|
Our menu will change weekly or even daily, depending on the
chefs moods and the finest, freshest ingredients we find to
each day to inspire us
and you.
Wine By The Glass
Montelliana, Italy, Prosecco NV 9-
Tattinger, France, Champagne NV 16-
Beyond, South Africa, Sauvignon Blanc 2007 8-
Penfolds Thomas Hyland, Australia, Chardonnay 2007 8-
Ca’Montini L’Aristicratico, Italy, Pinot Grigio 2006
10-
Grayson, American Canyon Napa, Pinot Noir 2007 10-
Sawbuck, Mendocino County, Cabernet Sauvignon 2005 10-
Windmill, Lodi, Old Vine Zinfandel 2006 9-
Brampton, South Africa, Shiraz 2006 8-
Wines From The Cruvenet
Rochioli, Russian River, Chardonnay
2007 17-
Au Bon Climat, Santa Barbara, Pinot Gris/Pinot Blanc 2007 10-
Penfolds Bin 389, Australia, Cabernet/ Shiraz 2006 13-
Au Bon Climat, Santa Barbara, Pinot Noir 2007 13-
Yangarra, Australia, Shiraz/Mourvedre/Grenache 2005 12-
Groth, Napa Valley, Cabernet Sauvignon 2005 17-
Cocktail Menu
All Cocktails 10-
Blood Orange Cosmopolitan
Pomegranate Belini
Key Lime Martini
Mojito
Pomegranate Margarita
Blood Orange Belini
Basil Martini
Espresso Martini
Moro Martini
Zyr Vodka, hint of vermouth and Gorgonzola stuffed olives
Lemon Drop Martini
Ketel One Citron, sugared rim and lemon twist
Tama-Jack “New Fashion”
Jack Daniels Gentleman, Tamarind Nectar served on the rocks
Guava Collins
Tangaray 10 Gin, Sour Mix, Guava Nectar and Splash of Soda
Raw
Just Oysters On The ½ Shell
A Selection Of Oyster From The East And West Coast
6 Oysters 10- 12 Oysters 19- 18 Oysters 29- 24 Oysters 38-
Classic Garnitures Cocktail Sauce, Chipotle
Cocktail Sauce, Classic Mignonette, Tabasco or Lemon
Study of Twelve Raw Oysters 19-
Red onion-mango vinaigrette “bloody mary” vinaigrette
cucumber-basil mignonette
Ahi Tuna Tartar 14-
Smashed avocado, cucumber-cilantro vinaigrette, micro greens and
blood orange reduction
Hand Cut Beef Tartar 15-
Chives, caper berries, micro greens and grilled crostini
Soup & Salads
Slow Roasted Tomato-Basil Soup 9-
Coach Farm Peppercorn “grilled cheese”, fried basil
and mint oil
Caesar Salad 8-
Herb croutons and Parmigiano-Reggiano
Baby Arugula Salad 9-
Roasted black grapes, toasted hazelnuts, crumbled Maytag Blue and
30 Year Balsamic
Iceberg Wedge 10-
Crispy bacon, pickled red onions, toy box tomatoes and creamy blue
cheese dressing
Moro Chopped Salad 10-
Tomato, avocado, roasted onions, oranges, radicchio, blue cheese,
corn, bacon and sherry vinaigrette
Crispy Duck Confit 12-
Baby arugula, endive, port syrup, Meyer lemon vinaigrette and shaved
Parmesan
Grilled Watermelon-Citrus Marinated
Feta 13-
Arugula, toasted hazelnuts and aged balsamic
First Course
Crispy Calamari 12-
Citrus aioli, hot peppers and snipped chives
House-Made Mozzarella 13-
Tomato carpaccio, fried basil, pine nuts, citrus oil and 30 year
balsamic
Braised Beef Short Rib 14-
Truffle whipped potatoes, roasted tomato and oregano jus
House-Made Marscapone Gnocchi 13-
Yellow tomato sauce, fried basil, shaved Ricotta Salata and crispy
hot Chorizo
Grilled Summer Asparagus 13-
Coach Farm Goat “grilled cheese”, smoked bacon vinaigrette
and truffle honey
Pan Seared Scallops 14-
Grilled tomato, crispy shaved Parma Proscuitto and red pepper-black
olive tapenade
Kobe Beef Mini Burgers 14-
Melted Drunken goat cheese, grilled tomato and truffled micro greens
Pan Seared La Bella Farms Foie Gras
16-
Citrus Stilton Grilled Cheese, micro greens and black grape demi
glace
Study of Cured Meats 18-
Hot Chorizo, Sweet Chorizo, Artisan Pepperoni, Genoa Salami,
Parma Proscuitto, Sweet Soppressata, Hot Soppressata, Coppa Ham
Accompanied w/ marinated olives, pepper shooters and shaved fennel
salad
Chefs Cheese Plate
Three Cheeses 12- Six Cheeses 19- Ten Cheeses 26- Fifteen Cheeses
30-
Humbolt Fog
Umbriaco
Truffle Tremor
5-Year Parmesan
Dolce Gorgonzola
Gorgonzola
Mimolette
Montasio
|
|
Brie
3-Year Cheddar
Drunken Goat Cheese
Beemster
Citrus Stilton
Sottocenere
Romano Pradera
|
Seafood
Seared Rare Ahi Tuna 25-
Charred Apricot-wasabi risotto, pea shoot-toasted garlic salad and
soy reduction
Planked Roasted Maple Glazed Salmon
24-
Whipped sweet potatoes and grilled pineapple-macadamia vinaigrette
Pan Roasted American Red Snapper 25-
White bean puree, toy box tomato-basil salad and 30 year balsamic
Pan Seared Day Boat Scallops 24-
English pea puree and sweet corn-truffle-chive vinaigrette
Pan Roasted U-10 Prawns 27-
Garlic spinach and proscuitto-sage-basil, white wine and tomato
Steak And Chop
Grilled Rack of New Zealand Lamb For
Two 48-
Yellow Tomato Risotto, garlic broccoli rabe and brandied cherry
jus
12 Filet Mignon “Coach Farm Style”
38-
Proscuitto wrapped Coach Farm Peppercorn Goat Cheese, garlic spinach
and blackberry jus
16 oz Kobe Pork Saltimbocca 29-
Proscuitto, wilted arugula, melted Gorgonzola and sage demi glace
10 oz Kobe Burger 20-
House-made Russian dressing, 3-yr cheddar, micro greens and tomato
served w/ onion rings
Moro 10 oz Kobe Super Burger 25-
Seared foie gras, French Brie, truffled micro greens and grilled
tomato served w/ onion rings
Gorgonzola-Caramelized Onion Crusted
16 oz NY Strip 36-
16 oz Center Cut Kobe Pork Chop 27-
16 oz Prime New York Strip 34-
16 oz Prime New York Strip Au Poivre
35-
8 oz Center Cut Angus Filet Mignon 25-
12 oz Center Cut Angus Filet Mignon
35-
Garlic-Herb Roasted 8 Bone Rack of Lamb
26-
Grilled 20 oz Veal Porterhouse 42-
SAUCES:
Green Peppercorn
Fried Basil Demi Glace
Roasted Garlic Demi Glace
Basil-Chile Demi Glace
Brandied Cherry Demi Glace
SIDES:
Charred Apricot-Wasabi Risotto 6-
Basil Roasted Wild Mushrooms 7-
Lemon-Garlic Broccoli Rabe 6-
Garlic Whipped Potatoes 5-
Sweet Whipped Potatoes 5-
Garlicky Spinach 6-
Crispy Onion Strings 6-
White Bean Puree 5-
Truffle Fries 8
Bacon Brussel Sprouts 6-
Grilled Asparagus 7-
Spinach Gratin 6-
The Chef Tasting
Menu
A menu created by the Chef on a whim
using ingredients from local purveyors.
Minimal Dinning Restrictions Will Be Accommodated Limited Availability
On Weekends
Three Course 42- Four Course 58 Five Course 68- Six Course 75-
Dessert Menu
Strawberry Shortcake Semi Fredo 9-
Vanilla custard, biscotti crust and strawberry jam
Goat Cheese-Marscapone Lavender Honey Mousse 8-
Baked ancho chile chocolate pate and brandied berries
Blueberry Jam Tart 8-
Cilantro caramel
Banana Cream Pie 9-
Dark rum caramel sauce and caramelized banana
White Peach Crème Brulee 8-
Basil sugar cookies
Root Beer 2 Ways 10-
Tapioca Pudding w/ licorice-bourbon gremolata
Classic Mini Root Beer Float
House Made Sorbet 8-
Choice Of Mango, Blood Orange, Blueberry, Fig and Kiwi
Summer Berry Martini 9-
Crème Chantilly and fried mint
A Study of Chocolate 12-
Chocolate Pecan Soufflé w/ caramel drizzle
Drunken Chocolate Smore
White Chocolate-Butterscotch Pudding
Great
for the Table
“The Dessert Pig” (A “Chef’s
Tasting” of dessert)
Four 32- Five 40- Six 48- Eight 64-
“The Gluttonous Sundae”
Two 12- Four 22- Six 32- Eight 42-
Warm brownies, many scoops of gelato, caramel, walnuts, caramelized
bananas cherries, whipped cream and chocolate shavings
Cheese Plate
Served w/ grilled crostini and seasonal fruits
Three Cheeses 12- Six Cheeses 19- Ten Cheeses 26- All Fifteen Cheese
30-
Humbolt Fog Goat Cheese
Truffle Tremor Goat Cheese
Mimolette
Drunken Goat Cheese
Sottocenere
Umbriaco
Dolce Gorgonzola
Gorgonzola
Citrus Stilton
French Brie
5-Yr Parmesan
3-Yr English Cheddar
Beemster
Montasio
Roomano Pradera
Wine Dinner: The Wines Of Argentina
June 25th @ 7PM
Chef Owner-Michael DiBianca
Sous Chefs-Greg Abbott & Brad Rust

|