Handmade pasta served with sage brown butter cream sauce and toasted pecans.

Three jumbo gulfshrimp, court bullion poached, with lemon and cocktail sauce.

Fresh burrata cheese, flanked with wedges of yellow and red heirloom tomatoes and roasted red beets.
Topped with balsamic reduction.

Acorn squash oven roasted and filled with basmati rice, leeks, carrots, mushrooms, and Cippolini onions. Served in a light San Marzano saffron tomato broth.

House made linguini with pan seared diver scallops and shrimp in a lemon thyme cream sauce with grape tomato and chanterelle mushrooms.

Pan-seared seabass served with sauteed leeks and oven roasted, herbed fingerling potatoes. Finished with a lemon caper beurre blanc.

Three double-bone, pan-seared lamb chops with Chimichurri sauce and fall vegetable couscous.

Oven roasted center cut pork tenderloin with a maple Dijon glaze. Served with roasted sweet potatoes, parsnips, and fresh cranberry compote.

10oz Angus Reserve filet mignon with roasted garlic whipped potato, rainbow carrots and sauteed broccolini. Finished with rosemary Demiglace.

A poached pear enclosed and baked in puff pastry and served with warm New York maple syrup, toasted almonds, and house made whipped cream.

Served warm a la mode with our homemade Madagascar vanilla ice cream.

Home-made cream puffshell filled with Madagascar vanilla ice cream, and covered with dark chocolate ganache.

Parties of 8 or more will automatically be charged an 18% gratuity