Chef’s Specials
*wine pairing suggestions
Starters
Caponata
toasted pine nuts, goat cheese, French Pantry baguette 7
*108 Domaine Houchard Rosé, Cote de Provence
Celeriac Bisque 7
Entrées
Pan Seared Golden Tilefish
coconut pistachio cream, curried cauliflower, black eyed pea and corn relish 28
*226 Truchard Roussanne, Carneros, Napa Valley, CA
House Made Pappardelle
braised pork and mushroom ragu 24
*320 Beronia Reserva,
Rioja, Spain
Desserts 8
Hot Fudge Pudding Cake
Mixed Berries Shortcake Bavarois
Alfredo’s Cheesecake
Pina Colada Crème Brulée
