**representative menu only
- actual items and prices are subject to change**
european
flavors
served
noon
to
nine daily
starters
caciocavallo:
pan-fried italian cheese with brandy butter & lemon
8.50
vitello tonnato: chilled veal tenderloin roast with traditional sauce,
fried capers, & mache
10.50
mushroom gratin with spanish cheese, serrano ham,
and sherry cream
6.50
crab cakes with ratatouille & basil beurre blanc
12.50
frito misto: spicy fried calamari & prawns; red pepper aioli
10.50
soups
& salads
classic chilled gazpacho with minced vegetable salad
8.50
insalata di mare: italian-style
seafood salad with citrus aioli 10.50
/ 14.50
panzanella: tuscan bread salad with
tomato, basil, mozzarella, cucumber, etc.; balsamic vinaigrette
8.50
canja: portuguese chicken soup with
rice, fresh mint, & lemon 6.50
/ 10.50
watercress, apple, walnut, & blue cheese salad with spanish sherry
vinaigrette 8.50
samplers
affettato misto (sliced italian meats): prosciutto, coppa, soppressata, salami,
bresaola, etc. 8.50
antipasti assortiti: bruschetta, frittata, olives, marinated mozzarella,
vegetables vinaigrette, & crostini 14.50
charcuterie: assorted pates, sauccison, & french ham; traditional
accompaniments 12.50
grilled crostini sampler: goat cheese-tapenade, white bean puree,
mushroom-walnut spread 10.50
tapas: spanish almonds, sherried prawns, albondigas, manchego, serrano ham,
croquettes, chorizo, peppers, & olives
16.50
main
courses
traditional blanquette de veau: creamy veal stew with truffled rice &
charbroiled vegetables 17.50
seafood linguini featuring prawns, scallops, salmon, & mussels; sauce aglio
e olio 26.50
salmon roasted with black olive aioli; pearl
pasta, & vegetable gratin 20.50
**
spanish-style rack of lamb with garlic-bean puree; rosemary demi-glace
32.50 **
pan-seared scallops with summer vegetable risotto; basil butter sauce
23.50 **
charbroiled tenderloin of beef with mushroom medley, duchess potatoes, &
spinach timbale 29.50 **
bistro
supper
two pates: country-style pork ~ and
~ chicken liver mousseline; with
dijon
mustard
& cornichon (6.50 a la
carte)
lamb's lettuce salad featuring oven-dried tomatoes, chevre toasts, &
champagne vinaigrette ** (8.50
a la carte)
crispy duck confit with peppercorn cream sauce & couscous pilaf
(17.50 a la carte)
all three courses - 29.50 / person
sandwiches
baguette: parisian ham, brie,
tomato,
dijon
, egg,
& watercress 13.50
bocadillo: warm charbroiled
vegetables, soft garlic, spanish cheese, & romesco mayonnaise
11.50
panini: pesto-roasted pork loin with
mozzarella, arugula, aioli, & roma tomato
15.50

vegetarian
options
starters
classic chilled gazpacho with minced vegetable salad
8.50
mushroom, spinach, & walnut pate with cornichons & toasted baguette
6.50
salad greens with oven-dried tomatoes, chevre toasts, & champagne
vinaigrette 8.50
antipasti: mushroom bruschetta, mixed olives, marinated mozzarella, vegetable
salad, & crostini 10.50
panzanella: tuscan bread salad with tomato, basil, mozzarella, cucumber, etc.;
balsamic vinaigrette 8.50
mushroom gratin with spanish cheese & amontillado cream
6.50
grilled crostini sampler: goat cheese-tapenade, white bean puree,
mushroom-walnut spread 10.50
caciocavallo: pan-fried italian cheese with brandy butter & lemon
8.50
watercress, apple, walnut, & blue cheese salad: spanish sherry vinaigrette
8.50
entrees
summer vegetable risotto with pecorino cheese
12.50
linguini with creamed mushrooms, braised radicchio, & parmesan
14.50
warm tower of charbroiled vegetables with mozzarella, herbed tomatoes, and
choose one from list below 12.50
ragout of vegetables with basil beurre blanc, and choose one from list below
14.50
linguini
cacio e pepe
pommes frites
couscous pilaf
ceci bean puree
buttered rice
potatoes duchess

sweets
black satin torte (chocolate-raspberry); with creme anglaise
8.50
lemon tart with citrus cream 7.50
italian gelato with biscotti or french sorbet with pirouette cookie
6.50
combo: today's dessert wine &
"chef’s treat" 8.50
flan: traditional spanish caramel custard
7.50
something else sweet 8.50 **

pane e coperto: european breads with
pesto butter, sun-dried tomato
butter, & garlic-chive butter
- 1.50 / person
general
manager: amy costanti
chef / wine manager: scott jurges
sous chef: tyson danilson
wine steward: christie raper
**regarding the safety of these items,
written information is available upon request