It’s All About The Ingredients
Our executive chef uses the freshest ingredients to create all of our dishes from scratch. His daily specials feature what’s locally in season right to your table. You won’t find many adjectives on our menu, and we don’t list farms or producers on the menu, either. Every ingredient has come to us with care, and each plate is carefully prepared to yield the best results based on what’s available day by day. So our menu is a simple statement of fact. We encourage conversations about food, and we’d love for you to ask your servers or hosts any questions you might have.
Meatballs
House ground filet/strip, tomato-romano-veal stock
Crispy Wild Shrimp
Spicy Thai schiracha, lemon shallot aioli and cilantro oil
Tuna Tower
Yellowfin, hot love aioli, avocado, wonton chips, toasted sesame
G Happy Meal
Crispy shrimp, spring roll, tuna tar tar
SOUP
Chef’s whim
SCALLOPS
Simply seared, bacon cubes, red chard, madiera
SHRIMP FRANCAISE
Egg, lemon, toasted garlic, parsley butter
BACON DATES
Goat cheese, bacon, balsamic syrup
MUSHROOM STRUDEL
Crimini, shitake, reggiano, truffle in crispy phyllo
FISH TACOS
Crispy haddock, hot love aioli, napa cabbage, cilantro
PORTOBELLO GRATIN
Roasted portobello with blue cheese, aged balsamic, tomato and basil
DAILY CRUDO
Chef’s sashimi presentation
Caesar
Arugula and romaine with creamy house made dressing and focaccia croutons
Beet
Warm candy-stripe beets, chèvre goat cheese and watercress, lemon- olive oil
Tomato-Avocado
Danish blue, shallots, fig-balsamic, basil, micro greens
Honey Truffle Salad
Three greens, cucumber, goat cheese, honey-lemon-truffle
Pappardelle Salsicce
Fresh pasta ribbons, “Bianco Famous” hot sausage, tomato and light cream
GNOCCHI
Hand rolled pillows, basil edamame pesto
RAVIOLIS
Chef’s whim
SPICY LINGUINI AND BACON
Toasted garlic, sweet and hot peppers, olive oil and parmesan-romano
VERMICELLI PHO
All the vegetables in the house, spicy sweet vegan broth
VEAL
Bone in chop milanese, tomato, arugula, lemon, reggiano, olive oil
TUNA
Crispy wasabi risotto, asian greens, lemon-garlic aioli
PORK
And peppers, bone in double chop, roasted potato, toasted garlic, pinot grigio
LAMB STEAK
Au gratin potato, cabernet reduction, cipolini, mint oil
CHICKEN
Statler breast with crispy skin, spring vegetable risotto, sherry pan jus
HADDOCK
Baked with herbed focaccia crumbs, lemon, arugula, hand cut chips
FILET
Mushroom truffle strudel, roasted brussels, espresso butter
NY STRIP
Hand-cut chips OR mashed, spinach, veal reduction
EGGPLANT
Layered sheets, tomato, béchamel, pecorino, reggiano
DAY BOAT
Crafted by G
WHATEVER’S GREEN
BACON-COCOA-BRUSSELS
BACON GOAT CHEESE AND CHIVE MASHED
HAND CUT POTATO CHIPS
MAGIC MUSHROOMS
TRIP FROM THE FARM
SEMIFREDDO
(espresso, vanilla gelato, Averna liquor)
VANILLA CRÈME BRULEE
CHOCOLATE MOUSSE
BANANA CHEESECAKE EMPANADA
BREAD PUDDING (chef’s whim)
