Sunday 8/2/2020

Grilled Ribeye

Roasted reds and a trio of local beans: yellow, purple and green 26

Cassoulet

Duck leg confit, garlic sausages, pork shoulder all simmered with white beans, carrots and onions in a rich sauce. 17

Potato Crusted Halibut

Wilted kale with crab and cranberry sauce 18

Southwest Salmon Salad

Grilled salmon with adobo, Roasted corn and peppers, pickled red onion, mild guajillo chili ranch. 16

Pasta Pomodoro

Fresh heirloom tomato, garlic tossed with angel hair, white wine and fresh basil 14

Cheese Tortellini Verdura

Local patty pan squash and local cherry tomatoes roasted in the wood over toasted with a touch of cream, cheese tortellini and shaved Romano. With garlic bread 13

Wood Toasted Sausage, Kale and Chanterelles with Pasta

Wood toasted Italian sausage, over wilted kale and local chanterelle mushrooms, garlic and oil tossed with cavatappi finished with shaved Romano and garlic bread 14

Oven Roasted Tomato and Eggplant with Cheese Tortellini

Tortellini tossed in a light tomato sauce with a blend of olives, local tomatoes and eggplant roasted in the wood oven finished with shaved romano. With garlic bread 14

Seared Scallops

3 seared scallops on pea and lemon risotto 16

Crispy Glazed Pork belly

on mushroom risotto 15

Our traditional Lasagna with garlic bread 12.20

Linguini and Meatballs with tomato sauce, with garlic bread 11.50