Dinner Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.


Calamari Fritti with tomato coulis 9.95

♦Tuscan Short Rib Sliders, pickled chili peppers and ricotta Boursin on brioche buns, with truffled fries 13.95

♦Mediterranean Tapas, hummus, lemon-white bean dip with tomato compote, Serrano ham, Moroccan meatballs, smoked paprika chicken skewer, marinated feta and grilled pita 16.95

♦Garlic Crusted Ahi Tuna*over spanakorizo with harissa and crumbled feta 13.95

Truffled Fries with Parmesan-lime aïoli 7.95

Blue Crab and Spinach Dip with crispy lavosh 12.95

♦Moroccan Beef Meatballs with tzatziki sauce, crumbled feta and crostini 12.95

♦Dip Duo, traditional hummus with smoked paprika and extra virgin olive oil and lemon-white bean with tomato compote, with crispy lavosh 12.95

Local Tomato Sampler with crumbled goat cheese, julienne red onion, extra virgin olive oil, sea salt, cracked black pepper and crostini 13.95

Darn Good Burger* with herb mayonnaise and hand-cut fries, just ask for cheese 10.95

♦Chopped Grilled Chicken Salad with green beans, harissa roasted carrots, garden rocket, crumbled goat cheese, toasted sesame seeds and lemon tahini dressing 12.95

Roasted Summer Vegetable Flatbread with smoked mozzarella and basil pesto 13.95

♦Chorizo and Roasted Red Pepper Flatbread with sweet corn cream, caramelized onion, fresh mozzarella and cilantro 13.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price


served with a simple tossed salad with house vinaigrette

Parmesan Crusted Chicken layered with herbed goat cheese, served with fried capers, lemon garlic sauce, mashed potatoes and seasonal vegetable 21.95

♦Heritage Pork Loin Medallions with lemon-butter caper sauce, caramelized onion polenta, bruschetta relish and seasonal vegetable 26.95

Spanakorizo Eggplant, Spanish rice and sweet corn filled eggplant with warm fregula salad, wilted arugula, tzatziki and harissa sauce 19.95

Wood-Fire Grilled Salmon* with vintage sherry-honey glaze and garlic-thyme butter, polenta and seasonal vegetable 26.95

Oak-Fired Filet Mignon topped with bruschetta relish and shaved Parmesan over mashed potatoes and seasonal vegetable 32.95

Pan Seared Smoked Paprika Dusted Sea Scallops over creamy corn, bacon and chives, with wilted greens and blistered cherry tomatoes 31.95

♦Beef & Giacomo’s Italian Sausage Lasagna with fresh mozzarella, wilted spinach and shaved Parmesan 19.95

♦Grilled Lamb Souvlaki, smoked paprika dusted lamb over grilled pita with roasted vegetables, harissa, lemon tahini, fresh cilantro, tzatziki sauce and Greek roasted potatoes 30.95

♦Wood-Fired Rotisserie Chicken with piquillo pepper chimichurri over spanakorizo and seasonal vegetable 22.95

Chef’s Rotisserie Special (Please ask your server) Market Price

Today’s Chef’s Selection (Please ask your server)

Baked Pecan Crusted Trout with lemon beurre blanc, polenta and seasonal vegetable 24.95

Tuscan Beef Short Ribs, seared, then slowly braised with Marsala and rich tomato-Parmesan ragoût, served over polenta and wilted greens 30.95

♦ Chef’s features August 9 – September 26

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.