Iridium Jazz Club

prepared with white wine, sopressata, fennel seed and tomato concasse

slow roasted onions in a veal and chicken stock, finished with melted cheese and rustica crouton

the classic with pecorino romano cheese

roasted red beets, pear, endive, arugula and roasted almonds topped with goat cheese croquette

fresh artichokes, shaved parmesan, avocado, lemon and extra virgin olive oil

arugula, fennel, orange segments, fresh pear and grape tomato, with fresh meyer lemon vinaigrette

served with a sweet smoke spicy pepper aioli and a marinara sauce

marinated olives, almond spread, fennel and egg salad, bresaola and drunken goat cheese

assorted air dried meats served with cornchons: prosciutto (parma), prosciutto cotto (san danielle), bresaola (valtellina), mortadella (bologna), sopressata (calabria)

served with plum jam and crackers: fontina (italy), may tag (usa), reggiano (italy), wisconson cheddar (usa), damme brie (belgium), drunken goat (spain)

ground veal, ground lamb, chicken, and pork slow cooked in a hearty san marzano tomato sauce

egg, parmesean / percorino romano and pancetta, make this hearty dish named for charcoal workers in the 19th century

served with fresh pesto and garnished with shaved parmesan and toasted pine nuts

veal and free range chicken meatballs served in san marzano tomato sauce

similar to the french bouillabaisse, this stew of shrimp, salmon and mussels is in a classic seafood stock

usda black angus beef, baby carrots, string beans, seasoned fingerling potato

prime usda black angus bone in ribeye steak stuffed with fresh sautéed spinach and house buffalo mozzarella served with truffled steak fries

grilled eggplant, red peppers, zucchini and brie cheese

tuscan style chicken under a brick recipe with meyer lemon and rosemary, thyme served with spinach mashed potatoes and tonight’s fresh vegetables

salmon steak, pan seared and served with a glaze of modena balsamic, served with jicama, field greens, carrots, and red beets

kobe style handmade ground wagyu burger. build your burger with bacon, caramelized onions or assorted cheeses

12 oz. grilled pork chop with cippollini onions, balsamic glaze and spinach mashed potatoes

grilled breasts of chicken, with thinly sliced fruili prosciutto, melted mozzarella, on fresh grilled house bread. served with lettuce, tomato and house fries

also served with olives

with vanilla bean ice cream

a selection of house cookies and biscotti

tonight's selection of fresh made semi frozen custard in the italian tradition