Menu

ANTIPASTI

Eggplant Parmigiana – marinara   16

Sicilian Calamari – mushroom ragu / garbanzo beans   22

House Made Crab Cake – demiglace / kale tomato relish   22

Prosciutto Burrata Platter – toasted baguette / aged balsamic / pine nuts   25

Ahi Crudo* – spicy aioli / green onions / shallots / avocado / grapefruit / pomegranates / EVOO   22

INSALATA

Pear Salad – walnuts / gorgonzola / arugula / aged balsamic  18

Hearts of Romaine Caesar – anchovy garlic dressing / pangrattato   16

Roasted Beet Salad –  beets / mixed greens / feta cumin honey vinaigrette  18

WOOD FIRED OVEN

Flatbreads – Cambozola or Carbonara   22

Lobster Escargot – maître d butter / toast   25

PASTA e RISOTTO

Chicken Fettucine Alfredo – cream parmesan   38

Short Rib and Pork Shoulder Risotto – parmesan / English peas   42

Seafood Pappardelle – Prawns / scallops / San Marzano tomato / cream sauce   45

WILD CAUGHT

Panko Crusted Sturgeon – beurre blanc / roasted vegetable / potato   45

Chile Lime King Salmon – marble potato / ratatouille / lemon basil   45

ENTREES

Veal Scallopini – shiitake mushroom ragu   42

Crispy Skin Split Duck – Bordeaux cherry sauce   49

Rosemary Garlic Anderson Lamb Chops – bordelaise   69

8oz Snake River Prime Filet Mignon* – brandy mushroom sauce   75

Steak Frites – Cast Iron Seared 10oz Prime New York* – duck fat fries   69

above entrees served with marble potato and roasted vegetable

32 oz Wagyu Beef Tomahawk Steak* – sea salt / EVOO   215

(allow approx. 35 minutes cook time)

HAPPY VALENTINE’S DAY
February 14th, 2026

Menu subject to minor changes.

HAPPY VALENTINE’S DAY

February 14^th, 2026       

ANTIPASTI

 (choose one)

Crab Cake

roasted cherry tomatoes

Prosciutto Burrata

toasted baguette / pomegranate /aged balsamic

INSALATA e ZUPPA

(choose one)

Potato Leek Soup

Crispy shallots

Heart of Romaine Caesar

 anchovy garlic dressing / pangrattato

ENTREES

(choose one)

Osso Bucco

pork shank / cumin broth / toast

Crispy Skin Duck

Bordeaux cherry sauce

Zaatar Crusted King Salmon

beurre blanc

American Wagyu Beef Hanger Steak

chipotle glaze

*above entrée’s served with marble potatoes and ratatouille

Seafood Pappardelle

prawns / diver scallops / San Marzano tomatoes / cream

 DESSERT

(choose one)

Tiramisu

lady fingers / mascarpone / fresh strawberry

Tartuffo

 vanilla gelato / cookie crumble / fresh raspberry

SPECIAL COCKTAIL

(not included)

CE’ AMORE

Empress Gin / Chambord / Fresh Raspberries / fresh pressed citrus / sparkling wine float / raspberry caviar garnish   17

DaVinci Cocktail – Vodka | Campari | Limoncello | OJ
MO Baby!!! – Kurant Vodka | Cointreau | Pomegranate | Lemon
Limonata Goccia (Sicilian Lemon Drop) – Vodka | Solerno | Argiolas Mirto Amaro | Lemon
Blue Grotto – Peach Vodka | Curaçao | Pineapple | Lemon
Ginger Peach – Peach Vodka | Canton Ginger | Lemon
Bellissimo – Strawberry Vodka | Vermut Rose | Lemon
Roman Negroni – Tanqueray Sevilla Orange Gin | Amaro Nonino | Carpano | Campari
Forbidden Fruit – Gin | Campari | St Germaine | Grapefruit
Prima Donna – Bombay Sapphire Gin |St Germaine | Prosecco
Tramonti – Vida Mezcal | Sherry Fina | Carpano Vermouth | Amaro Ciociaro
Nerano-Rita – Corozo Blanco Tequila | Limoncello | Amaretto | Lime
Spiked Italian Cream Sodas – Amaretto, Chambord, Frangelico or Limoncello | Soda |Cream

Dessert

NEW! Tres Leches Cake – sponge cake soaked in a sweet milk mixture
Vanilla custard – served with fresh fruit
Flourless Chocolate Cake – dark, rich, decadent chocolate cake made from chocolate custard
Panna Cotta – Italian dessert of sweetened vanilla cream served with honey and nuts
Tiramisu * – Italian dessert made with ladyfingers soaked in espresso, light rum, and mascarpone
Affogato al Café’ – vanilla gelato bathing in a warm shot of espresso
Tartufo – vanilla gelato ball covered in a shell of chocolate cookie crumbs
Profiteroles* – delicate cream puffs with Solerno infused whipped cream
Croissant Bread-Pudding – vanilla bean custard, caramelized bacon, vanilla gelato
Lemon Posset – British dessert made from tangy lemon cream served with a cookie
Winthrop’s Special* – vanilla ice cream / salted caramel / sea salt / Glenlivet Scotch
Gelati – vanilla bean
Sorbet – Raspberry
*this item contains alcohol

DESSERT COCKTAILS

Almond Joy – Malibu Rum |Godiva |Amaretto |Cream
Brandy Alexander – Brandy |Dark Crème de Cacao |Cream
Carajillo – Licor 43| Espresso| Orange
Chocolate Martini – Vanilla Vodka |Godiva |Bailey’s
Grass Hopper – Crème de Cacao Green |Crème de Menthe |Cream
Lemon Meringue Pie – Limoncello | Vanilla Vodka |Lemon Juice
Toasted Almond – Amaretto| Kahlua |Cream

AMARI, VINO di PORTO e VINO da DESSERT

Amaro Nonino – Italian herbal liqueur infused with bitter orange, rhubarb, and tamarind.
Amaro Montenegro – complex and bitter with notes of orange peel, licorice, and chocolate.
Averna – bittersweet liqueur with an underlying caramel flavor, anise, citrus, and juniper.
Fernet-Branca – bitter liqueur made from macerated herbs, roots, and spices.
Ramazzotti – Italian bitter-sweet liqueur made from a blend of herbs, spices, and fruits.

Barbadillo Pedro Ximénez Sherry – lush raisin flavors, richly sweet
Kopke Colheita Port 2001 – complex dried fruits and burnt orange peel, rich with silky smooth finish.
Quinta da Romaneira 2016 Vintage Port – rich and complex, smooth and sweet

Dows Vintage Port 2018 – rich and smooth with caramel, raisins, and nutty flavors.
Kopke 1979 Colheita Port – rich fruit compote, a touch of chocolate, hazelnuts and spices
Dows 1994 Vintage Port – aroma of dark berry, mocha and sweet spice, cinnamon and clove.
Kopke 1967 Colheita Port – immense perfume and Christmas spices, complex and intense

Castelnau de Suduiraut Sauternes 2017 – notes of butterscotch and candied fruit.
Royal Tokaji Aszu 5 Puttonyos – candied peel, Christmas cake, jasmine, and freesia notes.
Dios Bacos Pedro Ximénez 1.970 Oxford – dark, aroma of chocolate crème, honey and spices