The Menu
We are offering table service by reservation Tuesday thru Saturday night. We will expand our days of service as appropriate.
Four Course Dinner $55
Add wine pairing for $30
Appetizers
Ramp Fritters | Wild Spring onions, battered & fried, served with beet & ricotta hummus.
Gazpacho | Classic chilled soup. Blended tomatoes & vegetables with fennel, garlic & sherry. (VG)
Lamb Lolipops | Almond crusted lamb lollipops, served with carrot gel & bacon cream (GF).
Baked Oysters | Maine Oysters baked with herb seasoned bread crumbs, served with house-made horseradish sauce. (GF)
Salad
Caprese | Heirloom tomatoes, compressed watermelon, aged balsamic, burrata cheese, fresh basil, mint & pistachio. (GF) (V)
Greenhouse Greens | Novio’s seasonal greens, shaved carrot, cucumber & grapes with roasted garlic & dijon vinaigrette. (VG) (GF)
Entrees
Scallops | Pan seared scallops served with sweet corn risotto & roasted marinated peppers (GF).
Crab Pistou | Crab, basil, parmesan, english peas, cherry tomatoes tossed with a white wine creme fraiche and house-made linguini (GF)
Cauliflower “Alfredo” | Spiralized squash with house-made cauliflower cashew Alfredo with roasted cauliflower florets, Brussels sprouts & smoked tomato chutney (VG) (GF)
Brazillian Churrasco | Marinated & grilled Hanger steak, served over creamy Angu style polenta with blister cherry tomatoes & chimichurri. (GF)
Dessert
S’Mores Cheesecake | BCheese cake with almond crust, chocolate shell & housemade marshmellow (V)
Chocolate Ravioli | Trio of ravioli filled with ricotta & mascarpone topped with a raspberry sauce (V)
Ice Cream | Chocolate caramel swirl, peanut butter crisp shell & waffle cone (V)