| Brushed and Fired |
$9.00 |
Fire roasted, zucchini, red onion, tomato, eggplant, red pepper. Each vegetable is hand cut brushed with white wine, basil and garlic puree, then cooked directly on the stone of the searing heat of o |
| Open Flame Shrimp |
$13.00 |
Roasted gulf shrimp. On top of chickpea salad with tomato, red onion, smoked paprika and lemon extra virgin oil. |
| Grilled Greens |
$10.00 |
Grilled asparagus, with white bean bruschetta, red pepper hummus, hard boiled farm egg, bursted grape tomatoes and garlic croustades. |
| Classic Tomato and Fresh Mozzarella |
$12.00 |
Vine ripe tomato, fresh hand made mozzarella, basil, drizzled with extra virgin olive oil and balsamic reduction. |
| Roasted Corn and Cauliflower Chowder Soup |
$7.00 |
Fresh corn roasted in the husk. Balsamic seared cauliflower, blended smooth with a slight hint of jalapeno and olive oil. Garnished with tender bits of fire roasted, corn, cauliflower and scallion. |
| Roasted Tomato Soup |
$7.00 |
Heirloom tomatoes, brushed with caramelized onion infused olive oil. Wood roasted until just about to burst. Blended smooth with seared Spanish onions, carrots, fennel and red pepper. Finished by slo |
| 760 Chopped Salad |
$13.00 |
Romaine, mixed greens, farmers egg, avocado, roasted peppers, heirloom tomato, grilled red onion, caramelized shallot vinaigrette and Gorgonzola. |
| Roasted Beet Salad |
$11.00 |
Slow roasted red beets, baby arugula, endive, walnuts, goat cheese, and a red wine vinaigrette. |
| Watermelon Salad |
$11.00 |
Summer fresh watermelon, baby arugula, lime vinaigrette and feta cheese. |
| Boston Bibb and Proscuitto |
$13.00 |
Bibb lettuce and crispy shards of prosciutto, grape tomatoes and Gorgonzola dressing.
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| Paillard of Chicken Salad |
$12.00 |
Lemon marinated grilled chicken. Hand tenderized, flash seared to order. Served with baby spinach, roasted portobello's, haricot verte, and porcini balsamic vinaigrette.
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| 760 Market Bar |
$8.00 |
Create your own salad. |
| Candied Pork Flatbread |
$12.00 |
Glazed pork belly, crunchy pecans, crispy kale shards, smoked Gouda, fresh mozzarella and roasted garlic ricotta.
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| Gamberetto Flatbread |
$14.00 |
Wood roasted gulf shrimp, roasted garlic, and chick pea hummus. Sprinkled with a mix of mozzarella and ricotta salatta topped with a fresh pesto and drops of chili oil.
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| Fired on the Round Flatbread |
$11.00 |
Grilled, zucchini, squash, red onion, tomato, basil with roasted red pepper marinara on stone cooked charred flatbread and chiffonade of arugula. |
| Green Blur Flatbread |
$15.00 |
Stone seared artichoke hearts, wood roasted grilled asparagus, peas, baby arugula, kale shards, roasted Brussels leaves, fresh mozzarella and shredded provolone. Drizzled with saffron aioli.
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| Steak House Flatbread |
$13.00 |
Sliced and chunked short rib, roasted Brussels sprouts, asparagus, with mozzarella and crumbled blue cheese. Drizzled with red wine reduction. |
| USC Rabe Flatbread |
$12.00 |
Slow roasted dark meat chicken, broccoli rabe, grilled mushrooms, red wine roasted tomato marinara, fresh ricotta and shredded mozzarella. |
| Roasted Half Chicken |
$20.00 |
Murries half chicken brushed with sea salt, thyme and lemon zest olive oil. With brown rice pilaf, peas, haricot verte, and carrots. White wine rosemary chicken jus.
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| Wood Roasted Pacific Salmon |
$24.00 |
Herb seared salmon with eggplant marmalade, asparagus, and tomato basil oil. |
| Baked Tilapia |
$16.00 |
Fresh herb, panko crusted tilapia. Summer sweet roasted corn hash, red bliss potatoes, haricot verte, and red pepper. Charred scallion sauce.
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| Wood Fired Pork Tenderloin |
$18.00 |
Seared pork tenderloin with garlic rosemary scallion marinade, potato carotte, whole roasted carrots, asparagus, and red wine reduction. |
| Forever Roasted Pork Shoulder |
$16.00 |
Cast iron seared tournedo of pork shoulder, White beans, stewed cherry tomatoes, broccoli rabe, smoked pork jus. |
| Roulade of Pancetta Wrapped 760 Loaf |
$22.00 |
Ground pork, veal and lamb wrapped in Applewood bacon. Served with roasted cauliflower, sauteed spinach and Yukon gold mash potato. Wild mushroom red wine sauce.
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