|
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
|
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
| SIDES: |
|
| Slow
Roasted Garlic Broccoli Rabe 6- Basil Roasted Wild Mushrooms
7- Roasted Garlic Whipped Potatoes 5- Wilted Spinach 6-
Sweet Whipped Potatoes 5- |
House Cut Truffle
Fries w/ Parmesan and fresh thyme 8- Pancetta Roasted
Shaved Brussel Sprouts 6- Sweet Corn Risotto 6-
|
| |
|
The Chef Tasting Menu
A menu created by the Chef on
a whim using ingredients from
local purveyors.
The Entire Table Must Participate Minimal Dinning Restrictions Will Be Accommodated
Limited Availability On Weekends
Three Course 42- Four Course 58 Five Course 68- Six Course
75-
|
Dessert Menu
Banana Crème Pie 9
Rum caramel, banana chips, caramelized banana
Crème Brulee 2 Ways 10
Coconut Crème Brulee w/ coconut gremolata Oreo Crème
Brulee w/ brandied cherries
Chocolate Toasted Almond Pie
8 House-made vanilla gelato
Sicilian Ricotta Cheesecake
9 Fresh raspberry salad
Deconstructed Strawberry
Shortcake 9 Strawberry gelee and marscapone crème
Boston Crème Pie 12
Dolce de Leche caramel and roasted marshmallows
Great
for the Table
“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

|