Dinner
October 24th
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CHEF'S DAILY SOUP CUP 7 BOWL 12
CREAMY SQUASH
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PERSIMMON CARPACCIO 15
SMOKED ALMONDS, BURRATA, CHARRED LEMON AND VANILLA VINAIGRETTE, HERBS
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PAN SEARED SCALLOPS 42
TOMATO AND PUMPKIN BLUSH SAUCE, BRUSSELS SPROUTS, POTATO AND DELICATA SQUASH HASH, KALE AND ROSEMARY PESTO
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AUTUMN LASAGNA 26
MAITAKE AND LOBSTER MUSHROOMS, SPICY PUMPKIN BLUSH SAUCE, KALE AND ROSEMARY PESTO, SORREL
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CANNOLI TIRAMISU 15
MASCARPONE, ORANGE ZEST, CHOCOLATE CHIPS, ESPRESSO, KAHLUA, LADY FINGERS
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OCTOPUS 21
CREAMY CELERY ROOT AND APPLE PUREE, BALSAMIC CARAMELIZED CIPOLLINI ONIONS, CRISPY PANCETTA, RED VEIN SORREL
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EGGPLANT ROLLATINI 10
FILLED WITH THREE CHEESES, BAKED IN MARINARA
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MEATBALLS 12
CREAMY MASCARPONE POLENTA
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SAUSAGE STUFFED PEPPER 12
ANAHEIM PEPPER, MARINARA, MOZZARELLA
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LOCKKEEPER'S CALAMARI 16
SUN-DRIED TOMATO, SHIITAKE MUSHROOMS, SCALLIONS, KALAMATA OLIVES, GARLIC, BASIL, PARMESAN
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PEPPERCORN CRUSTED BEEF CARPACCIO 19
SHAVED RIBEYE, MARINATED BUTTON MUSHROOMS, ARUGULA, SHAVED PARMESAN
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ANTIPASTO 22
CURATED SELECTION OF ARTISINAL MEATS AND CHEESES WITH SEASONAL ACCOMPANIMENTS AND CROSTINI
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roasted delicata squash 15
OLIVE PESTO, WHIPPED GOAT CHEESE, WILD PATCH MICRO GREENS
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TOMATO-BASIL-ARTICHOKE SOUP CUP 6 / BOWL 10
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CAESAR 12
ROMAINE, PARMESAN, FOCACCIA CROUTONS, TRADITIONAL DRESSING
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CHOPPED SALAD 14
BACON, EGG, TOMATO, RED ONION, CREAMY GORGONZOLA DRESSING
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FRANK'S SALAD 14
MIXED GREENS, BALSAMIC ONIONS, CHERRY TOMATO, ROASTED RED PEPPER, GORGONZOLA, FOCACCIA CROUTONS, BALSAMIC VINAIGRETTE
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GRILLED BEET SALAD 14
HAZELNUTS, GOAT CHEESE, ARUGULA, MIXED GREENS, CHERRY VINAIGRETTE
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LINGUINE WITH CLAMS 32
HOMEMADE PASTA, CALABRIAN CHILI BREADCRUMB, LEMON AGRUMATO
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RICOTTA GNOCCHI 26
MUSHROOM CREAM SAUCE, STONEY CREEK MUHROOMS, MICRO KALE, CRISPY CARROTS
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SEAFOOD RISOTTO 39
LOBSTER, SHRIMP, SCALLOPS, LOBSTER SAUCE
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HOMEMADE SPAGHETTI FRA DIAVOLO 42
LOBSTER, CLAMS, SHRIMP, MUSSELS, CALAMARI, SPICY TOMATO BROTH
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paccheri 32
DUCK BOLOGNESE, PECORINO ROMANO, BASIL
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OLD-FASHIONED LASAGNA "AL FORNO" 26
HOUSEMADE PASTA, RICOTTA, PECORINO ROMANO, MOZZARELLA, PROVOLONE, BOLOGNESE
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FENNEL CRUSTED TUNA 42
HERB TONNATO SAUCE, CRISPY POTATO, HERB SALAD
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PAN SEARED ATLANTIC SALMON 34
BUTTERNUT SQUASH PUREE, MOROCCAN COUSCOUS PILAF, MANODORI
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CHICKEN SCALLOPINI 32
MASCARPONE POLENTA, BROCCOLINI, LEMON BUTTER SAUCE, CAPER PESTO
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CHICKEN PARMIGIANA 28
FRESH MOZZARELLA, BASIL LEAVES, HOUSE-MADE SPAGHETTI POMODORO
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PORK CHOP SALTIMBOCCA 38
STUFFED WITH FONTINA, SEMI-DRIED TOMATO AND SAGE AND THEN WRAPPED IN PROSCIUTTO SERVED WITH CRISPY POTATO, SPINACH, SHALLOT, AND MUSHROOM MARSALA SAUCE
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BONELESS BEEF SHORT RIB 40
GARLIC MASHED POTATOES, ROASTED CAULIFLOWER, PICKLED MUSTARD SEED JAM
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CENTER-CUT FILET MIGNON 8oz. 55
CARROT AND SWEET POTATO PUREE, GREEN BEANS, CRISPY ONIONS, RED-WINE DEMI GLACE
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BONE-IN CAB RIBEYE 18oz. 64
GRILLED ASPARAGUS, CRISPY GORGONZOLA POTATOES, ROASTED GARLIC AND HERB BUTTER