Dinner Menu

crushed pea soup  8
spring peas & lemon oil

roasted artichoke & mushroom pizza  13
oregano, mozzarella & burrata

Spicy sausage pizza  15
green olives, shaved fennel, parmesan & ricotta

crispy squash blossoms  13
goat cheese, pine nuts, olive soffrito

heirloom carrot salad 14
roasted & shaved carrots, cumin yogurt, toasted almond, hot honey, pea shoots

sriracha shrimp lettuce cups 14
avocado, cilantro & lime, sriracha aioli

grilled octopus  18
fingerling potato, green beans, crushed olives, frisee, red wine vinaigrette

ahi tuna tartare tostada  16*
avocado, yuzu slaw

turkey meatballs  10
alta cucina tomatoes, caramelized onions, bellwether farms ricotta

Elizabeth’s Caesar 11
tuscan kale & romaine, black garlic dressing, parmesan

“grain power”  12
red & white quinoa, beluga lentils, avocado, shaved fennel, radish, citrus vinaigrette

My wife’s favorite salad  14
duck confit, arugula, frisée, pine nuts, pomegranate, sunny-side up egg

springtime BURRATA 15
english peas, asparagus, preserved lemon, mint oil

eggplant parmesan  21
bubbly mozzarella, tomato sauce & basil

LINGUINE & CLAMS  21
garlic & lemon clam broth, crushed chilis, oregano bread crumbs

wild mushroom risotto  24
asparagus & kale chips

grilled SCOTTISH SALMON  26*
cous cous “tabbouleh,” pumpkin seed pesto, crispy artichokes

caramelized sea scallops  32*
cauliflower, vanilla bean, truffle sauce

pan roasted halibut  27*
three bean salad, ajo blanco, garden herbs

mary’s free range brick oven chicken breast  23
mac n’ cheese with kale & anaheim peppers, natural jus

Spring lamb cavatelli  24
asparagus, english peas, spring onions & parmesan

Prime Flat Iron  31*
onion jam, watercress salad, smashed fingerling potatoes

French Fries 6
parmesan & parsley

Roasted Broccolini 7
jalapeño, lemon, crispy onions

edamame 7
sea salt & orange zest

grilled asparagus 8
sea salt & lemon zest

charred cauliflower 8
kale, pine nuts, parmesan

mac & cheese 8
kale & anaheim pepper

*Consumption of raw or undercooked food of animal origin may increase your risk of food borne illness