Winebar - Dinner


wine bar caesar salad
brussels sprouts, spinach and romaine with house made brioche croutons, roasted chick peas with a warm caesar dressing   


rocket arugula
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