Salads

 

Harvest

Mixed Baby Lettuces with Honey-roasted Pears,

toasted Pumpkin Seeds and warm Goat Cheese. 8

 

Asparagus Salad

Wood-fired Asparagus with Meyer Lemon Vinaigrette,

Shaved Prosciutto, Gran Queso and a poached Egg. 11

 

Caesar

Romaine Lettuce, Garlic Croutons, Classic Caesar Dressing, White Anchovies and a Parmesan Crisp. 9

 

 

Kabocha Squash Soup

with Sage Cream and Pumpkin Seeds

cup 4.5 bowl 8

 

 

Pizzas

 

The Smokey Goat

Smoked Bacon, Goat Cheese, Jalapenos,

Fire-roasted Tomato Sauce and Mozzarella. 15

 

The Delta

Roasted Asparagus, caramelized Onions smoked Blue Cheese Garlic Cream and Mozzarella. 15

 

Salumi

Salami, Spanish Chorizo, Pepperoni,

Fire-roasted Tomato Sauce and Mozzarella. 15

 

Small Plates

 

Mike’s Ravioli

Kabocha Squash and Herbed Goat Cheese Ravioli

with Brown Butter, Sage and Hazelnuts. 15

 

Veal Sweetbreads

Pan-seared Sweetbreads with Bacon Lardons,

foraged Mushrooms, Spinach and Sunchoke Chips. 14

 

Sole Piccata

Sautéed Local Sole over crispy Yukon Potatoes,

Arugula and Lemon-Caper Sauce. 18

 

Chitarra Nero

Manilla Clams & Eric’s Italian Sausage tossed with

Arugula, Chili Flakes and House made Squid Ink Pasta. 18

 

Spring Stroganoff

Seared Beef, Chanterelle Mushrooms, Asparagus,

Spring Garlic, and Oven-Dried Tomatoes tossed with

House-made Tagliatelle. 18

 

Shrimp Risotto

Creamy Vialone Nano Rice with Shrimp, Prosciutto,

Tomato, Harissa, Spinach and Parmesan. 18

 

Maple Leaf Duck

Wood-fired Duck Breast with roast Garlic Potato Puree,

roasted Asparagus and Pinot Noir-Cherry Glaze. 20

 

New York Steak

Wood-fired Sterling Silver Beef with Truffled Fries

and Porcini-Cabernet Jus. 25