Certain menu selections are modified.  Please advise your server of your vegetarian or vegan preference.

STARTERS

Roasted Beet Muhammara
zucchini waffles, herb salad
(may be offered vegan by omitting the waffle)
10

Clams and Mussels “Casino” Bowl
roasted red pepper-white wine broth, Parmigiano-Reggiano crouton, parsley
14

Chef’s Soup of the Day
(usually, not always vegetarian)
9

Asian Pear Slaw
kale, cabbage, cashews, sesame-miso-cider vinaigrette
(vegan)
13

Arugula Salad
pickled grapes, smoked blue cheese, hazelnuts, whiskey-maple vinaigrette
(may be prepared vegan by omitting blue cheese)
15

ENTRÉES

Spinach Fazzoletti and Chanterelles
shallot-sherry jus, house made ricotta
24

Squash "Spaghetti"
snow peas, carrot-coconut-lemongrass broth
(vegan)
19

Red Quinoa, White Bean, and Fall Mushroom Risotto
shallot-sherry jus
(may be prepared vegan by omitting cheese from the risotto)
19

DESSERTS

Chocolate Sticky Toffee Pudding
vanilla gelato, chocolate sauce, crème anglaise
11

Gingerbread
pumpkin gelato, allspice crème anglaise, candied pecans, caramel sauce
11

“Caramel Apple”
apple fritters, salted caramel gelato, caramel sauce, crème anglaise, hazelnuts
11

Crème Brûlée
classic vanilla bean preparation, berries
9

Gelato and Chocolate Truffles
fresh berries, Nutterly pistachio cookies
9

Sorbet of the Day
(vegan, priced by the scoop)
4