Passion, Vision and Expertise

FIRST

BRUSCHETTA 10
roma, sundried, and cherry tomatoes; garlic, onion, basil, fresh mozzarella,
balsamic; parmesan garlic toast points
STEAK BRUCHETTA WITH GORGANZOLA CREAM SAUCE 12

HUMMUS 9
roasted garlic and roasted red bell pepper hummus, olive tapenade, feta,
roasted garlic, cucumbers, roma tomatoes, warm pita

CHEESE & MEAT BOARD 17
cured meat, artisan cheeses, fresh fruit, kalamata olives, artichoke hearts, sundried tomatoes, crackers

CALAMARI 12
flash fried, spices, pickled cabbage, three dipping sauces

PULLED PORK LETTUCE WRAPS 12
adobe glazed, fried garlic, tomatoes, living lettuce, crispy rice noodles

FRESH CLAMS 13
clams, white wine , garlic, oregano, chili flakes, tomato, andouille sausage, parmesan garlic toast points

*AHI TARTARE 14
marinated, onion, pepper ,salsa, guaomole, cabbage, tortilla chips, hot sauce, fried jalapenos

SECOND

CRAB CHOWDER 9
(GF) VEGAN TOMATO BISQUE 7 (V) SEASONAL SOUP 8

SCRATCH SIGNATURE SALAD 8 (GF)
baby spinach, bacon, brie, apples, candied walnuts, pomegranate vinaigrette

CAESAR 8 (GF)
chopped hearts of romaine, parmesan, toasted pecans, croutons, parmesan crisp, anchovies, caesar dressing

LIVING LETTUCE WEDGE 9 (GF)
tomato, cucumber, bacon, blue cheese crumbles, boiled egg, pecans, avocado, pear blue cheese dressing

THIRD

HOT POT 31
scallops, prawns, clams, langostino, andouille sausage, red bell peppers, onions, garlic, basil,
fingerling potatoes, savory spicy tomato broth; parmesan garlic toast points

ULTIMATE SEAFOOD TRIO 39 (GF)
7oz atlantic lobster tail, seared scallops, prawns; lemon cream sauce, parmesan risotto; seasonal vegetable

LOBSTER MAC & CHEESE 26
lobster meat, cream, cheese, bread crumbs, gremolata, onion, crispy fried imported prosciutto

GNOCCHI WITH ITALIAN SAUGAGE 27
house-made gnocchi, tomato, onion, eggplant, fennel, parmesan, scratch marinara sauce

*TENDERLOIN 32
7oz beef tenderloin, huckleberry port wine demi-glace, backed mac & cheese, Mt. Townsend sea stack cheese,
finished with truffle infused salt: seasonal vegetable

*BONE-IN PORK CHOP 29
vanilla-braised duroc pork chop, roasted garlic and blue cheese mashed potatoes, apple and pear chutney,
pear blue cheese vinaigrette; seasonal vegetable

*SMOKED DUCK 29 (GF)
10oz smoked duck breast; wild mushroom risotto, port wine reduction, spiced pecans; seasonal vegetable

AHI TUNA 32
7oz sashimi-grade ahi tuna, gremolata crusted, sweet peperonata, pesto risotto, basil, berry balsamic
reduction; seasonal vegetable

CHICKEN MARSALA 27 (GF)
10oz bone-in chicken breast; fingerling potatoes, cream sauce, marsala gastrique; seasonal vegetable

OSSO BUCCO 29 (GF)
house braised pork shank; adobo glaze, natural jus, whipped roasted garlic mashed potatoes; seasonal vegetable

*GRILLED SALMON 28 (GF)
wild salmon; apple, fennel, fingerling hash, crispy prosciutto, maple bourbon reduction, poached pear; seasonal vegetable

SEARED TOFU AND CHINESE BLACK RICE 20 (GF / V)
stir fried vegetables, peanut sauce, mai fun noodles, balsamic reduction
ADD CHICKEN BREAST OR 2 PRAWNS 4

we are happy to split an item for you to share $4 entrée (includes starch)

*Items can be cooked to order, consuming raw or under cooked meat, seafood, shellfish or eggs may increase your risk of food borne illness

items are made in house with local & organic ingredients whenever possible. minus allergens, not all ingredients are listed in description

Owner – Connie Naccarato ∙ Executive Chef – Owen Cruz ∙ General Manager – Steve Kessler