Butternut squash fettuccine with country ham, apples, and toasted pecan butter. (Selected from our Winter 1981 menu) 9.00
Jumbo Lump Crab Cake with shiitakes, zucchini strips and fresh tarragon 13.50
Marinated fire-roasted peppers, tiny black olives, fresh goat cheese, radicchio, and crispy herb-coated toast. 7.25
Pan-seared sea scallops with port-soaked raisins, tangerines, flat leaf spinach and black pepper vinaigrette. 12.00
Grilled Surry sausage with smoked tomatoes, fresh rosemary, shaved Parmigiano-Reggiano, arugula, and toasted pine nuts.