with romesco
9.00wi th peach chutney, gr il led brioche and balsamic caramel
12.00with bacon, capers and shallots on crostini
9.00with spanish chorizo, preserved lemon, & white wine served with grilled baguette
12.00with bolognese sauce, h erbed bread crumbs and grana padano
10.00with pecorino romano, lemon and ancho chili aioli
10.00with prosciutto, mushrooms, and tarragon cream
11.00with house cured pancetta lardons, shiitake mushrooms, sweet onion , basil oil & pecorino romano
10.00green dirt farm cheeses, grilled figs, local apples and crostini
13.00with garlic croutons & extra virgin olive oil
7.00with beets, cucumbers, ricotta salata and sherry shallot vinaigrette
8.00with arugula, nannie’s goat cheese feta, pistachios and amarena cherry syrup
10.00with fresh mozzarella and basil oil tossed with red wine vinaigrette
10.00with chiffonade basil and basil oil
7.00pan roasted rock bass with sautéed artichokes, peppers, squash , okra and herbs with salsa verde 2008 brocard “kimmeridgien” chardonnay
28.00grilled 14oz porcini rubbed ribeye steak with foie gras butter, mashed potatoes and string zucchini 2007 decero cabernet sauvignon
29.00grilled berkshire pork chop with potato gratin, butter braised leeks, sautéed swiss chard and local elderberry sauce 2009 ridge “three valley’s” zinfandel
28.00seared southeastern alaskan salmon with eggplant caponata, fried green tomatoes and heirloom tomato confit 2009 e. guigal cotes du rhone blanc
28.00pan roasted duck breast and confit leg with chana dal & wild rice pilaf, sautéed kale and beets with herbed pan sauce 2009 siduri pinot noir
26.00layers of crispy fried eggplant, fresh mozzarella, housemade ricotta and herbed tomato sauce topped with grana padano 2009 la quercia montepulciano d’ abruzzo
19.00with berries and vanilla ice cream
7.00with crème fraîche gelato
7.00bean crème brulee
6.00with mint chocolate chip ice cream
7.00with whipped cream, caramelized banana and housemade granola
7.00
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