V Bar

With spicy mayo.

Sushi grade grilled Mediterranean octopus infused with olive oil and red wine vinegar.

With coleslaw.

With whipped ricotta.

With choice of garlic marinara or lemon tzatziki.

House hummus, baba ganoush and tabouli with pita.

Please call restaurant for today's selection.

With bosc pear, walnuts and shaved Parmesan.

Italian buffalo mozzarella, tomatoes and basil.

Tomatoes, cucumbers, onion, feta and Kalamata olives.

Grilled manouri, sun-dried tomatoes and honey walnuts.

Rib eye, mesclun, grilled vegetables and bleu cheese.

Citrus-sesame crusted tuna over organic mesclun.

Buffalo mozzarella, tomato, extra virgin olive oil and basil arugula pesto. Served on ciabatta bread.

Sicilian eggplant caponata, whipped ricotta and basil. Served on ciabatta bread.

Slow-roasted in beer with guava and spiced, with crispy coleslaw. Served on ciabatta bread.

All-natural grilled chicken, melted provolone, lettuce, tomato and garlic aioli. Served on ciabatta bread.

All-natural rib eye steak, arugula and melted fontina. Served on ciabatta bread.

Olive oil, parsley, olives, boiled egg and lemon anchovies. Served on ciabatta bread.

Coated in egg and a touch of cream with thick-cut seared pancetta and fresh pepper.

With capers, olives, anchovies, garlic and tomato.

Clams, mussels, shrimp and calamari in cognac scented bisque sauce.

Mushroom ravioli in mascarpone with truffle oil and sage. Served with Parmesan.

In creamy Gorgonzola and walnuts or baked in tomato basil sauce and topped with mozzarella.

With jumbo lump crabmeat, fontina and parsley.

Arugula, basil and pine nut pesto.

Traditional red wine meat sauce and Parmesan.

Saffron, seared pancetta, scallion and a touch of cream.

With Italian sausage, mushrooms, cream and spinach.

Grilled lamb chops with sauteed spinach, lemon fingerling potatoes and rosemary sauce.

With lemon fingerling potatoes and sauteed spinach.

Roasted herbed natural chicken over scallion and feta-infused mashed potatoes.

Caramelized onions, fontina and pickles on brioche bun.

Grilled Mediterranean sea bass with extra virgin olive oil, oregano and grilled asparagus.

Lemon-thyme infused with arugula salad and fries.

Grilled with herbed potatoes and tahini.

Tomato braised with wine, pearl onions and capers. Served with lemon fingerling potatoes.

Topped with berry compote and cookie crumbs.