Dinner Menu (Friday 6/2/23)

Our menu items are designed and prepared to be enjoyed in-house and are not available for takeout.


Fried Oysters – saffron aioli 18
Burrata and Prosciutto with Asparagus and Cherry Tomato – EVOO 22
Mediterranean Hummus Plate – sauteed tenderloin tips, roasted pine nuts 24
Watermelon Prosciutto – kalamata olives, walnuts, feta, basil, aged balsamic 22
Flash Sautéed Calamari – capers, Castelvetrano olives, chickpeas, garlic, white wine 18
Gorgonzola and Hazelnut Stuffed Medjool Dates – aged balsamic, chives 12
Roasted Bone Marrow – bordelaise, chimichurri 18


Beef Tartare* – filet tenderloin, capers, shallots, pine nuts, Dijon, parmesan, egg 24
Oysters on the Half Shell* – Kumamoto oysters, prosecco mignonette ½ dozen 26 / dozen 50
Ahi Crudo Tower* – spicy aioli, green onions, shallots, avocado, grapefruit, radishes, EVOO 24


Marble Potato and Truffle Flatbread – bacon, mozzarella 20
Cambozola Signature Flatbread – sundried tomato, roasted garlic, EVOO 20


Romaine Caesar – anchovy garlic dressing, pangrattato 16
Caesar Salad Crudités with Chicken – pangrattato, Pecorino Romano 22
Wedge Salad – cucumber, Castelvetrano olives, cherry tomato, gorgonzola 18
Leafy Greens, Sweet Peas, and Prosciutto – shallots, pea puree, vinaigrette 18
Caprese Burrata – heirloom cherry tomatoes, mint, basil, aged balsamic, EVOO 18


Crispy Skin Split Duck – Bordeaux cherry 39
Salmon Belly Escargot – maître d butter, levain toast 22
10oz Snake River, Center Cut, Prime Filet Mignon – bone marrow butter 78
Steak Frites – 10 oz prime Manhattan cut New York, veal demi, duck fat fries 59
above steak will be prepared med rare – rare only, please


Fire Roasted Chicken – Pecorino Romano, lemon cream sauce 30
Seafood Pappardelle – prawns, scallops, creamy tomato parmesan 36


Charbroiled Sturgeon – fregola sarda, English peas 36
Pan Roasted Fresh Halibut – avocado, grapefruit aioli 42
Za’atar Crusted Grilled Copper River Salmon – roasted vegetable, beurre blanc 34


Chicken Parmigiana – burrata, marinara 30
Slow Braised Osso Bucco – turmeric cumin broth, levain 32
Anderson Ranch Herb and Mustard Crusted Rack of Lamb – bordelaise 75
8oz American Wagyu Hanger Steak* – chipotle glaze, gorgonzola, aged balsamic 55

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 55


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

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

gin |Campari | Carpano Antica

vodka |orange liqueur |lime |cranberry

Lemon Drop
vodka |lemon

rye | Carpano Antica |bitters

rye |bitters |absinthe

tequila or mezcal |agave |lime

French 75
gin | lemon | prosecco



Flourless Chocolate Cake – Solerno infused Whipped cream 10

Tres Leches – light and fluffy milk-cake 10

Panna Cotta – sweetened cream topped with honey and pistachios 10

Croissant Bread-Pudding – chocolate, bacon, vanilla ice-cream
and salted caramel 10

Profiteroles – delicate pastry puffs filled with Solerno infused
whipped cream and topped with chocolate sauce 10

White Chocolate Crème Brûlée – brittle caramelized topping over a smooth
and creamy custard 10

Tiramisu – ladyfingers soaked in espresso and light rum,
topped with mascarpone 10

Affogato – vanilla ice cream in espresso 10

Tartufo – Vanilla gelato, chocolate cookie crumble, mint 10

Winthrop’s Special 14
Vanilla Gelato topped with salted caramel, sea salt, Glenlivet Scotch

Ximenes Cream 14
Vanilla Gelato topped with Pedro Ximenes Sherry and Bordeaux Cherries

AMARI and Digestifs

(herbal liqueur, often consumed as an after-dinner digestif)

Amaro Nonino (IT) – caramel and vanilla, braced by allspice and bitter orange.
Averna (IT) – hazelnut, cola and hints at espresso, long herbal finish
Fernet-Branca (IT) – bitter liqueur produced from macerated herbs and spices.
Fernet-Branca Menta (IT) – a mint-chocolate cookie with a moderately bitter edge.
Ramazzotti (IT) – ripe plums, dark berries and cola, spiced finish, and bitter edge.
Amaro Montenegro (IT) – herbal notes and honey sweetness, allspice.
Ciociaro (IT) – vibrant, bittersweet bouquet is citrusy, herbal, floral and earthy.
Cynar (IT) – mellow dark chocolate, walnut, and allspice, finishing bittersweet.
Carpano Bianco Vermouth (IT) – sweet, pear and tropical fruit, mineral.
Vermouth del Professore (IT) – sweet orange, honey, vanilla, and golden raisins.
Carpano “Antica Formula’ Vermouth (IT) – fig, dried cherries, gingerbread, orange peel.
Fernet Dei Fratelli Loreto (OR) – oak, vanilla, resins and then chamomile and mint.
Archival Spirits vin d’ Orange (OR) – bitter aperitif, made from ripe, sweet oranges.
Becherovka (CZ) – honey, ginger, and herbal notes, with an amaro-like bitter note.
R. Jelinek (CZ) – anise flavors with a strong herb character.
Licor 43 (SP) – vanilla, brown sugar, and baking spice, is made with 43 ingredients.
C. Comoz Vermouth de Chambey (FR) – stone fruits, alpine flowers, deep and robust.
Noilly Prat Vermouth (FR) – juniper, thyme, and laurel with citrus, pine, and berries.
Fred Jerbis, Vermut 25 (IT) – citrus- and herb-forward, complex.


Kopke Colheita Port 1999, Portugal 14
Burmester Quinta Do Arnozelo Vintage Port 2019, Portugal 15
Kopke Colheita Port 2001, Portugal 15
Tawny 20yr Port, Portugal 17
Lustau Fino Jarana Sherry, Spain 12
Lustano East India Solera Sherry, Spain 12
Lustau Manzanilla ‘Papirusa’ S. Lucar de Barrameda, Spain 12

Ch. Loupiac Gaudiet 2017, FR. 15 /45
di Leonardo ‘IN MY NEXT LIFE, I’LL BE THIN’ Pass the cookies! IT. 15 /65
‘Tregenda R’ Vendemmia Tardiva, Albana di Romagna, IT. 65
Chateau Suduiraut Castelnau 2016, FR. 17 /85
Vin Santo del Chianti Classico 2010, IT. 95
Selvapiana Vin Santo del Chianti Rufina, IT. 95
Dom. de la Rectorie Banyuls Cuvée Thérèse Reig 2017, FR. 100
Bodegas Toro Don PX 2017, Montilla-Moriles, SP. 100
Capezzana Vin Santo di Carmignano Riserva 2012, IT. 24 /140
Isole e Olena Vin Santo del Chianti Classico 2007, IT. 150
Royal Tokaji Aszu 5 Puttonyos 2017, HU. 150