Dinner Celebrations

appetizers

wb caesar salad  
brussels sprouts, spinach and romaine with house made brioche croutons, roasted chick peas and a warm caesar dressing
11.  

rocket arugula  tossed with roquefort, green apples, candied pecans and red onion in a cider vinaigrette
11.  

rustic kale salad
baby kale, roasted butternut squash, cranberries, brie and walnuts with a pomegranate vinaigrette
11.

prosciutto and burrata
80 day aged prosciutto di parma, imported burrata mozzarella,  honey comb,  fig and balsamic glaze
19.

wine bar calamari
fried, with capers, basil oil, shaved parmesan with pepperoncini aioli
17.  

grilled octopus
artichoke, capers, grape tomatoes with seasoned apple cider vinegar
18.

glazed beef short rib
Served with red cabbage confit and pomegranate glaze
19.

chardonnay mussels
with fennel and saffron cream sauce
19.

 

entrees

penne salata 36.
penne pasta with grilled shrimp, baby spinach, arugula, fresh mozzarella,
heirloom tomato, shaved pecorino, lemon and extra virgin olive oil

   goat cheese orecchiette 29.
with crispy pancetta, grilled asparagus, sauteed onion, and olive oil,
topped with parmesan cheese and toasted pine nuts  

pappardella bolognese 29.
traditional bolognese sauce topped with mascarpone cheese

golden bronzed seared sea scallops 41.
served with beet and goat cheese risotto

pan seared halibut and butternut squash hash 36.
with red apple, pancetta, shallots, parsnips, lemon and fresh sage

chilean sea bass 37.
fennel creamed leaks, roasted spaghetti squash and apple puree

herb roasted bell and evans chicken 28.
with brussels, cranberries and gouda    

cranberry & walnut encrusted pork tenderloin 28.
with cranberry and butternut squash basmati rice

braised short rib .39
with parmesan polenta, roasted cauliflower and fizzled onion

16 ounce new york strip 39
crusted gorgonzola cheese, truffle mashed potatoes, cipollini onion and sauteed spinach

   10 ounce roasted center cut filet mignon 40.
black angus filet served with fingerling potatoes, grilled asparagus and a port wine meuniere sauce

16 oz. rack of lamb 39.
with sweet potato mash, shaved brussels sprouts and house made mint simple syrup