Dinner Menu

 SUMMER 2014

DINNER

                        Blueberry Lavender Mojito      8                              Pisco Portonero     8

Appetizer

Shishito Peppers sesame soy, ginger, agave glaze     6

Deviled Eggs – apple wood smoked bacon, chives     5

Farmstead Cheeses – usually cow, goat & sheep, seasonal condiments     9

Iced Oysters on the Half Shell* – cocktail sauce     2 each

Ahi Tuna “Poke” Style* – avocado, watermelon, cilantro, lime, radish     17

Calamari Tempura – sweet chile ponzu, sugar snap peas, jalapeno     11

Manila Clams – apple smoked bacon, leeks, chardonnay     13

Pulled Pork Taquitos salsa verde     10

Crispy Chicken Thighs – chorizo, fig barbeque glaze     12

Artisan Greens – watermelon radish, Banyuls cracked mustard vinaigrette   7

Boston Bibb – hearts of palm, avocado, sunflower seeds, blue cheese crumbles     10

 Quinoa & Watermelon Salad – lemon pecan vinaigrette    8

 

Pasta & Pizza

Risotto – Job’s Tears grain, summer wild mushrooms     15

Mezzulana – 3cheese, leeks, spring garlic, Tuscan kale, grana     14
Pappardelle – lamb sausage ‘bologenese’, mushrooms, english peas, pecorino     15

Capellini – shrimp, spicy tomato basil cream sauce     16

Margherita Pizza – heirloom tomatoes, bocconcini, basil     13

Sausage Pizza - smoked mozzarella, fennel fronds, pepperoncini, ricotta salata     15
Carbonara Pizza* – apple wood smoked bacon, black pepper, fried egg, parmesan      15

Duck Prosciutto Pizza – goat cheese, shishito peppers, honey, walnut arugula pesto     16

Main Course

Canadian Salmon* – sweet corn, smoked salmon farro    22

Alaskan Halibut* – herb crust, melted tomato nage, lemon olive tapenade     26

Chicken Fried Lobster Tail - tarragon cream, lemon chive whipped potatoes     29

240 Cioppino - San Francisco inspired seafood stew     27

Whole Fish* – freshwater, saltwater, crustacean     AP

Veal Scaloppini - pancetta, Castelvetrano olives, capers, limoncello     24

Rotisserie Half Chicken – white beans, pesto panzanella salad     17

Dry Aged Prime Ribeye* – charred asparagus, parmesan tomato, bordelaise     35

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

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