Small Plates
(sample menu) | ||
| Crab Club Sandwich with Applewood Smoked Bacon | ||
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| Sweet Potato Chips | ||
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| Avocado and Grapefruit Salad Riesling Plumped Currants and Coriander Vinaigrette |
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Roasted Organic Chicken
with Porcini Butter | ||
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| Served with Farro "Risotto" with Wild Mushrooms and Fresh Herbs | ||
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| Chilled Asparagus with Mimosa |
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| Tea Smoked Sea Bass Batons topped with Fresh Ginger Vinaigrette | ||
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| Grilled Molasses Quail Green Papaya Salad | ||
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| Spinach Tofu Napoleons with Toasted Sesame Seeds and Miso Dressing |
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| Crispy Calamari with Classic Aioli | ||
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| Trattoria Salad Arugula, Turkey Figs, Green Olives, Walnuts and Grana Padanos |
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| Baby Spring Lamb Chops with Mint Pesto | ||
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| New Potato Gratin | ||
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| Shaved Artichoke, Endive and Kalamata Olive Salad |
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Housemade Beet Ravioli
Arugula and Shaved Asiago | ||
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| Grissini | ||
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| Carrot-Ginger Soup |
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| Pancetta-wrapped Petit Filet Mignon with Mustard Tarragon Mousseline | ||
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| Twice-baked Yukon Gold Potatoes with Horseradish Crème Fraiche and Smoked Sea Salt | ||
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| Mini Caesar Salad with Tiny Garlic Croutons in a Tiny Parmesan Tuile Cup |
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Roasted Chicken Saltimbocca with Capers
and Pimenton Jus | ||
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| Sardinian Couscous Pilaf with Wild Mushrooms, Braised Escarole and Fresh Herbs | ||
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| Roasted Brussels Sprouts with Shaved Manchego Cheese, Pine Nut Breadcrumbs and Warm Garlic Vinaigrette | ||
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Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |
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Small Plates