WINTER 2014
DINNER
Classic Whisky Sour 9 Stoli Vanilla Cosmo 8
Appetizer
Deviled Eggs – apple wood smoked bacon, chives 5
Chilled jumbo shrimp - st. elmos famous cocktail sauce
Candied radishes - bacon fat confit, pistachio- prosciutto dust, white balsamic gastrique
Calamari Tempura – sweet chile ponzu, sugar snap peas, jalapeno 11
Clam & wild boar sausage ragu - house crostini
House smoked salmon - watermelon radish, caperberry, parsley-horseradish vinaigrette
Pulled Pork Tacos – salsa fresca, guajillo pepper sauce 9
Crispy Brussels Sprouts – bourbon honey Dijon, parmesan 8
Texas bandera quail - pancetta, porcini mushroom, marsala- sour cherry pan sauce
Boston Bibb – hearts of palm, avocado, sunflower seeds, blue cheese crumbles 10
Tuscan kale - toasted quinoa, castelvetrano olives, cherry tomato, champagne shallot vinaigrette 8
Artisan mixed greens - cracked mustard vinaigrette 7
Pasta & Pizza
Orecchiette - broccoli florets, toasted pine nut herb brown butter 7/13
Linguine - manila clams, garlic, white wine, parsley 9/15
Fettucine - chicken, spinach, foraged mushroom alfredo 8/14
Capellini – shrimp, spicy tomato basil cream sauce 10/16
Fennel sausage pizza - smoked mozzarella, peperoncino, fennel fronds, ricotta salata
Carbonara Pizza* – apple wood smoked bacon, black pepper, fried egg, parmesan reggiano 15
Pepperoni pizza- fresh mozzarella, fresno chiles, caramelized peppers and onions
Pomodoro pizza - tomato pulpa, quattro formaggio, fresh basil, blistered cherry tomato
Main Course
Canadian Salmon* – 22
Swordfish “piccata” - “blt” aquerello risotto
Chicken Fried Lobster Tail* - tarragon cream, lemon chive whipped potatoes 27
Lamb shank- goat cheese polenta, chianti reduction, gremolata
240 Cioppino - San Francisco inspired seafood stew 25
Whole Fish* – freshwater, saltwater, crustacean AP
Veal scaloppini - pancetta, castelvetrano olives, capers, limoncello
Rotisserie Half Chicken – smoked bacon braised green beans, natural jus 17
Cowboy Ribeye* – blue cheese whipped potatoes, bordelaise sauce 35
Grilled Pork Chop* - pistachio crust, pinot noir plum wine sauce, scallion risotto 20
PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN 18
* Consuming raw or undercooked meat, poultry, seafood or eggs
* May increase your risk of food borne illness, Especially in case of certain medical conditions
Chef Anand Chaturvedula