**representative menu only
- actual items and prices are subject to change**
european flavors served
noon
to
nine daily
starters
swiss style potato soup with gruyere cheese & caraway
7.50 / 11.50
baked mussels, garlic-herb butter, parmesan cheese 9.50
roasted lamb & spinach salad; greek cheese, kalamata olives, sweet peppers, lemon-oregano vinaigrette
11.50
spicy fried calamari in the style of jerez; romesco dip
9.50
charcuterie: i.e. country pork terrine, duck rilettes, mushroom-walnut pâté; traditional accompaniments
8.50
tapas sampler: chicken-serrano croquettes, albondigas, sherried prawns 12.50
involtini: grilled roll-ups of prosciutto, crab, fontina, & preserved lemon
10.50
butter lettuce, mâche, & watercress salad; roasted walnuts, fennel, roquefort vinaigrette 9.50
gulyas: traditional hungarian paprika-beef soup; sour cream
8.50 / 12.50

main
courses
charbroiled jumbo prawns, cheese ravioli, lemon-parmesan cream 21.50
pan-roasted lamb loin, mushroom polenta, chianti sauce 27.50 **
duck confit sandwich; bacon, chevre, roasted tomato, apple aioli 18.50
steak "au poivre"; cognac cream, spinach timbale, pommes frites
30.50 **
spanish style charbroiled beef pinchos, ceci bean puree, romesco sauce
24.50 **
roasted pork panini on focaccia; mozzarella, watercress, roma tomato, tapenade aioli 18.50
sautéed veal escalopes with crab, béarnaise sauce, gratinéed potatoes 27.50
grilled salmon, couscous pilaf, citrus beurre blanc 27.50 **
grilled scallops, zucchini-basil risotto, roasted shallots 24.50 **
hazelnut crusted halibut, winter vegetable ragout, brie whipped potatoes 27.50 **

sweets
cheesecake with dark chocolate ganache
8.50
rhubarb crème brulee 8.50
campari-grapefruit sorbetto, pirouette cookie
6.50
chocolate-fig torte, vanilla custard sauce 7.50
warm french style apple tart, calvados cream
8.50
today's gelato with crumbled almond biscotti 6.50
belgian cream cake, raspberry coulis 7.50

pane e coperto: european-style breads with tomato-caper butter, pesto butter, & garlic-chive butter
- 1.50 / person
general
manager: amy costanti
chef: craig mc donald
dishwasher: sam kisbye
** note:
we are allowed to undercook certain foods when requested by our guests...please be aware however, the health
department warns that consuming raw or undercooked meats, poultry, or seafood increases your risk of food borne illness
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