FINE DINING Menu
Soup du jour
French Onion Soup en Croûte
White wine, brandy caramelized onions, gruyere cheese.
Ginger Coconut Carrot Soup (V)
Coconut milk, ginger, roasted carrots.
Salads
Burrata Caprese Salad (GF)
Tomatoes, basil, burrata mozzarella, olive oil, balsamic reduction, served over arugula.
House Salad (VE)
Mixed greens, grape tomatoes, cucumbers, toasted almonds, sherry vinaigrette.
Caesar Salad
Romaine lettuce, classic Caesar dressing with homemade herb croutons with shaved Parmigiano Reggiano cheese.
Roasted Beet Salad (GF)(V)
Roasted beets, goat cheese mousse, arugula citrus vinaigrette and fresh horseradish
Tapas (Small Plates)
Charcuterie For 2
Manchego, brie, goat cheese, salami, hot soppressata mixed nuts & dark chocolat. Served with Fresh fruit.
Albondigas (Spanish Meatballs) (VE)
Pan fried soy protein, herb seasonings, served with choice of marinara or Asian sesame sauce.
Eggplant Parmigiana
Layers of Eggplant, marinara sauce, basil and mozzarella cheese baked
Crab Cakes
Blue Lump crab meat, (5 oz) served with spicy Remoulade sauce and arugula citrus salad.
Chicken Empanadas
Pastry crust stuffed with savory chicken, green peppers and cheddar cheese. Served with chimichurri sauce on the side.
Patatas Bravas (VE) (GF)
Roasted potato wedges, smokey romesco sauce & chimichurri
Shrimp Shooters
Crispy shrimp, sweet chili sauce, sriracha.
Mussels Fra ‘Diavolo
Spicy mussels, tomatoes, white wine, grilled ciabatta.
Tuna Poke**
Sushi grade tuna, over avocado, served with wonton chips.
Larger Plates
Certified Angus Tenderloin (GF)
8 oz Certified angus filet, fingerling potatoes, shaved brussels sprouts,roasted garlic, compound butter.
Roasted Lamb Chops (GF)
Half rack lamb Chop (10 oz) Sous Vide. Served over mushroom risotto & chimichurri sauce.
Seafood Linguine
House made linguine served with sea scallops, tiger shrimp, in a white wine garlic sauce.
Tomahawk Pork Chops (GF)
16 oz Double boned chop, corn puree, asparagus.
Roasted Chicken Breast (GF)
8 oz Chicken breast, celeriac puree, confit cippolini onions, roasted carrots, chicken jus.
La Malbec Sorrentinos (A)
House made raviolis stuffed with spinach, ricotta and walnuts in a blue cheese,
mushroom and bacon cream sauce.
Beef Tenderloin Stroganoff (CAB)
Filet mignon, caramelized onions, shitake, oyster, cremini mushrooms and brandy cream sauce over handmade pasta.
Pesto Pasta (V)
House made linguine with pesto sauce, garnished with pine nuts.
Corvina (Seabass) (GF)
8 oz South Pacific Seabass, served with confit tomatoes, citrus brussels sprouts.
Salmon (GF)
8 oz Salmon over ratatouille, cauliflower puree, curry lemon beurre blanc.
*Add side of sauteed mushrooms and cippolini onions to any dish*
**These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness**
**Before placing your order, please inform your server if a person in your party has a food allergy**
Dessert
Crème Brule’
Blueberry Mascarpone Cake.
Blueberry drizzle and chantilly.
Bread Pudding
Deep fried nutmeg infused custard, vanilla ice cream, strawberries
Cheesecake
Berry coulis, fresh fruit. Served with chantilly.
Chocolate fudge Cake
Fudge layer cake, served with vanilla ice cream and hot chocolate ganache
For Your Convenience, an 18% gatuity will be added to parties of 6 or more.