• representative menu only – actual items and prices are subject to change**
  vegetarian items & children’s menu also available

european flavors served noon to nine daily

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starters

french salad: beefsteak tomato, warm chevre cake, lambs lettuce, champagne vinaigrette 9.75 V
traditional vichyssoise with chive creme fraiche 7.75
affetatto misto: prosciutto, coppa, soppressata, mortadella, etc; mediterranean olive medley 9.75
soft polenta trio: gorgonzola dolce ~ wine salami ~ herbed mushrooms 8.75 V
spanish salad: shredded romaine, manchego cheese, serrano ham, fresh mint, butter beans, lemon vinaigrette 9.75 V

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small meals

spaghetti in the style of capri: sweet roasted tomatoes, basil, oregano, capers, mozzarella, & olives 18.75 V
seafood risotto featuring salmon, halibut, & prawns; citrus gremolata 21.75 V
charbroiled summer vegetables with shaved parisian ham & hollandaise sauce; couscous salad 15.75 V
tapa sampler: marinated beef, pork albondigas, chicken croquettes, patatas bravas 18.75
italian salad: breast of chicken, mozzarella, butter lettuce, vegetables, wine salami; parmesan vinaigrette 18.75

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larger meals

charbroiled salmon provencal; tomato basil sauce, vegetable couscous 27.75
sauteed escalopes of veal, caper-lemon butter, spinach timbale, potato-brie fritters 24.75
pan-roasted halibut, ligurian pesto sauce, zucchini risotto cakes 27.75
steak a la zurich: charbroiled beef tenderloin, swiss rosti potatoes, bearnaise sauce 30.75
seared jumbo scallops, spanish bean puree, mint salsa verde 27.75

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sandwiches

russian: “stroganoff” beef, herbed mushrooms, sweet onions, & sour cream on garlic toast; shoestring potatoes 15.75
italian: warm roasted pork panino with mozzarella, pesto, & citrus grilled onions; polenta fries 15.75
spanish: chicken bocadillo with grilled vegetables, manchego cheese, butter lettuce, & romesco mayonnaise 15.75 V

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vegetarian

potato-brie fritters, vegetable ragout, pasta salad, herb-roasted tomato, spanish bean puree 18.75 V
creamed butter beans, garlic-mushroom saute, zucchini risotto cakes, herb-roasted tomato, pasta salad 18.75 V
grilled chevre cake, pasta salad, herb-roasted tomato, spinach timbale, swiss tosti potatoes 18.75 V

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desserts

honey panna cotta; summer fruit medley 8.75
french trio: chocolate-orange mousse, peach creme brulee, strawberry-muscat sorbet 10.75
viennese style opera cake (mocha); coffee sauce 8.75
flan: traditional spanish caramel custard 7.75
individual chocolate-raspberry tart; creme anglaise 9.75

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pane e coperto: european-style breads with tomato-caper butter, pesto butter, & garlic-chive butter ….. 1.75 / person

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V – indicates a dish that is vegetarian or can be adapted to be vegetarian

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general manager: amy costanti
dining room manager: michael nutt
chef: craig mc donald
sous chef: jeremy leighton

• note: we are allowed to undercook certain foods when requested by our guests…please be aware however, the health department warns that consuming raw or undercooked meats, poultry, or seafood increases your risk of food borne illness