Dinner

STARTERS
Soup Du Jour • P/A: composed daily
Grilled Peppered Shrimp • 10.5: Florida grapefruit, avocado & fennel salad
Tuna Tartare • 11: capers, shallots, lemon & extra virgin olive oil
Ricotta Cheese Gnocchi • 10: wild mushrooms, shredded duck, basil broth & scorched fontina cheese
Beef Short Ribs & Chips • 12.5: Caramelized onion, manchego cheese & blue corn tortilla chips
Zucchini Flower Tempura • 10: perlini mozzarella, wilted dandelion greens, & bagna cauda
Fried Calamari • 12.5: chipotle aioli & parsley pesto
Salads
Endive Watercress Salad • 9.5: blue cheese mousse, dried cranberry, spiced pecans & roasted pear vinaigrette
Mixed Baby Lettuces • 8.5: cucumbers, radish, red onion, & lemon vinaigrette
Caesar Salad • 9.5: crispy hearts of romaine, traditional caesar dressing & toasted croutons
Roasted Red Beet Salad • 10.5: farm fresh beets, caña de cabra, Sicillian pistachios & fresh horseradish vinaigrette
ENTRéES
Grilled Scottish Salmon • 19.5: spaghetti squash, japanese eggplant, zucchini, & parsley pistou
Organic Tasmanian Sea Trout • 22: lobster tortellini, shelled peas & lobster basil emulsion
Jumbo Lump Crab Cake • 22: hearts of palm salad & piquillo pepper almond coulis
Fresh Pappardelle Bolognese • 18.5: prosciutto, veal and beef ragout
Pan Seared Sea Scallops • 22: cauliflower cous-cous, golden raisins, baby leeks and pistacio vinaigrette
Housemade Linguini with Clams • 18.5: pancettea, crème fraîche & vermouth
Summer Vegetable Plate • 18.5: crisp risotto cake, smashed peas, ricotta cheese, asparagus noodles and summer vegetables
Grilled Sliced Skirt Steak • 23: cherry tomato panzanella, young onions, gorgonzola blue cheese & fresh marjoram
Oven Roasted Free Range Chicken • 19: haricot verts, mashed potatoes & chicken jus
12 oz. Pork Chop • 22: arichokes, baby carrots, cipolini onions & bacon
Steak Frites • 35: 16 oz. grilled Brandt rib-eye, french fries & watercress - frisée salad
SIDES
Haricots Verts • 5
Goat Cheese Polenta • 5
Mashed Potatoes • 5
Sautéed Broccoli Rabe • 5
Truffled 'Mac-n-Cheese' • 10
Tasting
30th Anniversary 3 Course Prix Fixe Menu • 30: choice of: soup du jour or caesar salad / chicken, salmon or pappardelle / cappuccino panna cotta or citrus ricotta cheesecake
FIVE COURSE CHEF'S TASTING MENU UPON REQUEST • 45
ALL MENU ITEMS ARE SUBJECT TO CHANGE