Menu

Tonight's Dinner Menu (Thursday 7/29/21)

Antipasti

Pan Fried Veal Sweet Bread – mushroom Ragu 22
Fresh Berry Bruschetta – black raspberries, strawberries, sheep-milk cheese 15
Summer Burrata – white peach, fresh berries, hazelnut, EVOO 18
Watermelon Prosciutto – walnuts, feta, basil, kalamata olives, aged balsamic 18
Lobster Escargot – maître d butter, toast 22
Fried Oysters – cilantro aioli 14

RAW BAR

Oysters on the Half Shell – prosecco mignonette 22/44
Carpaccio di Bue – thinly sliced wagyu beef, arugula, capers, shaved parmesan, EVOO 18
Ahi Crudo – avocado, spicy aioli, chives 16
Scallop Ceviche – scallop, lime, avocado 14

FROM OUR WOOD BURNING OVEN

Margarita Flatbread – heirloom tomato, basil, fresh mozzarella 18
Signature Flatbread – cambozola cheese, sundried tomato, roasted garlic 18
Barca della Pizza – fresh mozzarella, mascarpone, fried egg 25

Insalata

Tomato Stack Salad – heirloom tomato, fresh corn, bacon, red onion, basil, aged balsamic 16
Frisée and Pear Salad – candied walnut, gorgonzola crumble, mixed greens, lemon vinaigrette 14
Caesar Salad – romaine, parmigiana, anchovy garlic dressing 12
Caprese – burrata, heirloom tomato, basil, aged balsamic 16

PASTA

Fettucine Bolognese – meat ragu, ricotta, mascarpone, pangrattato 24
Seafood Pappardelle – scallops, prawns, San Marzano Tomato, cream sauce 32

Catch of the day

Pan Fried Black Cod – fingerling potato, snap peas, lemon basil 32

Carne

Brick Cooked Airline Chicken- fingerling potato, snap peas 24
Hudson Valley Duck Breast – gastrique, fresh berries 32
Veal Piccata – sun dried tomatoes, capers, white wine 32
Wagyu Beef Hanger Steak – heirloom tomato, chipotle glaze, gorgonzola, aged balsamic 46
13oz Prime, Snake River Ribeye – Lobster Mushroom ragu 68

Dessert

Dessert

Flourless Chocolate Cake – Solerno infused Whipped cream
Tres Leches (milk cake) – light and fluffy milk-cake
Profiteroles – delicate pastry puffs filled with solerno infused whipped cream and drizzled with chocolate and caramel
Panna Cotta – sweetened cream topped with honey and pistachio
Croissant Bread-Pudding – chocolate, bacon, vanilla ice-cream and salted caramel
Crème Brûlee with Banana – brittle caramelized topping over a smooth and creamy custard
Tiramisu – ladyfingers soaked in espresso and dark rum, topped with mascarpone
Affogato -vanilla ice cream in espresso
Lemon Sorbet
Gelato

(all desserts are $8)

DESSERT WINES
by the glass
PORT

Fonseca Ruby Port 9
Fonseca Tawny Port 11
Kopke fine 10YR White, NV 25
Kopke 1999 Vintage Port 25

MADEIRA

Fanal Full Rich Madeira 9

JEREZ

Lustau Jerez, deluxe cream, sweet 9
Lustau Jerez, Oloroso, dry and complex 11

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
Isole e Olena Vin Santo 2007 90
Royal Tokaji – 5 puttonyos 2013 100