Menu

Menu

    • Starters

    • ITALIAN CASSOULET

      13

      Chivalini sausage, cannellini beans, Tuscan greens & garlic herb broth 

    • QUESO FUNDIDO

      12

      A blend of Oaxaca/Monterey, charred scallions, poblanos & piquillo chorizo, served with homemade corn tortillas 

    • SHRIMP SAMBUCA

      13

      Jumbo shrimp, tomatoes, basil, garlic, spinach, Italian imported Sambuca & cream served with garlic crostinis 

    • BACON WRAPPED COLOSSAL DATES*

      12

      Medjool dates stuffed with goat cheese Marcona almonds wrapped in Nueske’s Applewood bacon 

    • POLPETTE CROUQUETTES

      10

      Short rib/pork potato Romano cheese meatballs, breaded & served with arrabbiata sauce 

    • CANNELLI BEAN TUFFO*

      10

      A white bean dip with roasted garlic, orange basil pesto, sea salt & extra virgin olive oil served with baguette 

    • TRUFFLE GARLIC FRIES

      10

      House cut rosemary sea salt, parsley, chives, parmesan & truffle oil with roasted garlic aioli

    • STEAK FRITES

      14

      Bone-in local LHA (Linz Heritage Angus) filet mignon steaks with garlic truffle fries & chimichurri sauce 

    • Gourmet Boards

    • Cheese Board*

      17

      Three gourmet cheeses served with appropriate garnishments

    • Charcuterie/Cheese Board*

      18

      Two premium cured meats & choice of 2 gourmet cheeses with appropriate garnishments

    • Gourmet Pizzas

    • ORLEANS MUFFALETTA PIZZA

      18

      Extra virgin olive oil garlic herb base, provolone cheese blend, capicola, genoa salami, cup pepperoni & artichoke roasted pepper olive spread Wine Pairing: Casadei Sogno Red Blend 

    • ARTISAN ROASTED MUSHROOM PIZZA

      18

      Roasted wild mushrooms, 4-cheese (parmesan, gouda, Fontini & goat cheese), truffle cream sauce, fresh basil, parmesan & micro greensWine Pairing: 60 Souls Pinot Noir 

    • POT ROAST PIZZA

      18

      Savory pot roast in an Au jus pizza sauce with sliced potatoes, red onions, carrots & blended cheese Wine Pairing: La Valentina Montepulciano 

    • Soups

    • Baked French Onion

      8

      Rich Beef Broth, caramelized onions & red wine finished with toasted manchego cheese & crostini

    • Salads

    • FILET MIGNON SALAD*

      19

      Cabernet rosemary seared sliced tenderloins on a bed of arugula/spring mix greens topped with stilton bleu cheese, sliced pear, honey rosemary pecans, cabernet sun-dried cherries with French vinaigrette Wine Pairing: Schneider Kabinett Riesling (Think outside the box!) 

    • SESAME GLAZED SALMON SALAD

      19

      Sesame ginger soy glazed salmon, Napa & red cabbage lettuce blend, rice noodles, carrots, cucumber, cilantro served with a honey lime ginger vinaigrette Wine Pairing: Matchbook Chardonnay 

    • Entrees

    • VESUVIO FRENCHED PORK CHOP

      25

      14oz bone-in pork chop, pan roasted with rosemary garlic roasted potatoes, peas & herb wine demi broth Wine Pairing: Raeburn Pinot Noir 

    • COQUILLAS ST. JACQUES

      32

      Pan roasted sea scallops, wild mushrooms, sherry tarragon cream & grated Gruyere cheese served saffron asparagus risottoWine Pairing: Vietti Arneis 

    • NEW ORLEANS CAVATAPPI

      24

      Andouille sausage, shrimp, chicken prepared with scallions, Cajun cream & asiago cheese Wine Pairing: Hirschbach Spatlese Riesling 

    • KOREAN LAMB DAK GALBI

      28

      Togarashi glazed Korean BBQ lamb baby back ribs served with charred scallions, matsutake shoyu sauce & edamame dumplings Wine Pairing: Cline Ancient Vine Zinfandel 

    • CABERNET FILET MIGNON

      31

      6oz filet local LHA (Linz Heritage Angus) with cabernet sauvignon wine sauce, roasted garlic mashed potatoes, asparagus, roasted tomatoes & yellow squash Wine Pairing: Hall Cabernet 

    • CHEF’S SUGGESTIONS:

      3

      Blue Cheese Butter  |  Parmesan Garlic Butter  |  Fresh Horseradish Breadcrumb Butter  |  Add $3

    • CHICKEN TOSCANO

      20

      Pan roasted chicken breast, artichokes, roasted peppers, pee wee potatoes, Tuscan greens & garlic wine Au jus Wine Pairing: Raeburn Chardonnay 

    • CHEF’S BURGER

      15

      Certified Angus Steak Beef, aged cheddar, Nueske’s Applewood smoked bacon, sunny side up egg, roasted garlic aioli served with house cut fries Wine Pairing: Tinto Rey Super Tinto Red Blend 

    • *DISH CONTAINS NUTS
      Parties of 6 or more will be charged an 20% gratuity.
      No separate checks for parties of 6 or more unless arranged 24 hours previous. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

      Not responsible for well done meat temperatures

      Parties of 6 or more will be charged an 20% gratuity.
      No separate checks for parties of 6 or more unless arranged 24 hours previous. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
      Not responsible for well done meat temperatures