Happy Hour | Monday-Friday | 3:30-5:30

Menu d'Affaire | Lunch | Monday-Friday

Select Appetizers, Entrees & Desserts | 2 courses $26 ~ 3 courses $32

Dinner Lunch Brunch

Spuntini / Aperitivos / Collations / Snacks

Cornichons

Minature pickles

Marcona Almonds

Roasted Spanish almonds dusted with Espelette pepper

Olive Marinate

Nicoise, Taggiasca, Picholine, & Cerignola Olives marinated in extra virgin olive oil with rosemary, thyme, orange & garlic

Ciotoline

An assortment of the above cornichons, almonds & olives

Fromage / Formaggi / Queso

Cheese with preserves & toasted bread

Salumi / Charcuterie / Carne

Cured meat with grainy mustard, cornichon & toasted bread

Ricotta e Foccacia

Hand dipped ricotta on toasted focaccia & olive oil

Appetizers / Apertifs / Antipasti / Aperitivos

Tartare de Boeuf*

Fresh ground to order prime sirloin with caper aioli, chives, arugula, cornichons & toasted country French bread

Mejillones con Chorizo

PEI mussels steamed in white wine with Spanish chorizo, chili flake, cherry tomato, chickpeas & herbs

Pulpo a la Parrilla

Char-grilled Spanish octopus with almond & red pepper Romesco sauce, potato & frisee lettuce salad with a citrus vinaigrette, piquillo & Espelette peppers

Pissaladiere

A traditional southern French flatbread topped with tomato, roasted red onion, Nicoise olive tapenade, white anchovies & arugula

Tarte au Chevre

Goat cheese tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto

Cappesante Dorate

Seared sea scallop with cauliflower, trumpet mushrooms, capers & lemon

Soupe au Pistou

Provencale vegetable soup with garden vegetables, green lentils, pistou herb puree and pecorino cheese

Insalata Mista

Gem lettuce in an herbed red-wine vinaigrette topped with cucumber, radishes, fennel, carrots, & hard boiled egg

Oeuf Mollet*

A fried soft-boiled egg with frisée, sautéed trumpet mushrooms, asparagus & sherry vinaigrette

Pasta

appetizer portions

Fazzoletti di Setta

Handmade “Silk Hankerchiefs” pasta rags with Genovese style pesto, toasted pine nuts, cherry tomato & Pecorino cheese

Corzetti

Ligurian style pasta coins with creamy walnut sauce, Parmigiano & marjoram

Raiola a la Provencale

Braised beef, greens & cheese filled ravioli with mushrooms and Parmesan cheese

Cavetalli con Ragu

Small pasta shells tossed in a ragu of pork & tomato with garlic and chili flake, chopped broccolini, pecorino

Spaghetti all’Astice

Cold water lobster tail with spaghetti pasta tossed with cherry tomatoes, garlic, Calabrian chili, & white wine

Trofie al Limone

Twisted pasta quills tossed in a sauce of fresh ricotta, pecorino & parmesan cheeses finished with lemon, basil & black pepper

Risotto del Giorno

Seasonal Italian rice

Main Courses

Dover Sole

Wood-grilled Dover sole, filleted table side, served with sautéed mushrooms, fingerling potatoes, cauliflower & persillade sauce

Bar Noir

Pan roasted black bass with fava beans, spring peas, Yukon potatoes & Manila clams in white wine

Brodetto di Mare

An Italian seafood stew of fish, lobster, scallops, PEI mussels, & shrimp in a spicy white wine-tomato broth with spinach & sweet herbs

Pez Espada

Grilled swordfish with Romesco sauce of Marcona almonds, roasted peppers & tomato with olive oil potatoes, charred broccolini & herb puree

Loup de Mer

Mediterranean sea bass with braised artichokes, fennel, basil & tomato, finished with persillade sauce

Canard Roti*

Wood-oven roasted duck breast with duck fat potatoes, Swiss chard, black olives & red wine sauce

Costoletta di Vitello*

Wood-oven roasted veal rib chop with caramelized anchovy-garlic sauce, roasted cauliflower & olive oil potatoes

Faux-Filet*

Wood-fired, char-roasted “Manhattan Cut” New York strip loin steak with roasted cauliflower, mushrooms, fingerling potatoes & persillade sauce

Chuleta de Cordero*

Wood-oven roasted rack of lamb, marinated with honey & sherry vinegar, sautéed asparagus, olive oil potatoes, black olive puree & rosemary

Panisse

Classic southern French chickpea cake with spring vegetables, mushrooms & cauliflower finished with arugula, black olive puree & herb pistou (v)

Por Deux

Entrees designed for two to share, served table side.

Bistecca*

Wood oven roasted 44-ounce angus porterhouse, marinated with garlic & fresh herbs, with roasted cauliflower, roasted fingerling potatoes, & persillade sauce

Poulet Roti (Friday & Saturday only)

Whole roasted chicken, herb marinated, charred orange, roasted garlic, roasted duck fat potatoes & grilled broccolini, finished with citrus vinaigrette & veal jus

Dessert

Caramel Pots de Crème

Baked caramel custard with "Caramelia" chocolate crémeux, Chantilly cream & crunchy chocolate royaltine.

Rhubarb Hibiscus Crema

lemon hibiscus lightly set custard, poached rhubarb, rhubarb hibiscus granita, mint

Praline Semifreddo

candied hazelnut semi-frozen mousse, chocolate praline dip, chantilly, sea salt, caramel sauce

Olive Oil Cake

lemon olive oil cake, lemon cream, mascarpone whip, basil ice cream, herb coulis, lemon crumble

Chocolate Caramel Tart

pate sable tart shell filled with caramel and ganache served with cocoa nib ice cream

Seasonal Sorbets

A selection of three house-made sorbets.

Appetizers

Olive Marinate

Nicoise, Taggiasca, Picholine, & Cerignola Olives marinated in EVOO, rosemary, thyme, orange & garlic

Ricotta con Verdure

Spring vegetables with Marcona almonds, mint, sherry vinegar & hand-dipped ricotta on toasted focaccia

Tarte au Chevre

Goat Cheese Tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto

Pulpo a la Plancha

Char-Grilled Spanish octopus with almond & red pepper Romesco sauce, potato & frisee lettuce salad with a citrus vinaigrette, Piquillo & espelette peppers

Soupe au Pistou

Provencale Vegetable Soup with Garden Vegetables, Green lentils, Pistou herb Puree & Pecorino Cheese

Insalata Mista

Gem Lettuce in an herbed red-wine vinaigrette topped with cucumber, radishes, fennel, carrots & hard-boiled egg

Oeuf Mollet*

A fried soft-boiled egg with a salad of frisee, sauteed trumpet mushrooms, & asparagus in a sherry vinaigrette

Tartare de Boeuf

Fresh ground to order Prime sirloin with caper aioli, chives, arugula, cornichons & toasted country bread

Pasta

Fazzoletti di Setta

Handmade “Silk Hankerchiefs” pasta rags with Genovese style pesto, toasted pine nuts, cherry tomato & Pecorino cheese

Trofie al Limone

Twisted pasta quills tossed in a sauce of fresh ricotta, pecorino & parmesan cheeses finished with lemon, basil & black pepper

Cavatelli con Ragu

Small pasta shells tossed in a ragu of pork and tomato with garlic & chili flake, chopped broccolini, pecorino

Risotto di Gamberi

Carnaroli rice whipped with Lobster brodo & white shrimp, finished with parmigiano & sweet herbs

Spaghetti all’Astice

Cold water lobster tail with spaghetti pasta tossed with cherry tomatoes, garlic & chili, & white wine

Entrees

Loup de Mer

Mediterranean Sea Bass baked with braised artichokes, fennel, basil & tomato, finished with persillade sauce

Bavette

Wood-fired, charred roasted flank steak with roasted cauliflower, mushrooms, olive oil potatoes & persillade sauce

Poulet Roti ou Escalope de Porc

Choice of marinated & grilled chicken breast or pork blade steak with a salad of arugula, radicchio, roasted tomatoes & fennel in an herbed vinaigrette

Agneau Roti

Wood oven roasted lamb chops with olive oil potatoes, black olive puree, sauteed asparagus & herb pistou

Grilled Swordfish

Wood grilled swordfish with romesco sauce & a salad of asparagus, frisee, fingerling potatoes and espelette peppers

Tomato & Brie Sandwich

Roasted Tomatoes & Brie on toasted Ciabatta with Herb Pistou and Arugula. Served with Mediterranean bean salad

French Ham, Tomato & Pecorino

Sliced, Imported ham with roasted tomatoes, spinach & sheep’s milk cheese with red wine vinaigrette on toasted ciabatta. Served with Mediterranean bean salad.

Dessert

Caramel Pots de Crème

Baked caramel custard with "Caramelia" chocolate crémeux, Chantilly cream & crunchy chocolate royaltine. (GF NF)

Torta Caprese

Flourless chocolate walnut cake with walnut-liquor ice cream, candied walnuts & caramel sauce.

Olive Oil Cake

lemon olive oil cake, lemon cream, mascarpone whip, basil ice cream, herb coulis, lemon crumble

Rhubarb Hibiscus Crema

lemon hibiscus lightly set custard, poached rhubarb, rhubarb hibiscus granita, mint

Seasonal Sorbets

A selection of three house-made sorbets.(GF NF)

Patissiere

Pain au chocolat, a classic croissant or an almond croissant served with house-made preserves & butter.

Appetizers

Tart au Chevre

Goat cheese tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto.

Soupe au Pistou

Provençal vegetable soup with Puy lentils & French pesto.

Yogurt & Marinated Fruit

Greek yogurt with seasonal fruit, vanilla honey, granola & mint.

Brodo di Frutti di Mare

A rich lobster broth seasoned with brandy & white wine, garnished with sea scallop, tomato & herbs.

Mushroom & Egg Salad

Frisee, sautéed Romanesco broccoli & mushrooms in a sherry vinaigrette topped with a fried egg & grilled bread.

Roasted Golden & Red Beets

Roasted & marinated red beets with sheep’s milk feta, orange segments, lemon-honey vinaigrette & baby greens.

Main Course

Flank Steak

Wood-fired, char-roasted flank steak with roasted cauliflower, mushrooms, olive oil potatoes & persillade sauce.

Pain Perdue

French Toast made with our country French bread with housemade preserves, fresh berries & mascarpone cream.

Milanese

Breaded beef tenderloin with arugula, roasted peppers, olive tapenade & a fried egg.

Salade Nicoise

Classic Southern French salad with olive oil tuna, arugula, hardboiled egg, capers, tomato confit, roasted peppers, string beans & olive tapenade in a red wine vinaigrette with white anchovies.

Roasted Chicken Breast Salad

Herb Marinated & roasted in our wood fired oven with a salad of baby lettuces, roasted cauliflower & tomato confit

Grilled Swordfish

Wood grilled swordfish with romesco sauce & a salad of roasted cauliflower, frisée, fingerling potatoes & espelette.

Tomato & Brie Sandwich

Roasted tomatoes & Brie on toasted focaccia bread with herb pistou & arugula

French Ham, Tomato & Pecorino Sandwich

Imported French ham with roasted tomatoes, spinach & sheep's milk Pecorino with a red wine vinaigrette on focaccia bread.

Eggs / Oeufs / Uova / Huevos

Uova in Purgatorio

Eggs Baked in a spicy tomato sauce with roasted red onions, peppers & olives over toasted country bread.

Galette de Ouefs

Sunny side up eggs on a buckwheet crepe with sliced French ham, cheese & arugula

Spaghetti al Limone all'Uovo

Spaghetti tossed with cream and ricotta cheese with lemon & basil, topped with a poached egg

Polenta & Uovo

Creamy polenta with Pecorino and Parmigiano cheeses, Swiss chard, sautéed mushrooms & fried eggs.

Frittata di Romanesco

Baked Italian omelette with romanesco, tomato, basil & goat cheese with a petite salad

Brunch Desserts

Panna Cotta ai Pinoli

Pine nut custard, local concord grape coulis, candied pine nuts with a honey tuile

Crepes Nutella

Sweet crepes filled with Nutella, served with fresh berries & Chantilly cream

Torta Caprese

Flourless chocolate walnut cake with walnut-liquor ice cream, candied walnuts & caramel sauce

Profiterole

Cookie topped choux pastry filled with hazelnut praline ice cream and served with chocolate sauce & candies hazelnuts

Seasonal Sorbets

A selection of three house-made sorbets

Lupi & Iris Affogato

Espresso poured over sweet cream ice cream with almond-walnut crescent cookies

Menu items subject to change without notice.

*consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.