Starters

Question 0

Wood Grilled Lemon and Herb Marinated Artichoke

Answer 0

Large globe artichokes cleaned and steamed
3 halves per order
Marinated with olive oil, lemon zest, parsley, thyme, rosemary, oregano
Roasted in wood burning oven
Side of garlic aioli

Question 1

Truffled Potato Chips

Answer 1

House made chips fried in peanut oil 
Maytag blue cheese fondue 
crumbled blue cheese 
White truffle oil 
Parsley

Question 2

Crisp Calamari

Answer 2

Tubes and tentacles marinated and dusted in flour
Deep fried in peanut oil until crisp and golden brown
Side gremolata aioli (classic herb condiment made with lemon zest, orange zest, garlic, basil and parsley)
Spicy tomato sauce

Question 3

Big Eye Tuna Tartar

Answer 3

Sushi grade big eye tuna 
Mixed with chives, shallots, cucumbers, wasabi kazame(pickled wasabi), and house made orange-coriander oil 
Topped with fan of avocado, lemon juice, maldon sea salt
Drizzled with sweet soy glaze 
Side of spicy mayo 
Garnish:
cilantro
sesame wontons

Question 4

Wood Oven Baked Mussels

Answer 4

12-14 oz PEI mussels placed in hot pan with house tomato sauce, chx stock, white wine, blanched garlic, chili flakes, torn basil and oregano, butter and cooked in wood fired oven
Garnish:
EVOO
Served with toasted baguettes brushed with garlic EVOO

Question 5

Seared Beef Carpaccio

Answer 5

Certified Angus New York steak seasoned w/ house steak salt
Seared in olive oil until browned on all sides but raw in middle
Put in freezer overnight
Next day sliced thin
4-5 slices served atop white bean purée (braised with mirepoix(celery, onion, carrots) and herbs) and puréed with roasted garlic and olive oil
Whole cooked white and garbanzo beans placed on plate
Plate dressed with olive gremolata (gremolata plus kalamata and castelvetrano olives)
Served with pane bianco (sourdough bread brushed with olive oil, grilled and sliced into triangles)