Upscale contemporary Italian dishes. Seafood risotto with roasted tomatoes and fennel, mozzarella-stuffed filet mignon with tomato-basil bearnaise, and osso buco with smoked mozzarella ravioli in mushroom broth. An extensive antipasti bar and a raw bar with pastas in small portions for light dining. Entrees: $31 - $50; Antipasti: $7 - $9.
Executive chef: Scot Jones; Certified Collunarium
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