Starters

WARM NUT MEDLEY
lightly sweet and salty almonds, cashews, pecans, pistachios
7

ROYAL HAM & MELON
spiced yogurt, olive oil, maldon sea salt
10

DEVILS on HORSEBACK
bacon wrapped dates with almonds and horseradish crème
10

GREEN MELON GAZPACHO 
red onion and mint chutney
8

WARM OLIVES
garbanzo beans, oven dried cherry tomatoes, feta cheese and bread
8

FOIE GRAS
crostini, cherry compote and balsamic reduction
16

YUZU CRUDO
market fish of the day, yuzu dressing, cucumbers and Asian pear Kim chi
13

MANHATTAN CLAM CHOWDER
saffron scented tomato broth, mussels, clams, and market fish selection
13

CHEESE AND CHARCUTERIE
choose any 3 cheese and/or charcuterie for $22

PYRAMID
U.S.A., soft-ripened triple cream with vegetable ash rind (cow’s milk)
8

BONNY BLUE
U.S.A., sharp and tangy (cow’s milk)
8

PASAMONIES 12 MONTH MANCHEGO
Spain, nutty and tangy with a savory finish (sheep’s milk)
8

CHIN CLIP
U.S.A., smooth and buttery (cow’s milk)
8

PÂTÉ RUSTQIUE
U.S.A., free range chicken and pork pâté with wild mushrooms
8

COPPA SERRANO
Spain, mild, dried cured pork shoulder
8

HERITAGE HAM
U.S.A., royal ham, delicate, sweet and salty
8

Pizza

SAUSAGE & RABE
house red sauce, mozzarella and red chili flakes
10

EGGPLANT
cherry tomatoes, manchego and pine nuts
12

MUSHROOM
taleggio, fontina and caramelized onions
10

Salads

STONE FRUIT SALAD
plums, peaches, sun chokes and dried cherries with frisée and honey thyme vinaigrette
10

INSALATA SIMPLICE
frisée, mixed greens, parmesan and basil vinaigrette
8

BEET SALAD
heirloom beets, herbed vinaigrette, walnuts, feta cheese and greens
10

CHICKEN SALAD
confit chicken, lemon aioli, bacon, celery, greens and migas
12

Entrée

PAN ROASTED CHICKEN BREAST
with Forbidden rice, toasted pecans, dried cherries, parsley, and scallions
23

RACK OF LAMB
grilled, served with beet butter, mushrooms, sun chokes and spring mix
17/30

FILET MIGNON
grilled, served with creamed kale, onions and fingerling potatoes
17/32

FREE FORM RAVIOLI
flavored with garlic and taleggio, served with zucchini and spinach
12/20

DUCK BREAST
crispy, served with rosemary potatoes, mushrooms and a cranberry demi-glaze
24

THE WINE BAR BURGER
brioche bun, tomato jam, fontina, greens and papas fritas
14

CHILEAN SEA BASS
coconut green curry, basmati rice, and broccoli rabe
32

Dessert

MASCARPONE FIG TART
wine poached black mission figs, mascarpone mousse, honey drizzle
9

FRESH BERRIES
with blueberry gelato
10

STRACCIATELLA GELATO
short bread cookies
8

PEACH GELATO
with fresh peaches and crumble topping
10