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.

SMALL PLATES

♦Calamari Fritti with tomato coulis 9.95

♦Tuscan Short Rib Sliders with spicy corn relish, avocado and shaved Parmesan on brioche buns, served with truffled fries 13.95

♦Mediterranean Tapas, hummus, crispy Burrata with fig balsamic, Serrano ham, piri piri chicken skewer, tomato bruschetta, spicy chickpea salad with avocado and grilled pita 16.95

♦Garlic Crusted Ahi Tuna*over spicy chickpea salad and avocado with charmoula and crumbled feta 13.95

Truffled Fries with Parmesan-lime aïoli 7.95

Blue Crab and Spinach Dip with crispy lavosh 12.95

♦Crispy Burrata with fig balsamic and tomato chili compote 13.95

♦Hummus Duo, traditional with smoked paprika and extra virgin olive oil, fava bean with pickled sweet Peruvian peppers and feta, served 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

♦Chicken Panzanella Salad with sweet corn, croutons, tomatoes and fresh mozzarella tossed with romaine, sherry vinaigrette and tomato-cipollini onion aïoli  12.95

♦Roasted Summer Vegetable Flatbread with smoked mozzarella and basil pesto 13.95

♦Heirloom Tomato Flatbread with applewood smoked bacon and fresh mozzarella 13.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price

ENTRÉES

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

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

♦Wood-Fired Ahi Tuna with tomato and green onion coulis, shiitake slaw, polenta and wilted greens Market Price

♦Miss Angela’s Lasagna, Giacomo’s Italian sausage, beef, zucchini and sweet corn, with crumbled feta and wilted greens 19.95

♦Wood-Fired Rotisserie Chicken with blistered cherry tomatoes and fig balsamic over mashed potatoes and seasonal vegetable 22.95

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

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

♦Roasted Summer Vegetable Stack with spicy chickpea salad, tomato coulis, basil pesto and wilted greens 19.95

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

♦Bone-In Duroc Pork Chop with herb goat cheese stuffed grilled peach, green onion coulis and roasted summer vegetable stack 27.95

♦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 June 14 – August 8

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.