Chef Greg Martin’s menus are inspired from his years of extensive food travel in France, Spain and Italy.  His menus focus on appetizers, pizza, light and full entrees as well as numerous dessert selections.  

Lunch served Wednesday – Sunday 10 a.m. to 4 p.m.

GF- gluten free; V- vegetarian

STARTERS

CALAMARI  crisp and tender topped with parmesan cheese (GF) 9

OCTOPUS   two char-grilled tentacles with paprika and olive oil drizzle (GF) 16

EGGPLANT FRIES  crisp eggplant with anchovy aioli or brava sauce (GF, V) 9

PRINCE EDWARD ISLAND MUSSELS   wine simmered with pommel frites (GF) 16

GOAT CHEESE PROVENÇAL   marinated chèvre with hand-made focaccia  14

HOUSE-CURED SALMON  sliced salmon with cucumber, salmon caviar and caper mayonnaise 16

FRITTO MISTO   lightly fried mix of seafood and vegetables (GF) 20

DOUBLE TRUFFLE FRIES   with truffle cheese and white truffle oil (GF) 11

COLD ROASTED BEET SALAD   with walnuts and chives (GF, V) 8 (add crumbled goat cheese 5)

BISTRO CHEESE PLATE   select cheeses with walnut and fig bread  16

CHARCUTERIE PLATE   duck rillettes, jamon, ballotine, pate with almond biscotti 15

SALADS

FEATURED SALADS

JUMBO LUMP CRAB   avocado, carrots, beets, Bibb lettuce and apricot dressing (GF)  25

EVOO POACHED TUNA NIÇOISE SALADE   our modern interpretation with Spanish potato salad and haricot verts  (GF)  17

DUCK SALAD   crisp duck confit, sliced pears, mixed greens, spiced pecans and pomegranate seeds (GF)  16

STEAK TARTARE ALLER-RETOUR   with frisée salad, duck egg yolk and soft focaccia  25

 

BISTRO  SALADS

QUINOA, CUCUMBER AND TOMATO SALAD   with mint vinaigrette (GF, V)  11

KALE AND QUINOA SALAD  spring vegetables, dried cranberries, candied pecans chèvre and a light apple-cider vinaigrette (GF) 12

BISTRO CAESAR   classic salad topped with anchovies and house-made croûtons 10

CAPRESE SALAD   ciliegie mozzarella, cherry tomatoes, basil & EVOO-balsamic dressing  (GF) 13

ARUGULA SALAD   with crimini mushrooms and Piave with EVOO dressing (GF) 11

ZUCCHINI SALAD   with parmesan, pancetta and French lemon vinaigrette (GF) 11

Add to your Bistro Salad: Chicken +6, Salmon +7, Crab Cake +15, Tuna +9, shrimp +12

ENTRÉES

MAIN ENTRÉES

SEARED TUNA WITH GREMOLATA   yellowfin tuna with herb sauce  30

ROASTED SALMON   Atlantic salmon with horseradish dill sauce  26

SEARED SEA SCALLOPS   diver scallops with caviar and beurre blanc  26

CRAB CAKES   our signature entree served with caper mayonnaise  28

ROASTED SEA BASS   with crisp braised pork belly, mushroom reduction and beurre blanc   30

CRISP DUCK CONFIT   with pink peppercorn butter  27

ENTRECÔTE   porcini crusted ribeye (10 oz.) with black truffle butter  32

LAMB CHOPS   Churrasco-style (pink interior) with garlic aioli and mint infusion  35

12-HOUR BEEF SHORT RIB   Crowned with port wine and shallot reduction  29

LEMON-THYME CHICKEN   Tender sous vide chicken, seared and served with pan drippings  25

SHRIMP ZUCCHINI PASTA   Grilled shrimp and julienned zucchini with wine gremolata sauce  23

All main entrees come with a choice of two side dishes (GF):
cold zucchini with parmesan and pancetta / mashed Yukon potatoes / petit baked potato with crème fraîche and chives /  house salad / French fries / carottes râpées / vegetables primavera / quinoa salad

HAMBURGERS

CHEESEBURGER   100% angus beef, Gruyère, onions, roasted tomatoes, spring mix and Dijonnaise dressing  14

TURKEY BURGER   lean grilled turkey, roasted beech mushrooms, Gruyère, arugula and mayonnaise   14

RISOTTO, QUICHE AND CRÊPES :  all served with a house salad

ROASTED BEET RISOTTO  toasted walnuts and goat cheese  16

Add to your risotto selection: Chicken +6, Salmon +7, Crab Cake +15, Tuna +9 or Shrimp 12

CLASSIC QUICHE  with roasted artichokes and grape tomatoes  16

CHICKEN AND ARTICHOKE CRÊPES  roasted chicken, artichokes, mozzarella and lemon beurre blanc 14

CRAB AND MUSHROOM CRÊPES   topped with lemon beurre blanc 17

PIZZA

LA SPEZIA   pesto, fresh mozzarella and tomato  12

ROMA  artichokes, chicken, tomato sauce and fresh mozzarella  14

AMALFI   Italian cheese, arugula, pear and white truffle oil 13

SAN MARINO   sausage, mushrooms, tomato sauce and fresh mozzarella  14

FIRENZE   beef tenderloin, mushrooms, onions, brava sauce & mozzarella  20

PIZZA VONGOLE   steamed Littleneck Clams tossed in garlic marinade with roasted grape tomatoes and flat leaf parsley  19

UMBRIA   wild mushrooms, Italian truffle cheese and white truffle oil 14

GRANADA   brava sauce, Manchego cheese and jamon Serrano 15

Brunch served Friday,  Saturday and Sunday 10 a.m. to 3  p.m. 

 

BRUNCH ENTRÉES

FRENCH TOAST WITH CARAMEL SAUCE   a riff on the classic, made with brioche bread and topped with candied pecans and strawberries 13

CRAB QUICHE    lump A New England tradition of fresh eggs, cream, Gruyère cheese and Old Bay Seasoning topped with marinated crab salad   26

WHOLE GRAIN AVOCADO TOAST   featuring egg whites, house-cured salmon and dairy-free basil pesto   20

PANCETTA AND EGG ON TOASTED BRIOCHE BUNS   two over-easy eggs on Italian bacon with beurre blanc   14

VEGETABLE OMELET   filled with roasted tomatoes, fresh mozzarella and basil  13

RED-FLANNEL HASH  red beet hash on brioche toast topped with duck confit and two duck eggs over easy  16

WILD GAME OMELET  duck confit and venison sausage omelet with Gruyère cheese  16

EGGS LYONNAISE   toasted brioche, Gruyère cheese, jamón Serrano, frisée, two over-easy eggs and lyonnaise sauce   16

JULIA’S EGGS   Chef Greg Martin pays homage to Julia Child with these decadent, soft-scrambled eggs with caviar and crème fraîche 20

SALMON WITH POTATO AND ZUCCHINI LATKES   house-cured salmon and  latkes served with a mixed green salad and deviled eggs and caviar  22

NUTELLA HEARTS   brioche French toast filled with Nutella and topped with powdered sugar  13

 

PASTRIES   (Served with crème fraîche and lemon curd)

Croissant 4

Almond Croissant 4.50

Pain au Chocolat (chocolate croissant) 4.50

BRUNCH COCKTAILS 

1/4, 1/2 or full Carafe

BLOOD ORANGE MIMOSA   made with blood orange juice and brut (blanc de blancs)  10/18/34

MIMOSA   orange juice and brut (blanc de blancs)  9/16/30

WHITE SANGRIA SPARKLER   white wine, marinated fruit and sparkling brut  11/20/38

 

BRUNCH BEVERAGES BY THE GLASS 

IRISH COFFEE   coffee with chocolate shop creme de cacao  8

ADULT MOCHA   coffee with Irish country cream  8

BISTRO MOJITO   mint, lime, simple syrup and sake  9

BELLINI   prosecco with peach puree served in a coupe  9

THE LADYBUG COCKTAIL   sparkling wine with pomegranate juice  9

COCONUT REPUBLIC   Ty Ku coconut sake, ginger beer and mint   9

BLOODY MARY   our spicy bistro bloody mary   9

AMERICANO COCKTAIL   Cocchi Torino, Cappelletti, orange and Pellegrino    9

NEGRONI SBAGLIATO   Cappelletti, Vermouth di Torino, Champagne and orange    9

LIMONCELLO KISS   infused with sake, lemon syrup and Prosecco   9

LA FAMILIA   Cardamaro, Dolce Sogno Asti DOCG Moscato and lemon zest   9

ITALIAN RED SANGRIA   Puianello, Reggiano Lambrusco Amabile Rosso, Dolin Blanc and orange   9

CHAMBERY SPRITZER   Dolin Blanc, raspberry, lemon zest and citrus soda  9

CAPRI CLASSIC   Cocchi Americano, mint, cucumber and Pellegrino  9

SHIFT DRINK   Dolin Rouge, East Imperial Ginger Beer and orange   9

OLD HICKORY  Dolin Dry, Dolin Rouge, Blanc de Blancs, Luxardo Maraschino cherries and orange   9

LOWER MANHATTAN   Cardamaro,  Luxardo Maraschino cherry and orange   9

PETIT BOULEVARDIER   Cappelletti,  Dolin Rouge, Cardamaro, orange and Pellegrino   9

Happy hour Wednesday to Sunday 2 p.m. – 6:30 p.m. 

HAPPY HOUR PINTXOS (SMALL BITES) AND BEVERAGES 

 

PINTXOS

GRILLED OCTOPUS   tentacle with olive oil, paprika and lemon sauce (GF)  5

TUNA TACOS   diced Ahi tuna with micro greens and lemon zest in crisp shells  (GF) 4

CRAB CAKE BITES   bite-sized versions of our signature crab cakes (GF) 12

EGGPLANT FRIES   our savory favorites with aioli (GF, V)  4

HOUSE-CURED SALMON   with cucumber, salmon caviar and caper mayonnaise (GF) 10

CALAMARI  with fries and brava sauce (GF)  5

PRINCE EDWARD ISLAND MUSSELS   with lemon, garlic and butter (GF)  8

PIZZETTES   Manchego and jamón Serrano or Taleggio, arugula and pear (V) 8

DOUBLE TRUFFLE FRIES   French fries with truffle cheese and a drizzle of  white truffle oil (GF, V)  5

 HAPPY HOUR CRAFT BEER

See Beverage board or ask your waiter for current offering   5

 

HAPPY HOUR CASK WINE (1/4 CARAFE) 

LE CHARMEL ROSÉ   5

VITE ESTATE SAUVIGNON BLANC   5

ALTOS LAS HORMIGAS MALBEC   5

 

 

HAPPY HOUR COCKTAILS 

1/4, 1/2 or full Carafe

BLOOD ORANGE MIMOSA   made with blood orange juice and brut (blanc de blancs)  10/18/34

MIMOSA   orange juice and brut (blanc de blancs)  9/16/30

WHITE SANGRIA SPARKLER   white wine, marinated fruit and sparkling brut  11/20/38

BRUNCH BEVERAGES BY THE GLASS 

IRISH COFFEE   coffee with chocolate shop creme de cacao  6

ADULT MOCHA   coffee with Irish country cream  6

BISTRO MOJITO   mint, lime, simple syrup and sake  6

BELLINI   prosecco with peach puree served in a coupe  6

THE LADYBUG COCKTAIL   sparkling wine with pomegranate juice  6

COCONUT REPUBLIC   Ty Ku coconut sake, ginger beer and mint   6

BLOODY MARY   our spicy bistro bloody Mary   6

AMERICANO COCKTAIL   Cocchi Torino, Cappelletti, orange and Pellegrino    6

NEGRONI SBAGLIATO   Cappelletti, Vermouth di Torino, Champagne and orange    6

LIMONCELLO KISS   infused with sake, lemon syrup and Prosecco   6

LA FAMILIA   Cardamaro, Dolce Sogno Asti DOCG Moscato and lemon zest   6

ITALIAN RED SANGRIA   Puianello, Reggiano Lambrusco Amabile Rosso, Dolin Blanc and orange   6

CHAMBERY SPRITZER   Dolin Blanc, raspberry, lemon zest and citrus soda  6

CAPRI CLASSIC   Cocchi Americano, mint, cucumber and Pellegrino  6

SHIFT DRINK   Dolin Rouge, East Imperial Ginger Beer and orange   6

OLD HICKORY  Dolin Dry, Dolin Rouge, Blanc de Blancs, Luxardo Maraschino cherries and orange   6

LOWER MANHATTAN   Cardamaro,  Luxardo Maraschino cherry and orange   6

PETIT BOULEVARDIER   Cappelletti,  Dolin Rouge, Cardamaro, orange and Pellegrino   6

DESSERTS 

LEMON TART   classic lemon curd with Italian meringue in house-made pastry shell  10

BUTTERMILK BLACKBERRY CAKE   financiers-inspired cake with blackberries and whipped cream  8

GALETTE DU JOUR   rustic galette featuring seasonal fruit, served with sweet cream ice cream  12

TUSCAN LEMON-ALMOND TORTE   our version of the classic Italian torte featuring our house-made lemon curd  12

BASQUE CHEESE CAKE   a unique combination of sweet cheeses complemented with mixed-berry purée and whipped cream  12

THE TRIO  triptych of lemon curd tart, buttermilk blackberry and chocolate mousse cakes  15

BISTRO BANANA SPLIT  caramelized banana, vanilla gelato, mixed berries, caramel and chocolate sauces, whipped cream, spiced pecans, Maraschino cherries and pirouette cookies   12

LE BROWNIE À LA MODE  rich chocolate brownie with vanilla bean gelato and a drizzling of caramel sauce  9

CARAMELIZED BANANA AND NUTELLA CRÊPE   house-made crêpes filled with brûléed bananas and Nutella  6

GERMAN CHOCOLATE ICE CREAM SUNDAE   deconstructed sundae with German chocolate cookie, coconut ice cream, pecans, caramel sauce and toasted coconut flakes  8

TRIPLE CRÈME BRÛLÉE   creamy vanilla bean, espresso and chocolate brûlées topped with sugar shell  14

FRUIT PARFAIT   seasonal fruit in liquor-infused mint syrup with a side of crème fraîche  9

CHOCOLATE COCONUT-CREAM ICE CREAM   coconut cream merges with rich chocolate and toasted coconut flakes  10

ICE CREAMS: CHOICE OF DARK CHOCOLATE, COCONUT, CHOCOLATE ESPRESSO CAPPUCCINO, SWEET CREAM OR VANILLA BEAN 7 

SORBETS: CHOICE OF KIWI, GUAVA, PASSION FUIT OR MANGO 7 

Dinner served Wednesday – Sunday 4 p.m. to closing.

GF- gluten free; V- vegetarian

STARTERS

TUNA TARTARE BITES  diced Ahi tuna topped with micro greens in crisp shells 8

CALAMARI  crisp and tender topped with parmesan cheese (GF) 9

OCTOPUS   two char-grilled tentacles with paprika and olive oil drizzle (GF) 16

EGGPLANT FRIES  crisp eggplant with anchovy aioli or brava sauce (GF, V) 8

PRINCE EDWARD ISLAND MUSSELS   wine simmered with pommel frites (GF) 16

GOAT CHEESE PROVENÇAL   marinated chèvre with hand-made focaccia  14

HOUSE-CURED SALMON  sliced salmon with cucumber, salmon caviar and caper mayonnaise 16

FRITTO MISTO   lightly fried mix of seafood and vegetables (GF) 20

DOUBLE TRUFFLE FRIES   with truffle cheese and white truffle oil (GF) 11

COLD ROASTED BEET SALAD   with walnuts and chives (GF, V) 8 (add crumbled goat cheese 5)

BISTRO CHEESE PLATE   select cheeses with walnut and fig bread (GF) 16

CHARCUTERIE PLATE   duck rillettes, jamon, ballotine, pate with almond biscotti 15

SALADS

FEATURED SALADS

JUMBO LUMP CRAB   avocado, carrots, beets, Bibb lettuce and apricot dressing (GF)  25

DUCK SALAD   crisp duck confit, sliced pears, mixed greens, spiced pecans and pomegranate seeds (GF)  16

STEAK TARTARE ALLER-RETOUR   with frisée salad, duck egg yolk and soft focaccia  25

BISTRO  SALADS

QUINOA, CUCUMBER AND TOMATO SALAD   with mint vinaigrette (GF, V)  11

KALE AND QUINOA SALAD  spring vegetables, dried cranberries, candied pecans chèvre and a light apple-cider vinaigrette (GF) 12

BISTRO CAESAR   classic salad topped with anchovies and house-made croûtons 10

CAPRESE SALAD   ciliegie mozzarella, cherry tomatoes, basil & EVOO-balsamic dressing  (GF) 13

ARUGULA SALAD   with crimini mushrooms and Piave with EVOO dressing (GF) 11

ZUCCHINI SALAD   with parmesan, pancetta and French lemon vinaigrette (GF) 11

Add to your Bistro Salad: Chicken +6, Salmon +7, Crab Cake +15, Tuna +9, shrimp +12

ENTRÉES

MAIN ENTRÉES

SEARED TUNA WITH GREMOLATA   yellowfin tuna with herb sauce  30

ROASTED SALMON   Atlantic salmon with horseradish dill sauce  26

SEARED SEA SCALLOPS   diver scallops with caviar and beurre blanc  26

CRAB CAKES   our signature entree served with caper mayonnaise  28

ROASTED SEA BASS   with crisp braised pork belly, mushroom reduction and beurre blanc   30

CRISP DUCK CONFIT   with pink peppercorn butter  27

ENTRECÔTE   porcini crusted ribeye (10 oz.) with black truffle butter  32

LAMB CHOPS   Churrasco-style (pink interior) with garlic aioli and mint infusion  35

12-HOUR BEEF SHORT RIB   Crowned with port wine and shallot reduction  29

LEMON-THYME CHICKEN   Tender sous vide chicken, seared and served with pan drippings  25

SHRIMP ZUCCHINI PASTA   Grilled shrimp and julienned zucchini with wine gremolata sauce  23

All main entrees come with a choice of two side dishes (GF):
cold zucchini with parmesan and pancetta / mashed Yukon potatoes / petit baked potato with crème fraîche and chives /  house salad / French fries / carottes râpées / vegetables primavera / quinoa salad

RISOTTO, QUICHE AND CRÊPES :  all served with a house salad

ROASTED BEET RISOTTO  toasted walnuts and goat cheese  16

Add to your risotto selection: Chicken +6, Salmon +7, Crab Cake +15, Tuna +9 or Shrimp 12

CLASSIC QUICHE  with roasted artichokes and grape tomatoes  16

CHICKEN AND ARTICHOKE CRÊPES  roasted chicken, artichokes, mozzarella and lemon beurre blanc 14

CRAB AND MUSHROOM CRÊPES   topped with lemon beurre blanc 17

PIZZA

LA SPEZIA   pesto, fresh mozzarella and tomato  12

ROMA  artichokes, chicken, tomato sauce and fresh mozzarella  14

AMALFI   Italian cheese, arugula, pear and white truffle oil 13

SAN MARINO   sausage, mushrooms, tomato sauce and fresh mozzarella  14

FIRENZE   beef tenderloin, mushrooms, onions, brava sauce & mozzarella  18

PIZZA VONGOLE   steamed Littleneck Clams tossed in garlic marinade with roasted grape tomatoes and flat leaf parsley  19

UMBRIA   wild mushrooms, Italian truffle cheese and white truffle oil 14

GRANADA   brava sauce, Manchego cheese and jamon Serrano 15

In order to provide the best possible experience and attend to all of our valued guests, we highly encourage reservations. We ask that all parties be present for seating. We are more than happy to hold reservations for up to 15 additional minutes.  

 

Guests are asked to notify their server of any food allergies or dietary restrictions when ordering so that the proper modifications, substitutions or clarification of menu choices can be made.