Appetizers
Seared Beef Carpaccio- Thinly Sliced Pepper Crusted Beef Tenderloin
with Truffle Oil, Horseradish Crème Fraiche, Parmegiano Reggiano, and Scallions
11
Classic Cheese Fondue- Gruyere and Emmental Cheeses Melted Together Served with Cubed Bread and Crisp Apple
10
Sicilian Style Calamari- Tender Rings and Tentacles Simmered in a Slightly Spicy Tomato Sauce with Capers, Currants, and Toasted Fregula
10
Escargot- Garlic Herb Butter, Sherry, Breadcrumbs
11
Shrimp and Grits- Tender Rock Shrimp Simmered with Chorizo and Cream Served Atop Creamy Polenta with Cilantro
13
Sweetbreads-"Agrodolce" Fried Crisp and Tossed in a Sweet and Sour Glaze with Honey, Fennel Pollen, and Chile
12
Salads and Soup
Roasted Beet Salad- Organic Ruby and Golden Beets
Roasted and Marinated in Shallot Vinaigrette with Watercress and Cypress Grove Chèvre Sachet
9
Ariana Salad- Mixed Leafy Greens Tossed in Basil Vinaigrette with Valencia Oranges, Red Onion, and Gorgonzola
7
Radicchio- with Bosc Pear and Olive Oil Croutons Tossed in Creamy Parmesan Vinaigrette
7
Chef's Soup du Jour-Inspired by Seasonal Ingredients
6
House Made-Pastas, Gnocchi, and Risotto
Risotto - Carnaroli Rice with Caramelized Onions, Cypress Grove Chèvre and Thyme
17
Fettuccine- Fresh Fettuccini Tossed with Wild Mushrooms, Parmesan, Thyme
18
Gnocchi- "Carbonara" Potato Dumplings with Artisan Bacon, Parmesan, Soft Egg
19
Cannelloni- Organic Spinach and Fresh Ricotta Cheese Wrapped in Fresh Pasta and Simmered in a Garlic-Parmesan Sauce with Dad's Marinara
20
Entrées
Diver Scallops- Wild Jumbo Sea Scallops Seared and Served over Dungeness Crab and Herb Risotto
27
Filet Mignon- Prime Beef Tenderloin Roasted and Served with Brandy Peppercorn Sauce, Baby Carrots, Artisan Bacon and Chive Stuffed Potato
29
Prawns and Clams- Jumbo Wild Prawns with Manila Clams, Calamari, Sardinian Fregula Simmered in Rich Tomato Broth Topped with Saffron Aioli
25
New York Steak- Grilled and Served with Wild Arugula, Pickled Onions, Parmesan Aioli and Hand-Cut Truffled Frites
27
Duck- Half Roasted Duck Served with Warm Mustard-Dill Potato Salad and Slow Braised Red Cabbage with Apple
26
Dessert Menu
Shokinag Chocolate Sachertorte- Flourless Chilled Chocolate Cake
Served with Vanilla Ice Cream and Caramel Sauce
8
Crème Brûlée- Infused with Bourbon Vanilla Beans, Topped with a Caramelized Sugar Crust and Served with Fresh Berries
6
Molten Chocolate Cake- Callebaut Dark Chocolate Cake Served Warm from the Oven with Vanilla Ice Cream and Berry Coulis (please allow extra time)
7
Buttered Caramel Budino- Creamy Italian Pudding with Caramel and Sea Salt
7
Bananas Foster Cake- Brown Sugar Banana Cake Drenched in Rum Toffee
Sauce and Served Warm with Vanilla Ice Cream
7
Artisanal Cheese Plate- Imported or Domestic Cheese Served with
Toasted Nuts, Dried and Fresh Fruit, Toasted Bread, and Fig Jam
7
Seasonally Inspired Dessert
7
Sorbet or Ice Cream 5
Menu subject to change
We are proud to serve organic, natural, and sustainable products whenever possible
Corkage $15 one corkage waived for every bottle purchased off our list
We accept Visa, MasterCard, Discover, and American Express
Gratuity added for parties of 6 or more
Wine Lover's Please Note: If you are planning to bring in a bottle of wine please know per OLCC law- we cannot serve you from an already opened bottle. Please bring your wine unopened- we will properly decant your wine for you when necessary. Thank you.