SOUP:: Fire Roasted Red Pepper. 6
CHEF’S BAR:: Tempura Zucchini Blossoms Stuffed with Ricotta, Feta, and Basil with a Grilled Eggplant and Red Onion Salad with Pistachio, Garden Tomato, and Tahini Vinaigrette. 14
APPETIZER SPECIAL:: Boulangere Potatoes with Butter Artisan Beans and a Prosciutto Rose. 11
ENTREE SPECIAL:: Red Wine Braised Short Ribs with Roman Gnocchi and Sautéed Summer Vegetables. 27