Crispy Zucchini Chips

Grilled Octopus

with fennel, white beans, arugula and lemon

Bruschetta

with stracchino, grilled persimmon, prosciutto and truffle oil

Seafood Frito Misto

with lime aioli

Iron Skillet Roasted Mussels

Chili and Garlic Whole Roasted Shrimp

Chickpea Farinata

with caramelized onion, olive and sage

Grilled Fuyu Persimmon

with balsamic and arugula

Mixed Cured Fish

sturgeon, salmon and sardines

Roasted Heirloom Beets

with fennel, grilled radicchio and ricotta salata

Grass Fed Beef Carpaccio

with capers, arugula and shaved parmesan

Cured Meats

with fresh mozzarella and giuncheo olive oil

Chopped Salad

with point reyes blue cheese vinaigrette

Fuyu Persimmon

with arugula, toasted hazelnuts and hazelnut oil

Hawaiian Ahi Tuna Tartare

with green olive tapenade and grilled ciabatta

choice of one from each section

Primi

stracchino cheese stuffed focaccia, grass fed beef carpaccio with celery leaves

Secondi

parmesan risotto, fettuccine

Entree

poached arctic char fillet with vegetables, lamb leg with olive oil mashed potatoes

entree size pasta add $8.00

Penne

with veal bolognese and pecorino toscano

Spaghetti

with seafood sauce

Butternut Squash Ravioli

with pumpkin sauce and sage

Rapini and Swiss Chard Ravioli

with tomato sauce and thyme

Russet Potato Gnocchi

with tomato gorgonzola sauce

Stracchino Cheese Stuffed Focaccia.

with san daniele prosciutto

Roasted Peppers, Nicoise Olives and Goat Cheese

Porcini, Pancetta and Truffle Oil

Bartlett Pears, Gorgonzola Dolce and Caramelized Onions

2005 Terlato, Pinot Grigio, Russian River Valley

2004 Mastroberardino, Lacryma Christi del Vesuvio, Campania

Whole Branzino Grilled

with white beans, fennel, arugula and lemon vinaigrette

Costa Rican Mahi Mahi Fillet Roasted

with caramelized fennel, yukon gold potatoes and green olive tapenade

New Zealand Sea Bass Fillet Poached

with vegetables, thyme and lemon oil

Arctic Char Fillet Roasted

with fingerling potatoes, porcini and marjoram

Mixed Grill For Two

with whole fish, calamari, mussels and whole shrimp

Grilled Monterey Calamari

with polenta and tomato olive sauce

Watson Farm Roasted Lamb Leg

with potatoes, olives, goat cheese and green olive tapenade

Terrorized Old Fashioned Bone-in Strip Steak

with watercress and olive butter

Rotisserie Pork Chop

with white beans, broccoli and salsa verde

Roasted Butternut Squash

with brown butter and sage

Grilled Broccoli di Cicco

with lemon

Roasted Brussels Sprouts

with pancetta, butter and lemon

Fried Kennebec Potatoes

with parsley, garlic and olive oil