Dinner Menu

Fish of the Day

Special of the Day

Togarashi Encrusted Mahi Mahi served on a cucumber and seaweed salad with a soy ginger edameme puree and a sweet orange reduction glaze and two wonton wrapped jumbo shrimp

Small Plates

Fresh Bread Made to Order   5

honey-mascarpone butter (V)

Soup of the Day   7 / 12

Chef's whim

Russian Snow Crab & Potato Salad   13

peewee potatoes, caramelized onion, yellow and green beans, green garlic whole grain mustard, shaved egg

Charred Asparagus   11

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

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)

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)

Oxtail Ragù   14

creamy polenta, tomato, onion, celery, carrot, watercress, goat cheese, hazelnuts (N, GF)

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)

Roasted Seasonal Vegetables &Rice   8

carrots, celery, red onion, bell peppers, jasmin rice (V, GF)

Roasted Beet Bruschetta   6

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

Shared Plates

Four Selections of Venissimo Cheese   17

honey comb, dried fruits, nuts (V, N)

Venissimo Cheese & Meat Men Charcuterie   22

dried saucisson see, dry soppressate, cured ham (N)

Vegetarian Flatbread   15

wilted spinach, caramelized onions, sun-dried tomato, chevré, roasted garlic sauce (V)

Alfredo Chicken Flatbread   15

fermented black garlic, asiago, mozzarella & parmesan

Beef & Bleu Flatbread   17

new york steak, gorgonzola, mushrooms, roasted garlic sauce

Large Plates

Grilled Fish of the Day MP

Chef's Whim

Pan Seared Duck   28

butternut squash purée, apple chutney, fennel, balsamic-pomegranate reduction(N, GF)

Braised Pork Shank   26

Bacon & Asiago Risotto, Cracklins (GF)

21 Day Aged Bone-In Ribeye   34

parsnip puree, roasted seasonal vegetables, demi-glace

Fall Vegetable Risotto   16

roasted tomato, carmelized onion, brussels sprouts, asiago (V)

add seared scallops   6

Marinated Grilled Shrimp 22

cheddar grits, roasted bell pepper

Sage Pesto Rigatoni   19

sweet chicken sausage, braised balsamic shallots, tomato, fresh mozzarella, pine nuts (N)

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

Executive Chef: John Medall