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APPETIZERS

Scallop Margarita

lime marinated scallops with chiles, orange, avocado and tequila ice 15

 

Carpaccio of Beef

anchovy aioli, fried capers, arugula, lemon and Parmesean 13

 

Octopus Salad

feta and cucumber, cured lemon, spinach and yogurt 12

 

Jumbo Lump Crab Cake

grilled pepper and onion salad, jalapeňo corn cream

and pickled watermelon rind 14/28

 

Gnudi

ricotta dumplings on tomato and eggplant fondue

with spinach and crisp prosciutto 12

 

Bowl of Mussels

with tomato, chorizo, garlic, herbs and grilled bread 12

Caesar

escarole and romaine with lemon anchovy vinaigrette

and Parmesean aioli 9

 

Greens

crisp greens and herbs with Champagne Dijon vinaigrette

and shaved Parmesean 9

 

Blue Goat Cheese Panzanella Salad

tomatoes, walnut raisin bread, blue goat cheese, greens,

basil vinaigrette and balsamic glaze 12

 

Crudos

sesame seared tuna with soy, wasabi and napa cabbage slaw

pastrami cured salmon with gingered grapefruit 15

 

Charcuterie

foie gras torchon with pickled cherries

pork rillettes with Dijon potato salad

prosciutto with melon-feta strata 18

 


ENTRÉES

Grilled Veal Chop

with fontina risotto fritters, fennel, prosciutto,

and lemon parsley sauce 36

 

Sesame Crusted Wild Pacific Salmon

with gingered beets, bok choi, soba noodles

and red curry coconut broth 29

 

Braised Lamb Shank

on chick peas, with yogurt, pita, pomegranate, mint and pine nuts 24

 

Carolina Grouper

on fried green tomatoes, with rice, artichokes, shrimp

and preserved lemon 27

 

Grilled Portuguese Skirt Steak

served classically with an over easy egg, rice and fries

with a sauce of pickled hot peppers, beer and blackened onions 24

 

Cheeseburger

daily ground beef with cheese of your liking,

special sauce and onion jam 10

with your choice of side 15

 

Pan Roasted Guinea Hen

with peas and carrots, mushroom barley, summer truffles

and roasted thyme sauce 32

 

Orecchietti Pasta

with rock shrimp, pesto, summer squash, spinach,

goat cheese and pine nuts 19


Pan Roasted Branzino

with rapini, olives, tomatoes, polenta and red pepper vinaigrette 26

 


 

SIDES

5

French Fries

Garlic Spinach

Side Salad

Escarole

Chick Peas

Gingered Beets and Bok Choi

Calasparra Rice

Mushroom Barley

Pesto Pasta

Summer Squash

Fried Green Tomatoes