Transcript MAIN COURSE DESSERT APPETIZER

A P P E TIZER
M A I N CO U R S E
gluten-free pasta is available upon request
I N S A L ATA D I B A R B A B I E TO L E
baby beets, creamy ricotta, beet greens
A R I S OT TO A DAY. . .
chef ’s daily risotto
please see sommelier for wine selection of the day
Riesling “Le Dragon” Josmeyer (2012) Alsace
R I COT TA A N D A R T I C H O K E TO R T E L L I
zucchini, crunchy bacon, saffron butter sauce
C R I S PY O R G A N I C EG G *
Riesling “Le Dragon” Josmeyer (2012) Alsace
swiss chard, topinambur, aged soy sauce, black truffle
GNUDI
Beaune “Les Toussaints” 1er Cru A.Morot (2012) Burgundy
spinach ricotta gnocchi, nduja tomato sauce,
creamy parmigiano reggiano
Dolcetto d’Alba Superiore Flavio Roddolo (2011) Piemonte
PA R M I G I A N A D I M E L A N Z A N E
baked eggplant, tomato, melted mozzarella di bufala
A R R A B B I ATA
cav. cocco spaghetti, spicy tomato sauce, garlic chips
Dolcetto d’Alba Superiore Flavio Roddolo (2011) Piemonte
Sebastiano Fattoria Sardi (2012) Toscana
B O LO G N E S E
cav. cocco tagliatelle, veal ragù
C A R PACC I O D I M A N ZO *
mostarda di cremona, mushrooms, 36-month aged
parmigiano reggiano
Champagne Charles Heidsieck (NV)
CASA LEVER SAL AD
organic mixed greens, mozzarella di bufala, olives,
avocado, cherry tomatoes
Bourgogne Blanc Guy Amiot (2012) Burgundy
Chateau Carbonnieux (2011) Bordeaux
P O L LO
tender heritage chicken breast, homemade chicken sausage,
heirloom carrots, belgian endive, jus
Passorosso Passopisciaro (2013) Sicilia
S K I R T S T E A K*
salmoriglio-marinated, potato croquette, oven-baked
grape tomatoes
Barolo Oddero (2010) Piemonte
SALMONE*
scottish salmon, wheat berries, butternut squash,
white pioppino mushrooms, herb sugo, salmon roe
H O U S E C U R E D S A L M O N C A R PACC I O *
Bourgogne Blanc Guy Amiot (2012) Burgundy
shaved radishes, horseradish mayonnaise, crispy rosemary
RAZZA
Vouvray Sec “Clos Naudin” Philippe Foreau (2012) Loire
wild skate wing, celery root cream, purple cabbage, black garlic
Beaune “Les Toussaints” 1er Cru A.Morot (2012) Burgundy
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness, especially if you have certain
medical conditions. Please let us know if you have
any food allergies or dietary restrictions.
D E S S ERT
O U R EN T I R E D E S S ERT S EL EC T I O N I S AVA I L A B L E
I N T H E W EEK EN D SU P P ER M EN U
WINES
B IAN CH I
FEL I C E B I A N C O S AN T AMB ROEUS (2014) 68
VE R M E N T I N O FAT T O R I A SARDI (2014) 68
CHAB L I S S. B I LL AUD (2013) 75
”CLOS DU F OUR” MACON DOMA INE CORDIER (2014) 65
COTE DU RHONE BLANC DOMAINE DE LA SOLITUDE (2014) 45
BOUZERON DOM AINE A & P DE VILL AINE (2010) 85
B L A NC DE MORG EX M AISON V E V EY A LB ERT (2014) 65
BO U RG O G N E BL AN C X . M ONNOT (2013) 85
“PATRIMONIO” LECCIA BIANCO DOMAINE Y.LECCIA (2014) 105
ER B A LU C E DI CALUSO FAVARO (2013)
65
“FIORE” VERNACCIA DI SAN GIMIGNANO MONTENIDOLI (2013) 71
105
RIES L I N G “ L E D R AGON ” J OSMEY ER (2012) 95
RIES L I N G KOFER ER HO F (2011) VOUVREY SEC “CLOS NAUDIN” PHILIPPE FOREAU (2012) 115
ROSSI
DOLCET TO D’A LBA SU PERIORE FL AVIO RODDOLO (2011) 59
FELICE ROSSO SA NT A MB ROEUS (2013) 68
“DONNAS” CAVE COOPERATIVES DE DONNAS (2011) 65
“LEOPOLDO” SANTA VITTORIA (2010)
75
105
M A S DE DAUM A S G A SSAC (2013) CROZES HERMITAG E M AISON NICOL A S PERRIN (2012) 65
CHIA NTI CL A SSICO RISERVA L A MOLE (2011) 75
CHIA NTI CL A SSICO C A STELLO DEI R A MPOLL A (2012) WEEKEND SUPPER
THREE COURSES $39
APPETIZER
MAIN COURSE
DESSERT
WITH WINE PAIRING ADDITIONAL $35
85
85
VACQU E Y R AS LE SAN G D E CAILLOU X (2012) B E AU NE “ LES TOUSSAINTS ” 1ER CRU A . MOROT (2012) 105
NOBILE DI MONTEPU LCIA NO AVIG NONESI (2012) SEBA STIA NO FAT TORIA SARDI (2012) 95
95
“K A MANCINE” ROSSESE DI DOLCEACQUA BER AGNA (2014) 85
G RUMELLO RISERVA BA LG ER A (2000) 125
AVAIL ABLE EVERY
FRIDAY AND SATURDAY EVENING