Starters

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

PORK N’ BEANS
crispy pork belly, butter beans, pearl onions, pumpkin purée
10

CHICKEN SLIDERS
ground chicken-rosemary, wilted arugula, bell peppers, brie
12

OLIVES AND PEPPERS
piquello, cana de cabra, mandarin orange, herbs
9

STREET SHRIMP
wasabi honey glaze, apple radish slaw
12

CHEESE AND CHARCUTERIE
any 3 for $19

MALGHESE
Italy: cow and sheep’s milk, cream texture with tastes of pungent, sweetness and fruit
7

CAMPO DE MONTALBAN
Spain: cow, sheep, goat’s milk, solid texture with rich and buttery finish and perfect balance
7

DANISH BLUE
Denmark: cow’s milk semi-soft, nutty, blue aroma with hints of marzipan
7

QUESUCO DE LIEBANA
Spain: cow’s milk, semi soft body, smoked and buttery smooth
7

DUCK GALANTINE
USA: course ground duck with truffles and pistachio
7

SPECK
Italy: boned cured pork leg smoked with juniper wood
7

TOSCANO
USA: salami-rubbed fennel conveys a slightly licorice-aromatic
7

Pizza

ROASTED CHICKEN
Brussels sprouts, scallions, gouda, fontina
12

SOPRESSATA & PEPPERS
house-made red sauce, mozzarella, herbs
12

ARTICHOKE & PEAR
house-made red sauce, mozzarella, goat cheese
14

Salads

THE “BLT” SALAD
maple-pepper bacon, romaine, iceberg, tomatoes, herb vinaigrette, aged goat cheese
9

CYPRUS MONTAGE SALAD
tomatoes, olives, cucumbers, garbanzo beans, red onion, romaine, with oregano vinaigrette and feta cheese
10

FALL SAVORY FRUIT SALAD
mustard greens, Asian pear, pomegranate, cranberry, cucumber
10

Entrée

RISOTTO
served with cauliflower, almonds, carrots, raisins, parmesan
10

BEEF FILET
grilled and served with swiss chard, crushed potatoes, red wine reduction
17/32

CHICKEN BREAST
slow roasted and accompanied by apricot butter, capers, mushrooms, barley, spinach
25

SEA SCALLOPS
prepared piccata style, with capers, cauliflower, sun-dried tomatoes
15/27

WILD BOAR
slow braised and complemented with Brussels sprouts, onion, barley, dried blueberries
27

RACK OF LAMB
roasted and presented with celery root, arugula, mustard demi, lemon confit
17/30

SALMON FILET
pan-seared and miso-glazed, topped with daikon radish, bok choy, snap peas
10/18

Dessert

MINI CHOCOLATE BUNT
white and dark chocolate lava with caramelized hazelnuts
8

LEMON & BLUEBERRY TART
coconut sorbet
8

APPLE CAKE
caramelized apples with brandy cream
8