tapas / starters / smaller plates

• tuna tartare w/ calamata, tomatoes & capers  12
• sautéed shrimp w/ potato cake & roasted red pepper sauce  13
• duck confit w/ house risotto & port wine reduction  10
• clams w/ saffron garlic butter rouille & spanish chorizo  9
• pan-seared scallops w/ lemon garlic cream  12
• pate w/ sausage & house cheese  12
• crispy calamari w/ dried tomato pesto   12/half 6 
• roasted asparagus w/ garlic & pine nuts 8
• mushrooms sautéed w/ fine herbs 8
• house risotto  8
• mashed potatoes w/flavor infusion: roasted poblano & bacon, roasted garlic or parmesan  8
• pan-seared brussel sprouts 8

housemade soup (market price) 
seasonal salad (chef's selection)  
grilled romaine with caesar & tapanade crostini 7
housemade green salad a la carte 6
grilled chicken caesar 9

entrees

• chickenw/ mushrooms & asparagus in madeira cream sauce  24
• pork chop ancho demi-glace & mashed potatoes  27
• braised lamb shank with natural reduction & risotto  30
• market fish pancetta shrimp sauce & potato cake  32
• salmon  with puttanesca sauce & kale  26
• crab cakes  asparagus & hollandaise w/ pomegranate reduction  28
• chicken piccata  pan-seared breast over linguini w/ caper lemon butter sauce  16
• filet mignon  10 oz. center cut w/ demi-glace & potato gratin  35
• shrimp & stone-ground grits  sauteed with lump crab, tasso ham, tomato gravy, creme fraiche  18
• ribeye  16 oz. center cut certified angus beef with green peppercorn demi-glace & potato gratin  32
• seafood linguini  shrimp & scallops in caper cream sauce  28
• vegetarian napolean  18
 

housemade desserts
cheesecake
chocolate lava cake
creme brulee
bread pudding