Dinner Menu

small plates

Mushroom and Manchego Flat Bread
Sauteed Mushrooms, Spinach and Manchego. 9.75

Diced plum tomatoes, red onions and sweet basil, tossed with balsamic vinegar, and extra virgin olive oil, served on toasted focaccia with aged provolone 7.75

Basil pesto and olive oil toasted foccacia 9.75

Lobster Gnocchi
House-crafted ricotta gnocchi served with butter poached lobster, roasted shallots, roasted red peppers, sautéed asparagus and lemon saffron cream sauce 12.75

Steamed Littlenecks  
Served in a limoncello-caper broth, dried Roma tomatoes and grilled foccaccia 11.75

House-crafted fresh mozzarella, cherry tomatoes, grilled zucchini and squash, roasted asparagus, oven-dried tomatoes, prosciutto di Parma, marinated olives, roasted red beets, caper berries, and proscuitto and parmigiano stuffed hot cherry peppers 13.75

Crispy Calamari
Lemon-caper aioli and spicy marinara 9.75

Pancetta Mussels  
Prince Edward Island Mussels sautéed with fennel, shallots and pancetta in a white wine cream sauce with crispy shallots 10.75

Short Rib and Polenta  
Braised beef short rib, crispy polenta, truffle oil, diced tomatoes and micro greens. 10.75

Roasted Acorn Squash Raviolo
with caramelized onions and whipped ricotta, sautéed Kennet Square mushrooms, diced tomatoes, wilted spinach and maple white wine butter sauce 9.75


The following may be added to any salad:

  • pan-seared chicken breast 5.00
  • herb sautéed shrimp 7.00
  • cured anchovy filets 3.00
  • grilled portabella mushrooms 4.00
  • sautéed beef tenderloin tips 8.00
  • roasted salmon 9.00

Classic Caesar  
Romaine hearts tossed with focaccia croutons, classic Caesar dressing, garnished with cherry tomatoes and shaved Parmigiano-Reggiano Appetizer 6.00 Entrée 14.00

Spinach and Quinoa  
Trimmed baby leaf spinach and quinoa, roasted butternut squash, ricotta salatta, brown-sugar caramelized walnuts and apple cider vinaigrette. Appetizer 6.00 Entrée 14.00

Shaved Brussels Sprouts
Frisee salad with shaved parmigiano, raisins, lemon vinaigrette. Appetizer 6.00 Entrée 14.00

Roasted Beets   Sliced roasted red and golden beets, baby greens, toasted candied pistachios, crumbled goat cheese, shaved fennel and pomegranate vinaigrette. Appetizer 7.00 Entrée 14.00

Cherry tomatoes, sliced cucumbers, bell peppers, shaved red onions, crumbled feta and roasted Marcona almonds. Appetizer 4.50 Entrée 12.75


Roasted Chestnut and Mushroom
5.00 cup | 7.00 bowl

French Onion au Gratin
4.00 cup | 6.00 crock

Featured Soup
5.00 cup | 6.00 bowl


Pan Roasted Local Free-Range Chicken  
Lemon, rosemary, tomato and mascarpone risotto, black garlic pan sauce and sautéed baby carrots. 26.75

Cider Roasted Pork Tenderloin
Served with Applewood smoked bacon jam, apple cider gastrique and crispy potato gnocchi with fall vegetable ratatouille. 26.75

Grilled Center Cut Filet Mignon  
Eight-ounce center cut filet of beef, Cognac peppercorn demi glace, celery root mashed potatoes, pancetta roasted Brussels sprouts. 35.75

Veal Chop  
Sixteen-ounce French-cut veal rib chop, wrapped in prosciutto di Parma and Parmigiano, pan roasted and served with Marsala wine sauce, herb roasted fingerling potatoes and sauteed broccoli rabe. 38.75

Pecan Crusted Salmon  
Roasted and mashed sweet potatoes, truffle honey and sautéed haricot verts with pecan beurre noisette. 27.75

Herb Roasted Rack of Lamb
Manchego mashed potatoes, blackberry Cabernet sauce, balsamic roasted vegetables. 36.75

house-crafted pastas  

The following may be added to any pasta:

  • Pan-seared chicken breast 5.00
  • Grilled portabella mushrooms 3.00
  • Herb sautéed shrimp 7.00
  • Roasted salmon 9.00

Substitute house-crafted whole-wheat fettuccini 2.00
Substitute Gluten-free pasta 2.00

Frutti di Mare
Shrimp, littleneck clams, Prince Edward Island mussels and calamari, sautéed with garlic, crushed red pepper and white wine over house-crafted linguini pasta 23.75

House-crafted four-cheese tortellini served in Parma Rosa sauce. 19.75

Short Rib and Goat Cheese Tortellini
Served in a truffle cream sauce with diced tomatoes, baby spinach, roasted acron squash and sautéed Kennet Square mushrooms 23.75

Lump Crab and Shrimp Capellini
Lump crab and sautéed shrimp tossed in our signature ‘crab rosa’ sauce over house-crafted capellini pasta 24.75

Mare e Monti
Shrimp sautéed with asparagus and mushrooms, served in a classic carbonara sauce with sautéed pancetta, fresh egg, sweet peas, diced tomatoes and parmigiano. Accompanied with an eight-ounce grilled center cut filet with Marsala veal demi glace. 34.75

Lobster and Shrimp Gnocchi
House-crafted ricotta gnocchi served with butter poached lobster, sautéed shrimp, roasted shallots, roasted red peppers, sautéed asparagus and lemon-saffron cream sauce 25.75


Pancetta Roasted Brussels Sprouts 7.00

Sautéed Exotic Mushrooms 7.00

Garlic Sautéed Broccoli Rabe 7.00

Grilled Asparagus 7.00

  Gluten-Free selections.   Gluten-free possible upon request, let your server know of any allergies. Vegetarian Menu available upon request.

If desired, a custom Event Menu can be built from our restaurant menus. Our event experts would be glad to assist.

Contact us at (302) 533-0201 · (302) 738-5811 ·

View our Dinner Menu (PDF)
View our Vegetarian Dinner Menu (PDF)