Dinner
Executive Chef/Owner Jeremy Buck
Chef de Cuisine Erich Fosbury
Appetizers
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Antipasto Misto
Smoked Prosciutto, Salumi, Aged Cheeses, Olives, Marinated Vegetables, Crostini
- Price: 22
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Prawns Amaretto
Grilled Wild Prawns, Amaretto Butter Sauce, Lemon-Parmesan Polenta
- Price: 17
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Whipped Ricotta
Roasted Baby Carrots & Turnip, Green Garlic, Almond-Fennel Crumble, Olive Oil
- Price: 18
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Sea Scallops
Limoncello Beurre Blanc, Butternut Puree, Prosciutto Dust, Pepper “Confetti”
- Price: 22
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*Beef Carpaccio
Marinated, Raw Tenderloin, Arugula, Parmesan, Walnuts, Lemon Olive Oil
- Price: 18
Soup & Salad
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Caesar
Romaine Hearts, Parmigiano Reggiano, Lemon-Anchovy Dressing, Croutons
- Price: 14
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Asparagus Bisque
Chicken Broth, Onion, Butter, White Pepper, Tarragon Crème Fraiche, Chives
- Price: 14
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Spring Butterleaf
Dill & Dijon Vinaigrette, Sweet Peas, Radishes, Parmigiano Reggiano, Carrot Pearls
- Price: 14
First Courses
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Hand Made Ravioli
Four Cheese Stuffed, Choice of Spinach Alfredo or House Bolognese Meat Sauce
- Price: 30
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Spaghetti Carbonara
Cured Pancetta, Black Pepper, Garlic, Egg, Cream, Pecorino Romano Cheese
- Price: 29
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Tagliatelle al Cinghiale
Handmade Egg Pasta, Slow-Braised Wild Boar Ragu, Tomatoes, Herbs, Olive Oil
- Price: 29
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Scampi
Wild Ocean Prawns, Capellini, White Wine, Garlic, Shallots, Butter, Fresh Herbs
- Price: 34
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Orecchiette
Italian Sausage, Chile Flake, Kale Rabe, Green Garlic, Turnip Greens, Parmesan, Olive Oil
- Price: 29
Entrees
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Seafood Pesto
Prawns, Scallops, Fresh Fish, Linguine, Parmigiano Reggiano, Pesto Cream Sauce
- Price: 40
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Artichoke Chicken
Sautéed Breast, Fresh Artichoke-Butter Sauce, Creamy Polenta, Italian Kale Rabe
- Price: 37
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Hanger Steak
Sous Vide, Potatoes Anna, Grilled Asparagus, Roasted Turnip, Port Wine Reduction
- Price: 40
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Chinook Salmon
Morel Mushrooms, Snap Peas, Leeks, Pinot Noir Reduction, Crème Fraiche, Baby Potatoes
- Price: 40
