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

Ciabatta bread with prosciutto, mustarda, and garlic honey.

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

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

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

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

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

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

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

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

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

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.

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

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

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.

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.

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

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.

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

Romaine lettuce tossed in our house made Caesar dressing, topped with Asiago cheese and house made croutons.

Arugula tossed in white balsamic vinaigrette with marinated tomatoes, mozzarella slices, shallots, and flaked sea salt.

Baby Spinach tossed in strawberry vinaigrette with strawberries, candied walnuts, and Brie brûlée. Brie cheese is semi-melted.

Roasted beets, burratta, pistachios, orange zest, raspberry shrub, and EVOO.

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

Baby iceberg wedge with Gorgonzola dressing, grissini, sweet Peruvian tears, and crispy prosciutto.

Spring mix and iceberg lettuce tossed in lemon vinaigrette dressing with artichokes, avocado, hearts of palm, and tomato. Topped with Parmesan crusted chicken breast.

Spring mix and iceberg lettuce tossed in lemon vinaigrette dressing with artichokes, avocado, hearts of palm, and tomato.

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.

Fettuccini with a creamy Alfredo sauce and Parmesan cheese.

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.

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.

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

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.

Choice of 1 side pasta and 1 sauce.

Choice of 1 pasta and 1 sauce.

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.

2 whole, semi boneless Quail served with soft polenta, topped with warm mushroom salad, and mushroom aioli. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

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.

Flattened chicken breast egg battered with garlic, herbs, and Parmesan. Pan sautéed then baked, served with pistou new potatoes, artichoke bottoms, and lemon caper butter. Also includes a house salad.

Sliced lamb loin with V8 couscous, feta, and Kalamata olives, topped with mint chimichurri. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

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.

13 oz Pork Chop with garlic honey mop, sweet potato wedges and chipotle aioli. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

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.

Pan seared scallops and semolina crab gnocchi with a red and yellow pepper vinaigrette. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Bone in Angus shell steak served with lavender fries and bearnaise aioli. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

Center cut tenderloin served on a bed of cabbage carbonara with 3 lightly breaded potato croquettes, flavored with truffle oil and topped with balsamic glaze.

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.

Oak grilled Redfish served with steamed mascarpone basmati rice, grilled Roman artichoke, and spicy Fra Diavolo sauce. Also includes a house salad. Available after 5 pm or all day Saturday/Sunday.

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.

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.

3 Piece Shrimp App

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