Chef’s Specials
*wine pairing
Starter
House Made Ravioli
sausage, crimini mushroom and shallot duxelles,
tomato, fried spinach, cabernet aged Piave 12
*309 Tommasi Valpolicella Classico Superiore,
Veneto, Italy 2013
Chicken Roselle Soup
potato, lemongrass, garlic, basil 7
Entrées
Baked and Stuffed Local Flounder
blue crab stuffing, cheddar polenta, jalapeno corn cream 30
*206 Argyros Santorini Assyrtiko, Santorini, Greece
House Made Pappardelle
sausage and mushroom ragu 24
*333 Foppiano Petite Sirah, Russian River Valley, CA
Pizza of the Week
Roasted Garlic and Vegetables
garlic ricotta, mozzarella,
roasted zucchini, squash,
red bell peppers
20
Desserts 8
Hazelnut Mocha Truffles
Pumpkin Cheesecake
Espresso Hazelnut Crème Brulée
