Gluten-‐free? Try our Zughetti, an unbelievably delicious, light, healthy alternative to regular pasta! Fresh zucchini and yellow crook-‐neck squash are spiral cut to form spaghetti-‐shaped 'noodles.'
Roasted Tomato Bisque
A roasted tomato bisque with lump crabmeat and creme fraiche.
Tortellini in Duck Brodo
Served with mini meatballs and spinach.
Baby spinach with duck confit, goat cheese, dried cranberries, candied pecans, red onions and orange sherry vinaigrette.
Bleu Wedge Salad
Iceberg wedge with gorgonzola crumbles, pancetta, tomatoes, red onions, bleu cheese dressing and a balsamic glaze.
Mixed baby greens with tomatoes, cucumber, red onions, balsamic vinaigrette and shredded parmesan.
Antipasto Platter for Two
An assortment of imported meats and cheeses with Castelvetrano Olives, roasted red peppers, dried cranberries and apricots, Marcona Almonds, fig jam, whole grain mustard and cornichons.
Prosciutto di Parma, bresaola, soppresata and chicken liver pate with cornichons, whole grain mustard and dried cranberries.
Served with white truffle oil, capers, red onions, fleur de sel, cracked black pepper, shaved parmesan and ciabatta crisps.
Aged cheddar, smoked gouda, brie and goat cheese with dried apricots, fig jam and Marcona Almonds. (Vegan)
Chicken Liver Pate
With maderia, dried cranberry served with ciabatta crisps.
Grilled Marinated Vegetables With Ricotta Salata
Traditional, avocado lime and beet ricotta hummus served with pita triangles (vegan)
Roasted Beets & Burrata
Served with fleur de sel, basil puree, pomegranate balsamic drizzle and ciabatta chips (vegan)
Add Prosciutto di Parma $11
Yellowfin Tuna, mango and avocado ceviche with plantain chips.
Butternut Squash Tortelloni
With sage brown butter and toasted pecans. (Vegan)
Ciabatta Bread with Olive Oil, Herbs and Spices
Half $4 |,
Duck, Mango and Brie Quesadilla
With raspberry coulis.
Eggplant, Goat Cheese and Roasted Red Pepper Bruschetta
Goat Cheese Souffle
With RRP sauce. (Vegan)
Gruyere and Cheddar Grilled Cheese Dippers
With roasted tomato bisque. (Vegan)
Honey Bourbon Glazed Pork Belly Skewers
Over parsnip puree.
Mini Lamb Chops
With mint pomegranate balsamic glaze over baby greens.
Petite Osso Bucco Over Baked Polenta
Prosciutto Di Parma Wrapped Asparagus
With pomegranate balsamic reduction and shaved parmesan.
Served with wild game bolognaise and ricotta salata. (Gluten Free)
Seared Filet Mignon
With roasted garlic gorgonzola cream over wilted spinach.
Seared Jumbo Scallops
With meyer lemon and casperberry sauce.
With charred pineapple and wasabi aioli.
Sweet and Spicy Shrimp
Warm Castelvetrano Olives & Marcona Almonds
With roasted garlic cloves, fresh herbs and extra virgin olive oil.