Lunch: Fried chicken breast stuffed into a toasted hoagie bun. Topped with tomato basil sauce, melted mozzarella and Parmesan cheese. Served with a side of penne with tomato basil sauce.
Pasta: Rigatoncini pasta tossed with house made pork and goat meat ragu, sauteed shallots, domestic mushrooms and braising greens. Topped with Parmigiana Reggiano.
Catch of the Day: Wood-fired California halibut served over a Jasmine rice pilaf with sundried tomatoes and mint and a side of sauteed heirloom carrots, broccoli and cauliflower with garlic butter.