CUISINE
SMALL COLD PLATES  
IMPORTED OLIVE BOWL
with House-Marinated Olives, Almonds, Assorted Peppers & Manchego Cheese		 10

GRILLED ROMAINE SALAD
with Creamy Feta Dressing & Tomato Crostini

 13

ROASTED BEET & ROASTED RED ONION SALAD
with Herbed Goat Cheese Quenelle & Aged Sherry Vinaigrette

 13
TOSSED BABY GREENS
with Traditional Digon Vinaigrette		 10
GRANA PADANO FLAN
with Basil Olive Oil and Petite Salad		 14
MEDITERRANEAN TRIO
Eggplant Caponata, Artichoke & Feta Puree, Traditional Hummus & Pita Bread		 13
AHI TUNA CARPACCIO
Citrus Dusted & topped with fresh Jalapeno, Capers, Cilantro, thinly sliced Red Onion & Maldon Sea Salt		 14
SMALL HOT PLATES  
MAC-N-CHEESE
Made with Guyere & Havarti Cheese, Roasted Garlic & topped with Fried Leeks		 13
PEI MUSSELS
Steamed with Fresh Herbs, Garlic, Artichoke Hearts & White Wine		 14
GRILLED CALAMARI
with Lemon, extra virgin Olive Oil & a small Greek Salad		 14
PAN SEARED SALMON
with Fresh Spinach, Shiitake Mushroom & Candied-Ginger Salad with Sesame Vinaigrette		 15
NEW ZEALAND LAMB LOLLIPOPS
Two Rack Chops served with Tzatziki & fresh Tomato Chutney		 16
OUR HOUSE-MADE SLIDER
Served on Ciabatta Roll; selection changes daily		 14
GRILLED AHI TUNA (RARE)
with a Roasted Fennel & Radish Salad drizzled with a Lemon-Basil Vinaigrette		 16
FIG & GORGONZOLA TART
with Walnuts, Tomatoes & Arugula		 12
STARTERS  
CEVICHE SPOONS
Freshly caught fish with the Chef's daily creative preparations		 2 for 12
4 for 20

CROSTINI CREATIONS
House-cured Citrus Salmon with Ancho Chili Cream & Pickled Red Onions

Pepper-seared Tuna with Wasabi Cream & Wakami Seaweed

Crostini Special

Roasted Tomato-Preserved Lemon & Garlic

Roasted Eggplant, Tomato, Capers & Olive Spread with Grana Padano

Artichoke, Tomato, Garlic with a Hot Pepper Orange Marinade

1 for 4
3 for 10
All for 18

CHARCUTERIE PLATE
Parma Ham, Chorizo, house-made Pate & Sausages with Traditional Accoutrements

 16
ARTISANAL CHEESES
Daily Selections

2 for 10
4 for 16
8 for 27

BREAD BASKET 4
BIG PLATES  
GRILLED 12 OZ BLACK ANGUS STRIP STEAK
with Shallot Herb Butter & house-made Pommes Frites		 29
ZINFANDEL-BRAISED BEEF SHORT RIBS
Osso Bucco style - with Red Bliss Mashed Potatoes & a Parsley Garlic Gremolata		 27
GRILLED NATURAL CHICKEN BREAST PAILLARD
Drizzled with extra-virgin Olive Oil, topped with a Baby Arugula fresh Tomato Salad & shaved Manchego Cheese		 21
PAN-SEARED GARLIC SHRIMP
with Greek-style Orzo Salad		 24
CHICKEN & VEGETABLE POT PIE
topped with a Mashed Potato, Goat Cheese and Scallion Crust		 18
BLACKENED TOFU & GRILLED VEGETABLE STACK
with aged Basalmic Vinaigrete & fresh Mint		 18



 

Grande cru


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