Our Chef’s Specials
garnished with maryland crabmeat
sardinian potato salad with leeks, roasted peppers & house vinaigrette
d’artagnan sourced top round of wagyu beef, served raw
thinly sliced, classic carpaccio sauce, baby arugula
homemade tartar sauce & boston bibb chiffonade
veal stuffed ravioli in a creamy wild mushroom sauce
baked layers of fresh pasta sheets, bechamel, ragout of vegetables, fresh tomato & parmesan
creamy arborio rice dish with wild shrimp, sea scallops,
baby calamari, p.e.i. mussels, maryland crabmeat & maine lobster
saute of artichokes, cherry tomatoes, capers, white wine & garlic
served with jasmine rice
d’artagnan sourced small farm raised australian lamb
salmoriglio drizzle, roasted potatoes & brussel sprouts