STARTERS

​

Crunchy and golden carrot and fresh herb fritters

atop a swoosh of garlic yogurt feta with sidecar of bright green herby chermoula sauce for dipping 18

 

Pillows and blankets consisting

of aged Parmigiano lightly fried to gold with a coordinating blanket of aged prosciutto and a drizzle of aged balsamic 22

 

Mediterranean grilled octopus

over a smoky roasted eggplant and white bean hummus finished with a sprinkle of toasted panko crumbs and drizzle of bright red spicy fermented Fresno pepper and ginger coulis 22

 

Composed plate of roasted beets,

sunchoke puree, gorgonzola, orange segments, chives and toasted walnuts 18

 

Pomegranate fattoush salad

with leafy greens, fresh mint, sliced radish, cherry tomatoes, green onions, cucumbers, toasted pita, walnuts, pickled shallots, pomegranate seeds, drizzled with a vinaigrette and a sprinkle of Za’atar spices 18

 

The most delicious Caesar salad

with crunchy lettuces, hard-boiled egg, fennel, white anchovies and crostini 18

​

​

​

ENTREES

​​

Crispy panko-crusted monkfish

alongside a layered fennel gratin and an oven-roasted tomato and Sardinian fregola salad with olives, capers, arugula and topped with a gentle drizzle of aged balsamic 48

 

Pan seared crispy skin salmon

with a bright beetroot Tzatziki sauce, lentil quinoa barley salad, creamy avocado mousse and grilled asparagus 48

​

Our Roasted chicken “under a brick”,

truffled roasted potatoes, carrots and lemony pan sauce 48

 

Tuscan red wine braised boneless beef shortrib “beef marshmallows”

resting atop mushroom medley risotto with fontina cheese, roasted red peppers and fresh arugula 48

 

Handmade agnolotti ravioli

filled with sauteed Swiss chard and fresh ricotta in a light and bright San Marzano tomato sauce and a dash of Parmigiano cheese 46 

 

Spring cruciferous medley

of bright cauliflowers, broccoli stems and florets, broccolini, rapini, garlic and toasted pinenuts with Italian fennel sausage crumbles, handmade cavatelli and topped with house-smoked creamy burrata cheese and a dash of pickled Fresno peppers 48

 

Pasta a la Genovese but really Napolitano –

beautifully browned beef and a literal ton of onions slow cooked for hours to render a tender sauce that is then tossed with pasta and finished with Parmigiano Reggiano and black pepper 46

 

Chef Rob’s traditional long-cooking ragu Bolognese

over handmade fresh long pasta, a hint of cream and Parmigiano 46

​​​

​

​

SWEETS​

​​

Chocolate dessert of the day -

described tableside

 

Cheesecake of the day –

fluffy, housemade with a speculoos cookie crust

 

Salted caramel brioche bread pudding,

warm and sweet with a generous scoop of decadent vanilla

​​​

​

​

​

Please alert us of any allergies or special dietary restrictions.

------

Gift certificates are available for purchase and make a wonderful present!

------

Any cancellations with less than one week notice are subject to a $50 per person fee.

------

Parties over six guests are subject to a 20% gratuity out of respect for the efforts of our serving staff.

​

​