Food
| All plates are designed to be shared and will be served continuously throughout the meal. | |||
salads |
|||
| House Salad | 5 | ||
| Candied Pine Nuts, Pickled Red Onion, Parsnips, Balsamic Vinaigrette | |||
| Grilled Watermelon Salad | 6 | ||
| Toasted Pine Nuts, Fried Shallots, Bibb Lettuce, Pink Peppercorn Vin | |||
| Grilled Heart of Romaine Salad | 6 | ||
| Shaved Red Onion, Roasted Red Peppers, Crispy Parsnips, Lemon Feta Dressing Add Grilled Chicken $3 |
|||
| Fried Calamari Salad | 7.5 | ||
| Napa Cabbage, Red Bell Pepper, Basil, Pears, Red Curry Vinaigrette | |||
dips |
|||
| Roasted Red Pepper Hummus | 6 | ||
| Spinach, Artichoke, Roasted Tomato | 7 | ||
| Sherry-Spiked Lump Crab Dip | 9 | ||
appetizers |
|||
| Truffled Risotto Balls, Tomato Jam | 5 | ||
| Yukon Chips, Blue Cheese Fondue, Scallions | 6 | ||
| Thai Shrimp Spring Rolls, Sesame Ginger Emulsion | 7.5 | ||
| Chicken Saté, Red Curry Cream, Basil | 6 | ||
bruschetta |
|||
| Eggplant, Tomato, Onion | 5 | ||
| Goat Cheese, Summer Squash | 6 | ||
| Roasted Red Peppers, Jamon | 7 | ||
entrees |
|||
| Mussels | 8.5 | ||
| Garlic, Capers, Tomatoes, White Wine Butter Sauce | |||
| Coriander Seared Tuna | 10 | ||
| Quick Spicy Kimchee, Cilantro Lime Sauce | |||
| Braised Short Ribs | 10.5 | ||
| Cheddar Cilantro Polenta Cake, Roasted Chile Demi, Pico | |||
| Three Cheese Course | 13 | ||
| Black Truffle Honey, Sour Cherry Compote, Walnuts, Toast Points | |||
sliders (3 to an order, served with yukon chips) |
|||
| Ground Beef Tenderloin | 12 | ||
| Coconut Onion Rings, Fried Quail Egg, Tillamook Cheddar | |||
| Short Rib | 13 | ||
| Pickled Red Onion, Sheep’s Milk Cheese | |||
| Black Bean | 10 | ||
| Charred Pineapple Salsa, Quick Jerk Pickles | |||
wood-fired pizzas |
|||
| All pizzas are baked in our authentic Rosito Bisani wood-burning oven, shipped directly from Naples. Pies are portioned individual/regular. | |||
| TRADITIONAL | |||
| Margherita : Mozz, Diced Tomato, Basil | 8/12 | ||
| Pepperoni : Mozz, Tomato Sauce | 8.5/13 | ||
| Blanco : Parmesan, Mozz, Edam, Blue | 8.5/13 | ||
| Mushroom : Truffle Oil, Goat Cheese, Caramelized Onions | 9/14 | ||
| Alsatian : Crème Fraiche, Bacon Lardons, Caramelized Onions, Edam | 8.5/13 | ||
| CONTEMPORARY | |||
| Pesto : Chicken, Artichoke, Sun-Dried Tomatoes, Red Onion | 8.5/13 | ||
| Far East : Braised Short Rib, Shitakes, Scallions, Dry Jack, Asian BBQ | 9/14 | ||
| Sausage : Pine Nuts, Caramelized Onions, Cilantro, Mozz, Tomato Sauce | 9/14 | ||
| Prosciutto : Fontina, Sliced Pear, Mozz, Evoo | 9/14 | ||
| Vegetarian : Artichokes, Kalamata Olives, Tomatoes, Spinach, Pesto, Feta | 9/14 | ||
dessert |
|||
| House Crème Brulée : Flavor du Jour | 6 | ||
| Flourless Chocolate Tort : Crème Anglais, Raspberry Sauce | 6 | ||
| Jasmine Rice Pudding : Macerated Berries | 6 | ||
| ‘Strawberry Shortcake’ : Strawberry Semifreddo, Sponge Cake | 6 | ||
| Coconut Panna Cotta : Mango Parfait | 6 | ||
sticky |
|||
| PORT | |||
| Quinta Da Infantado, Ruby | 6 | ||
| Olde Shandon, Syrah Port, Paso | 6 | ||
| Warres, ‘Otima’, 10-Year Tawny | 9 | ||
| Flight- Three 2 oz Pours | 12 | ||
| THE REST | |||
| Chateau Hallet, Sauternes, ’05 | 7 | ||
| Baumard, Coteaux du Layon, ’04 | 8 | ||
| Download PDF Menu | |||
| Download PDF Dessert Menu |
