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Chef’s Specials Menu

January 2018

3 OZ WINE AS PRICED

(PLEASE  NOTE: Changes Weekly)


 STARTERS

HERB CRUSTED BEEF CARPACIO 11
Sea Salt popcorn, Crispy Capers, Garlic Aioli
Horton Vineyards, Cab Franc , Virginia, 7

BURRATA 12
Tomato Jam, Mache, Extra Virgin Olive Oil, Grilled Bread
Anne Amie Müller-Thurgau. Oregon, 7

GRILLED ASPARAGUS SALAD 11
6 Minute Egg, Arugula, Balsamic Reduction,
Prosciutto di Parma
Horton Vineyards RKats, Virginia, 6

GRILLED SPANISH OCTOPUS 14
Fingerling Potatoes, Chipotle Jelly, Arugula
Tiamo Grillo, Sicily, 6

 


ENTRÉES

PAN ROASTED TROUT 26
Porcini Risotto, Marinated Olives, Crispy Coppa
Anne Amie Müller-Thurgau. Oregon, 7

MAPLE LEAF FARM DUCK BREAST 28
Toasted Orzo, Swiss Chard, Local Cranberry Gastrique
Mt Beautiful Pinot Noir , New Zealand, 8

GRILLED 8 OZ COULOTTE 34
Red Bliss Potatoes, Braised Radicchio, Black Peppercorn Demi
County Line Syrah, Sonoma, CA, 8

 


*Menu subject to change & availability Chef’s Tasting 011218.1