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Appetizer - Truffle French Fries
With shredded truffle cheese, truffle oil, and salt & pepper.
Truffle Kale Salad
baby kale, cherry tomatoes, crispy roasted chickpeas, shaved Parmesan, truffle cheese, white truffle oil, and lemon-garlic dressing.
Mixed Greens Salad
Mixed greens, dry cranberries, goat cheese, sweet peanuts, apple slices, lemon-spiced apple cider vinaigrette.
Entrée - Creamy Tuscan Salmon
Garlic butter salmon, light & creamy sauce, sautéed cherry tomatoes, spinach, fresh herbs, served with angel hair pasta.
Entrée - Baked Truffle Mac & Cheese
with white truffle oil, truffle cheese , sharp cheddar, Gruyere.
LUNCH - PANINI SANDWICHES
Eggplant in panko breadcrumbs, fresh tomato sauce, mozzarella, and Parmesan on toasted bread
Pesto-mayo, grilled chicken, roasted red peppers, mixed greens, and mozzarella.
Mortadella, salami, hot copicolla, onions, tomatoes, mixed greens, chipotle mayo.
APPETIZERS & SMALL PLATES
Truffle Sweet Potato Fries
crispy sweet potato fries, truffle oil, truffle sheep's milk cheese, parmesan
Cotelette de Volaill (Chicken Kiev)
Crispy chicken cutlet, filled with herbs and garlic butter sauce.
Rice balls stuffed with mozzarella. Served with marinara sauce and Parmesan cheese.
Brie wrapped in puff pastry, with choice of filling: blueberry, apple. Served with crackers.
Truffle Cheese Platter
Black truffles sheep’s milk cheese, served with seasonal fruits, dry fruits, nuts, and crostini.
Gambas al Ajillo
Pan-grilled shrimp, garlic & lemon butter sauce, and fresh herbs. Served with toasted bread.
SOUPS & SALADS
French Onion Soup
Sweet onions and crostini, under a blanket of perfectly melted Gruyere cheese.
Soup Du Jour (today is Cream of Mushroom soup)
Chef's pick. Call restaurant for current selection.
Romaine hearts, Parmesan, and croutons, with optional anchovies. Served with a creamy Caesar dressing.
Mixed Greens Salad
Spinach, arugula, dry cranberries, apple slices, goat cheese, lemon-spiced apple cider vinaigrette.
Zesty Beet Salad
Sweet roasted beets, romaine, sun-dried cranberries, caramelized nuts, and goat cheese. Served with balsamic-orange vinaigrette.
With crispy roasted chickpeas, shaved Parmesan truffle cheese, and lemon-garlic dressing.
Sautéed pieces of sirloin beef, onions, mushrooms, and sour cream sauce. Served with pasta.
sautéed pieces of chicken breast, onions, mushrooms, creamy sauce, served over pasta
Pan-seared shrimp in a garlic, butter & lemon sauce and beurre blanc. Served with pasta.
Breaded chicken breast topped with tomato sauce, mozzarella, and Parmesan cheeses. Served over pasta.
Roasted asparagus, tomatoes, sautéed onions, yellow squash, mushrooms, Parmesan, and melted cheese.
Choice of one, three, or five cheese assortments. Served with seasonal accompaniments, fresh fruit and crostini.
Assortment of our favorite salami picks served with whole grain mustard, cornichons, olives, and crostini.
Prosciutto di Parma served with crostini, mustard, cornichons, and marinated olives. Served with crostini.
Selection of three favorite cured meats. Served with whole grain mustard, cornichons, olives, and crostini.
Assortment of salami, cured meat, and three cheeses. Served with mustard, cornichons, marinated vegetables, and crostini.
DESSERTS & SWEET CREPES
Add vanilla ice cream, $5.
Choice of nutella, honey, or fruit preserves. Served with whipped cream. (Add fresh fruit for $2 each.)
Carrot cake topped with bananas and sautéed in sweet butter and banana liquor. Served with vanilla ice cream and whipped cream.