SHARED PLATES

Pickled Shrimp - jumbo prawns lightly poached in beer then marinated in pickling spices, sitting in a bed of pickled cabbage slaw with a drizzle of balsamic reduction – 12 
Steak Tartare - piedmontese chopped sirloin tossed with fried capers & cornichons, dressed with our tartare aioli, served with greens & baguette – 12
Steamers & Moules Frites - mussels and manilla clams steamed in white wine & butter served with pommes frites – 14
Crabcakes - fresh crab folded with fresh herbs, served with both sriracha aioli & lemon aioli – 14
Pommes Frites - thinly sliced fried potatoes & garlic cloves tossed with rosemary & thyme served with lemon aioli – 6
Fried Calamari - lightly fried & served with sriracha aioli – 9
Fromage Plate - an assortment of imported & local artisan cheeses accompanied by fresh & dried fruits – 14
Half & Half - a mixture of both imported cured meats, artisan cheeses and a variety of cured vegetables – 18
Choucroute Garni - housemade sauerkraut sauteed with onions and apples, served with both grilled bratwurst and banger sausages, and a side of stone ground mustard – 12

SOUPS

Soup of the Day - ask your server for today’s selection – 8
Clam Chowder - new potatoes, bacon, fresh herbs & steamed clams in the shell, served with garlic bread – 12

QUICHES & PASTA

Nueske Quiche - nueske apple smoked bacon, mascarpone cheese, served with a mixed green salad with our housemade herb vinaigrette – 10
Quiche of the Day - ask your server for todays selction, served with a mixed green salad with our housemade herb vinaigrette – 10
Seafood Penne - clams, shrimp, mussels and salmon, in a creamy roasted red pepper sauce served over penne and sprinkled with parmigiana, served with garlic toast – 20
Wild Mushroom Gnocchi - pan-roasted wild mushrooms, carmelized shallots, and potato dumplings in a creamy brandy sauce, served with garlic toast – 14
Macaroni Gratin - cavatappi pasta in a three cheese blend, roasted wild mushrooms, lardons & topped with breadcrumbs & baked, served with toast points – 12
Orrichiette Pasta - pan roasted cherry tomatoes, garlic and fresh arugala served with oreccheitte pasta and topped with parmesan cheese – 12

SALADS

Tuscan Chopped Salad - genoa salami, garbanzo beans, olives, provolone cheese, artichoke hearts, fresh herbs and romaine, tossed with a light balsamic dressing & grated egg – 12
Composed Seafood Salad - fresh crab, bay shrimp, scallops & avocado, topped with a vinaigrette, sitting on a bed of mixed greens – 14
Cobb Salad - roasted chicken, applewood bacon, diced avocado and chopped hard boiled eggs over romaine hearts, tossed with our creamy shallot dressing – 12
Classic Caesar Salad - classic caesar salad mixed in our wood bowl and served family style for two – 10

SANDWICHES & PANINI

Pulled Pork Sandwich - slow-roasted pulled pork, avocado, black bean spread, sriracha aioli, cornichons & melted provolone. Served on grilled baguette with a mixed green salad – 12
Bistro Burger - piedmontese ground sirloin, grilled & topped with lemon aioli, avocado, bacon, lettuce & caramelized shallots, served with pommes frites – 14
Croque Monsieur - black forest ham, dijon mustard, gruyere, toasted on pain levain and topped with bechamel, served with a mixed green salad and our house vinniagrette – 12

MEAT & FISH

Fish & Chips - fresh seasonal fi sh of the day, coated in malt and beer batter, pan fried and served with pommes frittes and red cabbage slaw – 14
Chicken Marbella - a rich stew of wine braised chicken, olives, prunes and capers accented with garlic, wonderful and aromatic. served with garlic mashed potatoes – 16
Choucroute Garni - housemade sauerkraut sauteed with onions and apples, served with grilled bratwurst and banger sausages, garlic mashed potatoes and stone ground mustard – 16
Braised Short Ribs - free-range, organic niman ranch natural beef short ribs, braised in red wine with sweet red onions and wild mushrooms, served on a bed of creamy grits laced with garlic oil and seasonal vegetable – 18
Steak Frittes - piedmontese hanger steak, marinated and pan seared, fi nished with the pan juices, brandy and mushrooms served with pommes frittes and lemon aoili – 16