Lisa Savage Executive Chef


Starters
Eggplant Gallo with ricotta, romano, mozzarella, sautéed mushrooms & marsala sauce 11.
Meze plate grilled pita, hummus, baba ghanoush, white bean dip, Greek salad skewers 11.
Calamari Fritto fried golden with marinara and kalamata aioli dipping sauces 10.
Butternut squash and quinoa croquettes, fennel, apple, pomegranate salad 10.
Crispy artichokes hearts fried crisp paired with a garlic mayo dip 10.
Thai Mussels and Clams lemongrass broth with Thai herbs 12.
Garlic shrimp and chorizo 11.
Asian Duck Tacos 10.
Salad
Sage Salad: Spring mix with feta cheese, pignoli nuts and a balsamic vinaigrette 9.
Caesar : Romaine lettuce, house made croutons and reggiano parmesan 8.5
Beet Salad: Mixed greens, roasted beets, candied walnuts and goat cheese 9.5
Autumn Green Salad: Endive, trevisio, fried, baby arugula, apples, gorgonzola, toasted pecans 9.5
Entrees
Garganelli with Kenneth Square mushroom trifolate 18.
Tagliatelli, La Quercia speck, cream, peas and parmesan 19.
Orrecchiette, sausage, broccoli rabe, garlic, romano and tomatoes 19.
Capellini with garlic, tomatoes, fresh basil and jumbo lump crabmeat 25.
Homemade ricotta cavetelli, 7 hour lamb ragu, ricatta salata 22.
Buccatini Amatriciana, onions, tomato, granciale, chili, pecorino 19.
Lisa’s Zuppa with clams, mussels, shrimp, scallops and lobster slowly simmered
in our roasted tomato broth with garlic toast 30. (7. supplement chg.)
Walnut crusted salmon, anchoy garlic sauce and sautéed spinach 28. (3. supplement chg.)
Jumbo Scallops pan seared set on top a sauté of shaved brussel sprouts and shitake mushrooms, apple cider reduction and truffle potato croquettes 29. (5. supplement chg.)
Sesame Crusted Tuna brushed with sweet spicy mustard set atop Asian veggies with wasabi, soy and pickled ginger 30. (5. supplement chg.)
Veal Piccatta with olives and capers and mashed potatoes 26.
Half roasted duck, sundried cherry sauce, chive mashed potatoes 28.

Chicken Tierra boneless breast pan fried golden topped with Parma prosciutto, mozzarella, sautéed mushrooms, marsala sauce and mashed potatoes 23.
New Zealand lamb rack, rosemary scented demi glaze & goat cheese mashed 32. (7. supplement chg.)
Slow roasted Mojo short rib with mashed potatoes and grilled asparagus 29. (4. supplement chg.)
12 oz. NY Strip Steak with demi glaze and crispy onions 30. (3. supplement chg.)

Enjoy 3 Courses for $30.00 Thursday, Friday and Sunday from 5-7
Choose an appetizer or salad, entree and dessert
(supplement charges applied to some menu items)

Sides