Brunch Menu

Artisan Meats & Cheeses

• Market Board

  18

  A selection of curated meats and cheeses with sweet and savory accompaniments hand selected by the chefs

Soup

• Soup of the Day

  Cup - 5 / Bowl - 8

Brunch Cocktails

• House Bloody Mary

  5

  Expertly blended and freshly made Bloody Mary garnished with limes and olives.

• Premium Bloody Mary

  6

  Start with your choice of premium vodka and build your Bloody Mary masterpiece.

• Virgin Bloody Mary

  4

  A non-alcoholic Bloody Mary with spices and accompaniments of your choosing.

• Mimosas and Bellinis

  3

  Request your own creation of prosecco and your choice of assorted fruit juices and purees.

Brunch Entrees

• Salsiccia Frittata

  12

  A traditional-style Italian omelet with house-recipe sausage, caramelized cippolini onion, and cheddar cheese.

• Spinach Frittata

  12

  A vegetarian version of the Italian omelet with fresh spinach, roasted tomatoes, and goat cheese.

• Shrimp and Polenta

  12

  Grilled rock shrimp served over Italian "grits". Topped with seafood brodo and micro basil.

• Steak and Eggs

  14

  5 oz NY Strip steak grilled to order, served with two fluffy scrambled eggs and garnished with roasted tomatoes.

• French Toast

  12

  Three slices of fresh brioche dipped in our special recipe batter with flavors of vanilla, cinnamon, and nutmeg. Served with maple syrup and whipped butter or fresh mascarpone whipped cream and fruit compote, and sprinkled with powdered sugar .

• Belgian Waffles

  12

  Fresh waffle featuring Weisenberger Mills products and citrus zest. Served with locally produced maple syrup and whipped butter or fresh mascarpone whipped cream and fruit compote.

Add two Italian sausage patties - 3 / two strips of speck - 3 / olive oil potatoes - 5 / fresh fruit cup - 3 / 2 slices of toast - 2

Salads

• Caesar Salad

  11

  Romaine with parmigiano-reggiano cheese, fried capers, croutons and a garlic Caesar dressing

• Prosciutto Salad

  13

  Arugula wrapped with prosciutto di Parma, topped with confit tomatoes, seasonal fruit, caramelized walnuts with a saba dressing

• Arugula Salad

  13

  Arugula with sliced pears, gorgonzola, caramelized walnuts and a balsamic vinaigrette

• Fregola Salad

  14

  Warm fregola pasta with sautéed vegetables in a pear vinaigrette

• Caprese Salad

  13

  Tomato and buffalo mozzarella with an olive oil and balsamic drizzle

Add grilled chicken - 5 / Add sauteed shrimp - 6 / Add atlantic salmon - 8

Paninis

• Meatball

  12

  Made-in-house meatballs topped with mozzarella & pomodoro oven baked and finished on a press and paired with roasted garlic and rosemary potatoes.

• Prosciutto

  12

  Prosciutto di Parma, mozzarella and fig marmalade oven baked and pressed then topped with fig vincoto and arugula and paired with roasted garlic and rosemary potaoes

• Caprese

  11

  Tomato, mozzarella and pesto on grilled focaccia bread, with a side of garlic and rosemary potatoes. Add grilled chicken - 5 / Add sauteed shrimp - 6 / Add atlantic salmon - 8

• Chicken Parmesan

  12

  Breaded chicken breast, fried topped with house pomodoro and mozzarella cheese. Served with oven-roasted potatoes

Pizzetta

• Margherita

  13

  Individual pizza with pomodoro sauce topped with fresh mozzarella and basil

• Salumi

  14

  Individual pizza with pomodoro sauce with sopressata and finocchiona sliced meats, basil and mozzarella cheese

• Salsiccia

  14

  Individual pizza with pomodoro sauce with house-made sausage, basil pesto, mozzarella and parmigiano cheeses

• Affumata

  14

  Individual pizza with pomodoro sauce topped with goat cheese, cippolini onions, arugula, candied walnuts, fig vincotto spread and speck sliced meat