Our menu is offered for privately catered events. If your eyes are bigger than your stomach everything can be served as a small plate.

V-Vegetarian VG-Vegan GF-Gluten Free


Airline Chicken

Crispy roasted airline chicken breast, Seasonal savory vegetable confetti, Topped with bright, smoky grilled peach slices, Acidic fig balsamic drizzle





Chicken Piccata

Seasoned chicken paillard, pan fried golden, served over an al dente angel hair pasta nest, tossed with grape tomatoes and parsley, topped with a bright white wine, lemon and caper cream sauce





Coq A Vin

Savory chicken thighs braised with red wine and brandy to make rich sauce filled with crisp lardon, mushrooms, garlic and pearl onions






Filet Mignon with Mushrooms

Peppery, butter-poached medium rare filet mignon,  Full-bodied beer sautéed mushrooms, Tangy red wine gastrique




Filet Mignon with Risotto

Tender Filet Mignon, Rich Barolo sauce, Creamy oyster mushroom risotto, Crispy shallots





Steak Diane

Filet Mignon, seared medium rare and served with a pan sauce made of brandy set alight, finished with mushrooms, cream and dijon




Honeyed Veal with Tartare

Basted veal loin, Savory rosemary infused honey, Smoked tuna tartare, Lemon-lime-caper aioli, Spicy rocket





Veal Osso Bucco

Veal shank, slowly roasted in a Dutch Oven with tomatoes, herbs, white wine and lemon zest




Veal in Cream Sauce

Delicate veal, carrots, mushrooms, fennel and pearl onions, Rich cream sauce comprised of butter, creme fraiche, lemon and cayenne, served over rice




Pork Loin with Clams

Bacon wrapped medium pork loin, Little neck clams, Smooth butter, garlic, shallot and white wine broth, Crisp sugar snap peas, Chiffonade basil and mint





Pork Chop with Apple Cream

Bone in pork chop, seared and simmered in a sauce made of shallots, honeycrisp and granny smith apples, hard cider and cream over shredded potato cakes fried in duck fat





Sailor Mussels

Mussels steamed in white wine, rich stock and butter, tossed with sauteed leeks, garlic and shallot,  finished with lemon, tomatoes, parsley and heavy cream, served with toasted french bread




Finocchiona Clams

Oceany Top Neck Clams, Zippy, herbaceous tomato-fennel broth, Finocchiona sausage, Grilled garlic bread, Angel hair pasta




Scallops with Foie Gras

Golden U8 scallops, Whipped foie gras, Seasoned wild rice, Rich and tart blood orange cream sauce, Bright white wine sautéed crimini mushrooms, potato gaufrette






Wilted Chard Fingerling Potatoes Roasted Broccolini Shaved Brussel Sprouts

Roasted Asparagus Stuffed Tomatoes Succotash Sugar Snap Peas Acorn Squash

Eggplant Brown Butter Carrots Quinoa Riced Cauliflower Orzo

Risotto Farro Polenta

Smashed Potatoes: Smooth, Dirty, Green Olive, Pimento Cheese, Truffle or Roasted Garlic

Risotto - Parmesan, Butternut Squash, Zucchini, Eggplant


Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness