Main Menu

Served with grilled artisan bread & balsamic drizzle 
-Barbera D'Alba -Magnolia Cerasuolo -Falanghina

Served with both a savory & a sweet butter

Aged balsamic drizzle, cracked pepper arugula, spicy tomato jam, & prosciutto
-served with grilled bread 
-Magnolia Bianco - Pinot Noir -Gavi

Pink peppercorn dusted seared Ahi Tuna, sliced and drizzled with EVOO. Finished with capers, cahaba greens, citrus pistachio vinaigrette, and fleur de SEL 

-Pinot Grigio-Albarino-Pinot Noir-

Coconut and Key Lime glazed scallops with frizzled cilantro and hibiscus dust

-Chardonnay-Traminer Aromatico-Viognier

Sweet paprika dusted steak tips, sliced and served over crostini with creamy horseradish sauce and baby arugula

-Champagne-Rosso de Montalcino-Tornamira-

Louisianna spiced shrimp served over sweet potato creme brulee 
-Falanghina -Magnolia Cerasuolo -Vouvray Brut

with crispy pancetta & asiago 
-Pinot Grigio -Sauvignon Blanc -Viognier

Spring mix, candied pecans, pear, blue cheese, balsamic vinaigrette 

-Vouvray-Port wine-Valpolicella-

Seared Katsu Ahi Tuna over noodles with Miso umami broth, a Mayak egg, Shemeji mushrooms, Bok choy, and a 7 spice Avocado

-Nigori Sake-Rose-Albarino-

Ras-el-hanout spiced salmon with tomato and garlic confit sauce and Tahini Lebneh. Served with herb rice, toasted almonds, and veggie of the day.

-Pinot Grigio-Traminer Aromatico-Magnolia Bianco-

Brown butter seared scallops, sweet pea puree, and candied pancetta

-Viognier-Gavi-Sancerre-

Sesame dusted Tiger Prawns in a delicate Champagne cream sauce served with herb rice and vegetable of the day

-Falanghina-Vouvray Brut-Chardonnay-

-Herbe de Provence roasted spatchcock chicken, with seared tomatoes, artichoke hearts and fried capers
in light lemon wine sauce.
-served with pave potatoes & vegetable of the day
-Viognier -Gamay Blend -Ros'Alba

Seared 14 oz porkchop with creamy Dijon mustard sauce and candied maple bacon. Served with roasted fingerling potatoes and veggie of the day.

-Vuaria-Bordeaux-Magnolia Cerasuolo-

caramelized pork belly with warm honey sesame glaze, shichimi spiced avocado slice accent. Served over black rice with ginger butter stir fry. 

-Pinot Noir-Nigori Sake-Vouvray-

Tender marinated steak with cajun butter sauce, pave potatoes & vegetable of the day 
-Valpolicella -Barbera D'Alba -Rosso Di Montalcino

Pomegranate braised short rib with bordeaux and shallot demi over carrot grummus. Served with roasted fingerling potatoes and veggie of the day.

-Primitivo-Merlot-Bordeaux-

Burrata stuffed pasta in a light wild mushroom cream sauce with whipped mascarpone, candied pecans, and fig balsamic drizzle.

-Primitivo-Magnolia Cerasuolo-Pinot Noir-

Delicate Passion fruit custard with crisp sugar on top. Served with fresh berries and a Frangipane cookie

Key Lime Pie Cheesecake in a toasted coconut crust with Chantilly cream and fresh berries

Layers of vanilla cake infused with Rhum syrup, banana pudding, Chantilly cream, and Biscoff cookie crumble

Dark Chocolate mousse, Dark Chocolate drizzled with warm chocolate and orange ganache

Vanilla bean gelato, shot of espresso & homemade biscotti

Chocolate shell filled with whiskey ganache & caramel, dropped into a glass of steamed milk and espresso! 
Served with warm chocolate chip cookies