DINNER MENU

C- celiac friendly/ GF- gluten free

APPETIZERS

  • COCCOLI $16
    doughnut balls, prosciutto, stracchino cheese, truffle honey
  • HOUSE CUT FRIES
    • classic $7
    • truffle $8
  • BARLEY MAC MEATBALLS $12
    marinara, basil ricotta
  • TRUFFLE & HERB MAC N CHEESE $13
  • GRILLED OCTOPUS $16 (C/GF)
    white bean puree, confit baby tomato, kalamata olive, red onion, crispy kale, romesco
  • GOAT CHEESE BRUSCHETTA $11
    whipped goat cheese, tomato, caper, red onion
  • PEPPERED BACON DEVILED EGGS $9 (C/GF)
    jalapeño oil, pickled green peppercorn
  • *NEW ZEALAND MUSSELS $19 (GF)
    coconut red curry cream, basil, shallot, kaffir lime leaf
  • *STEAMED CLAMS $15 (GF)
    garlic, shallot, parsley, white wine
  • BRUSSEL SPROUTS $10 (GF)
    toasted hazelnuts, pickled pear, shaved manchego

SOUP & SALADS

  • FRENCH ONION SOUP $9 (GF-without bread)
    burleed gruyere, baguette
  • RABBIT RIBOLLITA STEW $15
    braised rabbit, cannellini bean, tuscan kale, tomato, shaved parmesan, grilled focaccia
  • TRADITIONAL CAESAR $13 (GF-without croutons)
    red & green romaine, pecorino romano, garlic croutons, homemade Caesar dressing
  • CHOPPED KALE W/ RED ENDIVE $15 (C/GF)
    spiced pear, toasted hazelnut, humboldt fog, crispy parsnip, spiced apple cider vinaigrette
  • SPINACH & QUINOA SALAD $14 (C/GF)
    almond, garden radish, drunken cranberry, maple pumpkin dressing
  • WEDGE SALAD $13 (C/GF)
    baby iceberg, toasted pecan, baby tomato, pickled shallots, Humboldt fog, green goddess dressing
  • SALAD ADD-ONS:
    • chicken $5
    • steak* $9
    • salmon* $8
    • shrimp $8

BRICK OVEN PIZZA

  • MARGARITA $16
    homemade mozzarella, fresh basil
  • *ITALIAN $17
    pepperoni, sausage, prosciutto, shredded mozzarella
  • MUSHROOM & RICOTTA $15
    shitake mushrooms, wilted spinach, roasted garlic, ricotta, egg, truffle oil
  • BLACK PIZZA $15
    yellow cherry tomatoes, pine nuts, fresh mozzarella, shaved parmesan, arugula
  • *CLAM & SAUSAGE $16
    littleneck clam, homemade Italian sausage, red onion, white sauce, chili flake

ENTRÉES

  • *BARLEY MAC BURGER $17
    tomato jam, arugula, bacon, caramelized onion, smoked gouda
  • SUNCHOKE ALFREDO $24
    spinach linguini, chanterelle mushrooms, kabocha squash
  • *GRILLED PORK CHOP w/ 3 BEAN SALAD $29 (GF)
    green beans, black eyed peas, cannellini bean, pickled pear & homemade BBQ sauce
  • 12 HOUR SOUS VIDE SHORT RIB $27 (GF)
    3 cheese polenta, broccolini, crispy shallots, demi
  • * SEARED JUMBO SEA SCALLOPS $33 (GF)
    celery root puree, quinoa pear salad, black garlic cream
  • * 60 SOUTH SALMON $26 (GF)
    wild rice, haricot vert, confit baby tomato, homemade crème fraiche
  • *FALL HARVEST CHICKEN (FOR 1 $23) (FOR 2 $40) (GF)
    kabocha squash, brussels, baby carrots, red onions & blueberry sage sauce
  • *20oz DRY AGED PORTERHOUSE $MKT (GF)
    roasted wild mushrooms, red onion, grilled scallions, herb salad
  • *LINGUINI & CLAMS $21
    garlic, parsley & white wine sauce

DESSERT

  • GELATO (GF)
    • two scoops: $5
    • three scoops $7
      • Chocolate
      • Vanilla
      • White Truffle & Bourbon
  • HOMEMADE TIRAMISU $9
  • BANANA RUM CRÈME BRÛLÉE $9 (GF)
  • BUTTERSCOTCH BUDINO $9 (GF-without cookies)
    italian custard, homemade sugar cookies, orange zest, coffee beans
  • MINI FRUIT TARTLET $9

 

*Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase the risk of foodborne illness

20% Gratuity will be added to parties of 5 or more