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Dinner Menu

Starter

Sesame Crusted Ahi Tuna** | 12
Wakame Salad / Avocado / Grape Tomato / Wasabi Aioli / Tempura Risotto Cake

Due Fromaggi Arancini | 8
Middlefield Cheddar / Parmesan / Tomato Ragù

Angus Reserve Stuffed Meatballs | 11
Provolone / Tomato Ragù

Stuffed Mushroom* | 9
Fromage Trio / Vodka Rosé

Fig & Prosciutto* | 12
Chèvre / Arugula / Blueberry Balsamic

Fried Green Tomatoes | 10
Tomato Chutney / Sriracha Aioli

Ricky’s Calamari* | 9
Chèvre / Tomato Salsa

Cajun P.E.I. Mussels* | 10
Andouille / Bell Pepper / Tomato / Crostini

Soup

Cleveland Onion | 6
Provolone / Crouton

Soup du jour | 6

Vegan Soup du jour | 5

Salad

House Salad* | 6
English Cucumber / Heart of Palm / Carrot / Radish / Dijon Mustard  Vinaigrette

Caprese* | 12
Heirloom Tomato / Fresh Mozzarella / EVOO / Balsamic Glaze

Grilled Cesar | 7
Romaine Heart / Shaved Parmesan / Oven Roasted Tomato / Candied Bacon

Apple & Beet | 8
Mixed Green / Chèvre / Honey Soy Vinaigrette

Greek* | 8
Kalamata Olive / Feta / Grape Tomato / Cucumber / Red Onion / EVOO / Lemon

District Wedge* | 10
Candied Bacon / Buttermilk Blue / Egg / Grape Tomato / Red Onion / Balsamic Glaze

Entrée 

Grilled Swordfish | 26
Farro / English Pea / Asparagus / Heart of Palm / Watermelon Broth

Osso Buco* | 26
New Zealand Lamb Shank / Potato Puree / Braised Mushrooms / Red Wine Demi Glaze

Grilled Pork Chop* | 25
Bacon & Dijon Crème / Haricot Vert / Roasted Potato Medley

North Atlantic Salmon* | 25
Arugula / Radish / English Cucumber / Dill Crème / Rice Pilaf

Pan Seared Gnocchi | 18
Cilantro Pesto Crème / Avocado / Grape Tomato
Salmon / Tenderloin 5
Chicken / Shrimp 4

Beef Bourguignon | 22
Red Wine Gravy / Potato Purée

Chicken Teriyaki | 19
Mixed Vegetable / Rice Pilaf

Seafood Risotto* | 30
Lobster Tail / Scallop / Shrimp / Spinach / Grape Tomato / Mushroom / Garlic Crème

Vegetarian Israeli Shakshuka* | 17
Sunny-Side-Up Egg / Rice Pilaf

Lentil Falafel | 17
Haricot Vert / Tomato Ragù / Rice Pilaf

Steak Bavette* | 27
Middlefield Cheddar Grits / Roasted Corn & Tomato Sals / Honey-Lime Vinaigrette

Seared Ahi Tuna** | 24
Mirin / Arugula / Pickled Radish / Wasabi Potato Purée

Barramundi* | 27
Mango Salsa / Mango-Lime Vinaigrette / Pineapple & Habanero Risotto

Tuscan Filet Mignon* | 32
Brûléed Chèvre / Truffled Potato Purée / Heirloom Tomato / Arugula / Balsamic Glaze

Beef Brisket | 22
Teriyaki Glaze / Broccoli / Potato Puree

Jumbo Sea Scallop* | 28
Asian Slaw / Blackberry Gastrique / Mango Vinaigrette / Risotto Cake

Side

Honey-Sriracha Bacon Brussels* | 6

Bacon Wrapped Asparagus* | 6

Southern Pork Collard Greens* | 6

Roasted Sweet Potato Casserole | 6

 

Chef Ricky Polk

* denotes gluten free

**Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.