Potage of roasted sweet onion with parsley root, port poached pear, and cabrales cheese

9.95

Suggested Wine: Prosecco Brut, Nino Franco, Valdobbiadene

Crab, prawn and seasonal vegetable minestrone with roasted tomato

13.95

Suggested Sherry: Papirusa Manzanilla Lustau

Baby spinach, arugula and blonde frisee salad with artisanal goat cheese, pickled Honey mushroom, toasted almond, soft poached egg and a warm balsamic vinaigrette

13.95

Suggested Wine: Nautilus Sauvignon Blanc 2006, Marlborough

Mixed organic greens with organic chickpeas , freshly cracked walnuts, crispy pineapple chip and sherry vinaigrette

11.95

Suggested Wine: Pinot Grigio “Fontamara” 2007, Terra d’Aligi

Crisp romaine hearts with marinated white anchovy, caper berries, grated egg yolk, Grana Padano shards and creamed roasted garlic vinaigrette

14.95

Suggested Wine : Pinot Gris Reserve 2005, Pierre Sparr, Alsace

Rocket salad with Buffalo mozzarella, roasted golden beets, fleur de sel, crisp parsnip and citrus emulsion

15.95

Suggested Wine: Cataratto, Majus Bianco Grillo,2006, Ajello, Sicily

Belgian endive salad with dried sour cherries, lentils, pistachio and Prosecco-maple vinaigrette

13.95

Suggested Wine: Castle Rock Chardonnay 2006, Central Coast, California

Porcini, leek and caramelized onion tartlette with woodland mushrooms-white asparagus salad and goat cheese gelato

14.95

Suggested Wine: Sigilum Aglianico-Montepulciano d’Abruzzo

Seared sea scallops with crisp lardons, Napa cabbage and Dijon cream

16.95

Suggested Wine: Pouilly Fuisse 2005, Domaine Luquet, Burgundy

Citrus-spiced beef tenderloin carpaccio with lemon confit, baby arugula, caper berries, roasted garlic, shaved truffle pecorino and truffle oil

14.95

Suggested Wine: Fam. Barberis Malbec “Blason del Valle” 2003, Mendoza, Argentina

Seared quail and foie gras with sautéed wild mushrooms and a blueberry-red wine jus

21.95

Suggested Wine:Castelnau de Suduiraut 2003, Sauternes

Grilled octopus and calamari with capers, chorizo, fennel and tomato marmellata

18.95

Suggested Wine: Pinot Grigio “Fontamara” 2007, Terra d’Aligi

Daily tasting of antipasto

18.95

Suggested Wine: Ripasso Della Valpolicella 2004, Monte Zovo

Suggested Wine: Nautilus Sauvignon Blanc 2006, Marlborough,

Hand rolled sheep's milk ricotta gnocchetti with sautéed radicchio and walnuts in a light gorgonzola cream

14.95

Main course portion

19.95

Suggested Wine: Cataratto, Majus Bianco Grillo,2006, Ajello, Sicily

Seafood linguine with prawns, scallops, calamari, scallion and a light tomato-white wine reduction

19.95

Main course portion

27.95

Suggested Wine: Chablis “Carre de Cesar” 2006, Chateau Maligny

Spaghetti alla chitarra with tomato concasse, oven dried tomatoes, chiffonade of basil and ricotta salata

13.95

Main course portion

18.95

Suggested Wine: Chianti Classico Riserva “Clemente VII” 2003, Grevepesa

Truffle pappardelle with woodland mushroom, Grana Padano and rosemary white wine butter

18.95

Main course portion

25.95

Suggested Wine: Pouilly Fuisse 2005, Domaine Luquet, Burgundy

Suggested Wine: Castle Rock Pinot Noir 2006, Mendocino County

Pennette with braised lamb, tomato confit, canellini beans, wilted arugula and pecorino

14.95

Main course portion

19.95

Suggested Wine: Ripasso Della Valpolicella 2004, Monte Zovo

Duck confit and fresh artichoke risotto served

19.95

with charred seared sea scallops

29.95

Suggested Wine: Castle Rock Pinot Noir 2006 Mendocino County

Edamme and braised onion risotto

16.95

Main course portion

24.95

Seared crisp naturally raised half chicken with garlic rapini, creamy mashed potato and parsnip-Padano foam

28.95

Suggested Wine: Castle Rock Pinot Noir 2006 Mendocino County

Kobe skirt steak with warm potato salad, Chinese broccoli, salsa verde and chimichurri

29.95

Suggested Wine: Sigilum Aglianico-Montepulciano d’Abruzzo

Honey glazed pork belly, sea scallops and king prawn with savoy cabbage, Vin Santo and a savoury citrus caramel

38.95

Suggested Wine: Cave Spring Riesling “Dolomite” 2006, Beamsville, Ontario

Veal osso bucco with saffron orzo and chestnut gremolatta

36.95

Suggested Wine: J. Lohr Merlot “Los Osos” 2002, Paso Robles, California

Lamb tasting with lamb-mushroom ragout en croute, pomegranate glazed smoked ribs, merguez, capicollo wrapped tenderloin, pecan crusted chop and tomato Merlot jus

42.95

Suggested Wine: Fam. Barberis Malbec “Blason del Valle” 2003, Mendoza, Argentina

Grilled 16 oz veal chop with porcini mushroom risotto, sautéed spinach and natural reduction

42.95

Suggested Wine: Wakefield Shiraz 2004 2005, Clare Valley, Australia

Roasted Australian rack of lamb with maple-Dijon pistachio crust, seasonal vegetable, mashed potatoes and Chianti reduction

44.95

Suggested Wine: Ripasso Della Valpolicella 2004, Monte Zovo

Crispy duck confit with honey mustard pear chutney, french fries and vincotto jus

29.95

Suggested Wine: Chianti Classico Riserva “Clemente VII” 2003, Grevepesa

12oz Spring Creek Striploin (hormone and antibiotic free)

46.95

Suggested Wine: Brunello di Montalcino 2002, II Poggione

8oz Beef tenderloin USDA Prime

39.95

Suggested Wine: Testarossa Pinot Noir “Palazzio” 2006, Santa Barbara

14oz Black angus Rib eye

44.95

Suggested Wine:Novy Cellars Syrah “Page Nori” 2004, Napa

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