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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

Lamb Meatball* | 10
Tzatziki

Stuffed Mushroom* | 9
Fromage Trio / Vodka Rosé

Beef Carpaccio* | 12
Buttermilk Blue / Arugula / Lemon / EVOO

Chickpea Falafel | 9
Bell Pepper Salsa / Hummus / Tzatziki

Ricky’s Calamari* | 9
Chèvre / Tomato Salsa

P.E.I. Mussels Mariniere* | 10
Shallot / White Wine / Parsley

Soup

Cleveland Onion | 6
Provolone / Crouton

Soup du jour | 6

Vegan Soup du jour | 5

Salad

House Salad | 6
Romaine / Grape Tomato / Carrot / Crouton / House Peppercorn Ranch

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

Grilled Cesar | 7
Romaine / Shaved Parmesan / Crostini

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
Lemon Confit / Herbed Compound Butter / Roasted Jalapeño & Lemon Risotto

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

Grilled Pork Chop* | 25
Grilled Peach / Asparagus / Oven Roasted Red Skin & Bell Pepper

Salmon Piccata* | 25
White Bean / Spinach

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

Beef Bourguignon | 22
Red Wine Gravy / Potato Purée

16oz Angus Reserve Bone-in Ribeye* | 40
Roasted Garlic / Twice-baked Potato / Garlic Compound Butter

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
Sweet & Sour Eggplant/ Haricot Vert / Rice Pilaf

Steak Bavette* | 27
Grilled Vegetable & Sweet Potato / Chimichurri

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

Barramundi* | 27
Mango Salsa / Meyer’s Rum Butter / 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

Sweet Chili Brussel Sprout / Bacon* | 6

Bacon Wrapped Asparagus* | 6

Oven Roasted Red Skin & Bell Pepper* | 6

Pineapple & Habanero Risotto* | 6

Haricot Vert Almondine* | 6

 

Chef Ricky Polk

* denotes gluten free

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