Dinner Menu (Friday 1/27/23)
ANTIPASTI
Lobster Mac and Cheese – gruyere, pecorino, parmesan 22
Pan Fried Oysters – spicy marinara 15
Roasted Bone Marrow – bordelaise, chimichurri 16
Chef’s Board – assortment of Italian cold cuts, artisanal cheese 25
Beet and Walnut Bruschetta – mascarpone, ricotta, aged balsamic 16
Wood Oven Fired Escargot or Lobster Escargot – maître d butter, toast 24
Flash Sautéed Calamari – capers, Castelvetrano olives, chickpeas, garlic, white wine 18
FLATBREADS FROM THE WOOD OVEN
Pepperoni Flatbread – wood fired, mozzarella, red sauce 18
Herb Crusted Flatbread – EVOO, garlic, tabasco, thyme half 3 / full 5
Cambozola Signature Flatbread – sundried tomato, roasted garlic, EVOO 18
RAW BAR
Beef Tartare* – filet mignon, capers, shallots, pine nuts, Dijon, parmesan, egg 24
Ahi Crudo Tower* – spicy aioli, avocado, grapefruit, pomegranate seeds, radishes, EVOO 24
Oysters on the Half Shell* – Kumamoto oysters, prosecco mignonette ½ dozen 24 / dozen 46
INSALATA
Apple and Pear Walnut Salad – gorgonzola, EVOO 14
Caesar salad – romaine, garlic, parmigiana, anchovy 14
Beet and Haricot Verts Salad – avocado, fennel, blue cheese, EVOO 16
Salted Tangerine and Cumquat Burrata – frisée, EVOO, aged balsamic 20
Cauliflower Salad- pepper, toasted pine nuts, farro, celery, pomegranate, champagne dressing 16
WOOD FIRED OVEN
Roasted Split Duck – Bordeaux cherry sauce 36
Oak Fire Finished 12oz Prime Rib – au jus, creamed horseradish 48
Steak Frittes – 10 oz Manhattan cut New York, Maître d butter, gorgonzola 65
Quarter Roasted Chicken – roasted yellow and red peppers, capers, white wine 28
Pan Seared 8oz Prime Center cut Filet Mignon – cherry, port demi-glaze, crumbled stilton 75
PASTA
Linguine Carbonara – pancetta, shallots, egg cream sauce 28
Seafood Pappardelle – sauteed prawns and scallops, cream parmesan 32
Fire Roasted Lemon Pesto Chicken – pasta, lemon parmesan cream sauce 30
PESCE
Za’atar Crusted Steelhead – beurre blanc 32
Atlantic Caught Cod Piccata – sundried tomatoes, capers, white wine 32
Seafood Stew – clams, mussels, salmon, prawns, calamari, new potato, saffron broth 36
CARNE
Grilled 12oz Bone-In Pork Chop – caramelized onion, feta 32
Charbroiled Anderson Ranch Lamb Chops – bordelaise sauce 55
American Wagyu Beef Hanger Steak – chipotle glaze, gorgonzola, aged balsamic 55
Bistro Burger – 8oz grass fed beef, Walla Walla onion, sharp cheddar, truffled aioli, duck fat fries 22
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Cocktails
House Cocktails
Evan Williams Single Barrel Old Fashioned
bourbon |bitters |orange oleo saccharum
Mocha Menta
house espresso | Branca Menta | cream
Ginger Hibiscus Lemon Drop
vodka | house-made ginger-hibiscus syrup | lemon
The Collective
Walter Collective Italian juniper gin | Luxardo |
dry curaçao | house-made black pepper infusion
Pear-fection
Elijah Craig single barrel bourbon | local pear liqueur | allspice dram
Wooden Airplane
bourbon | aperol | Carpano Antica |lemon
Classic Cocktails
Dirty Martini
gin or vodka | olive brine
Last Word
gin or mezcal |green chartreuse |Luxardo |lime
Negroni
gin |Campari | Carpano Antica
Cosmopolitan
vodka |orange liqueur |lime |cranberry
Lemon Drop
vodka |lemon
Manhattan
rye | Carpano Antica |bitters
Sazerac
rye |bitters |absinthe
Margarita
tequila or mezcal |agave |lime
French 75
gin | lemon | prosecco
Dessert
Dessert
Flourless Chocolate Cake – Solerno infused Whipped cream 9
Tres Leches – light and fluffy milk-cake 9
Panna Cotta – sweetened cream topped with honey and pistachios 9
Croissant Bread-Pudding – chocolate, bacon, vanilla ice-cream
and salted caramel 9
Profiteroles – delicate pastry puffs filled with Solerno infused
whipped cream and topped with chocolate sauce 9
White Chocolate Raspberry Crème Brûlée – brittle caramelized topping over a smooth
and creamy custard 9
Tiramisu – ladyfingers soaked in espresso and light rum,
topped with mascarpone 9
Affogato – vanilla ice cream in espresso 9
Tartufo – Vanilla gelato, chocolate cookie crumble, mint 9
Winthrop’s Special 14
Dulce de Leche Gelato topped with Glenlivet
AMARI and Digestifs
(herbal liqueur, often consumed as an after-dinner digestif)
Amaro Nonio – grappa infused with alpine herbs and botanicals 8
Averna – essential oils of lemons and bitter oranges from Sicily 8
Fernet-Branca – sweet, intense, and bitter 8
Branca Menta – sweet minty goodness 7
CioCiaro – vibrant, bittersweet, citrusy, herbal, floral, earthy 9
Cynar – dark brown, bittersweet, hint of artichoke 8
Meletti – violet, saffron, caramel, spices, bitter & well balance 8
Montenegro – vanilla, orange peels and eucalyptus 8
Ramazzotti – cola and bitter orange 8
Fernet dei Fratelli Loreto – oak, vanilla, resins, chamomile, mint 8
Becherovka (Czech) – clove, cinnamon, citrus, and ginger 8
DESSERT WINES
by the glass
PORT
Fonseca Ruby 11
Fonseca Ten-Year Wood-Aged Tawny 18
Otima 20yr Tawny Port 25
JEREZ (Sherry)
Isabela Cream 9
Lustau Sanlucar de Barrameda, Very Dry 12
By the Bottle
Di Leonardo 48
Felsina Chianti Classico Vin Santo 2005 65
Disznoko Tokaji 2017 late harvest 70
Badia a Coltibuono Vin Santo 2010 75
Royal Tokaji – 5 puttonyos 2013 100