LUNCH
STARTERS
Tuna Carpaccio
olive oil mashed potatoes, crisp pasta cracker, lemon aioli, capers, parsley
Beef Carpaccio
crisp Roquefort polenta, shaved Parmesan, balsamic cipollini onions
Grilled Squid and Octopus
vinaigrette of chickpeas, tomatoes, toasted garlic, parsley
Salmon Tartare
horseradish aioli, smoked salmon caviar, crispy parsnips
Boston Bibb Salad
shaved white onions, toasted walnut dressing, Maytag blue cheese
Caesar Salad
traditional caesar dressing, olive oil croutons
Mixed Green Salad
garlic crouton, shallot vinaigrette
Chestnut Apple Soup
hard cider, sage
FLATBREADS
Portobello
wild mushroom puree, herb-roasted portobello, red onions,
fontina cheese, white truffle oil.
Olives Classic
roasted tomato sauce, mozzarella, Parmesan, sweet basil
Fiery Chicken Sausage
herbed ricotta cheese, balsamic onions,
roasted tomato sauce &
Fig & Prosciutto
sweet & sour fig jam, rosemary, gorgonzola cheese &
Four Cheese
lemon marinated broccoli, roasted garlic
PASTA
Pasta Butternut Squash Tortelli
brown butter, sage, Parmesan cheese &.
Wild Boar Bolognese
orecchiette pasta, warm mascarpone
Pasta Red
spaghettini, roasted tomatoes, toasted garlic, basil, breadcrumbs
Tagliatelle
beef tenderloin tips, green olives, eggplant, herbed cream
ENTREES
Crispy Yellow Fin Tuna
avocado, tomato, green beans, creamy red wine caper vinaigrette
Crab Falafel
grilled pizza dough, yogurt mint spread, cucumber strings
Pan Seared Atlantic Salmon
salt roasted beets, horseradish-orange marmalade
Jumbo Sea Scallops
chanterelle mushroom risotto, winter squash agrodolce
Rainbow Trout
cauliflower puree, Maine lobster & watercress salad &
Pork Tenderloin
cheddar-orzo pasta, green beans, cider glaze
Grilled NY Steak
Hawaiian yam mash, broccolini, cabernet sauce
Chicken Breast
red bliss potato cake, roasted red onions, chicken jus
Olives Burger
balsamic glazed onion, Vermont white cheddar, Parmesan fries
LUNCH
DINNER
DINNER
STARTERS
Tuna Tartare
cucumber julienne, ginger glazed rock shrimp
Tuscan Meatballs
braised veal shank, shaved pecorino
Salt Roasted Beet Salad
crispy goat cheese, smoked salmon
Grilled Squid and Octopus
chickpea vinaigrette, tomatoes, toasted garlic, parsley
Beef Carpaccio
crisp roquefort polenta, shaved parmesan, cipollini onions.
Pheasant Soup
pastina pasta, white bean puree, truffle oil, Parmesan
Half Lobster Tail
cauliflower puree, golden raisin sauce
Boston Bibb Salad
shaved white onions, toasted walnut dressing, maytag blue cheese.
Caesar
traditional caesar dressing, olive oil croutons.
FLATBREADS
Fig and Prosciutto
rosemary dough, gorgonzola cheese, thinly sliced prosciutto.
Portobello
wild mushroom puree, herb-roasted portobello, red onions, fontina cheese, white truffle oil
Four Cheese
lemon marinated broccoli, roasted garlic.
Fiery Chicken Sausage
herbed ricotta cheese, balsamic onions, roasted tomato sauce
Jumbo Scallop
sweet potatoes, capocollo, toasted pecans
PASTAS
Wild Boar Bolognese
potato mascarpone ravioli, crispy Parmesan
Ricotta Ravioli
rich tomato basil ragu, sweet italian sausage, garlic bread crumbs
Carbonara
large pearl pasta, dungeness crab, creame
Butternut Squash Tortelli
brown butter, sage, parmesan cheese
Veal Loin
braised veal ragu, chestnut ravioli, rosemary veal jus
ENTREES
Trout Saltimbocca
fresh sage, smoked bacon, parsnip puree, caper brown butter vinaigrette
Atlantic Salmon
baby brussel sprout-pancetta ragu, oyster broth
Sole
apple-fennel mash, almonds, garlic shrimp sauce
Horseradish Crusted Halibut
butter braised leeks, potato puree, seafood bordelaise
Brick Oven Roasted Free Range Chicken
Red bliss potato cake, watercress salad
American Kobe Rib Eye
beef stroganoff, crispy potato skewers, barolo roasted shallot sauce.
Duck Three Ways
ragu, seared foie gras, roasted breast, quince butter, cider reduction
Slow Braised Lamb Shank
feta, green olive spinach risotto, smoked paprika sauce, pine nut gremolata
10oz Grilled Beef Tenderloin
potato mushroom cake, salsify puree, truffle sauce
Grilled Sirloin
Tuscan bruschetta, caramelized onions, Georgian peas, country ham, Roquefort cream, sweet and sour shiitake glaze.
Desserts
Please order the falling cake with your entree
We ask that you refrain from cigar and pipe smoking. Thank you.
18% gratuity will be added to parties of 8 or more.
Todd English – Chef/Partner Kelly Sumner– General Manager
Steve Mannino – Executive Chef