Dinner Menu

Early Winter 2024 

Appetizers

Marinated Olives 

Nicoise, Taggiasca, Picholine, & Cerignola Olives marinated in extra virgin olive oil, rosemary, thyme, orange and garlic 9 

Pulpo a la Plancha 

Char-Grilled Spanish octopus with almond & red pepper Romesco sauce, potato & frisee lettuce salad with a citrus vinaigrette, Piquillo and espelette peppers 19 

Coquilles St Jacques 

Sea Scallops with roasted kabocha squash puree, toasted hazelnuts, cherry tomato and Saffron sauce 24 

Roasted Squash 

Roasted winter squash with mint, Marcona almonds and sherry vinegar over hand-dipped ricotta 16 

Tarte au Chevre 

Goat cheese tart with smoked trout, tomato confit, Belgian endive, arugula & French pesto 17 

Soup and Salads

Soupe au Pistou 

Provencal vegetable soup with Puy lentils, French pesto and sheeps milk cheese 15 

Roasted Golden and Red Beets 

Roasted and marinated beets with sheep’s milk feta, orange supremes, lemon-honey vinaigrette and baby greens 17 

Insalata Mista 

Baby lettuces, radicchio & Belgian endive in an herbed vinaigrette topped with hard-boiled egg, radishes, 

shallots, fennel and carrots 15 

Mushroom and Fried Egg Salad 

Frisee lettuce and sauteed mushrooms, Romanesco broccoli in a sherry vinaigrette topped with a fried egg 18 

Pasta

Ravioli di Zucca 

Roasted Kabocha Squash with Cow and Sheep’s Milk Ricotta filled Pasta, with Amaretti, Parmigiano, Brown Butter and Sauteed mushrooms 23 

Spaghetti al Limone 

Spaghetti pasta tossed with ricotta, pecorino and parmesan cheeses and finished with lemon, basil and black pepper 17 

Cavetalli con Ragu 

Small pasta shells tossed in a ragu of pork and tomato with garlic and chili flake, chopped broccolini, pecorino 19 

Corzetti 

Ligurian style pasta coins with creamy walnut sauce, parmesan and marjoram 17 

Risotto di Funghi 

Carnaroli rice whipped with chicken broth and sauteed mushrooms, finished with sweet herbs and Parmigiano 20 

Main Courses

Dover Sole 

Wood-grilled Dover sole, filleted tableside, served with sauteed mushrooms, fingerling potatoes, delicata squash and persillade sauce 62 

Branzino Barigoule 

Mediterranean Sea Bass filet baked in parchment paper with braised artichokes, fingerling potatoes, basil and tomato baked in parchment, served with persillade sauce 39 

Poulet Roti 

Roasted semi-boneless free-range chicken with roasted Brussels sprouts, mushrooms and delicata squash with lemon and herbs 33 

Roasted Veal Chop 

Wood-Fired, char roasted Strauss veal rib chop with grilled broccolini, caramelized anchovy-garlic, fresh herbs and fingerling potatoes 58 

Bone-in New York Strip 

Wood Fired, Char roasted “Manhattan Cut” New York Strip with roasted cauliflower, mushrooms, fingerling potatoes and persillade sauce 59 

Brussels Sprouts and Panisse 

Classic Southern French chickpea cake with roasted Brussels sprouts, mushrooms and grilled broccolini, finished with black olive puree and herb pistou 27 

Por Deux
entrees designed for two to share, served tableside. 

Bistecca 

Wood oven roasted 44-ounce angus porterhouse, marinaded with garlic and fresh herbs, with roasted cauliflower, roasted fingerling potatoes, and persillade sauce 135 

Lunch Menu

Early Winter 2024 

Appetizers

Marinated Olives 

Nicoise, Taggiasca, Picholine, & Cerignola Olives marinated in extra virgin olive oil, rosemary, thyme, orange & garlic 9 

Pulpo a la Plancha 

Char-Grilled Spanish octopus with almond & red pepper Romesco sauce, potato & frisee lettuce salad with a citrus vinaigrette, Piquillo and espelette peppers 19

Roasted Squash 

Roasted winter squash with mint, Marcona almonds and sherry vinegar over hand-dipped ricotta 16 

Tarte au Chevre 

Goat Cheese Tart with smoked trout, tomato confit, Belgian endive, arugula and French pesto 16 

Soup and Salads 

Soupe au Pistou 

Provencal vegetable soup with Puy lentils and French pesto 10/14 

Mushroom and Fried Egg Salad 

Frisee lettuce, sauteed mushrooms, Romanesco broccoli in a sherry vinaigrette topped with a fried egg 18 

Insalata Mista 

Baby red romaine, raddichio, & Belgian endive in an herbed vinaigrette topped with hardboiled egg, 

radishes & carrots 16 

Roasted Golden and Red Beets 

Roasted and marinated beets with sheep’s milk feta, orange supremes, lemon-honey vinaigrette and baby greens 17 

Pasta 

Trofie al Pesto 

Twisted pasta quills with white shrimp, cherry tomato, Genovese pesto, and fresh Parmigiano 18/28 

Spaghetti al Limone 

Spaghetti pasta tossed with ricotta, pecorino & parmesan cheeses, finished with lemon, basil and black pepper 15/25 

Cavetalli con Ragu 

Small pasta shells tossed in a ragu of pork and tomato with garlic and chili flake, chopped broccolini, pecorino 17/27 

Risotto di Aragosta 

Carnaroli rice whipped with lobster broth, fresh lobster, butternut squash, finished with sweet herbs & 

Parmigiano 21/38 

Entrees 

Branzino Barigoule 

Mediterranean Sea bass filet baked in parchment paper with braised artichokes, fingerling potatoes, basil and tomato 35 

Flank Steak 

Wood-fired, charred roasted flank steak with roasted cauliflower, mushrooms, olive oil potatoes and persillade sauce 29 

Pork Blade Steak – 

Marinated and grilled with a salad of arugula, raddichio, roasted tomatoes and fennel in an herbed vinaigrette 27 

Roasted Chicken Breast Salad 

Herb Marinated & roasted in our wood fired oven with a salad of baby lettuces, cauliflower, tomato confit and red wine vinaigrette 25 

Grilled Swordfish 

Wood grilled swordfish with romesco sauce and a salad of cauliflower, frisée, fingerling potatoes and espelette 28 

Tomato and Brie Sandwich Roasted Tomatoes and Brie on toasted Foccacia with Herb Pistou and Arugula 22 

French Ham, Tomato and Pecorino 

Sliced, Imported ham with roasted tomatoes, spinach and sheeps milk cheese with Red wine vinaigrette 23 

Menu D’Affaire 

2cs - $26 | 3cs - $32 

First course 

Cup of Pistou Soup 

Small Mista Salad 

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Trofie al Pesto 

Twisted pasta quills with white shrimp, cherry tomato, Genovese pesto, and fresh Parmigiano 

Tomato and Brie Sandwich 

Roasted Tomatoes and Brie on toasted Foccacia with Herb Pistou and Arugula 

Roasted Chicken Breast Salad 

Herb Marinated & roasted in our wood fired oven with a salad of baby lettuces, cauliflower, tomato confit 

and red wine vinaigrette 

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Fromage– Todays selection of cheese with preserves and toasted bread 

Sorbet – 2 scoops of today’s seasonal sorbet 

Olive Oil Cake