Dinner Menu

Our Chef inspired menu is offered a la carte or three courses for $30, choose one appetizer/salad, entrée and dessert. Please enjoy our prix fixe menu value (for 1-8 guests).

APPETIZERS

Lump Crab Cakes field greens, sweet basil vinaigrette & bacon remoulade. 12

Bruschetta Ferre red grape tomatoes, garlic bread, EVOO, basil pesto. 8

Calamari Fritti fried calamari, spicy pomodoro sauce & lemon aioli 11

Tortelloni Fonduta Fontina fonduta filling & black truffle butter sauce. 10

Prosciutto & Asparagus jumbo asparagus wrapped with prosciutto, crumbled goat cheese. 10

SOUPS & SALADS

Ferre Caesar chilled romaine, parmesan reggiano, garlic crostini, anchovy dressing. 8

Organic Greens goat cheese, carrots, toasted pine nuts & white balsamic vinaigrette. 9

Tuscan Wedge butter lettuce, sweet tomatoes, red onions, crispy prosciutto, gorgonzola dressing. 8

Cappucino al Pomodoro roasted tomato soup, cappuccino froth & parmesan crisp. 7

Soup of the Day enjoy the chef’s featured creation. 7

BRICK-OVEN PIZZA

Margherita fresh pomodoro, mozzarella, sweet basil. 14

Wild Mushroom goat cheese, grilled wild mushrooms, curly roasted spinach. 15

Olive’s sweet basil pesto, grilled chicken, vine ripe tomatoes. 15

HOUSE MADE PASTA

Penne Ferre artichokes, olives, roasted red bell peppers, grilled chicken & ricotta salata. 16

Cavatappi Bistecca seared beef tenderloin with grape tomatoes, roasted garlic & balsamic gorgonzola. 18

Linguini Pirate fresh rock shrimp, crab meat & calamari in a spicy arrabbiata sauce. 19

Ravioli Pomodoro ricotta stuffed ravioli ,chicken meatballs, diced tomatoes, garlic & EVOO. 17

CHEF SPECIALTIES

Alaskan Halibut grilled, cool summer cous cous, charred tomatoes & lemon oil. 23

Wild East Coast Scallops spinach-parmesan risotto, white truffle oil-balsamic drizzle. 24

Pacific Salmon green beans, roasted yukon potatoes, basil citrus sauce. 21

Market Fish ask your server for details & availability

Romano Crusted Chicken romano crusted chicken breast with fettucini & tomato basil sauce. 18

Beef Tenderloin roasted cipollini onions, petite summer squash, house mash. 28 (add $6 for prix fixe)

Angus Rib Eye char grilled, warm gorgonzola slaw, truffle potato fritti. 27 (add $6 for prix fixe)

Veal Picatta scaloppini, fresh lemon, parsley, white wine & broccoli rabe. 22

SIDES

Parmesan Risotto
Green Beans
Garlic Mashed Potato
Summer cous cous

Ferre Dessert & Dessert Wine Menu (pdf)

Menu items and pricing are subject to change due to availability

Executive Chef Sean Alvarez