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jalapeno spiked BBQ braised pork piled onto a flakey buttermilk biscuit, candied pecan and red oak slaw, pulverized avocadoes, and shower of Wisconsin cheddar
$13.95
Hot and Cold Scallops
seared hand plucked scallop resting on smooth parsnips and covered in bacon dust; bay scallop ceviche soaked with citrus juice and zest, chilies, and lemon 'pearls'
$16.95
Carpetbaggers
just shucked local Blue Point oysters breaded and fried then returned to the shell with black truffle crema, truffled steak tartare, and a dot of truffle aioli
$13.95
Crusted Mozzarella 'Bites'
rolled in tomato-basil jam and piled on slices of San Daniele prosciutto, droplets of basil pesto, vincotto syrup, and Spanish extra virgin olive oil
$12.95
English Pea Risotto
stirred with mint and thyme leaves, fava beans, bright pea jus, and lime zest, topped with vinaigrette of jumbo lump crab meat, brown butter, and key lime juice
$11.95
Crispy Semolina Coated and Fried Calamari
spicy cherry pepper and kalamata olive tapenade, pea tendrils and spicy tomato aioli
$15.95
Spicy Sausage Pizza
grilled red onions, melted peppers, jalapenos, chili oil and mozzarella
$17.95
Shrimp 'Fra Diablo' Pizza
garlic, spicy tomatoes, charred red onions, mozzarella and basil
warm potato 'latkes' and goat cheese, grilled vidalias, balsamic-fig vinaigrette
$12.95
'Fork and Knife' Caesar
heart of romaine, classic dressing, shaved parmesan, grilled crouton topped with marinated tomatoes
$12.95
Wild Arugula Salad
warm parmesan cream, 'just squeezed' lemons and extra virgin olive oil, charred onions, and parmesan reggiano
$10.95
Chopped Salad
romaine, seasonal vegetables, red wine and honey vinaigrette
$13.95
Chopped Salad
with gorgonzola dolce
$13.95
'Milanese' Salad
braised, breaded, and fried 'bacon' topped with micro tomatoes, mizuna greens tossed with a citrus mulsion, first of the season cherry tomatoes, peels of pecorino sardo and the classic wedge of lemon
handmade pasta sheets topped with dumplings made of herbed ricota and crushed peas, truffled ragu of 'springtime', seared 'just picked' mushrooms, and a parmesan burro fusso
$25.95
Hand Twisted Goat Cheese Agnolotti
tossed in a pine nut butter and resting on a glistening rillette of shallot filled duck confit, with a dusting of sicilian pistachios and duck cracklins
$22.95
Torchia 'alla Vodka'
'little torches' sauced with crispy bits of pancetta, toasted garlic and tomato ragu, and a splash of vodka and cream, finished with a dollop of sheep's milk ricotta and buttery breadcrumbs
$32.95
Golden Brown Alaskan Halibut
butter poached lobster, young garlic, and asparagus 'hash', olive oil whipped potatoes, rich sauce of 'clean' bouillabaisse, raw asparagus salad dressed with Banyuls
$35.95
Charred Rosemary Rubbed Lamb T-Bones
twice baked potato spring rolls, rhubarb and Marcona almond 'romesco', whole roasted spring onions, sweet- sour rhubarb and port glaze
$24.95
Wood Roasted Organic Chicken
half a bird marinated in lemon and crushed basil, salt, poached haricot vert, creamy scalloped potatoes and a lemon pan jus
$37.95
Char-Grilled Copper Ridge Farms Sirloin
mound of bistro fries, steakhouse creamed spinach, melting garlic butter, and sweet and sour onions
$30.95
Wood Roasted and 'Blackened' Block of Swordfish
ash-roasted fingerling potatoes, lemony asparagus, pressed jalapeno studded guacamole, coated with a golden raisin and pine nut glaze
$31.95
'8 hour' Osso Bucco of Veal
'it's still here by popular demand', parmesean reggiano risotto, fried sage, green onions, and the braising 'love'
