DINNER MENU

White Wines

Château Tanunda, Dry Riesling, Barossa Valley, South Australia 2019 – 10/40

Lungarotti, Vermentino blend, Bianco di Togiano, Umbria IT 2018 – 12/48

Mer Soleil, Chardonnay, Santa Lucia Highlands, Central Coast 2020 – 12.5/50

Cantina di Caldaro, Pinot Grigio, Alto Adige IT 2020 – 13/52

Armida, Sauvignon-Blanc, Russian River, Sonoma County 2018 – 55

Leeuwin Estate, Sauvignon-Blanc, Siblings, Margaret River, Western Australia 2021 – 14/56

Green & Red, Sauvignon-Blanc, Catacula Vineyard, Napa Valley 2020 – 65

Little Boat, Chardonnay, Russian River, Sonoma County 2020 – 70

Francine & Olivier Savary, Chardonnay, Chablis, Bourgogne, France 2019 – 75

Rombauer, Chardonnay, Carneros 2019 – 16/80

Domaine Chatelain, Sauvignon-Blanc, Sancerre, Val de Loire FR 2020 – 80

Domaine Comtesse de Chérisey, Chardonnay, Meursault Bois de Blagny, Bourgogne, FR 2018 – 150

Remoisset Pére & Fils, Chardonnay, Puligny-Montrachet, Bourgogne, France 2018 – 220

Red Wines

Peter Mertes, Dornfelder (sweet), Rheinhessen, Germany 2019 – 30

Mastrobernardino, Aglianico, Irpinia, Marche, IT 2018 – 40

Leone de Castris, Negroamaro, Maiana, Salice Salantino, Puglia IT 2019 – 12/47

Mottura, Primitivo (Zinfandel) del Salentino, Apulia IT 2019 – 12.5/48

Filari Della Ŕocca, Nero D’Avola, Sicilia IT 2019 – 48

Castel Farmian, Nerofino, Vignetti delle Dolomiti, Südtirol, IT 2014 – 13/49

Tilia, Malbec, Mendoza, (sustainable farming) Argentina 2020 – 13/50

Bonanza Lot 4, Cabernet-Sauvignon, California NV – 13.5/51

Pietradolce, Nerello Mascalese, Etna Rosso, Sicilia IT 2019 – 55

Gerard Bertrand, Rhône blend, Art de Vivre, Languedoc FR (Organic) 2016 – 60

Coppola, Pinot Noir, Sonoma County, 2018 – 14/56

Pessimist by Daou, Syrah-Zinfandel-Petite Syrah, Paso Robles 2019 – 14/56

Jean Foillard, Gamay, Beaujolais-Villages, Beaujolais FR 2019 – 62

Il Poggione, Sangiovese, Rosso di Montalcino, Toscana IT 2019 – 62

Querceto , Sangiovese blend, Chianti Classico Riserva, Tuscany IT 2017 – 65

Heitz Cellar, Grignolino, Napa Valley (Organic) 2017 – 65

Armida, Zinfandel, Dry Creek, Sonoma Valley 2018 – 65

CYSTER, Garnacha, San Martin de Valdeiglesias, Vinos de Madrid, Spain 2018 – 67

Gerard Bertrand, Syrah-Carignan, Chateâu de Villemajou, Languedoc FR (Organic) 2017 – 70

Little Boat, Pinot Noir, Russian River 2020 – 75

Xavier Monot, Maranges 1er Cru, Pinot Noir, Clos de la Fussière, Bourgogne 2019 – 95

Daou, Cabernet-Sauvignon, Reserve, Paso Robles, 2019 – 95

Grgich Hills Estate, Cabernet-Sauvignon, Estate Grown, Napa Valley (Organic) 2017 – 25/95

Punset, Nebbiolo, Barbaresco, Piemonte IT 2014 – 97

Giovanni Rosso, Nebbiolo, Barolo, Serralunga D’Alba, Piemonte IT 2015 – 97

Château Les Ormes de Pez, Cabernet-Sauvignon blend, St Estèphe, Bordeaux, FR 2018 – 120

Col Solare (Antinori & Cht. St. Michelle), Cabernet-Sauvignon, Washington 2015 – 135

Paolo Scavino, Nebbiolo, Barolo, Bricco Ambrogio, Piemonte, IT 2017 – 150

Daou Unbound, Petite Syrah-Tempranillo-Tannat, Paso Robles 2019 (Magnum 1.5L) – 180

Rocca di Frassinello, Merlot, (Castellare/Rothschild), Bafonero, Marema Toscana, Toscana 2013 – 195

Robert Mondavi, Cabernet-Sauvignon, To Kalon Vineyard, Oakville, Napa Valley 2017 – 195

Damilano, Nebbiolo, Barolo Lecinquevigne, Piemonte, IT 2004 – 200

Azelia, Nebbiolo, Barolo, Piemonte, IT 2017 (Magnum 1.5L) – 200

Daou Soul of a Lion, Cabernet-Sauvignon, Adelaida District, Paso Robles 2018 – 250

Joseph Drouhin, Pinot Noir, Clos Saint-Denis Grand Cru, Bourgogne, FR 2015 – 350

Cocktails

Pineapple and Arugula Smash – 15
Tequila Reposado, fresh pineapple, fresh arugula, lime juice (rocks)

Mezcal and Basil – 15
Bozal Espadin Mezcal, fresh basil, lime, agave, hellfire habañero shrub (up)

Verdant Lady – 15
Hendricks Gin, Chartreuse, lime, fresh mint (up)

Blueberry Ness – 15
Stoli Blueberry, sage, blueberries, lime (rocks)

Mint Julep – 15
Rye Bourbon, mint, simple syrup (copper mug, rocks)

Cabana Time – 13
Buzzballz Lotta Colada (pre mixed cocktail)

 

From the Shelf

Bourbon
Makers Mark, Bulleit Bourbon, Eagle Rare
Kentucky, Stranahan’s Colorado

Cognac & Brandy
Remy Martin VSOP, Calvados, Grappa

Cordials
Grand Marnier, B&B, St. Germaine, Disaronno
Amaretto, Amaro, Kirsch, Obsterl, Zirbenz Pine
Liquor, Absinthe

Gin
Sapphire, Tanqueray, Rieger’s Gin

Rum
Mt. Gay, Barbados, Captain Morgan, Bacardi

Rye
Woody Creek Straight Rye (double gold medal),
Bulleit 95 Rye, Pinhook Kentucky Straight Rye

Scotch
Macallan 12, Glenmorangie, Cutty Stark, Johnny
Walker Black Label, Dewar’s White Label

Tequila
Patron “Silver”, Don Julio “Anejo”, Jose Cuervo
“Reserva La Familia”, Jose Cuervo Gold, 1942 Don
Julio

Vodka
Woody Creek Potato Colorado, Grey Goose, Kettle
One, Marble Distillery, Tito’s, Sobieski, Stoli Orange

Whiskey
Crown Royal Canada, Tin Cup Colorado, Jack
Daniels Old No.7, Tennessee, Jameson Rich

Spring Antipasti – 16
salmon pastrami, sardines, porcini mushroom, olives

Roasted Bone Marrow – 15/26
shishito peppers, Montagave tequila blanco shot

Bruschetta – 15
diced tomato, kalamata olives, lupine beans, basil, served on flat garlic bread

Arancini allo Zafferano – 14
saffron, cheese & arborio rice balls, tomato sauce

Eggplant Parmigiana Tower – 16
homemade tomato sauce, basil, fried onion

*Poached Mussels – 15/25
garlic-parsley, creamy chablis broth

Beef Bresaola and Tuscan Guanciale – 25
Basalt “Il Porcellino” beef bresaola, arugula, cherry tomatoes, lemon vinaigrette

Mozzarella Di Bufala & Proscuitto Di Parma – 24

Burrata – 17
roasted bell pepper, heirloom tomato, arugula, pine nuts, grissini, lemon gremolata

Watermelon & Cucumber Gazpacho – 12

 

*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of food-borne illness.

To Share

Formaggi Board – 27
tallegio, gorgonzola, parmesan, feta

Salumi Board – 27
prosciutto, capicola, mortadella, saucisson

Soup & Salad

Wasabi Caesar Salad – 14
marinated anchovies, bonito flake parmesan cheese, croutons, wasabi dressing

Baby Spinach & Strawberry Salad – 14
cherry tomatoes, shallots, roasted pecan, balsamic dressing

Roasted Street Corn Salad – 18
corn on the cob, cheese, crispy prosciutto, diced tomatoes, shallots, lettuce, creamy herb dressing

Quinoa Salad – 16
sun dried tomatoes, cannellini beans, roasted bell pepper, arugula, mint (add shrimp – 22)

Chicken Parmigiana – 27
fresh tomato sauce, spaghetti

Veal Schnitzel – 33
fennel salad, oranges, citrus & olive oil dressing

Tagliata di Manzo – 33
hanger steak, asparagus, arugula, cherry tomatos, chimichurri, potato gratin alla Valdostana

Ossobucco alla Milanese – 40
white creamy polenta

Seared California Flounder – 36
sautéed spinach, lemon beurre blanc, root vegetables, potato gratin alla Valdostana

Red Snapper Filet “all’Aqua Pazza” – 35
kalamata olives, cherry tomatoes, tarragon, winter root vegetables, potato gratin alla Valdostana

Chicken Piccata – 27
lemon, white wine, garlic, capers, parsley, served over paccheri pasta

Whole Gold Spotted Baja California Sea Bass -33
oven cooked “en papillotte”, white wine, lemon, capers, root vegetables, potato gratin alla Valdostana

Pasta

Spaghetti & Meatballs – 20
pomodoro sauce, basil

House made Roasted Butternut Squash Ravioli – 24
zucchini, sage, butter, pistacchio

House made Pappardelle alla Bolognese – 27
crispy parmesan

Linguini alle Vongole – 33
garlic, white wine, parsley, crushed red pepper

Seafood Pacheri – 35
langoustine, shrimp, scallop, spicy tomato sauce

House made Tagliatelle – 35
lobster, sun dried tomatoes, garlic butter

Lasagna – 20
prime ground beef, pomodoro sauce, basil, mozzarella, fontina

Sides

Spinach, Asparagus, Homemade Big Fries – 8

Potato Gratin alla Valdostana – 8

 

GLUTEN FREE POTATO BASED PASTA OR GNOCCHI available to substitute any pasta for 5/7

*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of foodborne illness.


Sicilian Cannoli – 12
Flavor of the day

Affogato – 12
Vanilla gelato topped with a double espresso

Chocolate Truffle Semifreddo – 12
Sabayon cream center, surrounded by chocolate gelato and caramelized hazelnuts

Crépes au Nutella – 12
With strawberries

Gelato Flight – 12
An assortment of 3 gelatos. Your server will tell you the flavors of the day

Tiramisu – 12
Lady fingers soaked in espresso, coffee liquor and mascarpone cream, cocoa