Red orchid Watermelon, English cucumber, arugula, black olive vinaigrette and feta.
A classic Caesar with focaccia croutons.
Butter lettuce, bing cherries, toasted sliced almonds with a creamy Gorgonzola dolce latte dressing.
Sicilian eggplant caponata crostini, pecorino fresco, castelvetrano olives.
PEI Mussels roast tomato, green garlic, dill and extra virgin olive oil.
Carpaccio... raw filet mignon sliced thin with horse radish aioli watermelon radish, arugula and capers.
Sweet potato gnocchi in a sherry cream with smoked bacon or sage.
Orrechette with spring peas, wild mushrooms, parmesan cream and toasted bread crumbs.
House made squid ink tagliatelle , sautéed fresh Monterey squid, roast tomato, lemon, chili flake and extra virgin olive oil.
Linguine, lamb popette (tiny meat balls) caramelized fennel, marinara and aged provolone with fried basil.
Risotto of sweet white corn, caramelized Italian red onions and mascarpone.
Fish of the day A.Q.
Crisped Oregon bay shrimp cake, asparagus and pepper cress salad with herbed green goddess dressing.
Chicken thighs stuffed with nettles, goat cheese and smoked prosciutto, fava beans, sautéed spinach agro dolce and spring onions.
Spice rubbed pork chop, balsamic roasted flavorosa pluots, Yukon gold
olive oil mashed potatoes.