Appetizers

• Sausage, White Bean, Tuscan Kale and Chili Pepper Soup 
• Market Lettuce Salad with Fresh Herbs and Pickled Shallots 
• Roasted Beet and Celery Root Salad with Fried Pears and Goat Cheese 
• Little Gem Salad with Bacon, Toasted Nuts, Gorgonzola and Apples 
• Caesar Salad with Fried Spicy Oysters 
• Avocado Crab Cakes with Lime Mayo and Red Onion 
• Salt Cod Cakes with a Turnip Remoulade 
• Stuffed Mushrooms with Caramelized Onions, Spinach Salad and a Garlic Cream 
• Yellowfin Tuna Tartare with Jicama, Lemon, Capers and Sea Salt 
• Steak and Root Vegetable Pie with Potatoes and a Mustard Dressing 
• Nightly Antipasto Plate with Vegetable and Cured Meats 

Entrees

• Cabbage Stuffed with Caramelized Onions and Mushrooms in a Tomato Sauce
• Grilled Eggplant Puttenesca with Fennel Grilled Bread 
• Grano Primavera with Gorgonzola and Tomatoes 
• Penne Arrabiata with Fresh Mozzarella 
• Spaghetti Squash with a Mushroom Bolognese 
• Scallops with a Cider Leek Sauce, Mushrooms and Mashed Potatoes 
• Fluke with a Spanish Almond Basil Sauce, Creamy Cauliflower with Potatoes and French Beans 
• Finnan Haddie with Roasted Yukon Gold Potatoes and a Pickled Beet Salad 
• Spanish Paella with Grilled Chicken, Chorizo and Shellfish 
• Chicken Parmigiana with Penne Pasta 
• Pork Scallopine in a Dijon Sauce with Sweet Potatoes and Broccoli Rabe 
• Spaghetti Pie with Meatballs and Tomato Sauce 
• Caiola's Burger with Grilled Onions, Bacon, Cheddar Cheese and Homemade Tater Tots 
• Teres Major Steak with a Red Wine Sauce, Shallots, Black Barley and Chard