The Soup 5.
roasted fennel & tomato soup with cilantro-mint pesto drizzle.
Roasted Portabella 7.
layered with sonoma valley chèvre, port scented caramelized vidalia onions & baby spinach. lemon beurre blanc
Roasted Beets and Bleu 8.
roasted red and golden beets with arugula dressed in a horseradish-sherry vinaigrette.
completed with danish bleu and toasted almonds
Chicken Liver Pate 8.
warmed frisee with crisp pancetta scented with aged sherry vinegar, toasted raisin-walnut croute
and brunoise of apple
Prince Edward Island Mussels 8.
steamed mussels, braised fennel, garlic-saffron nage & chimay beer
Ahi Tuna Crudo 10.
sashimi Ahi tuna served raw with baby tatsoi and mâche greens, shaved radish,
pink grapefruit segments, citrus ginger vinaigrette
Market Salad 8.
fresh field greens with vine ripened tomatoes, red onions, orange segments, roquefort bleu & honey-roasted shallot emulsion
Grilled Romaine 8.
warm salad consisting of hearts of romaine dressed with olive oil, crisp pancetta, chèvre, cilantro-mint pesto & balsamic
Caesar 8.
romaine lettuce with herb croutons, creamy parmesan & garlic dressing
Spinach Salad 8.
sun dried cranberries, walnuts, goat cheese, grilled granny smith apples &
balsamic vinaigrette
Orecchiette with House Made Sausage 17.
small ear shaped pasta with our own fresh fennel sausage, barolo wine enriched sauce pomodoro, bocconcini fresh mozzarella, fennel pollen & locatelli
Pasta Ste 16.
gemelli pasta with grilled radicchio, baby spinach, zucchini, oven roasted tomatoes, portabella mushrooms & herb mascarpone
Chicken Indorati 18.
pecorino & fresh breadcrumb encrusted breast of chicken with glazed fontina, roasted eggplant caponata, arugula
Braised Beef Short Rib 22.
tender beef short rib with a yakitori glaze, yukon gold potato puree & grilled scallions, haricot vert
Ribeye 27.
coriander dusted and rosemary scented 16 oz angus ribeye, truffled whipped potatoes, nutmeg scented creamed spinach
Norwegian Salmon 18.
marinated seared salmon, farro salad with euro cucumber & haricot vert, balsamic infused vidalia onion confit
Sea Scallops & Mushroom Risotto 22.
seared barnegat light sea scallops with portabella, shiitake & oyster mushroom risotto, baby arugula
Bouillabaisse 22.
saffron-tomato jus with steamed fish, shrimp, mussels & littleneck clams scented with vermouth, croute with rouille
Lamb Shank Ragout. 20.
shredded braised lamb shank with parsnip puree, swiss chard, haricot vert and roasted root vegetables
Roasted Pork 19.
eight hour roasted pork, sweet potato puree, pomegranate gastrique, haricot vert & port scented pan jus
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Winter Tasting Menu .pdf
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menu items may differ in restaurant based on the availability of seasonal ingredients
music by Sage LoBianco
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