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

Small Plates
Soup of the Night 5/7

Bacon Wrapped Dates 8                                                                                      Stuffed with Goat Cheese, Balsamic Reduction

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

Duck Fat Potatoes 9                                                                                            Fingerling Potatoes, Bacon, Chive Aioli                                                                                                                            
Salumi Sampler 12

Burrata 11
Stone Fruit Jam, Grilled Bread, Arugula, Crispy Prosciutto

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 9                                                                                         Honey, Apple Cider Vinaigrette, Garlic, Pork Jowl, Red Pepper Flake

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

Cheese Plate 15                                                                                                            Chefs Choice of Three Cheeses and Accompaniments

Romaine Hearts   7.95                                                                                                Blue Cheese Dressing with Crumbled Blue Cheese 

Caesar 9                                                                                                                          Croutons, Parmigiano, Romaine

Seasonal Greens Salad 11                                                                                         Balsamic Vinaigrette, Mixed Berries, Pickled Red Onions, Cherry Tomatoes, Pistachios, Goat Cheese

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

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

Linguine 16                                                                                                                    Confit Heirloom Tomatoes, Garlic, Basil, Pecorino, Bread Crumbs

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

Chicken Milanese 22
Sun Gold Tomato Jam, Basil, Sauteed Spinach, Orecchiette Pasta, 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                                                                                                                                                    

Aleppo Pepper Gulf Prawns 22                                                                                      Squash, Corn, Preserved Lemon, Fried Shallots, Cherry Tomatoes, White Wine

Market Fish MP                                                                                                                  Ask Your Server for Today’s Preparation

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