Small Plates

GRILLED OCTOPUS – 21

smoky romesco sauce, served with olives, potatoes,
pine nuts, radishes and celery leaf

CHICKEN SKEWER – 15

couscous, cucumber, red onion, feta

SHRIMP SKEWER – 18

risotto, preserved lemon, olives

LAMB LOLLIPOPS gf – 18

citrus curd, pomegranate, pistachio, mint

Soups

BUTTERNUT SQUASH gf 8/12

with jumbo lump crab

MEDITERRANEAN CHICKEN 8/12

Salads

add anchovy +7 | add chicken +7 | add lamb lollipop +9 | add shrimp +11

KALE CAESAR – 16

shaved kale, romaine, parmesan, croutons, anchovy
caesar dressing

BEET SALAD gf v – 18

whipped feta, arugula, pistachio, pickled red onion,
mint, balsamic glaze, extra virgin olive oil

GREEK SALAD gf v -16

feta cheese, red onion, tomato wedges, cucumbers,
Kalamata olives, lemon oregano vinaigrette

MEDITERRANEAN COBB gf – 18

chickpeas, olives, red onion, hard-boiled egg, corn,
cherry tomatoes, green goddess dressing

Pastas

add chicken +7 / add shrimp +11

gluten-free pasta available +2

GNOCCHI – 28

butternut squash, prosciutto, sage, brown butter sauce

SHRIMP LINGUINI – 32

white wine, parsley, creamy parmesan sauce

WILD PORCINI RAVIOLI v – 28

mushroom and black truffle ravioli in a cream sauce,
sautéed kale topped with ricotta and brown butter
breadcrumbs

BOLOGNESE – 28

ground beef, sofrito, creamy tomato sauce, fresh basil,
parmesan

VODKA RIGATONI – 32

fennel sausage, Swiss chard, pecorino

FEATURED PASTA – MP

Chef’s featured pasta, rotating weekly

Entrées

$5.00 CHARGE FOR SPLITTING ENTRÉES

LAMB SHANK – 42

wine-braised lamb shank, tzatziki, lemon Greek potato, herb couscous

BRONZINO* – 32.00

preserved lemon, olive risotto, rainbow Swiss chard, caper cream sauce

PORK CHOP MILANESE – 35

served with slow-roasted cherry tomato preserves, arugula salad, balsamic glaze, parmesan
add pasta +8

CEDAR PLANK SALMON* gf – 35

molasses and mustard seed salmon, quinoa brown rice, roasted garlic beets, roasted kale, finished with lemon beurre blanc

FILET MIGNON* gf – 46

with gorgonzola butter, served with Yukon Gold mashed potatoes and seasonal vegetables

CAZUELA SCALLOPS gf – 55

dayboat scallops with caramelized onions, sherry vinegar butter, whipped potatoes and seasonal vegetables

HALF CHICKEN – 32.00

honey and za’atar glazed, served with apricot couscous
and red beets

EGGPLANT NAPOLEON vg gf- 22.00

layers of roasted eggplant, zucchini and plum
tomatoes, quinoa brown rice, finished with ratatouille
sauce and house-made vegan parmesan

$5.00 CHARGE FOR SPLITTING ENTREES

Gratuity will be added to parties of six or more. We cannot accommodate separate checks for parties of six or more.

Desserts