Executive Chef Craig Levy

Appetizers & Salads

RoCCA House Salad Spring mix, tomato, red onion, balsamic vinaigrette $7

Fried Calamari cherry peppers, spicy marinara $9

Prince Edward Island Mussels herbed butter, smoked bacon, garlic, white wine, grilled crostini $11

 Chilled Seafood Salad shrimp, calamari, scallops, tomato, avocado $11

Traditional Caesar Salad focaccia croutons, parmigiano $8 (add anchovies $13)

Chopped Salad endive, radicchio, goat cheese, balsamic vinaigrette $10

Vegetable Lasagnette Basil pasta, spinach, mozzarella, creamy tomato sauce $10

Baby Arugula Salad Ricotta fritter,
oven cured tomato, toasted pignoli,
citrus vinaigrette $10

Roasted Cauliflower
Parmigiano, white truffle oil $6

Winter Vegetable Soup
Cherry Grove toma primavera crostini, basil oil $8

Baby Spinach & Blood Orange Salad
Toasted pignoli, fried goat cheese,
red wine vinaigrette $10

Terhune Orchards Vanilla Glazed Apple Salad
Mixed greens, gorgonzola,
cranberry-orange vinaigrette $10

Brussels Sprouts
Pancetta, shallots, parmgiano $6

Chicken Chipotle Spring Rolls
Sharp cheddar, avocado-lime dip $9

pasta

All of our pastas are house-made.
**All preparations can made with gluten-free pasta**

Rosemary Orecchiette
Evergreen Farm white bean & pork stew,
Cherry Grove toma primavera cheese, spinach $11/20

TOG Farms Parsnip Triangoli Pancetta, fine herbs, balsamic, extra virgin olive oil $11/20

White Bean Raviolini Beef ragu, tomato,
Phillips Farm scallions, gorgonzola $12/21

Black Pepper Fettuccini
Marinated shrimp, creamy chili-tomato sauce,
fried salsify $12/23

Lasagna pork sausage, ricotta,
tomato, basil pesto $18

Pappardelle Traditional Bolognese
parmigiano, extra virgin olive oil $12/21

Zuppa di Pesce clams, mussels, calamari, shrimp, white wine, linguini, marinara $13/25

Entrees

Pan Seared Sea Scallops
Haricot vert, Phillips Farm mixed carrots,
pancetta & cippolini onion relish, citrus aioli $30

Red Snapper
Mushroom duxelle,
ER & Son roasted fingerlings,
tomato Provencal $28

Grilled Black Angus Hanger Steak
Red pepper polenta, spinach,
truffle butter & gorgonzola crostini $27

Braised Lamb Shank Roasted garlic potato puree, organic fall vegetables, natural jus $29

Veal Saltimbocca prosciutto, spinach, mozzarella, brown sage sauce, potato puree $25

Chicken Parmigiana linguini, marinara $22

Goffle Farms Chicken & Sausage
Mustard spaetzle, Swiss chard, apples,
natural jus $25

Potato Crusted Salmon Cauliflower puree, broccolini, tomato confit $26

Monkfish
TOG Farms caramelized finger sweet potatoes, fennel, spinach, lemon-harissa vinaigrette,
toasted pignoli pesto $26

Dolci $7

Chocolate Pistachio Tart
Chocolate ice cream

Maple Panna Cotta
Poached local pear

Caramel Cheesecake
Espresso anglaise

Apple-Raisin Crisp
Vanilla ice cream

Spiced Brown Butter Cake
Cranberry-fig compote

Crème Brulee
Vanilla bean custard

 Housemade Ice Cream & Sorbet
Please ask about today's selection

Pastry Chef Steve Amador

We will asess a $3.50/person plating charge if you bring your own cake or pastries.

All pastas are house-made

Entrees can be split in the kitchen for a $2 surcharge

Gratuity of 18% may be added for parties of 6 or more

Items and pricing shown subject to change without notice

Updated January 27, 2012