Grilled lamb porterhouses served over baked polenta with fried hungarian peppers, topped with a veal demi sauce
15.00
Panzanella
A Tuscan bread salad with cucumber, feta, tomatoes, fennel, red onions, artichokes, olives and parsley tossed in a red wine vinaigrette
10.00
White or Black Anchovies
4.00
Vegetable Gratin
Roasted layers of sweet potato, yellow squash, zucchini, beets and heirloom tomatoes, baked with parmigiano cheese and cream, served with marinara sauce
