Chef’s Specials
*wine pairing suggestions
Starters
Sautéed Fresh East Coast Calamari
tomato black olive sauce, basil purée, basil oil, crostini 13
*214 Granbazan Albarino Etiquita Ambar, Rias Baixas, SP
Sautéed Foie Gras
fig compote, brioche French toast, sautéed apples & persimmons,
arugula, cognac bordelaise 22
*201 Fess Parker Riesling, Santa Barbara County, CA
Spicy Pumpkin Soup 7
Entrées
Pistachio Crusted Mahi
red pepper & pineapple coulis, roasted sweet potatoes & cauliflower 27
*226 Domaine Louis Moreau Chablis, Burgundy, FR
House Made Pappardelle
beef bolognese 24
*316 Castello di Bossi Chianti Classico, Tuscany, IT
Pizza of the Week
Pesto & Prosciutto
sun dried tomato pesto, spinach, goat cheese,
artichokes, prosciutto, mozzarella 20
Desserts 8
Salted Chocolate Cake
with ganache frosting
Tiramisu Cheesecake