Lunch Features: Vegetable Lasagne : Layers of fresh pasta, zucchini, yellow squash, tomato basil sauce, ricotta cheese and eggplant. Topped with melted mozzarella. Served with a side salad.
Chicken Salad Melt: Two pieces of honey wheat bread topped with house made chicken salad, provolone cheese and toasted almonds. Served hot with crinkle chips.
Pasta: Fresh egg linguine with tempura fried jumbo shrimp, shallots, garlic, smoked pancetta, tri-colored bell peppers, braising greens, padron peppers and fresh basil in a spicy Fra Diavolo tomato sauce.
Catch of the Day: Wood-fired Block Island swordfish over a quinoa, heirloom tomato, fresh mint and citrus salad and a side of sautéed baby spinach with Houtz cheese.