Bacon 2.5, Steak 10
Chicken Parm
13 / 25
Penne, Marinara, Mozzarella, Parmesan, Herbs
Pasta Marinara
9 / 17
Spaghetti, Basil, Parmesan
Add Chicken 6, Shrimp 11
Sub Gluten Free Pasta
4
Add to Any *
Chicken 6, Bacon 2.5, Prosciutto 4, Salmon 10, Steak 10, Shrimp 11, Scallops 12, Lobster 15
Sweets
Cheesecake
V
9
Chocolate Torte
V GF
9
Michigan Cherry Sauce, White Chocolate
Gelato / Sorbet
V
5 / 9
V - Vegetarian VG - Vegan GF - Gluten Free
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness