Butternut Squash Soup

with pumpkin bread brioche toast

Wine Bar Caesar Salad

brussel sprouts, spinach and romaine with house made brioche croutons, roasted chick peas with a warm caesar dressing

Rocket Arugula

tossed with roquefort, green apples, candied pecans, and red onion in a cider vinaigrette

Baby Beet Salad

baby beets, goat cheese, baby mixed greens mandarin oranges in a white vinaigrette

Rustic Kale Salad

baby kale, gigandes beans, toasted garlic with ciabatta croutons, olive oil, fresh lemon, shaved parmesan and grapefruit

Prosciutto and Truffle Burrata

80 day aged prosciutto di parma, imported truffle burrata mozzarella with kumatto tomatoes and basil oil

Roasted Buternut Squash Ravioli

with brown butter and sage

Calamari

fried, with capers, basil oil, shaved parmesan with a pepperoncini aioli

Grilled Octopus Salad

artichoke, capers, grape tomatoes with a red wine vinegar

Duck Confit

over sweet potato cake, with goat cheese and lingonberry puree

Jumbo Lump Crab Cake

panko and walnut encrusted with pumpkin puree

Tuna Tartare

with avocado, watermelon radish, edamame puree, soba noodles and truffle oil

Fresh Penne "Salata"

shrimp, spinach, arugula, tomato pomodoro, and mozzarella tossed with lemon and olive oil topped with basil and shaved parmesan

Broccoli Rabe and Sausage

orechiette pasta, cannellini beans, pecorino, red pepper flakes and olive oil

Fresh Pappardelle Bolognese

traditional ragu and mascarpone

Golden Bronzed Seared Sea Scallops

roasted beet risotto and goat cheese mousse

Pan Seared Halibut

with farro, roasted butternut squash, shitake mushrooms, toasted almonds and cranberries

Pumpkin Seed Encrusted Grouper

with autumn roasted vegtables and celery root puree

Herb Roasted Bell and Evans Chicken

roasted tri-color cauliflower and cranberry compote

Walnut and Blueberry Encrusted Pork Tenderloin

pork tenderloin with butternut squash basmati rice and balsamic fig glaze

Roasted Center Cut Filet Mignon

black angus filet served with marlbel potatoes and haricot vert beans with a port wine meuniere sauce

Braised Beef Short Rib

saffron, potatoes and fizzled leeks with a leek puree

16 Oz. Rack of Lamb

with a house made mint jelly, okinawan sweet potatoes and roasted brussels sprouts

House Made Cannolis

stuffed italian pastry shells with chocolate chips, sprinked with confectionary sugar

Chocolate Mousse

with fresh fruit and crème on glaze

Crème Brulee

tahitian vanilla bean garnished with raspberries

Espresso Panna Cotta

with chocolate and caramel sauces, garnished with candied pecans

Trio of Seasonal Sorbets

House Made Peanut Butter and Fudge Brownies

Dessert Cheese Plate

an assortment of cheeses, dried cranberries and candied pecans

Zardetto Prosecco Nv, Conegliano, it

Freixenet Brut Nv, Spain

Mumm 'Cuvee M' Nv, Napa, Ca

Domaine Chandon Rose' Nv, Napa, Ca

Moet & Chandon Nectar Imperial Nv, Fr

Ca'donini Pinot Grigio 2013 Italy

Decoy Sauvignon Blanc 2013 Sonoma

Kings Ridge Pinot Gris 2012 Willamette

Noble House Riesling 2012 Mosel, Ger

Au Contraire Chardonnay 2012 Russian Rvr

Sonoma-Cutrer Chardonnay

'Russian Rvr Ranch' 2012 Sonoma, Ca

Vincent Pouilly-Fuisse 'Marie Antoinette' 11 Chardonnay 2012 Burg, Fr

Parallel 45, Rose 2013 Cotes Du Rhone, Fr

Au Contraire Pinot Noir 2012 Sonoma

Plowbuster Pinot Noir 2012 Oregon, Wa

Michel Torino Malbec 'Don David' 2012 Mendoza, Arg

Hanging Vine Merlot 'Parcel 9' 2012 Lodi

Decoy Merlot 2011 Napa Valley Ca

Long Board Syrah 2011 Russian River Sonoma County, Ca

Conn Creek, Cabernet Sauvignon 2011 Napa, Ca

Twenty Bench Cabernet Sauvignon 2012 Napa, Ca

Fisticuffs Cabernet Sauvignon 2008 Napa, Ca

Melini Chianti Classico 2011 Tuscany

Stackhouse Blend 2009 Sonoma County

Fonseca Tawny 10 Year

Churchill's Tawny 20 Year

Taylor Fladgate Lbv 2003

Churchill's Vintage 2003

Basil Hayden's 8 Year

Woodford Reserve

Makers Mark

Knob Creek 9 Year

A. H. Hirsch Small Batch Reserve

Pierre Ferrand 'Ambre'

Grande Champagne

Hennessey Vs

Courvoisier Vs

Gabriel & Associates Fins Bois

Germain Robin Vsop

Germain Robin Xo

Bruichladdich 'Rocks' Islay

Ardbeg 10yr Islay

Springbank 15yr Campbeltown

Glenlivet 12yr Speyside

Glenfiddich 12yr Highlands

Glenmorangie 10yr Highlands

Macallan 12yr Highlands

Balvenie 'Doublewood' 12yr Highlands

Compass Box 'Asyla'

Elgin, Longmorn & Ballindalloch

Compass Box 'Peat Monster'

Islay & Speyside

Assortment of Artisanal Cheese

served with seasonal accoutrements

Cold Antipasti Board

assorted cheeses and meats with marinated olives and sundried tomatoes

Poached Jumbo Shrimp Cocktail

served with bombay sapphire cocktail sauce

Jumbo Lump Crab

served with tuscan grilled bread, with warm artichoke and spinach

White Bean, Roasted Pepper and Edamame Hummus

served with grilled bread and baby vegetables

Pork Belly Tacos

shaved bok choy, pico de gallo, & siracha sauce

Oysters with Pink Peppercorn Mignonette

raw oysters served with a champagne, pink peppercorn sauce

Tuna Sashimi

served over cucumber crisps with wasabi aioli

"Crabby Alice"

owners family favorite. jumbo lump crabmeat, seasoned blend, topped with breadcrumbs. served with a taste of sonoma cutrer, chardonney

Golden Bronzed Seared Sea Scallops

with roasted beet risotto and goat cheese mousse

Soup Trio

butternut squash. lobster bisque. soup of the day

Bacon Wrapped Dates

with gorgonzola cheese, walnuts and drizzled with a balsamic reduction

Sliders

choose three of any combination: filet mignon with horseradish cream, crab cake, duck confit with lingonberry puree

Sausage and Spicy Broccoli Rabe

with pecorino romano and virgin olive oil

Filet and Baby Fingerling Skewers

with a balsamic reduction

Tahitian Vanilla Butter Poached Lobster

lump lobster poached in a vanilla bean and butter buerre blanc

Baby Lamb Chops

with house made mint jelly

Baked Brie and Raspberry

served with crunchy phyllo

Asiago and Sweet Potato Pomme Fritte

with toasted garlic

Prime Burger

panini grilled brioche roll, and asiago sweet potato served with horseradish aioli on the side

Rocket Arugula

Tossed with Roquefort, green apples, candied pecans, and red onion in a cider vinaigrette

Roasted Beet Salad

Baby spinach, goat cheese, walnuts and pomegranates in a white balsamic dressing

Rustic Kale Salad

Baby kale, toasted garlic, with ciabatta croutons, olive oil, fresh lemon, shaved manchego, roasted cauliflower and pine nuts

Classic Caesar Salad/ Green Garden Mix Salad

Fresh Penne Salata

Spinach, arugula, tomato pomodoro with mozzarella, tossed with lemon and olive oil with basil and shaved parmesan

Broccoli Rabe and Sausage

Orechiette pasta, cannelloni beans, pecorino, red pepper flakes and olive oil

Fresh Butternut Squash Ravioli

With sage brown butter

Cast Iron Seared Sea Scallops

With roasted beet and goat cheese mousse risotto

Pumpkin Seed Encrusted Grouper

With roasted autumn vegetables

Pan Seared Halibut

With farro, roasted butternut squash, shiitake mushrooms, cranberries and toasted almonds

Walnut and Blueberry Encrusted Pork Tenderloin

With butternut squash basmati rice and a fig balsamic glaze

Herb Roasted Bell and Evans Chicken

With roasted tri- color cauliflower and cranberry compote

Pan Seared Chicken Breast

Served with Okinawan sweet potatoes and roasted brussels sprouts

Duck Confit

Served over sweet potato pancakes with goat cheese and lingonberry puree

Seasoned Sliced Flank Steak

Served with mushroom risotto

Roasted Center Cut Filet Mignon

Black Angus Filet served with marbles potatoes and grilled asparagus with a tarragon, hollandaise sauce

Tomato Bruschetta

Arugula, lemon basil, shaved pecorino with tuscan grilled bread

Bacon Wrapped Dates

With gorgonzola, walnuts and drizzled with balsamic reduction

Broccoli Rabe and Sausage Risotto Lollipops

Served with mascarpone, parmesan and asiago cheese

Filet and baby fingerling skewers

With balsamic reduction

Jumbo Shrimp Cocktail

With Bombay sapphire cocktail sauce

Crab and Corn wontons

With homemade avocado

Duck Confit

Over sweet potato chip with goat cheese and lingonberry

Mozzarella and Tomato

Marinated fresh mozzarella with balsamic glaze

Tahitian Vanilla Butter Poached Lobster

Lump lobster in a vanilla bean and butter buerre blanc

Tuna Sashimi

Served on cucumber crisp with wasabi aioli

Baked Brie and Raspberry

Served with crunchy phyllo

Chicken and Fontina Grilled Cheese

Served on brioche toast

Butternut Squash Shooters

With fresh crème and pumpkin aioli

Coconut Shrimp

Served with a sweet chili sauce

Grilled Baby Lamb Chops

Served with a mint simple syrup

Rocket Arugula

Tossed with Roquefort, green apples, candied pecans, and red onion in a cider vinaigrette

Roasted Beet Salad

Baby beets, spinach, goat cheese, in a white balsamic dressing

Rustic Kale Salad

Baby kale, toasted garlic with ciabatta croutons, olive oil, fresh lemon, shaved manchego, roasted cauliflower and pine nuts

Mixed Market Green Salad

Classic Caesar Salad

Seasonal Grilled Vegetables

Roasted Fingerling Potatoes

Roasted Brussels Sprouts

Okinawa Sweet Potatoes

Butternut Squash Basmati Rice

Tri-Color Roasted Cauliflower

Grilled Asparagus

Risotto

mushroom, saffron, beet, butternut squash

Fresh Penne Salata

Spinach, arugula, tomato pomodoro with mozzarella, tossed with lemon and olive oil with basil and shaved parmesan

Broccoli Rabe and Sausage

Orechiette pasta, fava beans, pecorino and olive oil

Fresh Gnocchi Bolognese

Traditional ragu and mascarpone

Butternut Squash Ravioli

With sage brown butter

Pan Seared Chicken Breast

With roasted Brussels sprouts

Herb Roasted Chicken

With cranberry compote

Pumpkin Seed Encrusted Grouper

With autumn vegetables

Pan Seared Halibut

With cranberries and toasted almonds

Cast Iron Seared Sea Scallops

With roasted beet and goat cheese mousse risotto

Walnut and Blueberry Encrusted Pork Tenderloin

With a fig balsamic glaze

Seasoned Flank Steak

With mushroom risotto