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CHEF’S SPECIALS

FEATURED COCKTAIL
  • TANGERINE DREAM
    15
    Gin, Campari, orange, vanilla, lemon & lime
FEATURED BOTTLED WINE
  • IRIS VINEYARDS PINOT NOIR '18 (OR)
    56
    Aromas of raspberry, plum and blackberry complemented by a deep, rich and long palate make this a versatile wine
  • TRANCHE CABERNET FRANC '17 (WA)
    58
    Floral & herbaceous with delicate aromas of rose petal, violet and wildflowers. Notes of mint, dried basil and black tea leaf. A truly savory expression of Cabernet Franc
FEATURED ENTREES
  • GOAT CHEESE & PESTO RAVIOLI
    25
    Tender ravioli stuffed with pesto, pine nuts & goat cheese and tossed with peppers, asparagus & zucchini in a brown butter sauce
  • FREGOLA CON COZZE
    29
    Large Sardinian pasta pearls with Penn Cove mussels & slightly spicy 'nduja in a white wine & tomato broth with cherry tomatoes, fresh parsley & roasted Cipollini onions
  • HARD CIDER PORTERHOUSE PORK CHOP
    32
    A sweet & tangy 10 oz. porterhouse pork chop, marinated in local hard cider & mustard, char-grilled & topped with apple & grilled fennel slaw. Served over creamy white cheddar & smoky poblano polenta
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