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Chef’s Specials Menu

October 2017

3 OZ WINE AS PRICED

(PLEASE  NOTE: Changes Weekly)

 


 STARTERS

HOUSEMADE LAMB SAUSAGE 8.5

Goat Cheese and Rosemary Pancake, Mustard Demi

Wither Hills Rose (NZ), 6

 TUNA BELLY 11

Mache, Endive, Sun-chokes, Wasabi Aioli

Horton Vineyards Rkats (VA), 6


ENTRÉES

SUN DRIED TOMATO RICOTTA GNUDI 22

Roasted Garlic Cream Sauce, Arugula, Mushrooms

Argyle Pinot Noir (OR), 8

GRILLED PORK LOIN 24

Parmesan Polenta, Grilled Asparagus, Chermoula,

Tomato Bacon Jus

County Line Syrah (CA), 8

AIDA Cioppino 26

Clams, Mussels, Calamari, White Fish, Tomato Fennel Broth, Grilled Bread

Tiamo Grillo, (Sicily), 6


OCTOBER WINE SPECIAL — NOVEMENTI BIANCO
We were inspired after our Trip to Italy last month by the great value and quality of Italian Whites from Central & Southern Italy and Sicily. My sister-in-law said that she “won’t drink Sauv Blanc again” which is a testimony to the terrific Italian whites we drank. This Bianco is rich with flavors of honeysuckle & peaches. The nose is of blossoms from an apple or peach orchard. This Bianco pairs beautifully with our Sundried Tomato Gnudi as well as many other dishes on our Fall Menu.


*Menu subject to change & availability Chef’s Tasting 101317.1