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APPETIZERS

Chef’s Soup Creation 6

seasonal soups with the freshest ingredients.

Crosta Formaggio 13

a wheel of brie cheese rubbed in wildflower honey, brown sugar, almonds, served with a warm blueberry basil coulis and crostinis.

Calamari 10

tender calamari, lemon slices, with light buttermilk batter, dusted in corn flour and served with zesty chipotle aioli.

Seasonal Bruschetta 11

a rich flavorful basil pesto, infused with roasted garlic, roma tomatoes, extra virgin olive oil, served atop rustic crostini brushed with house made ricotta cheese.

Salmone Affumicato 13

atlantic salmon, house cured with dill and lemon vodka, served with boursin cheese, capers and crispy flatbread.

Mediterranean Mussels 11

atlantic mussels sautéed with spicy chorizo, sweet cherry pepper, garlic, butter, finished with a touch of white wine and fresh basil.

Della Terra Shrimp Cocktail 12

jumbo gulf shrimp set atop shredded romaine lettuce with our house orange wasabi cocktail sauce and fresh lemons.

Avant Maryland Style Crab Cakes 14

jumbo lump crab, blended with imperial sauce, pan-seared and served with arugula salad and our house remoulade.

SALADS

Insalata di Spinaci 12

fresh baby spinach, candied walnuts, smokey moody blue cheese and served with a warm raspberry bacon vinaigrette.

Insalata di Salmone 13

house cured salmon, pickled cucumbers, red onions, feta cheese mixed with fresh bab arugula and a sweet pesto vinaigrette.

Moody Wedge 12

wedge of iceberg lettuce topped with our house bleu cheese dressing, crumbled bacon, grape tomatoes, moody bleu cheese and sweet red onions.

Cary Street Caesar 10

crisp romaine, croutons, aged parmesan, anchovies and tossed with our house made caesar dressing.

Pomodoro Fresco e Mozzarella 12

fresh mozzarella, baby heirloom tomatoes, fresh chives, arugula paired with a combination of truffle honey basil oil, roasted garlic oil and a hint of sea salt.

Chef’s Locally Inspired Market Price Salad Creation

selections local grown greens, vegetables and cheeses, selections vary from week to week, your server will inform you of today’s selection.

ENTREES

Parmesan Bucatini and Meatballs 23

house made pork and beef meatball slow-cooked in our zesty marinara sauce. served over hollowed spaghetti topped with parmesan reggiano.

Dijon and Pretzel Crusted Pork Chop 29

12 ounce bone-in center-cut pork chop, basted with dijon mustard, pan-seared, served atop parmesan orzo and topped with sweet barbeque mushrooms.

Lasagna Al Forno 26

fresh pasta, whipped ricotta, whole mill mozzarella and our slow cooked bolognaise sauce “rolled” to order and finished in our ovens.

Della Terra Crab Cakes 37

two of our jumbo lump crab cakes panseared and served atop himalayan red rice and served with chef’s local vegetables.

Lemon Caper Grilled Tilapia Filet 28

lightly grilled tilapia filet, toppd with fresh lemon caper butter sauce, sicilian olives, served atop himalayan red rice and chef’s local vegetables.

Moody Bleu Filet Mignon 38

8 ounce center-cut filet mignon topped with melted moody bleu cheese, caramelized onion, roasted garlic, served atop whipped potatoes and chef’s local vegetables.

Niagara NY Strip 31

14 ounce char-broiled NY strip prepared to perfection, served with roasted garlic herb compound butter, fire-roasted fingerling potatoes and chef’s local vegetables.

Maiale Osso Buco- “Deconstructed” 31

boneless Berkshire pork shank, braised slowly with fresh herbs, juniper berries, maderia wine, served with winter vegetables, and sweet potato gnocchi.

Veal Milanese 29

pan-seared veal scallopini, topped with sautéed spinach, fresh mozzarella and complemented with angel hair pasta with a robust lemon herb sauce.

The Avant Seafood Cioppino 32

today’s fresh catch is simmered slowly in a savory lobster tomato fennel broth and served with a rustic peasant bread.

Pollo al Tartufo 27

chicken scallopini, pan-seared, seasoned with a unique array of fresh herbs and lemons, served with rich truffled parmesan orzo pasta and chef’s vegetable.

Le Vongole al Pesto 27

fresh poached clams in a bed of house made trenette pasta served with a rich pine nut pesto, basil, cracked pepper and shaved parmesan cheese.

Della Terra Salmone 32

pan seared atlantic salmon, crowned with kiln dried cranberries, almonds and smokey blue cheese, accompanied with fingerling potatoes, chefs winter vegetables and a sweet basil coulis.

Risotto con Funghi 27

crispy risotto cake filled with exotic wild mushrooms, fontina cheese, set atop eggplant ragu and served with chef’s vegetables.

Long Island Duck Breast 32

crispy seared duck breast topped with a sweet and sour orange cherry glaze, served with a parmesan cauliflower mash and a crisp fennel pomegranate salad.