STARTERS

Fall Harvest Salad

Roasted Acorn Squash and Kale Topped with Spiced Candied Walnuts,

Dried Cranberries and Red Onion Tossed in an Apple Cider Vinaigrette

$12

Ahi Tuna Ceviche with Pico de Gallo, Chipotle Aioli

And Fried Tortilla Chips

$15

Fig Jam and Whipped Herb Goat Cheese with Walnuts

Served on Grilled Baguettes

$10

Burrata Cheese with Arugula, Black Lava Salt and Balsamic Reduction

Served with Grilled Crostini

$16

Charcuterie Board

House-Made Calabrian Lonza & Ventricina Salami with Smoked Bleu Gouda

and Kenny’s Norwood, Candied Pearl Onions, Pickled Chantrell Mushrooms, Gochujang Jam and Serrano Pepper Jelly

$25

House-Made Italian Sausage and Kale Soup

$7 cup / $10 bowl

 

ENTREES

Grilled Angus Filet Oscar

Topped with Crab Served over Garlic Mashed Potatoes

With Grilled Asparagus Finished with Hollandaise

$44

Grilled Lamb Loin Chops

Served with Sweet Potato Parmesan Gnocchi and Braised Kale

Finished with Red Wine Demi

$42

Pan Seared Hawaiian Butterfish (Walu)

Served over Wild Rice with Sauteed Baby Swiss Chard

Finished with a Red Wine Mushroom Cream Sauce

$42

Smoked Salmon and Cavatappi Pasta

Tossed with Baby Spinach, Sun-Dried Tomatoes and Capers

In a Goat Cheese Cream Sauce

$24

 

Add-On 3 Grilled Shrimp $10/Sauteed Cremini Mushrooms $8

Blue Crab and Hollandaise $14

 

DESSERT

Layered Chocolate Cake with Cherry Buttercream Frosting

Served with Mixed Berries, Whipped Cream, and Vanilla Ice Cream

$10