wine bar caesar salad
brussels sprouts, spinach and romaine with house made brioche croutons, roasted chick peas with a warm caesar dressing
tossed with roquefort, green apples, candied pecans and red onion in a cider vinaigrette
beet and mesclun greens
mesclun greens, clementines, fennel, grated pecorino, and toasted almonds, with an orange-infused olive oil and blood orange vinaigrette
rustic kale salad
with gigande beans, grapefruit, toasted garlic, ciabatta croutons, shaved parmesan, olive oil and fresh lemon
prosciutto and burrata
80 day aged prosciutto di parma, imported burrata mozzarella with fig and balsamic glaze
jumbo lump crab cake
served with an avocado and mango salsa
fried, with capers, basil oil, shaved parmesan with a pepperoncini aioli
grilled octopus salad
artichoke, capers, grape tomatoes with a red wine vinegar
salted black bean mussels
with red fresno chilies, garlic, ginger, cilantro and fresh lime
glazed beef short rib
served with red cabbage confit and pomegranate glaze
orecchiette and goat cheese 28.
with crispy pancetta, grilled asparagus, sautéed onion and olive oil topped with parmesan cheese and toasted pine nuts
pappardella bolognese 22.
traditional bolognese sauce topped with mascarpone cheese
golden bronzed seared sea scallops 34.
served with a mascarpone cheese, sweet corn, asparagus and pancetta risotto
pan seared halibut 35.
topped with jumbo lump crab meat, served over risotto and grilled asparagus with a caper white wine sauce
chilean sea bass 37.
over a cauliflower cake with heirloom tomatoes and sweet pea puree
herb roasted bell and evans chicken 24.
with a quinoa, mango, avocado and fava bean salad and cilantro-lime dressing
mojito pork loin 26.
tortilla chip encrusted pork loin with mint and cilantro served with chorizo rice and black bean and corn salsa
seasoned sliced sirloin 26.
with red and yellow bell peppers, red onion, tomatoes and pecorino cheese with fresh lemon
seared sesame tuna 34.
with julienne vegetables and shiitake mushrooms, tossed in a teriyaki glaze over soba noodles topped with sriracha aioli
10 ounce roasted center cut filet mignon 38.
black angus filet served with baked potato, grilled asparagus and a port wine meuniere sauce
16 oz. rack of lamb 39.
with sweet potato mash, baby carrots and mint simple syrup
tasting menu available thursday evenings
half price/ half portions