Tenpenny

Prosciutto, mortadella, capicola, salami and garnish.

Chef's selection. Served with fresh fruit, fruit jam and toasted bread.

Savory Gruyere cheese, Castelvetrano olives and fresh herbs.

Blend of cremini, royal trumpet, oyster and portobello mushrooms with garlic and herbs.

Beer-battered and served with spicy soy sauce.

Crispy rice balls filled with Cabernet-braised beef short ribs, Wisconsin cheddar cheese and horseradish.

Baked dip gratine and Parmesan flatbread.

Rice flour dusted tofu with bok choy, broccoli rabe, mushrooms and light garlic chili sauce.

With cannellini beans and spicy tomato fondue.

Served with celery root salad and remoulade sauce.

Crispy calamari with Parmesan cheese and spicy cilantro and sweet chili sauce.

With wasabi roe and ponzu sauce.

Muscat grapes, shaved Parmesan cheese and Marcona almonds.

Heart of romaine, soft poached egg, marinated anchovies and lemon dressing.

Boston lettuce, Maytag blue cheese, shaved pears and sesame dressing.

Salt-roasted beets, cinnamon-poached pears, red watercress and maple-champagne dressing.

Octopus, sauteed garlic, capers, anchovies and spicy tomato sauce.

Fresh burrata, chili flakes and tomato pesto sauce.

Acquerello risotto, seasonal mushrooms and Tallegio cheese.

Saffron, pea-risotto, shrimp, mussels and calamari.

Served with roasted root vegetables and pinot noir sauce.

Served with citrus-braised fennel and heirloom potatoes.

Brick-pressed boneless chicken served with parsnip puree and chicken jus.

Allen Brothers beef with your choice of cheese on toasted focaccia.

Cabernet-braised beef short ribs served with soft polenta and woodland mushrooms.

Herbed grilled beef "au poivre". Served with Tuscan fries.

Mustard herb-encrusted lamb served with Chef's vegetables, olive oil potato puree and rosemary au jus.