Dinner Celebrations

appetizers

wine bar chop
romaine, endive, radicchio, red onion, chick peas, cucumber, salami, 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.

rustic kale salad
Roasted butternut squash, cranberries, brie and walnuts with a pomegranate 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
19.

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
18.

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

glazed beef short rib
served with red cabbage confit and pomegranate glaze
18.

entrees

wild mushroom ravioli 29.
roasted porcini, portobello, shitaki, oyster, wood ear and black trumpet mushrooms with a sprinkle of mozzarella, thyme and rosemary

penne bolognese 28.
traditional bolognese sauce topped with mascarpone cheese

golden bronzed seared sea scallops 38.
served with beet and goat cheese risotto

pan seared halibut 34.
fennel creamed leaks, roasted spaghetti squash and apple puree

herb roasted bell and evans chicken 27.
with roasted brussels sprouts, cranberries and gouda cheese

blueberry and walnut encrusted pork loin 26.
with cranberry and butternut squash basmati rice

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 42.
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