Fire-roasted tomatoes finished to a thick broth, micro-greens, and cheese crisps.
Mixed greens, roasted medley of fennel, peppers, grape tomatoes, with fresh cut figs, carrots, and candy cane radish with salted ricotta cheese and berry spiked balsamic vinaigrette.
Spring greens, strawberry rhubarb vinaigrette, blueberries, candied pecans, buffalo mozzarella, and cobbler croutons.
Spring greens, olive tapenade vinaigrette, crispy capers, fennel, toasted feta cheese, and thyme seasoned grilled tomato.
Black bean stuffed masa, chipotle infused salsa verde, pickled jalepeno, queso fresco, and crème fraîche.
Jumbo crab, jackfruit chili chutney, coconut aioli, and sweetened and crisped wakame.
Cinnamon and sage toasted almonds stuffed dates wrapped in maple smoked bacon with Brandy infused crème.
Our house version of pan fried pierogies filled with Ti Penso creations of the day (call to inquire).
House-made basil infused gnocchi served lightly sautéed with basil Alfredo.
Lightly seasoned and pan seared, dark ale demi, roasted potatoes, and vegetable du jour. Pairs well with a Petite Sirah.
Roasted bone-in chicken breast, whiskey velouté, roasted potatoes and vegetable du jour. Pairs well with an Abbruzzi red.
Pan seared jumbo scallops with lime caviar, champagne beurre blanc, risotto cakes, and vegetable garnish. Pairs well with a wet Moscato.
Pan seared lamb lollipops, pineapple mint demi, carrot and parsnip hash. Pairs well with a Pinot Noir.
Sautéed mélange of exotic mushrooms finished in a savory and smokey crème, with vegetable garnish. Pairs well with a Pinot Bianco.
Please call for availability.
Ribbon pasta, basil, garlic, roasted fresh tomatoes, kalamata olives, and capers. Pairs well with an Abruzzi red or white.
Penne pasta finished in a spicy cognac blush sauce. Spicy.