Ristorante Divino

Beet-cured salmon, horseradish crema, crispy capers, and pickled onion.

Hand crushed marinara, and basil pesto.

House italian sausage, asiago cheese, and hand-crushed marinara.

Pei mussels, shaved fennel, calabrian chili, sauce arabbiatta, and herbed crostini.

Fgf mixed greens, roasted beets, marcona almonds, trail ridge farms goat cheese, and basil.

Fgf romaine, garlic croutons, shaved parmesan, and classic caesar dressing.

Mustard frills, pinapple sage evoo, and pinenuts.

Local kale, pumpkin seeds, butternut squash, speck ham, shaved apple, bacon fat vinaigrette, and feta mousse.

Chef's selection.

Wild shrimp, capers, roma tomatoes, fresh basil, lemon, garlic-pinot burro, and linguine pasta.

Hand-torn pasta, roasted tomatoes, spinach, and lemon-basil mascarpone.

Potato dumplings, your choice of gorgonzola dulce, bolognese, or pomodoro.

Veal, pork, and beef meatballs, hand-crushed marinara, and herb bread crumbs.

Shrimp, mussels, scallops, calamari, seasonal fish, spaghettini, and pernod-tomato broth.

Congaree milling co. polenta, shrimp, pei mussels, roasted tomatoes, pancetta, and herb-tomato burro.

Pappardelle pasta, asiago, wild boar, and italian sausage bolognese.

Veal medallions, ricotta cavatelli, sweet peas, capers, preserved lemon, and parsley coulis.

Diver scallops, beetroot risotto, tomato-poppy seed gastrique, braised spinach, and micro herbs.

Breaded sylvan farms pork loin, cauliflower puree, roasted cauliflower, and sage-walnut pesto.

Confit fingerlings, braised spinach, red wine jus, and gorgonzola-bacon compound butter.

Herb-crusted, brussels, rutebega mash, cremini mushrooms, taleggio cheese, pancetta tuile, and pan-sauce.

Pink peppercorn, lusty monk spaetzle, duck leg rilletes, crispy brussels, and blackberry mostarda.

Dijon herb encrusted rack of lamb, whipped garlic potatoes, braised spinach, and red wine jus.