Entrées

Blackened Salmon | 28 | GF, DF
Pan seared salmon served on seasoned sticky rice, grilled asparagus and topped with peach chimichurri

Pappardelle and Prosciutto | 26
House made pappardelle, crispy prosciutto, peas and fresh basil in a lemon garlic white wine sauce topped with pecorino romano

Hanger Steak | 32 | GF, DF
Served with herbed roasted fingerling potatoes and topped with fresh corn salsa

Lobster Bucatini | 32
Maine lobster, roasted corn and bucatini tossed in a lemon garlic herb sauce, topped with basil

Tapas

Chicken Parm Sliders | 18
Three fried chicken cutlets, marinara and shaved parmesan on rosemary focaccia

Coconut Shrimp | 21
Lightly battered in a coconut tempura and fried, drizzled with sweet chili

Goat Cheese Crostini | 16
Sourdough baguette crostini, goat cheese spread, topped with caramelized onions, roasted walnuts and truffle balsamic glaze

Lobster Rangoons | 24
Lobster, cream cheese and chives served in crispy wontons with a sweet chili drizzle

Mezza Platter | 18
Tzatziki dip served with roasted red pepper, cucumber, feta, marinated olives, fire roasted tomatoes and pita bread

Meatballs | 19
Meatballs in marinara topped with herb ricotta served with toasted focaccia

Seared Scallops | 26 | GF
Pan seared scallops served with pomme puree and crispy pancetta apple salad

Street Corn Ribs | 16 | GF
Spiced corn ribs tossed in pecorino romano, drizzled with lemon mayo

Tempura Vegetables | 18 | V, DF
Tempura fried assorted vegetables served with hot honey

Truffle Fries | 12 | GF
House cut fries tossed in truffle oil and pecorino romano

Tuna Tartare Tostada | 21 | GF, DF
Corn tortilla topped with avocado, mango salsa, ahi tuna, drizzled with spicy mayo and eel sauce

Pork Belly Bites | 24 | DF, GF
Slow braised pork belly bites tossed in house made barbecue sauce and topped with mango salsa

Boards

Small Charcuterie Board | 2 person | 32 | GF upon request
A bouquet of artisan meats and cheeses carefully selected by our Executive Chef. Accompanied with various Mediterranean accoutrements and crackers

Large Charcuterie Board | 4 person | 42 | GF upon request
A bouquet of artisan meats and cheeses carefully selected by our Executive Chef. Accompanied with various Mediterranean accoutrements and crackers

Salads

Add Chicken +5
Add Steak +7
Add Shrimp +8
Add Scallops +9
Add Salmon +9

Caesar Salad | 14 | GF upon request
Romaine lettuce with parmesan cheese, croutons and creamy Caesar dressing

Summer Salad | 16 | GF, V, DF upon request
Arugula, red onion, sweet peaches, radish, feta, citrus vinaigrette

Flatbreads

All GF upon request

Barbecue Chicken | 19
House made barbecue sauce, blackened chicken, red onion, mozzarella

Margherita | 16 | V
Vine ripe tomato, mozzarella, balsamic glaze, pesto and basil

Prosciutto | 20
Prosciutto, roasted red pepper, caramelized onions, herbed ricotta, balsamic drizzle

Boards

Small Charcuterie Board | 2 person | 32 | GF upon request
A bouquet of artisan meats and cheeses carefully selected by our Executive Chef. Accompanied with various Mediterranean accoutrements and crackers

Large Charcuterie Board | 4 person | 42 | GF upon request
A bouquet of artisan meats and cheeses carefully selected by our Executive Chef. Accompanied with various Mediterranean accoutrements and crackers

Notes

V = Vegetarian
DF = Dairy Free
GF = Gluten Free

Raw Bar Wednesdays and Thursdays, Sushi Sundays

This is not a nut free facility. Please notify your server of any allergies.
Automatic 20 percent gratuity will be added for all parties of six or more and or when splitting checks.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Items marked with an asterisk may be served raw or undercooked.