The Barrel Bistro and Wine Bar

with calamari, melon, roasted bell pepper, cherry tomato, arugula and olive oil dressing

Fried onions, red onions, capers, arugula, parmesan cheese and horse radish creamy sauce.

Diced tomato, capers, basil, garlic, parmesan cheese, balsamic reduction, and olive oil.

Lemon juice, cherry tomato, basil, French baguette, and white wine.

Assorted seafood tossed with mix fresco peppers, red onion cilantro, avocado, cucumber, passion fruit and lime juice served with plantain chips

Avocado, mixed with sesame seeds, cucumbers, red and green onions, sesame oil, soy sauce served with wasabi tobiko, ginger pickled and wonton chips.

Garlic, fresh herbs, feta cheese, crostini

Served with fried green beans, artichokes, pepperoncini.

Crispy chicken wings, carrots, celery, ranch dressing and buffalo sauce.

Served with mango, pineapple, onions, pepper, cilantro

Fresh basil, diced tomato, garlic, green onions, marinara sauce and served with toasted French baguette.

Full Dozen

Served with ketchup and chipotle aioli.

Half Dozen

3 pieces of corn flour tacos served with Pico de Gallo, jalapenos, tomatoes, red onion, cilantro, chopped lettuce and avocado, choice of short ribs, filet mignon or salmon.

Oven baked and served with green peas, green onions, toasted French baguette and truffle oil.

Dungeness crab cakes, prosciutto, provolone, calamari, spring roll, bruschetta and mixed olives.

Pecorino truffle cheese, arugula, fried onion, ginger soy glazed filet mignon.

Norwegian salmon, fresh dill crème fraiche, arugula, capers, and lemon olive oil.

Mozzarella cheese, roasted peppers, red picked onions, cilantro, goat cheese yogurt, and marinara sauce.

Mozzarella cheese, arugula, parmesan cheese and extra virgin olive oil.

Mozzarella cheese, fresh basil and tomato sauce.

Mozzarella cheese, olives, mushroom and bell peppers

With petite romaine hearts, garlic croutons, parmesan cheese, house-made Caesar dressing.

Tossed with crispy pepper bacon, mushrooms, blue cheese gorgonzola and red wine dressing

Pistachio, goat cheese mousse, butter lettuce, tomatoes, roasted beets and raspberry dressing.

Avocado, quinoa, cherry tomatoes, cucumber, baby kale, Brussel sprouts, raspberry dressing.

Tossed with green goddess dressing, candy pecans, orange segments, cherry tomatoes sliced radish, cucumbers, and feta cheese.

Served with toasted almonds and cream pecorino gorgonzola sauce.

Tube pasta tossed with free ranch chicken breast, sun dried tomatos, pesto cream sauce and paresan cheese

Pasta tossed with mushrooms, zucchini, artichokes, green peas, broccoli, pesto cream sauce and parmesan cheese

Homemade pasta stuffed with beef and tossed with, mushrooms, cherry tomato, green peas and demi glaze sauce.

Pasta tossed with prawns, salmon, clams, mussels, calamari, diced tomato, basil and spicy marinara.

Homemade pasta tossed with short ribs, mixed mushrooms, green peas and feta cheese.

Grilled Kobe beef served with pickles, lettuce, onion, tomatoes and our chef's choice of special sauce

Three grilled Kobe beef sliders served with pickles, chopped lettuce, cheddar cheese and our signature sauce.

Organic ground lamb, roasted bell peppers, feta cheese, lettuce and rosemary garlic aioli.

Dungeness crab meat with salmon, red onions, tomato arugula, lettuce and chipotle aioli.

Plant based patty served with lettuce, tomatoes, red onions, red bell pepper aioli.

Lobster risotto served with skewered salmon, prawns, jumbo scallops with arugula, basil pesto, cherry tomato, yellow corn.

16 oz dry aged rib eye served with garlic black truffle French fries.

Arborio rice, English peas, tomatoes, chicken, sausages, mussels, clams, head on prawns, halibut, lobster, salmon and paprika saffron sauce

Served with mashed potato, roasted cauliflower, arugula, yellow corn and lemon oregano sauce.

Grilled salmon served with red quinoa, sauteed spinach and white wine lemon butter sauce

Served with rack of lamb, skirt steak, 16 oz. dry aged rib-eye steak, grilled asparagus, patatas bravas and side of chipotle aioli demi glaze and lemon oregano sauce

Breaded Mary’s ranch chicken breast, served with linguine pasta, provolone cheese, basil, parmesan and marinara.

Braised short ribs served with garlic mashed potato, vegetables, and demi glaze sauce.

Grilled and served with mashed potato, seasonal vegetables, teriyaki sauce and fried onion rings.

Arborio rice simmered with green peas, mixed mushrooms and light cream.

Served with raspberry and chocolate sauce

Served with raspberry sauce

Served with vanilla bean gelato

Caramelized Apple Pound Cake

Served with vanilla bean gelato

Pistachio, lemon, vanilla, raspberry, caramel, chocolate

Your choice of any four draft beers from our list. Served with mix nuts

Non-Alcoholic

Served with raspberry and chocolate sauce

Served with raspberry sauce

Served with vanilla bean gelato

Caramelized Apple Pound Cake

Served with vanilla bean gelato

Pistachio, lemon, vanilla, raspberry, caramel, chocolate

Your choice of any four draft beers from our list. Served with mix nuts

Non-Alcoholic

Prosciutto di Parma, Ibérico chorizo, Bresaola, Gorgonzola Dolce, double cream Brie Idiazabal cheese.

Tuna, Scallops, Shrimp, smoky roasted red pepper & lemon sauce, fresh herb-infused olive oil.

Tuna, avocado, cucumber, red and green onions, and sesame, dressed in soy sauce and sesame oil, wasabi tobiko, pickled ginger, and plantain chips.

Creamy burrata, heirloom tomatoes, topped with rosemary-infused olive oil.

Plump Gulf prawns sautéed with fresh lemon, cherry tomatoes, basil, and a splash of white wine, served with toasted sourdough bread.

Steamed clams and mussels in choice of house marinara sauce or white wine velouté, and fresh basil. Served with sourdough bread.

Formaggi – Creamy cheese blend, Verdure – Seasonal vegetables, Vitello – Braised veal ragù. Served with Medley Tomato Concassé.

House-made crab cakes, mango salsa, pineapple, shallots.

Grilled bone marrow, house-made fig-shallot jam and crostini.

Crispy chicken wings, carrots, celery, ranch dressing and buffalo sauce.

Braised and charred octopus, finished with smoky piquillo pepper sauce and a crisp fennel-citrus salad.

Crispy filo filled with smoked eggplant, Greek feta cheese, and house-made cauliflower mousse.

A signature trio of fire-grilled prime ribeye steak, skirt steak, and herb-marinated lamb chops, charred seasonal vegetables, house-made chimichurri, and black garlic truffle.

Duck leg, seared then slow-braised, served over silky pomme purée with seasonal vegetables.

Crispy breaded chicken breast with marinara sauce, provolone, parmesan, and fresh basil over linguine.

Pan-seared Chilean sea bass with a delicate golden crust, nestled over a silky cauliflower velouté, and drizzled with aromatic thyme-infused olive oil.

Wild lobster tail on creamy risotto, finished with fresh thyme-infused olive oil.

Foraged mushrooms on velvety risotto, finished with green herb-infused olive oil and topped with burrata.

Creamy Parmigiano-Reggiano risotto crowned with slow-braised veal-shank, finished with fresh herb-infused olive oil.

Slow-braised short ribs over pomme purée, seasonal vegetables, red wine reduction, finished with sautéed fresh sour grapes.

Smoky goat cheese and torched cherry tomatoes, paired with charred peaches, peppery arugula, and finished with a house-made honey-balsamic vinaigrette.

Buttered leaf lettuce garnished with orange slices, sesame-crusted warm Dodoni feta, medley heirloom tomatoes, and house-made lime vinaigrette.

Grilled baby romaine, crispy bacon, freshly ground Parmigiano, house-made croutons, Caesar dressing.

Fresh fennel, creamy avocado, wild arugula, heirloom tomatoes, crisp green apple, and fresh mint, tossed in citrus vinaigrette and extra virgin olive oil.

Spaghetti al dente tossed in rich marinara, crowned with beef meatballs.

Vegan pappardelle with flame-grilled eggplant, zucchini, red bell pepper, and fresh basil in a light tomato sauce.

Tender potato gnocchi in a creamy quattro formaggi sauce, finished with herb-infused olive oil.

Fresh clams, mussels, octopus, and shrimp, dressed in heirloom tomato sauce and finished with a drizzle of olive oil.

Bucatini tossed in velvety house-made spinach pesto, combined with julienne beef tenderloin and creamy burrata.

Prosciutto di Parma, mozzarella cheese, and wild arugula.

Umami-rich filet mignon glazed in ginger soy, with mozzarella cheese and arugula.

Norwegian smoked salmon, dill crème fraîche, wild arugula, brined capers, & thin sliced red onion, finished with a touch of lemon-infused olive oil.

Angus patty, butterhead lettuce, heirloom tomato.

Spiced lamb, house-made fig jam, butterhead lettuce, heirloom tomato.

Three grilled Kobe beef sliders, pickles, butterhead lettuce, and our signature sauce.

Trio of chicken, beef tenderloin & tiger shrimp skewers

Prosciutto di Parma, Ibérico chorizo, Bresaola, Gorgonzola Dolce, double cream Brie Idiazabal cheese.

Tuna, Scallops, Shrimp, smoky roasted red pepper & lemon sauce, fresh herb-infused olive oil.

Tuna, avocado, cucumber, red and green onions, and sesame, dressed in soy sauce and sesame oil, wasabi tobiko, pickled ginger, and plantain chips.

Creamy burrata, heirloom tomatoes, topped with rosemary-infused olive oil.

Plump Gulf prawns sautéed with fresh lemon, cherry tomatoes, basil, and a splash of white wine, served with toasted sourdough bread.

Steamed clams and mussels in choice of house marinara sauce or white wine velouté, and fresh basil. Served with sourdough bread.

Formaggi – Creamy cheese blend, Verdure – Seasonal vegetables, Vitello – Braised veal ragù. Served with Medley Tomato Concassé.

House-made crab cakes, mango salsa, pineapple, shallots.

Grilled bone marrow, house-made fig-shallot jam and crostini.

Crispy chicken wings, carrots, celery, ranch dressing and buffalo sauce.

Braised and charred octopus, finished with smoky piquillo pepper sauce and a crisp fennel-citrus salad.

Crispy filo filled with smoked eggplant, Greek feta cheese, and house-made cauliflower mousse.

A signature trio of fire-grilled prime ribeye steak, skirt steak, and herb-marinated lamb chops, charred seasonal vegetables, house-made chimichurri, and black garlic truffle.

Duck leg, seared then slow-braised, served over silky pomme purée with seasonal vegetables.

Crispy breaded chicken breast with marinara sauce, provolone, parmesan, and fresh basil over linguine.

Pan-seared Chilean sea bass with a delicate golden crust, nestled over a silky cauliflower velouté, and drizzled with aromatic thyme-infused olive oil.

Wild lobster tail on creamy risotto, finished with fresh thyme-infused olive oil.

Foraged mushrooms on velvety risotto, finished with green herb-infused olive oil and topped with burrata.

Creamy Parmigiano-Reggiano risotto crowned with slow-braised veal-shank, finished with fresh herb-infused olive oil.

Slow-braised short ribs over pomme purée, seasonal vegetables, red wine reduction, finished with sautéed fresh sour grapes.

Smoky goat cheese and torched cherry tomatoes, paired with charred peaches, peppery arugula, and finished with a house-made honey-balsamic vinaigrette.

Buttered lettuce garnished with orange slices, sesame-crusted warm Dodoni feta, medley heirloom tomatoes, and house-made lime vinaigrette.

Grilled baby romaine, crispy bacon, freshly ground Parmigiano, house-made croutons, Caesar dressing.

Fresh fennel, creamy avocado, wild arugula, heirloom tomatoes, crisp green apple, and fresh mint, tossed in citrus vinaigrette and extra virgin olive oil.

Spaghetti al dente tossed in rich marinara, crowned with beef meatballs.

Vegan pappardelle with flame-grilled eggplant, zucchini, red bell pepper, and fresh basil in a light tomato sauce.

Tender potato gnocchi in a creamy quattro formaggi sauce, finished with herb-infused olive oil.

Fresh clams, mussels, octopus, and shrimp, dressed in heirloom tomato sauce and finished with a drizzle of olive oil.

Bucatini tossed in velvety house-made spinach pesto, combined with julienne beef tenderloin and creamy burrata.

Prosciutto di Parma, mozzarella cheese, and wild arugula.

Umami-rich filet mignon glazed in ginger soy, with mozzarella cheese and arugula.

Norwegian smoked salmon, dill crème fraîche, wild arugula, brined capers, & thin sliced red onion, finished with a touch of lemon-infused olive oil.

Angus patty, butterhead lettuce, heirloom tomato.

Spiced lamb, house-made fig jam, butterhead lettuce, heirloom tomato.

Three grilled Kobe beef sliders, pickles, butterhead lettuce, and our signature sauce.

Beef meatballs, tomato sauce, Parmigiano cheese, basil, Ciabatta bread.

Chicken, sweet onions, mushrooms, goat cheese, Ciabatta Bread.

Beef, sweet onions, mushrooms, brie cheese, Ciabatta Bread.

Grilled zucchini & eggplant, red bell pepper, heirloom tomatoes, fresh fennel-orange slaw, Ciabatta bread.

Trio of chicken, beef tenderloin & tiger shrimp skewers

Served with raspberry and chocolate sauce

Served with raspberry sauce

Served with vanilla bean gelato

Caramelized Apple Pound Cake

Served with vanilla bean gelato

Pistachio, lemon, vanilla, raspberry, caramel, chocolate

Prosciutto di Parma, Ibérico chorizo, Bresaola, Gorgonzola Dolce, double cream Brie Idiazabal cheese.

Tuna, Scallops, Shrimp, smoky roasted red pepper & lemon sauce, fresh herb-infused olive oil.

Tuna, avocado, cucumber, red and green onions, and sesame, dressed in soy sauce and sesame oil, wasabi tobiko, pickled ginger, and plantain chips.

Creamy burrata, heirloom tomatoes, topped with rosemary-infused olive oil.

Plump Gulf prawns sautéed with fresh lemon, cherry tomatoes, basil, and a splash of white wine, served with toasted sourdough bread.

Steamed clams and mussels in choice of house marinara sauce or white wine velouté, and fresh basil. Served with sourdough bread.

Formaggi – Creamy cheese blend, Verdure – Seasonal vegetables, Vitello – Braised veal ragù. Served with Medley Tomato Concassé.

House-made crab cakes, mango salsa, pineapple, shallots.

Grilled bone marrow, house-made fig-shallot jam and crostini.

Crispy chicken wings, carrots, celery, ranch dressing and buffalo sauce.

Braised and charred octopus, finished with smoky piquillo pepper sauce and a crisp fennel-citrus salad.

Crispy filo filled with smoked eggplant, Greek feta cheese, and house-made cauliflower mousse.

A signature trio of fire-grilled prime ribeye steak, skirt steak, and herb-marinated lamb chops, charred seasonal vegetables, house-made chimichurri, and black garlic truffle.

Duck leg, seared then slow-braised, served over silky pomme purée with seasonal vegetables.

Crispy breaded chicken breast with marinara sauce, provolone, parmesan, and fresh basil over linguine.

Pan-seared Chilean sea bass with a delicate golden crust, nestled over a silky cauliflower velouté, and drizzled with aromatic thyme-infused olive oil.

Wild lobster tail on creamy risotto, finished with fresh thyme-infused olive oil.

Foraged mushrooms on velvety risotto, finished with green herb-infused olive oil and topped with burrata.

Creamy Parmigiano-Reggiano risotto crowned with slow-braised veal-shank, finished with fresh herb-infused olive oil.

Slow-braised short ribs over pomme purée, seasonal vegetables, red wine reduction, finished with sautéed fresh sour grapes.

Smoky goat cheese and torched cherry tomatoes, paired with charred peaches, peppery arugula, and finished with a house-made honey-balsamic vinaigrette.

Buttered leaf lettuce garnished with orange slices, sesame-crusted warm Dodoni feta, medley heirloom tomatoes, and house-made lime vinaigrette.

Grilled baby romaine, crispy bacon, freshly ground Parmigiano, house-made croutons, Caesar dressing.

Fresh fennel, creamy avocado, wild arugula, heirloom tomatoes, crisp green apple, and fresh mint, tossed in citrus vinaigrette and extra virgin olive oil.

Spaghetti al dente tossed in rich marinara, crowned with beef meatballs.

Vegan pappardelle with flame-grilled eggplant, zucchini, red bell pepper, and fresh basil in a light tomato sauce.

Tender potato gnocchi in a creamy quattro formaggi sauce, finished with herb-infused olive oil.

Fresh clams, mussels, octopus, and shrimp, dressed in heirloom tomato sauce and finished with a drizzle of olive oil.

Bucatini tossed in velvety house-made spinach pesto, combined with julienne beef tenderloin and creamy burrata.

Prosciutto di Parma, mozzarella cheese, and wild arugula.

Umami-rich filet mignon glazed in ginger soy, with mozzarella cheese and arugula.

Norwegian smoked salmon, dill crème fraîche, wild arugula, brined capers, & thin sliced red onion, finished with a touch of lemon-infused olive oil.

Angus patty, butterhead lettuce, heirloom tomato.

Spiced lamb, house-made fig jam, butterhead lettuce, heirloom tomato.

Three grilled Kobe beef sliders, pickles, butterhead lettuce, and our signature sauce.

Trio of chicken, beef tenderloin & tiger shrimp skewers

Prosciutto di Parma, Ibérico chorizo, Bresaola, Gorgonzola Dolce, double cream Brie Idiazabal cheese.

Tuna, Scallops, Shrimp, smoky roasted red pepper & lemon sauce, fresh herb-infused olive oil.

Tuna, avocado, cucumber, red and green onions, and sesame, dressed in soy sauce and sesame oil, wasabi tobiko, pickled ginger, and plantain chips.

Creamy burrata, heirloom tomatoes, topped with rosemary-infused olive oil.

Plump Gulf prawns sautéed with fresh lemon, cherry tomatoes, basil, and a splash of white wine, served with toasted sourdough bread.

Steamed clams and mussels in choice of house marinara sauce or white wine velouté, and fresh basil. Served with sourdough bread.

Formaggi – Creamy cheese blend, Verdure – Seasonal vegetables, Vitello – Braised veal ragù. Served with Medley Tomato Concassé.

House-made crab cakes, mango salsa, pineapple, shallots.

Grilled bone marrow, house-made fig-shallot jam and crostini.

Crispy chicken wings, carrots, celery, ranch dressing and buffalo sauce.

Braised and charred octopus, finished with smoky piquillo pepper sauce and a crisp fennel-citrus salad.

Crispy filo filled with smoked eggplant, Greek feta cheese, and house-made cauliflower mousse.

A signature trio of fire-grilled prime ribeye steak, skirt steak, and herb-marinated lamb chops, charred seasonal vegetables, house-made chimichurri, and black garlic truffle.

Duck leg, seared then slow-braised, served over silky pomme purée with seasonal vegetables.

Crispy breaded chicken breast with marinara sauce, provolone, parmesan, and fresh basil over linguine.

Pan-seared Chilean sea bass with a delicate golden crust, nestled over a silky cauliflower velouté, and drizzled with aromatic thyme-infused olive oil.

Wild lobster tail on creamy risotto, finished with fresh thyme-infused olive oil.

Foraged mushrooms on velvety risotto, finished with green herb-infused olive oil and topped with burrata.

Creamy Parmigiano-Reggiano risotto crowned with slow-braised veal-shank, finished with fresh herb-infused olive oil.

Slow-braised short ribs over pomme purée, seasonal vegetables, red wine reduction, finished with sautéed fresh sour grapes.

Smoky goat cheese and torched cherry tomatoes, paired with charred peaches, peppery arugula, and finished with a house-made honey-balsamic vinaigrette.

Buttered lettuce garnished with orange slices, sesame-crusted warm Dodoni feta, medley heirloom tomatoes, and house-made lime vinaigrette.

Grilled baby romaine, crispy bacon, freshly ground Parmigiano, house-made croutons, Caesar dressing.

Fresh fennel, creamy avocado, wild arugula, heirloom tomatoes, crisp green apple, and fresh mint, tossed in citrus vinaigrette and extra virgin olive oil.

Spaghetti al dente tossed in rich marinara, crowned with beef meatballs.

Vegan pappardelle with flame-grilled eggplant, zucchini, red bell pepper, and fresh basil in a light tomato sauce.

Tender potato gnocchi in a creamy quattro formaggi sauce, finished with herb-infused olive oil.

Fresh clams, mussels, octopus, and shrimp, dressed in heirloom tomato sauce and finished with a drizzle of olive oil.

Bucatini tossed in velvety house-made spinach pesto, combined with julienne beef tenderloin and creamy burrata.

Prosciutto di Parma, mozzarella cheese, and wild arugula.

Umami-rich filet mignon glazed in ginger soy, with mozzarella cheese and arugula.

Norwegian smoked salmon, dill crème fraîche, wild arugula, brined capers, & thin sliced red onion, finished with a touch of lemon-infused olive oil.

Angus patty, butterhead lettuce, heirloom tomato.

Spiced lamb, house-made fig jam, butterhead lettuce, heirloom tomato.

Three grilled Kobe beef sliders, pickles, butterhead lettuce, and our signature sauce.

Beef meatballs, tomato sauce, Parmigiano cheese, basil, Ciabatta bread.

Chicken, sweet onions, mushrooms, goat cheese, Ciabatta Bread.

Beef, sweet onions, mushrooms, brie cheese, Ciabatta Bread.

Grilled zucchini & eggplant, red bell pepper, heirloom tomatoes, fresh fennel-orange slaw, Ciabatta bread.

Trio of chicken, beef tenderloin & tiger shrimp skewers

Prosciutto di Parma, Ibérico chorizo, Bresaola, Gorgonzola Dolce, double cream Brie Idiazabal cheese.

Tuna, avocado, cucumber, red and green onions, and sesame, dressed in soy sauce and sesame oil, wasabi tobiko, pickled ginger, and plantain chips.

Roasted red and golden beets, French goat cheese, fresh herbs, extra virgin olive oil.

Served with fresh wild berry compote.

Plump Gulf prawns sautéed with fresh lemon juice, cherry tomatoes, basil, and a splash of sweet white wine, served with toasted sourdough bread.

Steamed clams and mussels in choice of house marinara sauce or white wine velouté, and fresh basil. Served with sourdough bread.

House-made crab cakes, mango salsa, pineapple, shallots.

Grilled bone marrow, house-made fig-shallot jam and crostini.

Crispy chicken wings, carrots, celery, ranch dressing and buffalo sauce.

Octopus carpaccio, mediterranean sun-dried apricots, prunes, figs, fresh blueberries.

16oz Ribeye. Served with roasted seasonal vegetables.

15oz Lamb Chops. Served with roasted seasonal vegetables.

Charcoal-grilled wild boar with cauliflower purée, cabbage sauté, and wild berry sauce.

Rabbit jus, green kalamata olives, capers, medley tomatoes, and spinach.

Charcoal-grilled whole branzino finished with brown butter lemon jus, served market vegetables.

Crispy breaded chicken breast with marinara sauce, provolone cheese, parmesan, and fresh basil over linguine.

Pan-seared Chilean sea bass with a delicate golden crust, nestled over a silky cauliflower velouté, and drizzled with aromatic thyme-infused olive oil.

Wild lobster tail on creamy risotto, finished with fresh thyme-infused olive oil.

Foraged mushrooms on velvety risotto, finished with green herb-infused olive oil and topped with burrata.

Creamy Parmigiano-Reggiano risotto crowned with slow-braised veal-shank, finished with fresh herb-infused olive oil.

Slow-braised short ribs over pomme purée, vegetables, red wine reduction, finished with sautéed fresh sour grapes.

Smoky goat cheese and torched cherry tomatoes, paired with charred peaches, peppery arugula, and finished with a house-made honey-balsamic vinaigrette.

Buttered lettuce garnished with orange slices, sesame-crusted warm Dodoni feta, medley heirloom tomatoes, and house-made lime vinaigrette.

Grilled baby romaine, crispy bacon, freshly ground Parmigiano, house-made croutons, Caesar dressing.

Fresh fennel, creamy avocado, wild arugula, heirloom tomatoes, crisp green apple, and fresh mint, tossed in citrus vinaigrette and extra virgin olive oil.

Vegan pappardelle with flame-grilled eggplant, zucchini, red bell pepper, and fresh basil in a light tomato sauce.

Tender potato gnocchi in a creamy quattro formaggi sauce, finished with herb-infused olive oil.

Fresh clams, mussels, octopus, and shrimp, dressed in heirloom tomato sauce and finished with a drizzle of olive oil.

Handmade pappardelle with chicken and wild mushrooms in a light cream smokey red pepper sauce.

Prosciutto di Parma, mozzarella cheese, and wild arugula.

Umami-rich filet mignon glazed in ginger soy, with mozzarella cheese and arugula.

Norwegian smoked salmon, dill crème fraîche, wild arugula, brined capers, thin sliced red onion, finished with a touch of lemon-infused olive oil.

Stone-baked flatbread, sweet tomato sauce, grilled market vegetables, herb olive oil.

Stone-baked flatbread, four-cheese sauce, woodland mushrooms, figs, apricot, herb olive oil.

Angus patty, butterhead lettuce, heirloom tomato.

Spiced lamb, house-made fig jam, butterhead lettuce, heirloom tomato.

Three grilled Kobe beef sliders, pickles, butterhead lettuce, and our signature sauce.

Chicken, beef tenderloin, tiger shrimp wild boar tenderloin.

Prosciutto di Parma, Ibérico chorizo, Bresaola, Gorgonzola Dolce, double cream Brie Idiazabal cheese. (2ppl $30, 4ppl $36, 6ppl $42)

Tuna, avocado, cucumber, red and green onions, and sesame, dressed in soy sauce and sesame oil, wasabi tobiko, pickled ginger, and plantain chips.

Roasted red and golden beets, French goat cheese, fresh herbs, extra virgin olive oil.

Served with fresh wild berry compote.

Plump Gulf prawns sautéed with fresh lemon juice, cherry tomatoes, basil, and a splash of sweet white wine, served with toasted sourdough bread.

Steamed clams and mussels in choice of house marinara sauce or white wine velouté, and fresh basil. Served with sourdough bread.

House-made crab cakes, mango salsa, pineapple, shallots.

Grilled bone marrow, house-made fig-shallot jam and crostini.

Crispy chicken wings, carrots, celery, ranch dressing and buffalo sauce.

Octopus carpaccio, mediterranean sun-dried apricots, prunes, figs, fresh blueberries.

16oz Ribeye. Served with roasted seasonal vegetables.

15oz Lamb Chops. Served with roasted seasonal vegetables.

Charcoal-grilled wild boar with cauliflower purée, cabbage sauté, and wild berry sauce.

Rabbit jus, green kalamata olives, capers, medley tomatoes, and spinach.

Charcoal-grilled whole branzino finished with brown butter lemon jus, served market vegetables.

Crispy breaded chicken breast with marinara sauce, provolone cheese, parmesan, and fresh basil over linguine.

Pan-seared Chilean sea bass with a delicate golden crust, nestled over a silky cauliflower velouté, and drizzled with aromatic thyme-infused olive oil.

Wild lobster tail on creamy risotto, finished with fresh thyme-infused olive oil.

Foraged mushrooms on velvety risotto, finished with green herb-infused olive oil and topped with burrata.

Creamy Parmigiano-Reggiano risotto crowned with slow-braised veal-shank, finished with fresh herb-infused olive oil.

Slow-braised short ribs over pomme purée, vegetables, red wine reduction, finished with sautéed fresh sour grapes.

Smoky goat cheese and torched cherry tomatoes, paired with charred peaches, peppery arugula, and finished with a house-made honey-balsamic vinaigrette.

Buttered lettuce garnished with orange slices, sesame-crusted warm Dodoni feta, medley heirloom tomatoes, and house-made lime vinaigrette.

Grilled baby romaine, crispy bacon, freshly ground Parmigiano, house-made croutons, Caesar dressing.

Fresh fennel, creamy avocado, wild arugula, heirloom tomatoes, crisp green apple, and fresh mint, tossed in citrus vinaigrette and extra virgin olive oil.

Vegan pappardelle with flame-grilled eggplant, zucchini, red bell pepper, and fresh basil in a light tomato sauce.

Tender potato gnocchi in a creamy quattro formaggi sauce, finished with herb-infused olive oil.

Fresh clams, mussels, octopus, and shrimp, dressed in heirloom tomato sauce and finished with a drizzle of olive oil.

Handmade pappardelle with chicken and wild mushrooms in a light cream smokey red pepper sauce.

Prosciutto di Parma, mozzarella cheese, and wild arugula.

Umami-rich filet mignon glazed in ginger soy, with mozzarella cheese and arugula.

Norwegian smoked salmon, dill crème fraîche, wild arugula, brined capers, thin sliced red onion, finished with a touch of lemon-infused olive oil.

Stone-baked flatbread, sweet tomato sauce, grilled market vegetables, herb olive oil.

Stone-baked flatbread, four-cheese sauce, woodland mushrooms, figs, apricot, herb olive oil.

Angus patty, butterhead lettuce, heirloom tomato.

Spiced lamb, house-made fig jam, butterhead lettuce, heirloom tomato.

Three grilled Kobe beef sliders, pickles, butterhead lettuce, and our signature sauce.

Beef, sweet onions, mushrooms, brie cheese, Ciabatta Bread.

Grilled zucchini eggplant, red bell pepper, heirloom tomatoes, fresh fennel-orange slaw, Ciabatta bread.

Chicken, beef tenderloin, tiger shrimp wild boar tenderloin.

Your choice of any four draft beers from our list. Served with mix nuts

Non-Alcoholic

Served with raspberry and chocolate sauce

Served with raspberry sauce

Served with vanilla bean gelato

Caramelized Apple Pound Cake

Served with vanilla bean gelato

Pistachio, lemon, vanilla, raspberry, caramel, chocolate

Prosciutto di Parma, Ibérico chorizo, Bresaola, Gorgonzola Dolce, double cream Brie Idiazabal cheese.

Tuna, Scallops, Shrimp, smoky roasted red pepper & lemon sauce, fresh herb-infused olive oil.

Tuna, avocado, cucumber, red and green onions, and sesame, dressed in soy sauce and sesame oil, wasabi tobiko, pickled ginger, and plantain chips.

Creamy burrata, heirloom tomatoes, topped with rosemary-infused olive oil.

Plump Gulf prawns sautéed with fresh lemon, cherry tomatoes, basil, and a splash of white wine, served with toasted sourdough bread.

Steamed clams and mussels in choice of house marinara sauce or white wine velouté, and fresh basil. Served with sourdough bread.

Formaggi – Creamy cheese blend, Verdure – Seasonal vegetables, Vitello – Braised veal ragù. Served with Medley Tomato Concassé.

House-made crab cakes, mango salsa, pineapple, shallots.

Grilled bone marrow, house-made fig-shallot jam and crostini.

Crispy chicken wings, carrots, celery, ranch dressing and buffalo sauce.

Braised and charred octopus, finished with smoky piquillo pepper sauce and a crisp fennel-citrus salad.

Crispy filo filled with smoked eggplant, Greek feta cheese, and house-made cauliflower mousse.

A signature trio of fire-grilled prime ribeye steak, skirt steak, and herb-marinated lamb chops, charred seasonal vegetables, house-made chimichurri, and black garlic truffle.

Duck leg, seared then slow-braised, served over silky pomme purée with seasonal vegetables.

Crispy breaded chicken breast with marinara sauce, provolone, parmesan, and fresh basil over linguine.

Pan-seared Chilean sea bass with a delicate golden crust, nestled over a silky cauliflower velouté, and drizzled with aromatic thyme-infused olive oil.

Wild lobster tail on creamy risotto, finished with fresh thyme-infused olive oil.

Foraged mushrooms on velvety risotto, finished with green herb-infused olive oil and topped with burrata.

Creamy Parmigiano-Reggiano risotto crowned with slow-braised veal-shank, finished with fresh herb-infused olive oil.