Serving dinner / BYOB
Dine indoors or Al fresco
Catering and Private parties available
See our Menu below and we'll prepare
your order for pickup.
Call 609-494-3354 for reservations*
Click here for our Prix Fixe menu
Choice of appetizer or salad, entree and dessert
Thursday, Friday, Sunday 4 pm - 10 pm
DINE-IN ONLY
Prix Fixe Menu, 4 courses for $43.00
Plus tax and gratuity
Prix Fixe Menu will only be honored on Thursday and Sunday 4 - 9 pm, Friday 4 - 6 pm.
Dine-In Only. No sharing. No substitutions.
GF - can be made gluten free
course one
Black Mission Figs
whipped goat cheese, honey, balsamic glaze, candied walnut confetti over arugula
Chicken Lemongrass Dumplings
homemade potstickers served with sweet Thai chili sauce
Vegetable Dumplings
homemade served with Asian barbecue sauce
Blistered Shishito Peppers
tossed with sea salt, spicy soy sauce, togarashi
PEI Mussels - GF
simmered in marinara sauce, fra diavolo or white wine garlic sauce, crostini
Flatbread Pizza
San Marzano tomato sauce, fresh basil, mozzarella, Reggiano
course two
House Salad - GF
shaved red onions, cucumber, grape tomatoes, kalamata olives, homemade croutons,
creamy balsamic vinaigrette
Romaine Caesar Salad - GF
house caesar dressing, shaved parmesan cheese, homemade croutons
Beet and Apple Salad - GF
baby greens, apples, roasted beets, goat cheese, candied walnuts, onions, honey balsamic vinaigrette
Soup du Jour
course three
Pappardelle
braised short rib blended with a rich Madeira wine sauce
Breast of Chicken Milanese
boneless breaded chicken breast, arugula, blistered heirloom tomatoes, lemon olive oil,
balsamic syrup, shaved Parmigiano Reggiano
Cider Glazed Double Cut Pork Chop - GF
sweet potato purée, caramelized apples, onions, bacon lardons
Copper River Salmon - GF
cremini mushrooms, sun dried tomatoes, balsamic cream sauce, fresh basil over tagliatelle pasta
Mediterranean Bronzino - GF
cherry vinegar peppers, mushrooms, capers, olives, sun dried tomatoes, natural juices
over rigatoni
8 oz Prime Top Butt Filet - GF
garlic mashed potatoes, haricot verts
course four
daily dessert selections