Hours may fluctuate. For detailed hours of operation, please contact the store directly.
seasoned, char grilled
lemon aioli
with Black Label Proscuitto
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Toast: Sparkling Prosecco Mionetto, Valdobiaddene
Toast: Sparkling Prosecco Mionetto, Valdobiaddene. filled...Veneto Blush Sauce Potato Gnocchis, wild Porcini and Panna or fresh Spicy Tomato Basil sauce
Toast: Sparkling Prosecco Mionetto, Valdobiaddene. Assorted Fall Lettuces, Sundried Michigan Cherries, raspberry vinaigrette
Seasoned, Char-grilled, Natural Juices and served with Wild Mushrooms
Flour Dusted and Pan Sauteed, served with Capers and Lemon Butter
Lemon, White Wine and Long Stem Artichokes
with Fresh Ricotta and Asiago Cheese, Veneto Blush Sauce
Mediterranean Sea Bream Seasoned and Roasted, deboned at table Citrus Aioli
Bone in Provimi Veal pounded flat, battered and sautéed, Rucola, Fresh Heirlooms Tomatoes
with a Light Peppercorn and Madeira Wine Sauce with Oyster and Shitake Mushrooms
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laced with Caramelized Fennel and a Light Dill Sauce
Pan Sautéed with Late Harvest Sundried Tomatoes and Imported Chevre
with a Spicy Fresh Marinara Sauce
with Pastry Layers or Rich Housemade Cannolis
Flourless Chocolate Ganache Cake
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Tower of Pastry and Genoise Batter layered with Lemon Pastry Cream
with a Ganache Glaze served with Vanilla Gelato
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Angostura Old Oak White Rum, Prosecco, Lime Juice, Mint
Italian Red Varietal, Fresh Fruit
The London Gin No. 1, Campari, Sweet Vermouth
Moscato D'Asti, Sicilian Blood Oranges
Bombay Saphire Gin, Limoncello, Pomegranate Liquor, Wild Berries
Pomegranate Liquor, Vodka, Fresh Squeezed Tangerine Juice
Ciroc, Dry Vermouth, Caper Juice, Capers
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vin cotto
oven braised short rib
mediterraneo. simmered in spicy sauce of heirloom tomato, capers, gaeta olives
herbed lemon chardonnay and long stem artichokes
with a basil-cream tomato (pasta e fagioli soup course)
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chocolate Flourless With Ganache
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a rich, dense chocolate flourless cake with a ganache glaze served with our housemade espresso gelato
tahitian vanilla creme brulee with oven roasted coconut
assorted cheese plate with spicy italian dried fruit
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with a sangiovese vin cotto
spiced & grilled pineapple over vanilla gelato with a rum butter sauce
alternate layers of crisp pastry dough and genoise cake batter with a silk lemoncello cream
spumoni with prosecco mint, almond cherry and espresso chocolate
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Dijon Vinaigrette
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