| Mixed Plate of Artisanal Cured Meat and Cheeses |
|
With olives and fire roasted peppers with eggplant |
| Mixed Mediterranean Olives and Lemon Flavored Toasted Almonds |
$10.00 |
|
| Grilled Farmer Bread |
$10.00 |
With marinated eggplant, fresh tomatoes, herbs & shavings of grana padano cheese |
| Focaccia Bread |
$10.00 |
With garlic herbs & grana padano cheese |
| Burrata Cheese and Smoked Salmon |
$20.00 |
With EVOO, red onions, capers and lemon agretto |
| Red Tuna Carpaccio Tower |
$22.00 |
With arugula, fennel, infusion of citrus EVOO |
| Chopped Grilled Chicken |
$14.00 |
Fire-roasted peppers, green beans & roma tomatoes with pesto dressing |
| Hearts of Romaine |
$18.00 |
With tempura of calamari & maui onion with dill cream dressing |
| Spinach |
$12.00 |
Butter lettuce, seasonal pear, toasted almonds & passion fruit dressing |
| Hearts of Romaine & arugula |
$10.00 |
With a creamy parmigiano dressing |
| Organic Beets and Green Beans |
$14.00 |
Kalamata olives and feta cheese in a mustard vinaigrette |
| Roma Tomato |
$14.00 |
Cucumber & avocado over biscotto bread with pomegranate vinaigrette |
| Cured Grilled Zucchini and Eggplant |
$12.00 |
With fire-roasted peppers, garlic, EVOO and fresh mint and red wine vinaigrette |
| Seafood & Fish in a Creamy Lemon Basil Broth |
$12.00 |
|
| Fresh Seasonal Vegetable Soup |
$8.00 |
In a rich herb ans tomato broth |
| Grilled Chicken Breast & Seasonal Vegetables |
$12.00 |
With fresh herb balsamic agliata on focaccia |
| Beef Tri-Tip Slowly Roasted |
$16.00 |
In an onotria BBQ red wine sauce on rosetta bread |
| Venison and Wild Boar Burger |
$14.00 |
With oyster mushrooms, caramelized onions, arugula, sun-dried tomato aioli & manchego cheese on rosetta bread |
| Beef & Lamb Burger |
$14.00 |
With grilled anaheim peppers & mustard tarragon lingonberry jam on rosetta bread |
| Parma Prosciutto |
$14.00 |
Sun-dried tomato & fresh mozzarella on focaccia bread |
| Pizza with Veal Sausage |
$16.00 |
Fire-roasted peppers, tomatoes, mozzarella and fontina cheese |
| Pizza with Cured Zucchini and Kalamata Olives |
$14.00 |
Capers, fresh herbs, pacchino tomato sauce and fresh garlic |
| Sauteed Shishito Peppers |
$12.00 |
With roasted garlic & sea salt |
| Steamed Mussels |
$14.00 |
In a curried pachino tomato garlic wine broth |
| Golden Fried Calamari |
$14.00 |
Served with a spicy tomato sauce |
| Zucchini Blossoms |
$16.00 |
With goat & ricotta cheese in tomato coulee |
| Seared Scallops Over Grilled Zucchini |
$22.00 |
Lemon, capers, champagne sauce |
| Roasted New Potatoes with Rosemary & Garlic |
$8.00 |
|
| Steamed Asparagus |
$14.00 |
In a black truffle parmigiano sauce |
| Rapini Sautee |
$12.00 |
With roast garlic, fresh red chili and EVOO |
| Mixed Grill of Seasonal Vegetables with Agliata Drizzle |
$12.00 |
|
| Sauteed Brassica Broccoli |
$14.00 |
Ginger, garlic and fresh chili, EVOO |
| Poached Octopus |
$20.00 |
With artichokes, celery, fennel, mint, EVOO & white wine agretto |
| Clams |
$20.00 |
Calamari and rapini, in a garlic and red chili white wine broth |
| Tiger Shrimp |
$24.00 |
Wrapped in speck prosciutto with lemon sauce |
| Cheese Platter of Robiolina & Feta |
$12.00 |
With cured mediterranean olives |
| Gluten-Free Quinoa in Escarole |
$16.00 |
Brassica, tumeric, ginger, garlic and EVOO |
| Whole Mediterranean White Fish |
|
Oven roasted with fresh herbs & drizzled with agliata sauce, carved table-side |
| Seared Wild Salmon Over Cannellini Beans |
$26.00 |
With a fire roasted, fresh basil tomato sauce |
| Cheese Platter of Valencay & Triple Cream |
$12.00 |
With a quincy-bergamot marmalade |
| Pork Medallions |
$20.00 |
Open-fire charred & towered with spincah & fontina cheese in a mirabelle plum sauce |
| Veal Sausage Cassoulet |
$14.00 |
With white cabbage & cannellini beans |
| Rigatoni Pasta |
$20.00 |
With kalamata olives, capers and fire-roasted tomatoes |
| Cheese Platter of Manchego & Pecorino Tartufato with Toasted Almonds |
$16.00 |
|
| Garbanzo Flour Crepes |
$20.00 |
With spinach ricotta in a sage sauce |
| Half Chicken |
$20.00 |
Brick pressed & seasoned with fresh lemon, garlic & herb-mustard sauce |
| Sweet Potato Gnocchi |
$25.00 |
Baked in parmigiano, mascarpone, black truffle essence sauce |
| Cheese Platter of Aged Provolone & Drunken Goat |
$12.00 |
With a sour cherry confit |
| 20 oz. Rib Eye of Beef |
$50.00 |
Oven roasted & topped with fresh arugula & affiorato olive oil |
| Fettuccine Pasta |
$24.00 |
With smoked duck & dry figs in a sherry sauce |
| Risotto with Veal Sausage |
$28.00 |
Brassica broccoli & wild prawns in a mascarpone aleppo pepper finish |
| Cheese Platter of Parmigiano Reggiano & Tartufato |
$12.00 |
With a lavender honey drizzle |
| 8 oz. Filet Mignon |
$29.00 |
Pan seared & served with a pomegranate dry cherry & port wine reduction |
| Penne Pasta |
$22.00 |
With wild boar ragu in a red currant tomato sauce |
| Lamb Chop Lightly Breaded |
$30.00 |
EVOO pan fried with tarragon lavender sherry mustard sauce, parmigiano risotto |
| Cheese Platter of Gorgonzola Dolce Latte |
$12.00 |
With poached peach chutney |
| Chilled Zabaglione with Fresh Berries & Amaretti Biscotti |
$12.00 |
|
| Creole Dark Chocolate Tru e with Raspberry Coulee |
$8.00 |
|
| Crepe of Orange Vanilla Run Creme with Fresh Strawberries |
$12.00 |
|
| Limoncello Lemon Cheesecake |
$8.00 |
|
| Passion Fruit Creme Brulee |
$8.00 |
|
| Poached Pear in Barolo Wine with Vanilla Mascarpone Creme |
$8.00 |
|
| Tiramisu |
$8.00 |
|
| Seasonal Fruit Tart with fresh Whipped Cream |
$8.00 |
|
| Threesome of Creole Dark Chocolate |
$14.00 |
Fresh berries & rose infused whipped cream |
| Tahitian Vanilla Ice Cream Drowned in Espresso Coffee |
$10.00 |
|
| Artisan Cheese Selections |
$10.00 |
|
