Lunch: Friday - Saturday from 11 am - 3 pm
Lunch will be served every day from November 28 - January 1, 2009.
Sunday Brunch: 10 am - 3 pm
New Year's Day Brunch: 12 pm to 8 pm.
Dinner: 7 days a week from 5 pm - 12 am.

Our menu changes regularly to take advantage of the freshest ingredients each season offers. Here’s our complete menu which is updated weekly.

BRUNCH

Starters

Laughing Stock Farms Organic Greens - White balsamic vinaigrette, pickled farm vegetables 6.
Baked Winter Point Oysters - Leeks, herbed butter, Panko crusting 9/15.
Festive Trio - Marcona almonds, pickled vegetable, olive misto 4.
Assorted Italian Salumi - Fruit mostarda, spiced nuts, crostini 10/20.
Potato and Leek Soup - Extra Virgin Olive Oil, Crostini 6.

Main Courses

Egg Pizza - Mozzarella and Provolone cheese, scrambled eggs, Italian salami 10.
Vignola Pizza - Mozzarella and Provolone cheese, fresh basil, extra virgin olive oil 10.
Poached Eggs - Hard polenta, lamb, mushrooms, smoked paprika hollandaise 9.
Baked Eggs - Crostini, house pancetta, Mozzarella and Provolone cheese, herbs, cream 7.5
Two Eggs Any Style - Vignola potatoes, apple wood smoked bacon 8.
Vignola Benedict - Poached eggs, pancetta, smoked paprika hollandaise, Tuscan toast,
roast potatoes 9.
House Made Lamb Hash - Poached eggs, topped with fresh paprika hollandaise 10.
Orange Panettone French Toast - Fresh fruit, citrus crème, Maine maple syrup 9.
Buttermilk Ricotta Pancakes - Apple compote, raspberry coulis, spiced butter,
Maine maple syrup 9.
Cherry Pancakes - Cinnamon whipped cream, spiced butter, Maine maple syrup 9.
Crepes - Cherry and currant compote ricotta stuffing, spiced walnuts, raspberry coulis 9.
Lamb Omelet - Goat cheese, onion, toast and roast potatoes 9.
Three Egg Omelet - (With Mozzarella and Provolone cheese, toast, and roast potatoes)
Up to three please. 8.
Leeks
Onions
Mushrooms
Sausage
Bacon
Tomato

Sides 5.

Apple Wood Smoked Bacon
Tuscan Toast with Assorted Jams
Honey Glazed Pancetta
Vignola Potatoes
House Veal Sausage

Formaggio

Italian Cheese Plate 12.5

Parmigiano Reggiano - Cow’s milk, Aroma is sweet, fruity flavor. Unmistakably piquant.
Ragged Island Romano - Hahn’s End Farm, raw cow’s milk, rich and nutty flavor, natural rind, earthy, slightly musty finish
St. Nectaire - Semi-soft cow’s milk, washed rind, aged in hay, sweet grassy flavor.

Beverages 2.
Orange Juice
Cranberry Juice
Tomato Juice
Sprite
Diet Coke
Coca-Cola
Coffee
Tea

Brunch Cocktails

Bloody Mary 7.
Our Own Bloody Mary Mix, Absolute Vodka, Celery and
Pickled Vegetable Garnish

Wake and Bake 8.
Our Own Bloody Mary Mix with Jalapeño Tequila, Pickled Hot Pepper Garnish

My Mimosa 10.
Start with Grand Marnier, Fresh OJ, Topped with Prosecco, Tall Glass on the Rocks

Bellini Frutto 6.5
Prosecco Flavored with Your Choice of Peach Lambic or Framboise Lambic

Bèllo Bellini 7.
Redstone Black Raspberry Mead or Organic Merlot Grape Juice,
Served in a Flute, Lemon Twist

Coffee Drinks 8.

Caffe Corretto
Frangelico, Amaretto or Sambuca to “Correct” the Fresh Brewed Coffee

Jamaican Coffee
Tia Maria, Turbinado Sugar, Fresh Brewed Coffee

LUNCH

Insalate

Laughing Stock Farms organic greens, farm Vegetables, White Balsamic Viniagrette 7.
Festive Olive Misto Trio 4.
Salumi and Formaggio, grilled bread and roasted garlic 10/20.
Farm potato and leek soup, Extra Virgin Olive Oil, crostini 6.
Bangs Island mussels, herbed butter, chorizo, celery, onions, white wine, Crostini 10.

Pizza

(Our pizzas are made with imported Italian provolone and Asiago cheese, Caputo flour, and tomatoes)
Vignola - basil, Provolone and Mozzarella cheese, extra virgin olive oil 12.
Quattro Stagione - Balsamic onions, olives, roasted eggplant, roasted peppers 12.
Funghi - Shitake Mushrooms roasted with lemon and thyme 14.
Sausage - House lamb sausage, balsamic onions 13.

Entrées

House made Lamb Hash - Poached eggs, topped with fresh Paprika hollandaise 10.
Baked Eggs - Crostini, House Pancetta, Mozzarella and Provolone, Cream, Herbs 8.
Vignola Benedict - Poached eggs, Pancetta, Smoked paprika hollandaise, Tuscan toast,
Potatoes 10.
Meatball Panini - caramelized onions, mozzarella cheese, Marinara 9.
Salumi Misto panini - Mushrooms, greens, provolone and mozzarella cheese, Balsamic aioli 9.

Pasta

Hand cut Fettuccine - Maine mushrooms, roasted garlic, farm radicchio,
Parmigiano cream sauce 9.
Swiss Chard Ravioli - Cherry Brown butter balsamic reduction 10.

Contorni

Leaf Green Salad 3.
Focaccia toast 2.
2 Eggs any style 3.
Roast fingerling potatoes 4.

DINNER

Featured Wines

NV Prosecco, Trevisol, Valdobiadene 9.50/5.00
2007 Sauvignon Blanc, Ronchi di Manzano, Friuli 9.50/5.00
2005 Tenuta Roccaccia, Rosso di Sovana, Puglia 9.50/5.00

Wine & Cheese Plate

2005 Le Vigne Di San Pietro, corvina, “Centopercento,” Ossau Iraty,
pinot noir / strawberry preserves 12.

Bruschetta 3.5 each or all for 10.

Arugula Pesto
Roasted Garlic
Olive Tapenade

Antipasto

Festive Olive Misto 3.
Bangs Island Mussels, herb butter, chorizo, celery, onions, white wine, crostini 11.
Celeriac Soup, aged Provolone crostini, extra virgin olive oil 6.
Raw Winter Point Oysters, horseradish shallot mignonette, fresh lemon 15.
Arancini, Tartufi Nero, Pio Tosini Prosciutto, Lemon Herb Aioli 9.

Charcuterie & Salumi

Assorted Italian Cured Salumi, Australian feta, cornichons, crostini 12.
Country style Veal Terrine, cranberries, pine nuts, cornichons, Dijon mustard 10.
Prosciutto, organic frisee, truffle honey 8.

nsalate

Organic Mista Greens, pickled vegetables, trebbiano vinaigrette, crostini 8.
Tri Color Organic Greens, gorgonzola dressing, spiced nuts 7.
Citrus Segment with pea-tendrils & Belgium Endive with coriander viniagrette 7.

Pizza
(All pizzas are made with imported Italian provolone and mozzarella cheese, Caputo flour, and tomatoes)

Vignola - Fresh basil, extra virgin olive oil 11.
Quattro Stagione - Balsamic onions, olives, sautéed leeks, roasted peppers 12.
Pesto - Arugula pesto, smoked bacon, taggiasca olives 13.
Funghi - Shiitake mushrooms roasted with lemon and thyme 14.5
Sausage - House veal sausage, balsamic onions 13.

Entree

Hand Cut Fettucine, roasted lamb leg, local mushrooms, radicchio, fresh herb cream 18.
Rigatoni House made Veal Bolognaise, taggiasca olives, roasted garlic, pecorino cheese 17.
Grilled Scallops, smoked bacon/potato cakes, pea-tendrils & Pomegranate seed salad 18.
Grilled Swordfish, spicy chickpea ragout, roasted root vegetables, olive tapenade 20.
Veal Milanese, local arugula, roasted vine ripened tomatoes, Balsamic red peppers 19.
Beef Braciole, Alto Adige speck, Montasio cheese, natural jus, parsnip mashed potatoes 19.

Contorni 4.

Roasted Fingerling Potatoes
Polenta
Herbed Lentils

No Substitutions Please
We would like to thank our local Purveyors & Farmers:
*Laughing Stock Farm * Farm Fresh Connection * Rock Farm * Harris Farm* Browne Trading Company * Grand View Farm * Rogers International * Provisions International * Stone Heart Farm* Winter Point Oysters*

A 20% gratuity will be added to parties of 6 or more
Consuming Raw or Under Cooked Foods May Increase the Risk of Food-Borne Illness.

DOLCI

Torta di Arancia
Grand Marnier soaked Orange Chiffon, Blackberry Puree, Orange Curd, Vanilla Buttercream
7.

Cioccolata
Warm Triple Chocolate Torte, Raspberry and White Chocolate Semifreddo Duo
7.5

Noci
Caramel Pine Nut Tart, Vanilla Bean Whipped Cream, Brown Sugar Roasted Pineapple
7.5

Torta di Formaggio
Ricotta Mascarpone Cheesecake, Cinnamon Creme Anglaise, White Wine Poached Pears
7.5

Crostata di Frutta
Warm Grandview Farm Apple Streusel Tart, Vanilla Bean Gelato, Cider Rum Glaze
7.5

Panna Cotta
Bailey’s Panna Cotta, Double Chocolate Ganache, House made Toasted Marshmallows
7.5

Sorbetti e Gelati Fatti in Casa
House Made Sorbet & Gelato Daily Selections
5.

Biscotti
Chocolate Chip, Vanilla Bean Orange, Cinnamon Walnut
1.5 each

Liquid Dessert

2006 Recioto di Soave 10.
2006 Verduzzo Friulano 6.
Kracher Beerenauslese, Cuvee 9.5
1979 Pedro Ximenez Sherry, Gran Riserva 12.25
2003 Pedro Ximenez Sherry, La Noria 9.75
Limoncello 10.
Elisir Gambrinus 9.
2002 Villa La Selva Vin Santo 12.5
Grappa Di Cabernet, Alexander 12.
Grappa Di Sassicaia, Jacopo Poli 18.
Grappa Di Barbera, Masselli 14.
Quinta Do Portal Ruby 5.
Quinta Do Infantado N.V. Tawny 5.
Quinta Do Infantado LBV 2000 9.
Quinta Do Portal 20 Year Tawny 12.
2003 Sauternes, Chateau Haut-Mayne 9.