Dinner Served at 3:30pm Monday – Saturday  (Closed Sunday Evenings)

Small Plates
Soup of the Night 5/8

Bacon Wrapped Dates 8                                                                                      Stuffed with Goat Cheese, Balsamic Reduction

Olives & Nuts 7   
Marinated Kalamata & Nicoise Olives, Orange-Honey Almonds, Rosemary Walnuts            

Grilled Eggplant 9                                                                                                          Muhammara, Feta, Basil

Burrata 12
Apple Pear Jam, Grilled Bread, Arugula, Prosciutto, Raspberry Balsamic Reduction

House-Made Meatballs 10                                                                                            Two Pork & Beef Meatballs, Tomato Sauce, Garlic Bread

Misto Platter 22                                                                                                 Assorted Salumi, Seastack and Beachers Flagship Cheese, Orange Honey Almonds, Rosemary Walnuts, Citrus Chile Marinated Olives, House Made Jam, Flatbread

Roasted Brussels Sprouts 10                                                                                         Honey, Apple Cider Vinaigrette, Garlic, Portobello Mushrooms, Red Pepper Flake, Cheddar

Salumi Sampler 12                                                                                                      Assorted Italian Cured Meats, Orange-Honey Almonds, Rosemary Walnuts

Cheese Plate 15                                                                                                            Chefs Choice of Three Cheeses and Accompaniments

Fall Salad 12                                                                                                         Arugula, Radicchio, Pears, Pecans, Pomegranate, Brie, Balsamic Vinaigrette  

Caesar 9                                                                                                                          Croutons, Parmigiano, Romaine

Seasonal Greens Salad 12                                                                                         Quince Vinaigrette, Apples, Bacon, Pickled Red Onions, Walnuts, Gorgonzola

Roasted Vegetable Salad 10
Seasonal Vegetables, Creamy Citrus-Rosemary Vinaigrette, Goat Cheese

Sauteed Cabbage Salad 14                                                                                         Purple Cabbage, Spinach, Red Onions, Pancetta, Walnuts, Walnut Oil, Balsamic, Goat Cheese

Chicken Crepes 13
Artichokes, Sun-Dried Tomatoes, Ricotta, Basil Pesto Cream Sauce, Mozzarella Cheese

Linguine 20                                                                                                                    Wild & Organic Mushrooms, Thyme, White Wine, Garlic, Pecorino

American Kobe Beef Burger 16
Lettuce, Tomato, Mayo, Onion, Pickles; served with Roasted Fingerling Potatoes Add Cheese 1.00 Add Bacon 3.00

Rigatoni 16
Ground Italian Sausage, Peppers, Sun-Dried Tomato Pesto, Parmesan Cheese

Acorn Squash 15
Sausage & Wild Rice Stuffing, Sun Dried Tomato, Parmigiano

909 Flat Iron 22
Mushrooms, Leeks, Spinach, Fingerling Potatoes, Red Bell Pepper, Blue Cheese, Tomato-Sherry Vinaigrette

Ribeye Steak 36
Smoked Paprika Rub, Caramelized Shallot Butter, Brussels Sprouts, Roasted Potatoes                                                                                                                                                    

Prawns 22                                                                                                                   White Beans, Chorizo, Tarragon, Preserved Lemon


-Consuming raw or under cooked foods can increase your risk of food borne illness-