Fresh Oysters served with champagne mignonette
|
Individual |
Half Dozen |
Full Dozen |
|
| Blue Point (NY) |
3 |
17 |
33 |
| Royal Miyagi (CA) |
3 |
17 |
33 |
| Kumamoto (WA) |
4 |
23 |
45 |
Fruits de Mer Platters A Selection of Oysters, Clams and Prawns
|
Small 30 Medium 40 Large 50 |
Fresh Shellfish
|
Little Neck Clams -Half Dozen 14. |
|
Jumbo Large Prawns -Half Dozen 14. |
Antipasti A selection of three of the following 15
Hummus with Tahini and House Made Pita Bread
Pork Pate with Mustard, Cornichons and Toasted Baguette
Roasted Red Beets with Fresh Goat Cheese and Chives
Marinated Mushrooms with Roasted Shallot-Sherry Vinaigrette and Oregano
Salt Cod and Potato Croquette with Aioli
Tzatziki with House Made Pita Bread
Arancini Fried Risotto filled with Pancetta and Smoked Mozzarella, topped with San Marzano Tomato Sauce
Cuvee of Olives
Artisanal Cheeses A selection of three of the following 15
Epoisses de Bourgogne - French. Washed Rind Cow's Milk. Aromatic and Soft. Salty, Sweet and Mineral Flavors.
Idiazbal - Spanish. Raw Sheep's Milk. Smoked and Firm. Full Buttery Flavor.
Robiola - Italian. Cow and Sheep's Milk. Silky Texture. Sweet and Mellow.
Great Hill Blue - USA. Aged Raw Non-Homogenized Cow's Milk. Robust and Semi-Soft. Rounded and Smooth.
Selles Sur Cher - French. Ash-Covered Goat's Milk. Subtle, Gentle, Slightly Nutty.
Small Plates of the Mediterranean
Sweet Onion and Yukon Gold Potato Soup with Chive Oil and Red Onion-Port Compote 7
Baby Lettuce Salad with Herbed Goat Cheese Crostini and Golden Balsamic Vinaigrette 8
Little Gem Salad with Toasted Walnuts, Blue Cheese and Fines Herb Vinaigrette 10
Duck Confit with Frisee Salad, Grilled Pears, Hazelnut Vinaigrette and Pear Butter 15
“Israeli Cigars”: Crispy Brik Pastry filled with Potatoes, Caramelized Onion and Chives 8
Grilled Chicken Skewers with Olives, Feta Cheese and Pickled Red Onion 8
Iron Skillet Roasted Mussels with Drawn Lemon-Herb Butter 13
Oven Roasted Moroccan Spiced Prawns with Scallions and Lemon 13
Grilled Goat Cheese wrapped in grape leaves with Balsamic Glaze and Grilled Olive Bread 11
House Made Charcuterie Plate coppa, sopressata and miilano with Olives, Mustard and Crostini 10
Pasta and Pizza
Roasted Shrimp Tagliatelle with Sun-Dried Tomatoes, Artichokes and Cranberry Beans 16
Yukon Gold Potato Gnocchi with Shitake Mushrooms, Baby Carrots, Pumpkin Seeds and Butternut Sauce 14
House Made Pepperoni Pizza with Mozzarella, Oregano and Parmigiano-Reggiano 15
Wild Mushroom Pizza with Fresh Thyme and Black Truffle Oil 16
House Made Sausage and Fennel Pizza with Onions, Tomatoes, Olives and Mozzarella 14
Margherita Pizza with Oven-Roasted Roma Tomatoes, Fresh Mozzarella and Basil 13
Smoked Chicken Pizza with Basil Pesto, Garlic Cream, Crimini Mushrooms and Mozzarella 15
Oak Fired Rotisserie
Rosemary and Lemon Marinated Chicken with Warm Potato and Baby Greens Salad 17
House-Brined Pork Loin with Creamy Polenta and Olive Tapenade Vinaigrette 19
Pepper-Crusted Prime Rib with Mashed Potatoes, Bacon, Spinach and Red Wine Sauce 30
Wood Grills and Sautés
Baked Parmesan Polenta with Portobello Mushroom, Ratatouille, Arugula Salad and Basil Pesto 15
Red Wine Braised Lamb Shank with Preserved Lemon Cous Cous, Sauteed Broccoli Rabe, Raisins and Harissa Aioli 25
Seared Sea Scallops with Trumpet Royale Mushrooms, Leeks, Spinach, Truffle Vinaigrette and Celery Root Puree 28
Grilled Salmon with Herbed Fingerling Smashed Potatoes and Horseradish-Caper Vinaigrette 24
Pancetta-Wrapped Sea Bass with Red Potatoes, Broccoli Rabe, Olive Crostini and Fennel Sauce 26
Grilled Swordfish with Chorizo-Sauteed Swiss Chard, Roasted Cauliflower and Saffron Sauce 25
Zibibbo Paella with Shrimp, Mussels, Smoked Chicken, Chorizo and Green Beans 27
Pepper-Crusted Skirt Steak with Roasted Fingerling Potatoes, Cippolini Onions, Baby Turnips and Salsa Agresto 28
Vegetables and Sides
Platter of Seasonal Vegetables 18
Sautéed Brussel Sprouts with Caramelized Onions, Walnuts and Preserved Lemon Butter 5
Roasted Butternut Squash with Fall Spices, Butter and Lemon 5
Sautéed Spinach with Currants and Toasted Pine Nuts 5
Swiss Chard with Garlic Confit and Crushed Red Pepper 5
Olive Oil Mashed Potatoes 5
Soft Polenta with Parmesan Reggiano 5
Truffled French Fries with Parmigiano-Reggiano 8