Chef's Blackboard 01/18/20

Cream of Mushroom or Minestrone 7

Argentinian shrimp & seasonal veggie skewer 13

Imported mozzarella, cut-off-the-brick, fried until golden 14

Ricotta & anchovy-stuffed zucchini flowers in pastella 14 (limited)                                                                    

Braised pork belly, aged balsamic glaze 12

Linguine, sautéed clams, white wine garlic olive oil 20

Mezze maniche, house-cured Italian sausage, rapini, chili pepper, garlic infused olive oil 19

Swordfish, lemon caper sauce, linguine aglio e olio 25

Juicy pork ribs, 1/2 slab (cut for serving), roasted rosemary potatoes 24 (limited)

Flour-dusted, pan-roasted chicken breast, mushrooms, Marsala wine sauce, garlic mashed potatoes 21 

36oz USDA prime, bone-in tomahawk ribeye steak, roasted rosemary potatoes, for two 110  

Profiteroles; Zuccotto; Chocolate Mousse Cake 8.5  |  Mini Cheese Board 12  |  Grappa, Sambuca, Limoncello, Port, Amari, Cognac  8-10  |  Espresso or Chocolate Martini 12

Sparkling Elderflower 12

Enrique Mendoza ‘La Tremenda’ Monastrell, Valencia Spain, 2016 10/40