Chef’s Specials
*wine pairing suggestions
Starters
Scallop Crudo
apple ginger vinaigrette,
wasabi foam, shitake crisp 12
*205 Babich Black Label Sauvignon Blanc, NZ
Ricotta & Sausage Raviolo
pomodoro, basil oil, piave 7
*316 Castello di Bossi
Chianti Classico, Tuscany, IT
Tomato Vegetable Soup 7
Entrées
Pan Seared Trigger Fish
habanero and mango butter, fingerling potatoes, spinach 27
*215 La Spinetta Toscana Vermentino, Tuscany, IT
Veal Osso Bucco
saffron risotto, ratatouille 39
*401 Dmoaine Anderson Pinot Noir, Anderson Valley, CA 2013
House Made Pappardelle
curried beef bolognese 24
*309 Tommasi Valpolicella Classico Superiore, Veneto, IT 2013
Pizza of the Week
“Pittsburgh Pierogi Pie”
bacon, mashed potatoes, fried onion, green onion, cheese 20
Desserts
Triple Chocolate Brownie Cake
Fried Cheesecake Eggrolls
Hazelnut Cheesecake
