Cheese is subject to availability. Manchego, almonds, Gorgonzola dulce, cherry amarone, fontina, cardamom, vanilla bean, and apricots.

Soft white bread infused with garlic juice, butter, Clark’s seasoning, and parsley. Baked to a golden brown and served warm.

4 dates wrapped in pancetta, stuffed with goat cheese and topped with Marcona almonds. Served with tamarind reduction.

Halved Brussels sprouts flash fried then pan sautéed in a mixture of soy sauce, sambal, and honey. Topped with almonds.

Assorted Greek and Italian olives and peppers. Served warm with Grissini (Italian breadsticks).

Ciabatta bread with prosciutto, mustarda, and garlic honey.

~16 shishitos that are pan sautéed and topped with flaked sea salt; served with flash fried pepperoni chips and tomato aioli.

Three jumbo shrimp dusted in flour, sauteed, then baked. Served with our lemon butter garlic sauce and garnished with fresh parsley.

Four jumbo shrimp dusted in flour, sauteed, then baked. Served with our lemon butter garlic sauce and garnished with fresh parsley.

6 half slices of sourdough bread, lightly brushed with olive oil and baked with fresh slices of mozzarella. Topped with diced tomatoes, basil vinaigrette, and fresh basil.

Large calamari steaks dipped in a light batter, fried and served with a sweet and spicy chili sauce.

Thinly sliced angus beef (rare) served with pickled shiitake mushroom salad with whole leaf parsley. Drizzled with EVOO, salt and pepper, Parmigiano-Reggiano cheese, and lemon aioli.

Ceviche “of the moment” marinated in lemon, lime, orange, and grapefruit juices with diced tomatoes, onions, jalapeños, olives, capers, and cilantro. Served in a fried noodle basket and garnished with avocado, cherry tomatoes, and citrus oil.

Homemade shaved potato chips fried in rice oil and drizzled with truffle oil, Clark’s seasoning, and Gorgonzola crumbles. Served with warm Gorgonzola fondue.

Two slices of crispy, panko-crusted eggplant layered with pesto goat cheese, baked with tomato sauce and mozzarella.

Ragout of Escargot (8 pc) made with garlic, butter, and parsley pesto. Served with toasted brioche bread. Available for dinner only, or all day Saturday/Sunday.

Oak grilled Brie (4.5 oz) with ciabatta bread and tomato marmalade. Available for dinner only or all day on Saturday/Sunday.

Prince Edward Island Mussels with Chef Clark’s Black and Blue seasoning, butter, garlic, Tobasco, and lemon juice. Served with sourdough toast.

6 risotto crusted oysters served with green apple remoulade, topped with Tobika.

Three bagel chips with everything mascarpone smear, smoked salmon, diced red onion, and capers.

Spring mix and iceberg lettuce tossed in our house dressing (lemon vinaigrette) with cucumbers, cherry tomatoes, and croutons.

5 jumbo shrimp lightly dusted in flour, pan sautéed, then baked. Served with spaghetti and lemon butter garlic sauce, topped with parsley. Also includes a house salad.

Chicken breast egg battered with flour, Parmesan and Romano cheeses, and panko breadcrumbs. Pan sautéed then baked with fresh tomato sauce and mozzarella cheese, served on a bed of spaghetti and lemon butter garlic sauce. Also includes a house salad.

Blackened rare Tuna served with a corn tart, edamame succotash, and crystal butter. Also includes a house salad.

3 slices of panko crusted eggplant, pan sautéed then baked in house made tomato sauce with whole milk mozzarella. Served on a bed of spaghetti and lemon butter garlic sauce. Also includes a house salad.

Eggplant parmigiana served with 3 Shrimp Paesano and spaghetti pasta tossed in lemon butter garlic sauce. Also includes a house salad.

Calamari, clams, mussels, shrimp, and scallops in a tomato broth with mirepoix, old bay, red and white wine, clam juice, and tomato juice. Served with Foccacia bread with bearnaise and melted Romano cheese. Also includes a house salad.

Brined for 2 hours and smoked for 20 minutes, served with leek mash, roasted angry (spicy) broccoli, and eastcider glaze. Also includes a house salad.

Flattened veal medallion, egg battered with flour, Parmesan, and Romano cheeses, and panko breadcrumbs. Pan sautéed then baked with fresh tomato sauce and mozzarella cheese, served on a bed of spaghetti and lemon butter garlic sauce.

Fish of the day breaded with garlic and herbs, pan sautéed then baked. Served with spaghetti and topped with lemon butter garlic sauce, sautéed mushrooms, capers, artichokes, and tomatoes. Also includes a house salad.

Grilled chicken with your choice of 3 veggies.

4 lobster ravioli tossed with fresh crab, fresh basil, roasted red and yellow peppers, and butter. Garnished with crispy prosciutto.

Fettuccini with grilled chicken, poblano peppers, and mushrooms, tossed in a creamy tomato sauce. Garnished with diced tomatoes and cilantro.

Fazzaletti (handkerchief pasta) sautéed in a creamy jalapeño pesto sauce served over Peroni braised pot roast with balsamic cipollini onions, Texas goat cheese, diced tomato, and a sprig of cilantro.

4 square pillows of pasta filled with mozzarella, ricotta, Parmesan, and Romano cheese. Baked and served with 4 veal and ricotta meatballs, finished with a dollop of ricotta cheese.

Ziti pasta baked with house made meat sauce, topped with ricotta and mozzarella.

Baked lasagna noodles layered with Parmesan, Asiago, Romano, Cottage Cheese, certified angus beef, and mushroom. Topped with tomato sauce and mozzarella.

Fettuccini with a creamy Alfredo sauce and Parmesan cheese.

Choice of 1 large pasta and 1 sauce.

Choice of 1 side pasta and 1 sauce.

Capellini pasta tossed in a white wine garlic sauce with fresh tomatoes, basil, and 6-7 mozzarella balls.

Tomato-based pie with pancetta, balsamic marinated onions, mozzarella, oregano, and goat cheese.

Truffled cremini mushrooms, applewood smoked bacon, fontina cheese, and truffle oil with mushroom duxelles.

Mascarpone-based pizza with grilled chicken, Nuskee’s bacon, mozzarella, and basil.

Roasted mascarpone-based pie baked with artichokes and mozzarella. After baking, topped with fresh arugula tossed in basil vinaigrette and sliced prosciutto.

Jalapeño pesto spread and red tomato wheels baked with mozzarella on our homemade pie crust. Garnished with fresh cilantro and avocado, drizzled with Clark’s seasoning, red wine vinegar, and olive oil.

Tomato-based pizza with pepperoni, prosciutto, pancetta, and mozzarella.

Cappuccino flavored ice cream with a chocolate graham cracker crust and a light chocolate glaze. Served with a drizzle of raspberry sauce.

New York style cheesecake topped with Grand Marnier berries.

Flourless dark chocolate cake with a warm milk chocolate center, topped with vanilla anglaise. Served with a scoop of chocolate ice cream.

Amaretto flavored custard topped with caramelized sugar. Served with 2 Amaretti cookies.

Sliced Granny Smith apples served on a homemade pie pastry, baked, and served on a bed of hot caramel sauce. Served with a scoop of vanilla ice cream.

Warm banana bread pudding served with home made toffee, banana slices, and rum-caramel sauce. Served with a scoop of cinnamon ice cream.

Chocolate cake soaked with Kahlua, heavy cream, condensed milk, and evaporated milk. Topped with whipped cream and chocolate shavings.

Ladyfingers soaked in espresso, served with mascarpone cream, white Godiva chocolate liqueur, and whipped cream. Garnished with a fresh strawberry, whipped cream, and white chocolate shavings.