| Crispy Mozzarella filled Arancini |
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with spring garlic puree |
| Roman Spiced Cardoons |
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| Balsamic Barbecue Sauce Glazed Chicken Wings |
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| Deviled Baby Back Ribs |
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| Our Duck Prosciutto |
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with Dates and Balsamic |
| Fresh Fava Bean Crostini |
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| Crispy Potatoes |
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with house made aioli |
| Melted Leek, Potato and Bacon Flat bread |
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| Soft Scrambled Egg and Mitake Mushroom Toast |
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| Our Chips |
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with Spanish White Anchovies |
| House Garlic Herb Salami |
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with Crispy Polenta |
| Crispy Tuscan Artichokes |
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with Aioli |
| House made Chili Salami and Teleme Cheese Toasts |
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| Chef's platter of small bites |
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(Minimum of 2 People) |
| Chef's platter of house made charcuterie |
|
(Minimum of 2 people) |
| Applewood Smoked Ham Hock and Vegetable Minestrone |
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with farro pasta |
| Organic Mixed Greens and Herb Salad |
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with lemon vinaigrette/add Wisconsin blue cheese |
| Hearts of Romaine Salad |
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with Basque dressing of sweet peppers, olives and Manchego cheese |
| Our Air dried Beef Carpaccio |
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with a salad of baby arugula, Grana parmesan and truffle oil |
| Crispy Duck Confit and Warm Curley Spinach Salad |
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with roasted garlic and Hobbs bacon |
| Warm Brussels Sprouts Salad |
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with bacon, apples and 18 year old balsamic |
| Shaved Raw White Vegetable Salad |
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with white balsamic, Meyer lemon and lemon oil |
| Pan Roasted Smoked Pork Croquettes |
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with agretti salad and grilled spring onion vinaigrette |
| Farro Noodles |
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with artichokes, house made herb sausage and Coke Farm braising greens |
| Today's Risotto |
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made from scratch and served on the hour-Red Wine, Spring Onions & Guanciale |
| Wood Oven Gratin of Pasta Tubes |
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with TLC Ranch Pork Sugo and aged gruyere |
| Grilled Local Swordfish |
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with marinated young beets, snap peas and Mediterranean salsa verde |
| Wood Oven 1/2 Chicken |
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with garlic mashed potatoes, arugula and creamy poppy seed vinaigrette |
| Wood Oven Pizza |
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with three mushrooms, Tamales Bay teleme cheese and smoked chili flakes |
| Calzone of grilled chicken, house made ricotta, slow cooked tomato sauce and pesto cotto |
|
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| Wood Oven Pizza |
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with house made chicken sausage, local asparagus and Sunnyside up TLC egg |
| Vegetarian Crêpes |
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with spinach béchamel, spring vegetables and aged Gruyère cheese |
| House Dry Aged New York Steak |
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with giant frites, grilled leeks and fines herbes béarnaise |
| 3 Hour Duck Breast |
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with green garlic potato cake, Andy's carrots and blood orange reduction |
| Crispy Niman Ranch Pork Shoulder |
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with broccoli rabe, crispy polenta and star anise jus |
| Roasted Garlic Smashed Potatoes Pesto Potato Focaccia |
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| Grilled Organic Asparagus |
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with herb butter Cauliflower-Horseradish Gratin |
| House Marinated Ligurian Olives |
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