Menu

Golden-Brown Crab Cake atop a Bed of Arugula. Served with Sweet Corn Salsa. Finished with Spicy Cajun Aioli.

Topped with Melted Mozzarella and Parmesan Cheese, Roasted Peppers, and Pesto Oil. Resting on a Bed of Garlic Cream Sauce.

Sweet Corn Purée, Brown Butter, and Crispy Pancetta. Served with a Refreshing Arugula Salad.

Diced Tuna Mixed with Scallions, Ginger and Crisp Cucumber. Topped with Guacamole and Served with House Made Corn Chips.

Mozzarella Fried to Perfection. Served with Pesto Oil and Tomato Salad Garnish.

Lightly Breaded and Fried to Golden Perfection. Served with a Spicy Tomato Basil Sauce for Dipping.

Baby Arugula, Sliced Jersey Peaches, Fresh Burrata, Crispy Prosciutto, Toasted Pistachios, Fresh Basil. Finished with Hot Honey Lemon Vinaigrette

Candied Pecans, Dried Cranberries, Crumbled Blueberry Goat Cheese, White Balsamic Vinaigrette

Baby Arugula, Crumbled Gorgonzola Cheese, Spiced Walnuts, White Balsamic Vinaigrette

Crisp Romaine, Shaved Parmesan, Creamy Caesar Dressing, Garlic Croutons

Mixed Greens, Portobello, Roasted Peppers, Pesto Oil, Red Onion, Balsamic Vinaigrette

Baby Arugula, Red Onions, Spiced Walnuts, Goat Cheese, Oregano Vinaigrette

Add Herb-Grilled Chicken $13 | Add Pan-Seared Salmon $19 | Add Grilled Shrimp $16

Add Herb-Grilled Chicken $13 | Add Sauteed Shrimp $14

Edna’s Favorite. Gemelli Paired with Savory Sweet Fennel Sausage and Sun-Dried Tomatoes. All Tossed in a Light Tomato Cream Sauce. Finished with Parmesan.

Capellini Mixed with Shrimp, Garlic, Capers, Kalamata Olives. Tossed in a White Wine Chunky Tomato Sauce.

Tagliatelle in a White Truffle Oil-Infused Mushroom Broth. Tossed with Shallots, Exotic Mushrooms and Topped with Parmesan.

Pappardelle in a Garlic Madeira Wine Sauce, Tossed with Diced Braised Short Rib, Exotic Mushrooms and Sun-Dried Tomatoes. Topped with Parmesan.

Cold Rigatoni Tossed in Extra Virgin Olive Oil and Fresh Lemon. Grape Tomatoes, Red Onions, Basil, Asparagus, and Crispy Pancetta. Topped with Black Pepper and Burrata.

Rigatoni Smothered in a Creamy Bolognese Sauce with Green Peas. Finished with Parmesan.

Linguini Paired with Clams, Mussels, Calamari and Shrimp. All Tossed with Garlic and Oil in a Spicy Tomato Fra Diavolo Sauce. Topped with Parmesan.

Gemelli, Diced Grilled Chicken, Kalamata Olives, Tomato Salad, and Baby Arugula. All Tossed in a Pesto Oil. Finished with Crumbled Feta Cheese.

Fresh Penne Pasta Tossed with Spicy Italian Sausage, Garden-Fresh Broccoli Rabe, Cannellini Beans, and Hand-Slivered Garlic and Oil. Served in a Light Tomato-Basil Sauce. Finished with Burrata and Parmesan.

Seasonal Vegetables Paired with Smashed Potatoes. Artfully Finished with A Tangy Citrus Demi-Glaze.

Seasonal Vegetables Paired with a Crisp Potato Croquette. Elevated by a Green Peppercorn-Port Wine Sauce Ladled Underneath the Tender Filet.

Paired with Smashed Potatoes and Seasonal Vegetables. Cabernet Wine and Fig Demi-Glaze Sauce Ladled Underneath the Lamb.

Seasonal Vegetables Paired with Smashed Potatoes. Red Wine Demi-Glaze Ladled atop the Tender Beef.

Served atop Fresh Cucumber Salsa and Ginger Sesame Noodles. Finished with a Spicy Smoked Chili-Sesame Sauce.

Zesty Wasabi Aioli Sauce Generously Spread Beneath Seasonal Vegetables and Coconut Lime Rice. Topped with Mango-Jalapeño Relish.

Paired with Grilled Asparagus and Smashed Potatoes. Elevated with a Lemon-Dill White Wine Butter Sauce Ladled Underneath the Salmon.

Paired with Sauteed Spinach and Smashed Potatoes. Finished with a Caper and White Wine Lemon Butter Sauce.

Parmesan-Panko Crusted Chicken Breast, Pan Seared Until Golden Brown. Finished with a Light Lemon White Wine Sauce. Topped with Baby Arugula and Shaved Parmesan. Served with Roasted Fingerling Potatoes.

Diced Tomatoes, Onions, Basil, Garlic and Oil