d The Patio on Lamont Street: Dinner

Dinner Menu

Small Plates

Fresh Bread Made to Order   5

honey-mascarpone butter (V)

Soup of the Day   7 / 12

Chef's whim

Radicchio & Grilled Endive Salad   12

arugula, apples, candied walnuts, chevré, dijon-agave vinaigrette (V, N, GF)

Ahi Poke Tacos   13

soy-sambal marinated sashimi-grade ahi, napa cabbage & cucumber salad

Ribeye Cap Steak   15

soy-chipotle glaze, stir fried vegetables, sesame jasmin rice (GF)

Pulled Smoked Chicken Sliders   10

bacon jam, whipped gorganzola, roasted red pepper garlic aioli

Broken Down Niçoise   15

seared ahi, haricot verts, potato, tomato, mixed greens, egg, sherry vinaigrette (GF)

Grilled Caesar   10

romaine, asiago, tomato, ciabatta crouton, caesar dressing (V)

Braised Beef Short Rib   13

parsnip purée, demi-glace

Braised Spanish Octopus   18

gigante beans, smoked pork belly, pine nut butter (GF, N)

Crab & Ahi Tuna Tower   13

russian red snow crab, avocado, tomato, cucumber, citrus vinaigrette & soy ginger sauce

Grilled Pear Salad   12

chinese 5 spice, bleu cheese, candied walnuts, pickled onion, arugula, currants, cucumber-dijon vinaigrette (V, N, GF)

Seasonal Vegetables &Rice   8

herb roasted crimini mushrooms, smoked oyster mushrooms, roasted easter egg radish, wilted spinach, carmelized onion, herb-balsalmic butter (V, GF)

Charred Asparagus   11

smoked tomato romesco, grilled scallions, shaved pecorino, pea tendrils, lemon vinaigrette (V,N)

Roasted Beet Bruschetta   6

beets, goat cheese, arugula, candied walnuts, ciabatta bread (V,N)

"Pappardelle" Summer Squash   12

green & yellow squash, grilled corn, charred bell peppers feta cheese, smoked-tomato vinaigrette, crispy rocket arugula (V,GF)

Roasted Eggplant & Greek Yogurt Dip   9

kalamata olives, mint, grilled cucumber & carrots (V,GF)

Shared Plates

Venissimo Cheese   17

assortment of cheese, honeycomb, dried fruit, nuts (V, N)

Venissimo Cheese & Meat Men Charcuterie   22

dried saucisson sec, dry soppressata, cured ham, honeycomb, dried fruits, nuts (N)

Garden Flatbread   15

Spinach-basil pesto, grilled green and yellow sqauash, cherry tomato, mozzarella, rocket arugula, balsalmic gastrique(V,N)

BBQ Chicken Flatbread   15

ghost scream bbq sauce, bacon, red onion, cilantro, mozzarella cheese

Beef & Bleu Flatbread   17

new york steak, gorgonzola, mushrooms, roasted garlic sauce, white truffle oil

Hummus Trio   9

edamame ~ carrot & cucumber
white bean ~ sweet pepper relish
red pepper ~ crispy garbanzo bean (V)

Large Plates

Grilled Fish of the Day MP

Chef's Whim

Pan Seared Duck   28

five spice rub, sweet & savory pineapple glaze, radicchio, arugula, anjou pears

Braised Pork Shank   26

Bacon & Asiago Risotto, Cracklins 

21 Day Aged Bone-In Ribeye   34

parsnip puree, roasted seasonal vegetables, demi-glace

Seasonal Vegetable Risotto   16

seasonal vegetables, asiago (V, GF)

add grilled shrimp   6

Shrimp & Grits 22

marinated shrimp, smoked cheddar grits, roasted bell pepper

Duck Sausage Spaghetti   19

goat cheese, carmelized onion, cranberry reduction, cherry tomato, peas, arugula (N)


GF = Gluten Free  V = Ovo-Lacto Vegetarian  N = Has Nuts

Executive Chef: John Medall