SALADS & STARTERS

Soup du Jour      7

 

Bruschetta      8

 

Chef’s Cheese Plate      15

 

Baby Arugula Salad     11

Dressed with a Blood Orange Vinaigrette, served with Seared Manchego Cheese & Garnished with Pistachios

 

Bibb Lettuce Salad     9

Tossed With Goat Cheese, Toasted Almonds and a  Sherry Vinaigrette

 

Roasted Beet Panzanella Salad    13

Served with Mesclun Greens, Ricotta Salata, & a Pickled Onion Dressing

With Pickled Shrimp       18

 

Steamed Mussels        13

With White Wine Butter, Pancetta, Cannellini & Grilled Garlic Bread

 

Tuna Tartare     13

Served with Cucumbers, Preserved Lemon Tahini Dressing, Sesame Seeds, Basil, and Crostini

 

Grilled Calamari       12

Tossed with Olive Oil, Lemon, Espelette & Basil

 

Merguez Sausage      12

House Made Grilled Lamb Sausage Served with Red Peppers, Fennel, Radish, Tzatziki, Harrisa & Flat Bread

 

Grilled Duck Breast       12

Rubbed with Sumac & Served with Medjool Dates, Madeira Onions & Pomegranate Jus

 

Meze Platter      12

Hummus, Baba Ganoush, Cucumber, Feta & Pepperoncini served with Housemade Grilled FlatBread 

 

 

 

ENTREES

Fettuccine Carbonara   18

Tossed with Pancetta, Peas, Roasted Garlic, Egg  & Parmesan Cheese     

Add a Fried Egg        2.50

 

Gnocchi Verde  18

House Made Pasta Pillows tossed with Tomatoes, Basil, & a Roasted Shallot Cream

Add Butter Poached Lobster to Either Pasta Dish      9

Add Grilled Chicken or Shrimp to Either Pasta Dish    4

 

Tagliatelle Bolognese   18    

House Made Ribbon Pasta in a Traditional Veal, Pork and Beef Ragu topped with Parmesan

 

Local Shrimp     20

Seared & served over Mascarpone Polenta with Tomatoes, Chorizo, Capers & Peppers

 

Catch of the Day

A Fresh Selection prepared the Chef’s Way

 

Crispy Sea Bass      28

Whole Fish, deboned, flash fried, and with a Cauliflower Potato Puree, Roasted Onions, Kale, & a Romesco Sauce

 

Bouillabaisse       25

Stew of Shrimp, Scallops, Mussels & Fish tossed with Saffron, Garlic, Tomatoes & Wine over Orzo 

 

Snapper      26

Pan Roasted and served with a Tarragon Garlic Citrus Sauce, Creamed Leeks & Fingerling Potatoes 

 

Lobster Risotto      27

Served with Leeks, Arugula Walnut Pesto, and Pecorino

 

Chef's Choice of Steak    

Grilled & Served with Confit Fingerling Potatoes, Grilled French Beans &  Foie Gras Butter

 

Grilled Baby Lamb Chops     26

With Brussels Sprouts, Butternut Squash, and a Cherry Mostarda

 

Veal Scaloppini       26

Sauteed in a White Wine Sauce with Garlic, Oregano, Shallots, Tomatoes & Picholine Olives over Polenta

SIDES        7

Vegetable du Jour  ~  French Green Beans  ~  Cider Roasted Brussel Sprouts

Mascarpone Polenta      ~     Butternut Squash 

 

 

DESSERTS

Lemon Curd Tart     8

With White Bean Vanilla Whipped Cream

Boca Negra      8

Dark Chocolate Torte with a Strawberry Rhubarb Sauce

Tiramisu     8

Layers of Lady Fingers, Mascarpone , Cocoa, & Hazelnut, 

Salted Caramel Panna Cotta     7

With Candied Pancetta

Ricotta Cheesecake      8

In an Almond Crust topped with Preserved Walnuts

Cheese Plate        15

Served with Dried Fruit, Honey and Nuts