Carpaccio al Modo di Harry’s Bar Paper-thin slices of raw filet mignon topped with Harry’s Bar dressing, parmiggiano reggiano and arugula in a citrus vinaigrette, 10

Insalata di Cocomero Cubes of seedless watermelon with fresh basil, English cucumber, Kalamata olives, and gorgonzola in a lemon vinaigrette, 9

Formaggi Assortiti An assortment of imported Italian cheeses served with fresh fruit, spiced pecans, and fig compote (also great after dinner), 12


Pasta alla Checca Room-temperature penne, basil pesto, tomatoes and handmade mozzarella, 17

Linguine alle Vongole Veraci Classic pasta with baby clams in the shell in a garlicky white wine sauce, 21


Costolette d’Agnello Lamb chops grilled to order with an espresso cream sauce and served over garlic mashed potatoes, 36

Insalata d’Aragosta Steamed lobster, grilled Martin’s Farm corn, baby potatoes, bell peppers, Equinox Farm baby greens. Citrus vinaigrette, 23

Costoletta alla Milanese A pork rib chop pounded thin, breaded and pan-fried. Topped with Equinox Farm baby arugula and tomatoes in a lemon-champagne vinaigrette, 21

Trota in Gradela Whole boneless brook trout grilled with bay leaf and rosemary and served in a light grappa sauce over spring vegetables, 22


Semifreddo al Cioccolato Bianco A light, airy semifreddo (literally, “semi-cold” ice cream) flavored with white chocolate and toasted almonds and topped with a strawberry-basil coulis, 8

By the Glass

Soave Classico Pieropan 2010 With beautiful aromas of spring flowers and nutty marzipan, this classic white of the Veneto is delicious with a wide range of foods, 10

Treat Yourself!

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