MEDITTERANEAN
FIRST COURSE
SPINACH AND KALE SALAD
roasted balsamic red onion, garlic crouton, green apple, gorgonzola, toasted pine nuts
OYSTERS ON THE HALF SHELL
cocktail sauce, mignonette, lemon
CHICKEN LIVER PATE
on brioche toast, pickled red onion and beet, cornichons, watercress, balsamic glaze
ROASTED BEET SALAD
frisse, arugula, orange supremes, ricotta salata, toasted hazelnuts
STUFFED MUSHROOMS
ricotta, spinach, walnuts
CLASSIC CAESAR SALAD
lemon-anchovy dressing, croutons
AUTUMN SALAD
mixed lettuces, roasted delicata squash, toasted pecans, pear, blue cheese, balsamic vinaigrette
CHEESE AND CHARCUTERIE BOARD
local and imported cheeses, assorted cured meats, giardinera, nuts, dried fruit, chef's choice of bread
SECOND COURSE
MERGUEZ SAUSAGE AND CAULIFLOWER "COUSCOUS"
Tunisian charmoula, handmade flatbread
TURKISH MANTI DUMPLING
lamb, garlic yogurt, dried mint, toasted almond, sumac-chili oil
FOUR CHEESE RISOTTO CAKES
wild mushroom creme, sage
TRUFFLED POLENTA CAKE
assorted flash seared mushrooms, prosciutto, creme fraiche, white wine
GORGONZOLA PANNA COTTA
crispy speck, raspberry gastrique
MEZZE PLATE
choose 1
ITALIAN
eggplant caponata, grilled artichoke salad, handmade flatbread
MIDDLE EASTERN
baba ganoush, smoked hummus, tabouleh salad, handmade flatbread
ENTRÉES
PORCINI ENCRUSTED PORK TENDERLOIN
creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
SEARED SCALLOPS AND CELERY ROOT PUREE
potato puree brown butter, toasted pine nuts, crispy leeks, seasonal vegetable
CHICKEN SCALLOPINI
semolina dredged boneless thighs, prosciutto, spinach, fontina, white wine & tomato sauce, tagliatelle all'aglio e olio, broccoli rabe and red pepper
GRILLED BEEF FLAT IRON STEAK
encrusted with gorgonzola and porcini mushrooms, truffle, garlic mashed potato, sautéed kale
BEEF SHORT RIB
slow braised, aromatic red wine and peppercorn reduction, oven roasted herb tomato, creamy garlic mashed potato, seasonal vegetable
CHEF MADE WINTER SQUASH RAVIOLI
butternut, acorn, delicata, ricotta, crispy sage, spinach, white wine, parm stock
CLASSIC SHRIMP SCAMPI
handmade tagliolini pasta, lemon, garlic, white wine, parsley, parmigiano
PISTACHIO ENCRUSTED SALMON
citrus-horseradish creme, rutabega-potato puree, sauteed greens
SEARED DUCK BREAST
cherry-honey-gastrique, truffled potato dauphin, caramelized brussel sprouts
CAULIFLOWER "STEAK"
Romesco sauce, sautéed seasonal greens, saffron rice pilaf