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

 

 

Soupe au Pistou

Traditional French white bean and pesto soup

cup 4.5 bowl 8

 

 

Pizzas

 

BBQ Chicken

Roasted Chicken, caramelized Onions, marinated Peppers,

BBQ Sauce and Mozzarella. 15

 

Salumi

Salami, Spanish Chorizo, Pepperoni,

Fire-roasted Tomato Sauce and Mozzarella. 15

 

The Delta

Roasted Asparagus, caramelized Onions, smoked Blue Cheese Garlic Cream 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, Mushrooms, Asparagus,

Spring Garlic, and Oven-Dried Tomatoes tossed with

House-made Tagliatelle and Sour Cream. 18

 

Shrimp Risotto

Creamy Vialone Nano Rice with Shrimp, Prosciutto, Tomato, Harissa, Spinach and Parmesan. 18

 

Maple Leaf Duck

Wood-fired Duck Breast with Celeriac-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

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