MEDITTERANEAN
FIRST COURSE
SPINACH AND KALE SALAD
roasted balsamic red onion, garlic crouton, green apple, gorgonzola, toasted pine nuts
OYSTERS ON THE HALF SHELL
cocktail sauce, mignonette, lemon
CHICKEN LIVER PATE
on brioche toast, pickled red onion and beet, cornichons, watercress, balsamic glaze
ROASTED BEET SALAD
frisse, arugula, orange supremes, ricotta salata, toasted hazelnuts
STUFFED MUSHROOMS
ricotta, spinach, walnuts
CLASSIC CAESAR SALAD
lemon-anchovy dressing, croutons
GRILLED ESCAROLE "CAESAR"
avocado, anchovies, garlic yogurt dressing, crispy shallots, crisp lardo
FALAFEL SALAD
mixed lettuces, tahini-yogurt dressing
CHEESE AND CHARCUTERIE BOARD
local and imported cheeses, assorted cured meats, giardinera, nuts, dried fruit, chef's choice of bread
SECOND COURSE
GAZPACHO
MERGUEZ SAUSAGE AND CAULIFLOWER "COUSCOUS"
Tunisian charmoula, handmade flatbread
TURKISH MANTI DUMPLING
lamb, garlic yogurt, dried mint, toasted almond, sumac-chili oil
FOUR CHEESE RISOTTO CAKES
wild mushroom creme, sage
TRUFFLED POLENTA CAKE
assorted flash seared mushrooms, prosciutto, creme fraiche, white wine
GORGONZOLA PANNA COTTA
crispy speck, raspberry gastrique
MEZZE PLATE
choose 1
ITALIAN
eggplant caponata, grilled artichoke salad, handmade flatbread
MIDDLE EASTERN
baba ganoush, smoked hummus, tabouleh salad, handmade flatbread
FALAFEL AND ARUGULA SALAD
tahini-yogurt dressing, radishes, dill
24 HOUR BRINED AND MARINATED WHOLE ORGANIC CHICKEN
charmoula, choice of couscous pilaf, jeweled rice or Greek orzo salad, grilled summer vegetables, parsley, cilantro, mint, grilled lemon
PORCINI ENCRUSTED PORK TENDERLOIN
creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
SEARED SCALLOPS AND CELERY ROOT PUREE
potato puree brown butter, toasted pine nuts, crispy leeks, seasonal vegetable
CHICKEN SCALLOPINI
semolina dredged boneless thighs, prosciutto, spinach, fontina, white wine & tomato sauce, tagliatelle all'aglio e olio, broccoli rabe and red pepper
GRILLED BEEF FLAT IRON STEAK
encrusted with gorgonzola and porcini mushrooms, truffle, garlic mashed potato, sautéed kale
BEEF SHORT RIB
slow braised, aromatic red wine and peppercorn reduction, oven roasted herb tomato, creamy garlic mashed potato, seasonal vegetable
HIGH SUMMER PASTA PRIMAVERA
chef made fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan
PISTACHIO ENCRUSTED SALMON
citrus-horseradish creme, rutabega-potato puree, sauteed greens
SEARED DUCK BREAST
cherry-honey-gastrique, truffled potato dauphin, caramelized brussel sprouts
GRILLED SHRIMP SKEWER
marinated in sumac, urfa biber, garlic, oregano, pearled couscous, grilled zucchini, preserved lemon
PAN SEARED SWORDFISH
house made harissa, pine nuts, mint, cilantro, yogurt, couscous, vegetable medley
CAULIFLOWER "STEAK"
Romesco sauce, sautéed seasonal greens, saffron rice pilaf