A mixed grill illustrates the best and worst of the kitchen. Homemade sausage is satisfying and wonderfully aromatic. The boneless chicken breast arrives prettily cooked, but its pesto red pepper sauce tastes burnt. A petit filet is gray at the center when it's been ordered medium rare. Scallops grilled with slivered portobellos have lots of character, but they swim in pools of oil.
Pastas are a staple here.
I'd recommend it as a light supper with a salad. The delicate strands of pasta are intertwined with sauteed fresh spinach and red pepper strips, salty prosciutto, lump crab and Asiago cheese. On the other hand, the chipolte chicken is uninteresting, partly because a whole boneless chicken breast is plonked down on the pasta. And its spicy tomato, peppers and onion sauce is pretty pedestrian. Salads feature lots of greens, big fried croutons, and sharply vinegary dressing.