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.
Radicchio, endives, roasted walnuts, grapes, and apples, with balsamic mint vinaigrette.
White wine and fresh herb marinated artichokes, feta cheese, lemon zest, and crostini bread.
A rich soup puree of chorizo, beans, and herb spiced tomato, topped with poached quail eggs and seasoned baguette. Spicy.
Ghouda cheese and ham wrapped in thin sliced and seared chicken, bean puree, fried leek, and grain mustard.
Our house version of pan fried pierogies filled with Ti Penso creations of the day (call to inquire).
House-made basil and sun‐dried tomato infused gnocchi served lightly sautéed and served in a parmesan cheese basket with basil Alfredo.
Herb seasoned and pan seared filet, roasted potatoes, vegetable du jour, and red wine béarnaise. Pairs well with a Petite Sirah.
Roasted bone-in chicken breast, whiskey velouté,bean puree and vegetable du jour. Pairs well with a Chardonnay.
Pan seared jumbo scallops with red beets, hibiscus gellé, buckwheat, and quinoa hash. Pairs well with a Tripel Karmeliet Beer.
Pan seared lamb lollipops, potato gateau, date crème, sautéed parsnips, and cinnamon shallot beurre blanc. Pairs well with a Pauwel Kwak Beer.
Please call for availability.
Ribbon pasta, basil, and garlic roasted fresh tomatoes, with kalamata olives and capers. Pairs well with an Abruzzi red or white.
Penne pasta finished in a spicy cognac blush sauce. Spicy.
Served warm with molasses buttercream and caramel
With sweet cream.
Sweet Ricotta Cream with orange essence.
Cinnamon pie crisps topped with hot apple caramel sauce, buttery crumble, whipped cream.