Our Menu
Antipasti
Regular $20.00 | Large $32.00 • Smoked almond romesco, fingerling potatoes, squid ink touille and shishito peppers.
Gorgonzola cream, crispy prosciutto and arugula.
Chef's choice of mussels of the day.
Goat cheese stuffed, Peroni battered and smoked tomato.
Cured meats, olives, pickled vegetables, mustard and crostini.
Assorted cheeses, toasted Marcona almonds, berries and crostini.
Insalata e Zuppa
Tomato, basil, feta, olive oil, balsamic, toasted ciabatta and baby greens.
FGF romaine, garlic croutons, shaved Parmesan and classic Caesar dressing • Add Anchovies +$2.00
FGF baby greens, roasted beets, Marcona almonds, goat cheese and basil vinaigrette.
Chef's choice soup of the day.
Arugula, toasted pine nuts, fig agrodolce and ciabatta.
Pasta, Gnocchi, Risotto
Hand rolled potato dumplings, creamy bolognese, Gorgonzola Dolce and crispy sage.
Beech and oyster mushrooms, caramelized shallot, pea tendrils and shiitake brodo.
Fresh mushroom risotto, baby spinach and roasted beet honey.
Garlic, shallots, Roma tomato, capers, Pinot - lemon butter and linguine.
Wild boar and Italian sausage bolognese, pappardelle pasta and Asiago cheese.
Shrimp, mussels, scallops, seasonal fish, tomato - saffron brodo and spaghetti.
Cavatelli pasta, wild mushrooms, burrata cheese and duck fat breadcrumbs.
Piatti de Carne
Heritage Farms pork shank, garlic whipped potatoes, crispy Brussels, gremolata and pan jus.
Gorgonzola creamed spinach, fingerling potato confit, king trumpet mushrooms and black garlic butter.
Breaded chicken roulade, mozzarella, taglione and smoked tomato.
Garlic whipped potatoes, baby rainbow carrots and rosemary lamb jus.
A la Carte Sides
$10.00 each
Three Courses $75.00 | Four Courses $85.00 | 85' HDTV Rental $250.00
Appetizers (Three Selections)
Seasonal house made soup.
Tomato, basil, olive oil, balsamic and toasted ciabatta.
PEI mussels, nduja brodo, sweet pepper drops and herbed crostini.
Gorgonzola cream, crispy prosciutto and arugula.
Sides
Two selections.
Garlic croutons and shaved Parmesan.
Baby greens, roasted beets, goat cheese, almonds and basil vinaigrette.
Entrees
Four selections: two pastas, two proteins.
Fresh shrimp, spaghettini, capers, plum tomatoes and garlic in a Pinot - lemon butter broth.
House made veal, pork and beef meatballs in a pomodoro sauce with breadcrumbs.
Beech and oyster mushrooms, caramelized shallot, pea tendrils and shiitake brodo.
Fresh mushroom risotto, baby spinach and roasted beet honey.
Wild boar and Italian sausage bolognese, pappardelle pasta and Asiago cheese.
Fresh local fish with chef's selection of vegetables.
New Zealand rack of lamb, garlic whipped potatoes, roasted rainbow carrots and huckleberry lamb jus.
Heritage Farm pork shank, garlic whipped potatoes, crispy Brussels, gremolata and pan jus.
Gorgonzola creamed spinach, garlic whipped potatoes, oyster mushrooms and red wine reduction.
Desserts
Three selections.
With berry coulis.
With fresh whipped cream.