1. Crispy Boneless Chicken Thigh Milk Fed Veal Porterhouse
Each Week Chef Muzio Presents Additional Items To His Dinner Menu.
These Are Seasonal Creations Highlighting Fresh & Local Ingredients.
Crispy Boneless Chicken Thigh
swiss chard, tobasco-honey glaze
$12 
Atlantic Swordfish
spring pea-parmesan risotto, sweet & sour eggplant caponata,
aged balsamic vinegar
$30
Milk Fed Veal Porterhouse
horseradish-chive whipped potato, butter poached asparagus, veal au jus
$42
*Sample menu, subject to change