Dinner Menu Sample

Antipasti

Seasonal Appetizers

LITTLE GEM LETTUCE TOMATO, RADISH, SUNFLOWER SEEDS, GREEN GODDESS DRESSING 9
BLOOD ORANGE SALAD 
TREVISO, CASTELFRANCO, FETA, ALMONDS 9
ASPARAGUS & BEET SALAD WATERCRESS, GOAT CHEESE, WALNUTS 9
SEASONAL SOUP 6
BEEF TARTARE* QUAIL EGG, BALSAMIC, PARMESAN, TOAST 14
AHI TUNA CRUDO* WHITE BEANS, PARSLEY, LEMON, JIMMY NARDELLO PEPPERS 15
ARTICHOKE SALAD POTATO, PINE NUTS, PESTO, PARMESAN 13
FRISÉE & LEEK SALAD SOFT EGG, SALAMI, CROUTON, MUSTARD VINAIGRETTE 12
IBERICO BLACK FOOTED HAM TOASTED ROSEMARY BREAD 25
FAVA BEAN SALAD FARRO, BABY CARROTS, PISTACHIO, GREEN ALMONDS, APRICOT 10
LOCAL SPRING LETTUCES HUMBOLT FOG GOAT CHEESE, HONEY-SHERRY VINAIGRETTE 9
BROILED HEAD ON SPOT PRAWNS* FRESH HERBS, TOMATO, OLIVE OIL 21

Pasta Fatti a Mano e En Casa

Pasta Made By Hand In House

POTATO GNOCCHI FAVA BEANS, ASPARAGUS, CRESCENZA CHEESE, RAMPS 14 
RIGATONI ALL’AMATRICIANA HOUSE PANCETTA, RED ONION, TOMATO, PARMESAN 14
SAFFRON TORCHIO* KING CRAB, CHILI, LEMON 17
GRANO ARSO GEMELLI PORK RAGU, BLACK GARLIC, OLIVES 14 
BOWTIE ITALIAN SAUSAGE, JIMMY NARDELLO PEPPERS, BROCCOLINI 14
RABBIT GNOCCHI* SHIITAKE, LEEKS, PANGRATTATO, GRANA PADANO 15
PEA & RICOTTA AGNOLOTTI PURPLE POTATOES, TARRAGON 14
LINGUINI ALLE VONGOLE CLAMS, WHITE WINE, GARLIC 14
SPINACH ORECCHIETTE ESCARGOT, MUSHROOMS, GARLIC-PARSLEY BUTTER 14

Secondi di Pesce e Carne

Seasonal Fish and Meat

BONE-IN VEAL CHOP* TATER TOTS, ASH ROASTED ONION 48
YELLOWTAIL SNAPPER* WHITE BEANS, ITALIAN SAUSAGE, TOMATO RAGU 28
BRAISED LAMB SHANK GNOCCHI ALLA ROMANA, JIMMY NARDELLO PEPPERS 30
TENDERLOIN MEDALLIONS* MARSALA MUSHROOM, ASPARAGUS, ONION RING 40
EIGHT HOUR PORK ROAST SAFFRON RISOTTO, PAN JUS, HOUSE MADE TOMATO JAM 26
HAWAIIAN SWORDFISH* MOREL & FAVA BEAN RAGU, RAMP SALSA VERDE 28
PORK CHOP MILANESE MARINARA SAUCE, BROCCOLINI, GIARDINIERA 27
‘BRICK’ CHICKEN CROSTONE PANCETTA SAUCE, SPINACH, COUNTRY BREAD 24
ALASKAN HALIBUT* SPRING PEA PURÉE, PARMESAN CRISP 42

Contorni

Seasonal Side Dishes

MASHED POTATOES 6
GARLIC SPINACH 6
SAUTEED MORELS 12
GREEN BEANS 6
GNOCCHI HERBS, SHALLOTS 6
ONION RINGS 8
TATER TOTS 6

FIVE COURSE TASTING MENU ANTIPASTO, PASTA, FISH, MEAT, DESSERT 70
SIX COURSE TASTING MENU
ANTIPASTO, PASTA, FISH, MEAT, CHEESE, DESSERT 75
FIVE COURSE PASTA TASTING MENU FIVE UNIQUE PASTA SELECTIONS 50
WINE PAIRINGS AVAILABLE 35/40

MICHAEL SMITH CHEF/OWNER
NANCY SMITH
GM/OWNER
DAVID PADBERG CHEF DE CUISINE
ALBERTO SANTORO BAR MANAGER
ANDREW WOODY MANAGER
ANGIE KOBETS MANAGER
JACK BERKO PASTA CHEF

20% GRATUITY ADDED TO PARTIES OF 6 OR MORE

*BEEF & FISH ON THIS MENU ARE COOKED TO ORDER & MAY BE RAW OR UNDERCOOKED- PLEASE BE AWARE OF THESE ITEMS. THE CONSUMPTION OF RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS

 

Dessert
Menu Sample

STICKY TOFFEE CAKE TOFFE SAUCE, VANILLA ICE CREAM
CHOCOLATE PUDDING TART VANILLA POACHED PEAR, PEAR SAUCE, CHANTILLY
VANILLA BEAN CRÈME BRÛLÉE ALMOND COOKIE
APPLE CHESTNUT CROSTADA CARAMEL ICE CREAM
BLOOD ORANGE TART PISTACHIO ICE CREAM, BLOOD ORANGE SAUCE
HOUSE MADE ICE CREAMS & SORBET SEASONAL FLAVORS

Each dessert selection above is 9 dollars.