BABY SPINACH SALAD –12
With spiced pecans, truffle balsamic glaze with gorgonzola cheese

BEET SALAD – 12
beets, baby arugula, candy pecans, goat cheese and blueberry vinaigrette

CAESAR SALAD– 11

BISTRO SALAD – 12
baby field greens, fresh green apples, tomatoes, gorgonzola cheese, balsamic vinaigrette

RIGATONI – 21
in vodka sauce with chicken and fresh peas

CAVATELLI – 23
chunks of chicken, fresh mozzarella, spinach, plum tomatoes, olive oil, and garlic

TAGLIOLINI BOLOGNESE – 24
homemade Bolognese sauce topped with ricotta cheese

CAPELLINI & SHRIMP POMODORO – 26
sautéed shrimp with pancetta, prosciutto, white onions, in a fresh plum tomato sauce

CHICKEN MILANESE – 23
breaded thin chicken breast, pan seared, arugula, tomatoes, red onions, fresh mozzarella, in a balsamic vinaigrette

CHICKEN FRANCAISE – 23

with mashed potatoes, in a lemon caper sauce

CHICKEN VERONA – 26

thin breast of chicken with artichoke hearts, mushrooms, sun dried tomatoes melted fontina cheese


NEW YORK STRIP – 36
prime cut, broccoli rabe, cherry peppers, red wine reduction

VEAL PICCATA – 27

thin veal scaloppini in a lemon wine sauce with capers with sautéed spinach

CEDAR PLANK SALMON – 33

crab meat crusted, oven baked on cedar plank, honey dijon sauce served with sautéed spinach

ZUPPA di PESCE – 32

with mussels, clams, shrimp, calamari, and chunks of filet fish, over linguine in a seafood tomato broth

BRANZINO – 31

fillet (deboned) and broiled over truffle mushroom risotto in a lemon white wine