soup & salad
START E R S
SOUP & SALAD
PASTA
»
»
» G RI L LE D ARTICHOK ES | 12
SOUP | 10
LASAGNE | 17
L e m o n C ape r Aioli, Gremolata
Daily S elect io n
Sho rt Ri b Ra g u , M u s hro o m s , B e c ha m e l
C H A RRE D O CTO PUS | 15
BURRATA | 10
G ra p efruit, M int, P ickled Fresno, Sa l m origlio
Pros ciutto , G r ill ed Peach es , A r u g u l a, Van ill a B al s am ic Syr u p
HERB SPAGHETTI | 15
C H I C KEN W IN G S | 12
ROASTED BEETS | 11
GIGLI | 13
P e p p er Jelly, Radis h, Watermelon
Hazelnuts, Frisee, Moliterno al Tartufo, T r u f f l e Vin aig r ett e
Fava s , W i ld M u s hro o m s , Pa rm i g i a no R e g g i a no
GRILLED ZUCCHINI | 9
RIGATONI | 13
Co r n , Sh av ed S qu as h , B as il, G ran a Pad an o , L em o n Vin aig r ett e
S m a s he d Eng l i s h P e a s , Pa nc ett a , M i nt , Ri cott a Sa l at a
P O L EN TA | 11 Wild M u s h rooms, Ma rsa la Jus
MAI N S
S ID ES
»
| 7
»
PORK MI LANESE | 26
GROUPER | 27
R ed W i ne Bra i sed Tur n ips , Swi ss Cha rd, Sa lsa Ve rd e
C h ick pea Rag u , O l iv e Tap e na d e , S pin ach
ROAST ED C HIC K EN | 23
HANGAR STEAK | 28
Smashed Fingerlings, Asparagus, Sun- Dr i ed Romesco
G r il led Eg g pl ant C apo n at a , Fennel Onion Marmalade, Aged Balsamic
K ALE
CAULIFLOWER
Pa ncetta
GRILLED ASPARAGUS
Ba gn a C au d a
Sa u s a g e , C l a m s , C hi l i
Taleg g io Fo n d ut a, H er b e d B re a d C ru m bs
RESTAURANT & BAR
SWE ETS
»
WHITE CHOCOLATE SEM IFREDDO | 1 0
Z EPPOLE | 10
AFFOGATO | 7
Blueberry Compote, Lemon Curd
Chocolate Ha zelnut, Bla ckb err y Almond, Coconut Ca ra mel
St rawb er r ies , B as il Sy r u p, To ast ed Al m o nd s
Van ill a G elato , Es pr es s o
CO F F E E
»
OLI VE OI L ANISE CAKE | 10
ESPRESSO | 2.50 CAPPUCCINO | 3.50 LATTE | 3.75 AMERICANO | 2.75 Ad d L i q u o r 3. 5 0
CHEF NICK LAMA SOUS CHEF JEFF EUSTIS
SOUP & SALAD
PASTA
»
»
» G RI L LE D ARTICHOK ES | 12
SOUP | 10
LASAGNE | 17
L e m o n C ape r Aioli, Gremolata
Daily S elect io n
Sho rt Ri b Ra g u , M u s hro o m s , B e c ha m e l
C H A RRE D O CTO PUS | 15
BURRATA | 10
G ra p efruit, M int, P ickled Fresno, Sa l m origlio
Pros ciutto , G r ill ed Peach es , A r u g u l a, Van ill a B al s am ic Syr u p
HERB SPAGHETTI | 15
C H I C KEN W IN G S | 12
ROASTED BEETS | 11
GIGLI | 13
P e p p er Jelly, Radis h, Watermelon
Hazelnuts, Frisee, Moliterno al Tartufo, T r u f f l e Vin aig r ett e
Fava s , W i ld M u s hro o m s , Pa rm i g i a no R e g g i a no
GRILLED ZUCCHINI | 9
RIGATONI | 13
Co r n , Sh av ed S qu as h , B as il, G ran a Pad an o , L em o n Vin aig r ett e
S m a s he d Eng l i s h P e a s , Pa nc ett a , M i nt , Ri cott a Sa l at a
P O L EN TA | 11 Wild M u s h rooms, Ma rsa la Jus
MAI N S
S ID ES
»
| 7
»
PORK MI LANESE | 26
GROUPER | 27
R ed W i ne Bra i sed Tur n ips , Swi ss Cha rd, Sa lsa Ve rd e
C h ick pea Rag u , O l iv e Tap e na d e , S pin ach
ROAST ED C HIC K EN | 23
HANGAR STEAK | 28
Smashed Fingerlings, Asparagus, Sun- Dr i ed Romesco
G r il led Eg g pl ant C apo n at a , Fennel Onion Marmalade, Aged Balsamic
K ALE
CAULIFLOWER
Pa ncetta
GRILLED ASPARAGUS
Ba gn a C au d a
Sa u s a g e , C l a m s , C hi l i
Taleg g io Fo n d ut a, H er b e d B re a d C ru m bs
RESTAURANT & BAR
SWE ETS
»
WHITE CHOCOLATE SEM IFREDDO | 1 0
Z EPPOLE | 10
AFFOGATO | 7
Blueberry Compote, Lemon Curd
Chocolate Ha zelnut, Bla ckb err y Almond, Coconut Ca ra mel
St rawb er r ies , B as il Sy r u p, To ast ed Al m o nd s
Van ill a G elato , Es pr es s o
CO F F E E
»
OLI VE OI L ANISE CAKE | 10
ESPRESSO | 2.50 CAPPUCCINO | 3.50 LATTE | 3.75 AMERICANO | 2.75 Ad d L i q u o r 3. 5 0
CHEF NICK LAMA SOUS CHEF JEFF EUSTIS
