The Grub
NOTE: THE KITCHEN WILL CLOSE ONE HOUR BEFORE CLOSING TIME. **Menu subject to change based upon availability of quality ingredients.
Sharables
- Rosemary focaccia with Maldon sea salt and Spanish olive oil (V)
- Whipped feta dip with toasted focaccia (V)(GFO)
- Roasted chickpea hummus with toasted focaccia and olive tapenade (V)(GFO)
- Smoke salmon tartar with lemon dill cream cheese, cucumber, capers, pickled red onions with toasted crostini (GFO)
- Braised pork belly rillette with toasted sourdough and house pickled veggies
- Warm goat cheese stuffed dates wrapped in prosciutto with herbed orange gastrique and pistachios (GF)
- Heirloom tomato bruschetta with sourdough crostini, herbed goat cheese and balsamic glaze (V)
- Spinach and artichoke dip with corn tortilla chips (GFO) (V)
Salads
- Burrata with bruleed peaches, arugula, prosciutto, pumpernickel crumble and crostini (GFO)
- Red wine poached pear salad with arugula, fennel lemon vinaigrette, blue cheese & granola (V)(GFO)
- Caprese with fresh mozzarella, heirloom tomato, pesto, balsamic glaze, basil (V) (GF)
- Quinoa salad with arugula, tomato, cucumber, pickled pepper, fennel, feta , pickle red onion and lemon vinaigrette (GF) (V)
Charcuterie
- Charcuterie boards with meats, cheeses, olives, grapes and nuts (GFO)
Tapas
- Togarashi crusted tuna with chayote radish slaw, citrus miso vinaigrette, red pepper coulis and chili crunch (GF)
- Eggplant Arrabiata with fresh mozzarella, parmesan, spicy tomato, basil, parmesan (V) (GF)
- Braised beef short ribs, creamy polenta agave glazed carrots, Dr. Pepper glaze (GF)
- Italian meatballs on polenta with house made marinara, pesto and ricotta (GF)
- Escargot with shallots, white wine, garlic, parsley, butter, thyme and crostini (GFO)
- Risotto with sweet peas, crimini, melted leeks, parmesan and lemon zest (V) GF)
Flatbreads
- Prosciutto, brie, fennel, golden raisin agrodolce
- Chorizo, goat cheese, hot agave syrup, arugula
- Mushroom, caramelized onion puree, blue cheese, mozzarella, truffle aioli (V)
- Margarita 2.0: sundried tomato pistou, fresh mozzarella, heirloom tomato, parmesan, basil and balsamic glaze (V)
gluten free flatbreads available
Desserts
- White chocolate cheesecake (GF)(V)
- Red velvet cheesecake (GF)(V)
- Chocolate ganache cheese cake (V)
- Limoncello cheesecake (V)
- Pistachio cheesecake (V)
- Italian almond cheesecake
- Dark chocolate drizzled almond biscotti
New Desserts by Chef Amanda
- Chocolate lava cake with black cherry compote, chantilly creme – baked to order (GF)
- Pistachio pie with oat and pepita crust, candied orange zest and raspberry (GF)
- Spiced blackberry creme brulee with burnt sugar, cinnamon and clove (GF)
- Pavlova meringue with blood orange curd, citrus macerated strawberries and chantilly creme (GF)
(V) Vegetarian (GF) Gluten-free friendly (GFO) Can be made gluten free friendly.
Please let your server know if you have any food allergies.
