Dinner Celebrations

appetizers

wine bar chop
With romaine, endive, radicchio, red onion, chick peas, cucumber, vinegar peppers and parmigiano with a red wine vinaigrette
12.

rocket arugula
tossed with roquefort, green apples, candied pecans and red onion in a cider vinaigrette
11.

roasted beet salad
baby spinach, roasted beets, goat cheese, walnuts in a blood orange vinaigrette
12.

prosciutto and burrata
80 day aged prosciutto di parma, imported burrata mozzarella with fig and balsamic glaze
18.

jumbo lump crab cake
served with an avocado and mango salsa
17.

wb calamari
fried, with capers, basil oil, shaved parmesan with a pepperoncini aioli
15.

grilled octopus salad
artichoke, capers, grape tomatoes with a red wine vinegar
17.

chardonnay mussels
with fennel, pesto in saffron cream sauce
16.

glazed beef short rib
served with red cabbage confit and pomegranate glaze
16.

entrees

wild mushroom ravioli 28.
roasted porcini, portobello, shitaki, oyster, wood ear and black trumpet mushrooms with a sprinkle of mozzarella, thyme and rosemary

penne bolognese 26.
traditional bolognese sauce topped with mascarpone cheese

golden bronzed seared sea scallops 36.
served with a mascarpone cheese, sweet corn, asparagus and crispy pancetta risotto

grilled salmon 32.
over vegetable couscous topped with a fresh dill cream sauce

herb roasted bell and evans chicken 27.
with mango, red bell peppers, green onion, jalapeno and cilantro served with baby spinach, avocado and a cilantro-lime dressing

mojito pork loin 26.
tortilla chip encrusted pork loin with mint and cilantro served with chorizo rice and black bean and corn salsa

seasoned sliced sirloin 30.
with truffle fingering potatoes and grilled asparagus

seared sesame tuna 32.
with julienne vegetables and shiitake mushrooms, tossed in a teriyaki glaze over soba noodles topped with sriracha aioli

10 ounce roasted center cut filet mignon 38.
black angus filet served with truffle fingerling potatoes, grilled asparagus and a port wine meuniere sauce

16 oz. rack of lamb 39.
sweet potato mash, baby carrots and mint simple syrup