Menu

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

Moletto, Italy, Prosecco NV 9-
Tattinger, France, Champagne NV 16-
Charles + Charles, Colombia Valley, Rose-Syrah 2009 9-
Oyster Bay, New Zealand, Sauvignon Blanc 2009 8-
D’ Arenberg Olive Grove, Australia, Chardonnay 2006 8-
Bertani Velante, Italy, Pinot Grigio 2008 9-
Peter Howland, “Suitcase”, New Zealand Pinot Noir 2008 8-
Finca Sophenia, Argentina, Cabernet Sauvignon 2008 9-
Penley Estate, Australia, Shiraz 2007 9-
D’Arenberg ‘Galvo Garage’, Australia, Bordeaux Blend 2003 9-

Wines From The Cruvenet

Molly Dooker ‘Violinist’, Australia, Verdelho 2008 10-
Au Bon Climat, Santa Barbara, Pinot Gris/Pinot Blanc 2007 10-
Molly Dooker, “Two Left Feet” Australia, Interesting Red 2008 12-
Stoller ‘JV’, Oregon, Pinot Noir 2007 12-
D’Arenberg ‘Coppermine’, Australia, Cabernet Sauvignon 2005 15-
D’Arenberg Cadenzia, Australia, GSM 2006 12-

Cocktail Menu

All Cocktails 10-
Blood Orange Martini
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

Classic Ginger Martini
Domaine De Canton Liqueur, Belvedere Vodka and a Lemon Twist

La Coloniale Martini
Hendricks Gin, Domaine De Canton and a Cucumber Slice

Belvedere Cuban
Belvedere Vodka, Mint, Lime Juice, Splash of Champagne up or on the rocks

G-Tonic
Belvedere IX, Grapefruit Juice, Tonic on the rocks

Raw

Just Oysters On The ½ Shell
A Selection Of Oyster From The East And West Coasts
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

Soup & Salads

Caesar Salad 10-
Crispy polenta croutons and Parmigiano-Reggiano

Wood Roasted Strawberry Salad 10-
Endive, baby arugula, pumpkin seed crusted goat cheese and creamy balsamic vinaigrette

House-Made Mozzarella 12-
Sea salt-olive oil marinated toy box tomatoes, 30-year balsamic and fried basil leaves

Crispy Pennsylvania Duck Confit 12-
Baby arugula, shaved endive, port reduction, Meyer lemon vinaigrette and shaved Parmesan

First Course

Ahi Tuna Tartar 14-
Smashed avocado, red onion-shallot vinaigrette, micro greens and sea salt

Shaved Parma Prosciutto 12-
Warm arugula-frise salad, sunny side up egg and sherry cured onion vinaigrette

Basil Roasted U-10 Prawns 14-
Arugula pesto, roasted toy box tomatoes, fried basil and 30 year balsamic

House-Made Pork Belly-Fennel Sausage 12-
Wood roasted red peppers and broccoli rabe-pine nut gremolata

Pan Seared La Bella Farms Foie Gras 16-
Apricot-pecan bread pudding, balsamic demi glace and micro greens

Antipasti For 2 8- For 4 36- For 6 50- A Selection of Salumi From Around the World. Shaved Coppa Ham Artisanal Pepperoni Shaved Parma Prosciutto 5-Year Parmesan Pecorino Ricotta Salata Mnt. Gorgonzola Fennel Roasted Beets w/ sherry vinegar dressed arugula Basil Marinated Roasted Peppers and grilled hot pepper salad Slow Roasted Tomatoes w/ thyme and balsamic Chile-Citrus Marinated Olives Italian Bean Salad Crispy House-Made Mozzarella w/ basil pesto Brussel Sprout-Almond Salad Grilled Crostini

Pasta and Risotto
Available as a half or Full Portion

House-Made Marscapone Gnocchi 13/21-
English peas, fava beans, asparagus, arugula and basil black truffle butter

Fresh Parpadella Carbonara 12/22-
Crispy pork jowl, peas, caramelized pearl onions, basil, fresh egg and Pecorino

Classic Beef-Veal Bolognaise 13/22-

Fresh parpadelle, shaved 5-year Parmesan and parsley

Toy Box Tomato Risotto 13/24-
Fennel-arugula salad, balsamic, basil oil and toasted pine nuts

Seafood

Blood Orange Roasted Wild Salmon 22-
Sweet potato puree, fennel-celery salad and spicy-basil-brown sugar vinaigrette

Pan Seared U-10 Day Boat Scallops…24-
Sweet corn risotto, truffle braised leeks and crushed pistachio gremolata

Pan Seared Brazilian Tiger Fish Milanese…24-
Citrus marinated asparagus-green bean-arugula salad, capers and citrus oil

Meat

Pan Roasted Long Island Duck Breast 24-
Tomato braised lentils, truffle roasted asparagus and blueberry demi glace

Slow Braised Beef Short Rib 25-
Parmesan potato puree, broccoli rabe and horseradish-almond-oatmeal gremolata

Grilled 8oz Filet Mignon 28-
Parmesan creamy polenta, pearl onion demi glace and fennel dust

Mustard-Pumpkin Seed Crusted Rack of New Zealand Lamb 26-
Cipolini risotto cake, wilted garlic spinach and fried mint demi glace

“The Dessert Pig” (A “Chef’s Tasting” of dessert)
Four 32- Six 48- Eight 64-

Cheese Menu

Cheese Choice of 3, 5, or 8 13, 18, 21-

Sottocenere. Truffle Studded pasteurized Cow’s Milk, Semi Soft, from Italy
Maytag Blue. Raw Cow’s Milk, Newton Iowa

Umbriaco. Unpasteurized Cow’s Milk, Hard, from Lombardy, soaked in red wine
Cacciocavallo Silano DOP. Cows’s Milk, Hard from Italy

5-Year Parmigiano Reggiano Vecchio. Unpasteurized Cow’s Milk, Hard, from Italy

Drunken Goat. Unpasteurized Goat’s Milk, Hard, Soaked in red wine, from Spain

Pecorino. Sheep’s Milk, Hard, from Italy

Ricotta Salata. Semi-Soft Sheep”s Milk from Sicily

Chef Owner-Michael DiBianca
Sous Chefs-Greg Abbott & Brad Rust
Line Cook-Ryan Sulikowski

Wine Dinners
Study Of Pinot Noir May 20 @ 7PM