Our Menu

Starters

Beef Carpaccio*
Arugula, crostini, Stinky ewe cheese, extra virgin, pickled red onion, Dijon rosemary aioli
$18

Fritto Misto (GF) V
Traditional dish of tempura fried seasonal vegetables and dipping sauces
$12

Crab Brikk “Rangoon”*
Crispy seared rice paper wrapped crab salad, miso mayo, ginger chili syrup, shitake chips, quail egg
$16

Merguez Meatballs (GF)
Spiced Lamb, Roasted Tomato Yogurt, Cilantro
$16

Charcuterie Plate *
Cheese Selection of the Day, House Pickles, Mustards and Grilled Bread
$24

Salads

Baby Kale Salad (GF) V
Baby Kale, roasted tomato vinaigrette, goat cheese, radish, pickled red pepper
$12

Beet Salad (GF) V
Bib Lettuce, Ricotta Salata, Red Beet Vinaigrette, Candied Spiced Walnuts, Roasted Golden Beets
$12

Salad Lyonnais (GF)*
Frisee, Gruyere, Toasted Walnuts, Pancetta, Chives, Walnut Vinaigrette, Soft Egg
$14

Pasta

Roberto’s Bolognese
Hand Made Pappardelle
$28

Carbonara
House Pancetta, Autumn Tricolored Pasta, Pecorino Romano
$28

Chicken and Mushroom Risotto
Pan Seared 10oz Statler Breast of Chicken, Roasted Mushroom and Spinach Risotto, Strawberry Balsamic Syrup
$38

 The Rotisserie

Duck a l’Orange (GF)
Wild Rice, Marcona Almond, Orange Glaze, Charred Fennel, Turnip Mousse
$38

Entrees

Scallops (GF)*
Seared Scallops, Sweet Potato Puree, Bacon Brussels and Golden Raisin Ragout, White Wine Lemon Butter
$42

“Paella” (GF)*
Saffron Rice, Mussels, Clams, Linguica, Chicken, Lobster, Local Market Fish, on a Sizzling Skillet
$45

Cod (GF)
Seared Atlantic Cod, Harissa Brussels, Spinach Potato Cake, Lemon Dill Butter
$38

Steak Frites (GF)*
House fries, Herb Aioli
$36

Rack of Lamb (GF)*
Mashed Potatoes, Braised Cabbage, Blood orange
$48

Bacon and Egg Filet Mignon (GF)*
Tender, Pan Roasted, Bacon Wrapped Filet Mignon, Quail Egg, Fingerling Potato and Broccolini Hash, Red Wine Thyme Reduction
$52

Pork Schnitzle
Heritage Breed Pork, Pan Fried, House Kraut, Warm German Potato Salad, Sauteed Winter Greens, Whole Grain Mustard Cream
$34

*Eating raw or undercooked meats or shellfish may increase the risk of foodborne illness