Reserve a table online. DINNER STARTERS Soup 7 Bruschetta 8 Prince Edward Island Mussels Sautéed with Preserved Lemon, Parsley, and White Wine 10 Grilled Calamari Tossed with Olive Oil, Orange Zest, and Basil 10 Merguez Sausage Grilled Lamb Sausage served with Red Peppers, Fennel, Radish Tzatziki, and Harissa 10 Sweetbreads Sauteed with Oyster Mushrooms, Grape Tomatoes, & Medeira Glace over Tagliatelle 11 Tuna Carpaccio Topped with Arugula, Lime, Mint, & Fried Capers 14 Grilled Duck Breast Rubbed with Sumac & Served with Medjool Dates, Madeira Onions & Pomegranate Jus 12 Meze Platter Hummus, Baba Ghanoush, Cucumber Salad, and Assorted Spanish Olives 12 Caprese Salad Heirloom Tomatoes, Buffulo Mozzarella, Basil Oil, & Balsamic Vincotto 11 Mixed Green Salad Spring Greens tossed with Tomatoes, Cucumbers, and Lemon Yogurt Dressing 6 Seared Manchego Cheese & Arugula Arugula Salad Dressed with a Blood Orange Vinaigrette & Garnished with Pistachios 10 Bibb Lettuce Salad Tossed with Gorgonzola Cheese, Almonds, Rosemarry & Sherry Vinaigrette 8 ENTREES Penne Parmesan Tossed with Garlic, Bacon & Parmesan Cream with a Choice of Grilled Shrimp or Chicken 19 Tagliatelle Bolognese Ribbon Pasta in a Traditional Pork, Veal, & Beef Ragu, topped with Parmesan 17 Asparagus Risotto Tossed with Spring Onion and Parmesan 16 Gnocchi Gorgonzola Homemade Potato Dumplings in a Gorgonzola Cream with Spinach and Walnuts 15 Veal Scaloppini Served over Polenta in a White Wine Sauce with Oregano & Olives 26 Local Shrimp Grilled and served over Polenta in a Basil & Tomato Chardonnay Cream 19 Salmon Seared & served with a Fennel Gratin & a Citrus Roasted Shallot Sauce 23 Tuna Filet of Tuna, Garlic Crusted, seared & served with Black Pepper Orzo and Lemon Spinach 27 Swordfish Grilled and served with White Bean & Sundried Tomato Ragu & Pesto 24 Crispy Sea Bass Whole Fish deboned, lightly fried & served over Saffron Rice & a Roasted Pepper Puree 28 Seared Scallops Seared and served over Tomato Risotto & a Balsamic Reduction 26 Niman Ranch Pork Chop Grilled & served with a Hazelnut, Thyme & Honey Butter with Potato Puree, Peach Compote, and Seasonal Vegetable 29 Grilled Rib-Eye Steak 12 Oz. cut with a Pancetta & Roasted Garlic Jus 26 Chicken Breast Sherry grilled & served with Braised Kale, Chorizo, and Spanish Rice 18 SIDES Potato Puree 6 Seasonal Vegetables 6 Braised Kale & Chorizo 6 Sauteed Spinach 6