DINNER MENU
Sunday – Thursday – 5pm-10pm
Friday & Saturday – 5pm-11pm
- Locals Menu
- DINNER
FALAFELS ◊
Romesco, Warm Citrus Marinated Olives, Three Graces Feta
KALE SALAD ◊
Three Graces Manchego Cheese, Sunflower Seeds, Golden Raisins, Extra Virgin Olive Oil, Lemon
MAIALE ◊
Salami, Prosciutto, Italian Sausage, Crushed Tomato, Parmesan, Mozzarella
BUCATINI CACIO E PEPE ◊
Parmesan Cream, Black Pepper
LAMB KOFTA ◊
Lamb Meatballs, Root Vegetable Tomato Stew, Three Graces Feta, Spiced Yogurt, Herb & Radish, Rustic Bread
GRAPEFRUIT PANNA COTTA ◊ 10
Rosemary Meringue, Orange Curd, Almond Soil, Pink Peppercorn
CHOCOLATE TART ◊
Almond Crust, Sour Cherries, Brown Butter Ice Cream, Spearmint, Beet Paper
PRIMITIVO 2020 ◊ 30
Monte Rio Cellars | Lodi, CA
SOAVE 2020 ◊ 30
Suavia Soave Classico | Veneto, Italy
HOUSE BARRELED MANHATTAN ◊ 9
House Blend Whiskey, Sweet Vermouth, Bitters, Cherry
Created by Sarah
LAZY HEMINGWAY ◊ 9
White Rum, Grapefruit, Lime, Agave, Luxardo Rinse
Created by Sarah
MICHELADA ◊ 9
White Zombie Beer, Cabernet Sauvignon, Bloody Mary Blend, Ancho Reyes, Lemon, Celery Bitters, Calabrian Pepper Oil, Spiced Salt Rim
Created by Roux
MEDITERRANEAN BOARD ◊ 34
Hummus, Citrus Olives, Whipped Feta, Cucumber, Pickled Onion, Spiced Yogurt, House Pita
CHARCUTERIE & CHEESE ◊ 42
Selection of Meats & Cheeses, Lusty Monk Mustard, Fig & Olive Tapenade, Caperberries, Pickled Vegetables,Honeycomb, Jam
PEI MUSSELS ◊ 22
Spanish Chorizo, Braised Fennel, Roasted Garlic, Lemon, Tomato Saffron Butter Sauce, Rustic Bread
BURRATA ◊ 19
Heirloom Tomatoes, Frisee, Aged Balsamic, Herb Oil, Grilled Rustic Bread
GRILLED OCTOPUS ◊ 19
Toasted Cumin Carrot Puree, Crispy Fingerling Potatoes, Citrus Thyme Gel, Micro Cilantro, Roasted Beets, House Chorizo
FRITURAS DE MAIZ ◊ 16
Corn Fritters, Shrimp Bisque, Shaved Fennel, Arugula, Preserved Lemon
CAESAR SALAD ◊ 16
Romaine Hearts, Homemade Caesar Dressing*, Shaved Parmesan Reggiano, Focaccia Croutons
Add Chicken ◊ 8
KALE SALAD ◊ 15
Manchego Cheese, Sunflower Seeds, Golden Raisins, Extra Virgin Olive Oil, Lemon
CARROTT SALAD ◊ 18
Spiced Yogurt, Frisee, Rainbow Carrots, Roasted Cauliflower, Crispy Chickpeas, Marinated Halloumi, Za’atar Vinaigrette, Citrus Dust
CHICKEN PESTO ◊ 19
Bitter Green Pesto, Za’atar Roasted Chicken, Artichoke Hearts, Cherry Tomatoes, Three Graces Feta
MARGHERITA ◊ 18
Tomato, Mozzarella, Basil
MAIALE ◊ 21
Salami, Prosciutto, Italian Sausage, Crushed Tomato, Parmesan, Mozzarella
LOCAL MUSHROOM ◊ 21
Mars Hill Mushrooms, Parmesan Cream Sauce, Italian Cheeses, Arugula
HERB TORTELLONI ◊ 32
Shrimp & Crab Filling, Squash Noodles, Blistered Tomatoes, Fra Diavolo Sauce, Ricotta Salata, Kale Pesto, Rustic Toast
SHORT RIB PAPPARDELLE ◊ 32
Mars Hill Mushrooms, Roasted Carrots, Glazed Cipollini Onions, Pecorino, Red Wine & Peppercorn Dough
CAMPANELLE CARBONARA ◊ 26
Smoked Bacon Lardons, Green Peas, Cracked Black Pepper, Egg Yolk, Italian Cheeses
BOUILLABAISSE ◊ 34
Tomato and Shellfish Broth, Shrimp, Octopus, White Fish and Mussels, Calabrian Chili Fettuccine, Rustic Bread
RAVIOLI ◊ 32
Mint Dough, Braised Lamb, Shaved Manchego, Grilled Asparagus, Lemon Brown Butter, Crispy Sweet Potatoes, Goat Cream
MOROCCAN DUCK ◊ 42
Braised Duck Leg, Marble Potatoes, Leeks, Cauliflower, Carrots, Apricots, Spiced Yogurt, Cilantro
SUNBURST TROUT ◊ 34
Farro, Spinach, Artichoke Hearts, Citrus Olives, Three Graces Feta, Roasted Pepper & Calabrian Chili Puree, Gremolata
BEEF SHORT RIBS ◊ 37
Red Wine Braised, Creamy Polenta, Roasted Broccolini, Herb Jus, Crispy Leeks
SEARED SCALLOPS ◊ 42
Corn Cream, Summer White Beans, Kale, Lardons, Local Squash, Cherry Tomatoes, Smoked Paprika Oil, Coral Tuille
PORK TENDERLOIN ◊ 34
Herb Crust, Carrot Risotto, Rapini, Local Chevre, Golden Raisin Gastrique, Honied Sunflower Seeds
ROAST CHICKEN ◊ 32
Smashed Potatoes, Lusty Monk Mustard, Spinach, Tarragon, Fried Capers, Soubise, Jus
SUMMER SQUASH ◊ 9
White Wine, Garlic, Butter
GRILLED BROCCOLINI ◊ 9
Preserved Lemon Vinaigrette
PARMESAN TRUFFLE FRIES ◊ 9
Parmesan & Pecorino, Chives
CREAMY POLENTA ◊ 9
Parmesan Reggiano, Fresh Herbs
EXECUTIVE CHEF
Tyler Slade
*Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs may increase your risk of foodborne illness.
