Starters

WARM OLIVES
with artichoke focaccia
8

DEVILS on HORSEBACK
bacon wrapped dates and almonds with horseradish and balsamic vinegar reduction
12

NEW ENGLAND CLAM CHOWDER
bacon, leeks, potatoes, and creamy goodness
13

MIXED NUTS
salty and slightly sweet almonds, cashews, pecans, pistachios
7

FOIE GRAS
pickled cranberries, parsnip purée, balsamic glaze
16

STEAM BUNS
with nouc cham and cilantro
pork 12
shrimp 14
tofu 10

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

BALLYHOO BRIE
mushroom notes (cow’s milk)
8

MAD RIVER BLUE
sharp and salty (cow’s milk)
8

TRE BON
goat cheese with paraffin rind (goat’s milk)
8

INVIERNO
salty, rich and creamy (cow and goat’s milk)
8

CHORIZO
spice-cured Spanish sausage
8

NAPOLITANA
spicy hot, dry sausage
8

BONELESS POLETA IBERCO
cured pork shoulder
8

Pizza

CLASSIC CHEESE
with red sauce, mozzarella and parmesan
8

PEPPERONI AND MUSHROOM
with red sauce and mozzarella
12

BRUSSELS SPROUTS and BACON
taleggio, fontina and caramelized onions
10

Salads

ROMAINE WEDGE
cherry tomatoes, crispy onions, bacon crumbles and blue cheese dressing
12

GARBANZOS CON ESPINACAS
garbanzo bean purée, cherry
tomatoes, spinach
12

SIMPLE SALAD
cherry tomatoes, cucumber, red onion and balsamic dressing
8

Entrée

RACK OF LAMB
roasted root vegetables with pistachio gremolata
17/30

MISTY KNOLL CHICKEN BREAST
sweet potatoes, Brussels sprouts with cranberry demi-glaze
23

WINE BAR BURGER
tomato jam, spring mix, fontina on brioche with papas fritas
15

FALL VEGGIE BOWL
quinoa with herbs, roasted vegetables and spinach
15

FILET MIGNON
whipped parsnips with haricot vert and red wine demi
17/32

SCALLOPS
basil cream sauce, lemon zest, haricot vert and basmati rice
16/26

AUTUMN BBQ PLATE
braised pork with Brussels sprout slaw, warm German potato salad
23

Dessert

WARM CHOCOLATE BROWNIE
topped with stratchiatella gelato
12

WARM APPLE TART
brown sugar and cinnamon apples with vanilla gelato
12

GELATO
seasonal selections
8