Appetizers

Red Lentil Soup – $10

Watermelon Salad – $10
Fresh cut watermelon with blueberries over organic kale then drizzled with aged balsamic and mint oil and topped with feta cheese

Falafel – $10
Ground chickpeas and parsley fried and served over a bed of romaine lettuce with cherry tomatoes and tahini sauce

Shrimp Tart – $12
Artichoke hearts, grape tomatoes, capers, and green olives served with shrimp in a white whine sauce in an 8” tart topped with feta cheese

Entrees

Homemade Pappardelle – $34
Green peas, porcini mushrooms, caramelized red onions, and braised short ribs served in a porcini mushroom cream sauce and topped with pecorino cheese and truffle oil

Soft Shell Crabs – $36
Served with artichoke hearts, caper berries, and green olives Sautéed in a white wine garlic sauce over a bed of linguini

Almond Encrusted Salmon – $36
Served with Georgia peach, red onion, farro relish as well as grilled brussel sprouts and  a espresso mustard sauce

Lamb Shoulder – $37
Braised for Seven Hours and served with a rice and lentil relish, cauliflower oreganata and finished with a port wine reduction

Cioppino – $37
Shrimp, mussels, clams, cod, escargot, octopus, and Dungeness crab legs served over risotto in a shrimp tarragon sauce

20oz Ribeye Steak – $45
Hand picked steaks by Chef Ash with mushroom truffle risotto string beans and a red wine reduction