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Rucola
Tagliatelle Bolognese
House-Made Pasta
Whole Roasted Brook Trout
Chef's Antipasti Selection
Seasonal Salad
Chicken Entree
House-cut tagliatelle in a slow-simmered meat ragù finished with grated parmigiano
Rotating seasonal pasta made in-house, the menu's centerpiece that changes with the market
Whole fish, simply roasted, showcasing the restaurant's farm-to-table ethos
A curated selection of cheese, meat, and vegetable antipasti from the chef
Market-driven salad with fresh, local produce — simple but elevated
Seasonal preparation of chicken, simply prepared with farm-fresh accompaniments
Roasted Carrots with Lentils
Pulled Meat Sandwich
Apple Strudel
Based on 1,304 reviews
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