18.00Soppressata Picantemediterranean spices and north African heat are added to the sweet soppressata
18.00Casalingo Salami...Delicately Flavored Cured Salami...Casalingo Means "Homemade Salami"
18.00FinocchionaSweet dry sausage, speckled with brown sugar and fennel
18.00SpeckSmoked pepper cured prosciutto; originated in the ne alps
Fromages
18.00Brillat Savarinlush, triple cream, buttercream icing texture, France
18.00Rogue Creamery's “Oregon Blue”First made on the west coast…only fitting that it would be the first blue smoked…cold smoked for 16 hours over hazelnut shells…resulting in a balance of sweet caramel and hazelnut flavors that contrast the sharpness of the blue
18.00ComteFrench for “county”, named after the comte region…hard, mild cow’s milk cheese, with a slightly sweet and nutty taste, France
18.00Humboldt FogSoft, aged goat’s milk cheese, ca
18.00Quicke's Farmhouse Cheddaroverseen by mrs. quicke herself!...this cheese is so different from the boring mass produced blocks of gummy yellow stuff being passed off as “cheddar”…England
18.00Speziato Al Tartufo E Speziea soft cow's milk cheese laced with black truffles, Italy
Soup
Tomato Basil, Thickened with PolentaOptions:
(5.00)
, (7.00)
Panini
12.00Jamon SerranoWith mahon cheese, quince paste, arugula and onion marmalade
12.00Grilled Halloumi CheeseWith tomato, arugula, artichoke hearts and black olive tapenade
12.00Roasted PortobelloBrie and sun-dried tomato pesto
12.00Oven Roast TurkeyWith brie, cranberry chutney and watercress
Gratin De Macaroni
15.00French “macaroni and cheese” baked, using mini penne and comte/cheddar
Mezze
9.00Ful MedamesSmall, slow cooked fava beans, seasoned with lemon, garlic, red onions, tomatoes and parsley, served with grilled pita
14.00WarmRoasted eggplant and wonton “napoleon” tossed with sweet red onions, tomatoes, feta, watercress and tahina in a light curry vinaigrette
15.00GrilledCalamariza’atar dusted grilled calamari, tossed in pesto and served on a salad of watercress, artichoke hearts, black olives, red onions and roasted red peppers
15.00KoftaSeasoned ground lamb “meatballs”, served with three sauces, minted cucumber-yogurt, tahina and mohamara, served with grilled pita and a salad of cucumber, tomatoes and feta (contains pine nuts, bulgur and walnuts)
15.00Moules FritesMediterranean mussels steamed with tomatoes, curry, black olives and onion marmalade, served with sweet potato fries and saffron-tarragon aioli
Salads
15.00Sautéed ShrimpTossed with feta, tomatoes, white beans and pine nuts, garnished with fried prosciutto
15.00Cobb MediterraneoBaby greens surrounded by roasted eggplant, feta, roasted red peppers, black olives, artichoke hearts, roasted tomatoes, chick peas, egg and grilled chicken, finished in a balsamic vinaigrette
10.00Baby SpinachTossed with roasted portobello mushrooms, artichoke hearts, chick peas and fennel in a warm roasted sherry-shallot vinaigrette…dressing not available on the side
9.00FattoushMediterranean bread salad with marinated tomatoes, feta, cucumbers, torn pita, chick peas, capers, radish, black olives and red onions
9.00CaesarWith an eggless dressing, roasted red peppers, radicchio, polenta croutons and pecorino cheese
9.00Baby GreensTossed with toasted walnuts and blue cheese
Crispy Flatbreads
17.00“Croque Madame”prosciutto cotto (dry cured Italian ham), caciocavallo, onion marmalade, béchamel and fried egg….breakfast at noon!
17.00Alici(White anchovies, marinated in virgin oil/white wine vinegar, oregano) onion marmalade, asiago, black olives, capers& artichoke hearts, baked
17.00BurrataOnion marmalade, parmesan and asiago, burrata (creamy mozzarella, meaning “butter”) cheese, speck (smoked pepper cured prosciutto) crushed tomatoes and basil,
17.00Middle EasternCoriander-seasoned spinach, crumbled lamb, feta, pine nuts and red onions, served with minted yogurt-cucumber sauce
17.00Italian sausage and roasted eggplantonion marmalade, baby spinach, Italian sausage, roasted eggplant, tomatoes and fresh mozzarella
17.00Duck Confit and Chorizo SausageOnion marmalade, smoked mozzarella, chorizo sausage and shiitake mushrooms baked and finished with duck confit and frisee dressed in a truffle vinaigrette
17.00Prosciutto and Artichoke HeartOnion marmalade, provolone cheese and artichoke hearts baked and topped with thinly sliced prosciutto, basil and lemon oil
17.00Smoked Salmon and Goat CheeseOnion marmalade and goat cheese, baked and topped with smoked salmon and a caper-cucumber-red onion relish
17.00ManoushaGrilled chicken, feta, za'atar and marinated tomatoes
15.00Curried EggplantOnion marmalade, red onions, roasted tomatoes, roasted eggplant and feta baked and topped with a curried watercress salad
15.00ArugulaOnion marmalade and mozzarella cheese baked and topped with baby arugula, marinated tomatoes and asiago cheese tossed with virgin olive oil and lemon
15.00Wild MushroomOnion marmalade, mushroom duxelles, shiitake, portobello, blue cheese, finished with truffle vinaigrette and baby arugula
15.00AsparagusOnion marmalade, goat cheese, asparagus and roasted tomatoes
15.00Fig and AsparagusOnion marmalade, fresh figs and blue cheese
On a Toasted Brioche Roll
15.00Oversized “Arugula” HamburgerTopped with roasted portobello mushroom, blue cheese and onion marmalade, served on grilled brioche bun smeared with a sun-dried tomato pesto
15.00Duck ConfitHousemade duck confit, (pulled from bone), bacon, smoked mozzarella, finished with frisee dressed with truffle vinaigrette
Panini & Wraps
13.00Croque-Monsieur“ham and cheese melt”…thinly sliced prosciutto cotto and Swiss, covered with a thin layer of béchamel and baked till golden brown
12.00Grilled Chicken and Prosciutto PaninoWith roasted red peppers, provolone and pesto
13.00Mediterranean Fish WrapCumin-dusted fried sole, wrapped in grilled pita with tahina, watercress, red onion and roasted tomatoes
13.00Grilled Hanger SteakSliced hanger steak, onion marmalade, roasted red peppers and blue cheese wrapped in syrian bread with a garlic aioli and watercress
12.00Grilled Chicken Schawarmathinly sliced grilled chicken, tomatoes, red onion, greens and a yogurt-cucumber sauce wrapped in Syrian bread red onions and roasted tomatoes, served with greens
11.00Falafelground, seasoned dried fava beans served warm with tahina, roasted tomatoes, greens and red onions, wrapped in Syrian bread
11.00Portobello and Roasted Eggplant PaninoPortobello and roasted eggplant served warm with roasted red peppers and a white bean and basil “hummus”
French soda
Chocolate
Caramel
Coffee
Roasted Hazelnut
Mint-Chocolate
White Chocolate
Italian soda
Coconut
Raspberry
Lemon
Blackcurrant
Passion Fruit
Peach
Cherry
Beverage
5.00San Pellegrino, Sparkling Mineral Water, 750 Ml
18.00Soppressata PicanteMediterranean spices and north african heat are added to the sweet soppressata
18.00Casalingo SalamiDelicately flavored cured salami...casalingo means "homemade salami"
18.00FinocchionaSweet dry sausage, speckled with brown sugar and fennel
18.00SpeckSmoked pepper cured prosciutto; originated in the ne alps
Fromages
18.00Brillat Savarinlush, triple cream, buttercream icing texture, France
18.00Rogue Creamery's “Smokey Blue”First made on the west coast…only fitting that it would be the first blue
18.00SmokedCold smoked for 16 hours over hazelnut shells…resulting in a balance of sweet caramel and hazelnut flavors that contrast the sharpness of the blue or
18.00ComteFrench for “county”, named after the comte region…hard, mild cow’s milk cheese, with a slightly sweet and nutty taste, France
18.00Quicke's Farmhouse Cheddaroverseen by mrs. quicke herself!...this cheese is so different from the boring mass produced blocks of gummy yellow stuff being passed off as “cheddar”…England
18.00Speziato Al Tartufo E Speziea soft cow's milk cheese laced with black truffles, Italy
Halibut
Mezze
14.00Falafel, Za’Atar and Olivesza’Atar flatbread baked and served with falafel, tahina and marinated olives
14.00Warm Roasted Eggplant and Wonton “Napoleon”Sweet red onions, tomatoes, feta, watercress and tahina in a light curry vinaigrette
14.00Rosemary PolentaTriangles stacked with wild mushrooms, thyme, spinach, blue and marinated tomatoes
14.00EscargotSautéed in a roasted garlic herb-de-provence butter, served alongside a salad of baby frisee and brie toast
15.00Grilled CalamarIza’atar dusted grilled calamari, tossed in pesto and served on a salad of watercress, artichoke hearts, black olives, red onions and roasted red peppers
15.00Moules FritesMussels steamed with tomatoes, curry, black olives and onion marmalade, served with sweet potato fries and saffron-tarragon mayonnaise
15.00KoftaSeasoned ground lamb “meatballs”, served with three sauces, minted cumber-yogurt, tahina and mohamara, served with grilled pita and a salad of cucumber, tomatoes and feta (contains pine nuts, walnuts and bulgur)
Salads
9.00FattoushMediterranean bread salad with marinated tomatoes, feta, cucumbers, torn pita, chick peas, capers, black olives and red onions
9.00CaesarWith an eggless dressing, roasted red peppers, radicchio, polenta croutons and pecorino cheese
9.00Arugula, Radicchio, FriseeGarnished with oven-roasted tomatoes and a “shower” of ricotta salata
9.00Baby GreensTossed with blue cheese and toasted walnuts
10.00Grilled HalloumiHerbed and grilled halloumi cheese (sheep’s milk cheese), arugula, artichoke hearts, red onions and roasted tomatoes, finished with black olive tapenade
15.00Sauteed ShrimpTossed with feta, tomatoes, white beans and pine nuts, garnished with fried prosciutto
Crispy Flatbreads
17.00“Croque Madame”prosciutto cotto (dry cured Italian ham), caciocavallo, béchamel and fried egg….breakfast for dinner!
17.00Alici (White Anchovies, Marinated in Virgin Oil/White Wine Vinegar, Oregano)Onion marmalade, roasted garlic, parmesan and asiago, black olives, capers and artichoke hearts, baked and topped with white anchovy fillets, arugula and lemon/oil
17.00BurrataOnion marmalade, parmesan and asiago, burrata (creamy mozzarella, meaning “butter”) cheese, speck (smoked pepper cured prosciutto) crushed tomatoes and basil
17.00Middle EasternCoriander-seasoned spinach, crumbled lamb, feta, pine nuts and red onions, served with minted yogurt-cucumber sauce
17.00Italian sausage and roasted eggplantonion marmalade, baby spinach, Italian sausage, roasted eggplant, marinated tomatoes and fresh mozzarella
17.00Duck Confit and Chorizo SausageOnion marmalade, smoked mozzarella, chorizo sausage and mushroom, baked and finished with duck confit and frisee dressed in a truffle vinaigrette
17.00Smoked SalmonOnion marmalade and goat cheese, baked and topped with smoked salmon, and a caper-cucumber-red onion relish
17.00Prosciutto and Artichoke HeartOnion marmalade, provolone cheese and artichoke hearts baked and topped with thinly sliced prosciutto, basil and lemon oil
15.00Fig and AsparagusOnion marmalade, fresh fig, blue cheese and asparagus
15.00Wild MushroomOnion marmalade, mushroom duxelles, shiitake, portobello, blue cheese and asiago, finished with truffle vinaigrette and baby arugula
15.00Curried EggplantOnion marmalade, red onions, roasted tomatoes, roasted eggplant and feta baked and topped with a curried watercress salad
15.00ArugulaOnion marmalade and mozzarella cheese, baked and topped with baby arugula, marinated tomatoes and asiago cheese, tossed with virgin olive oil and lemon
15.00AsparagusOnion marmalade, asparagus, goat cheese and roasted tomatoes
Burger
15.00Oversized “Arugula” HamburgerTopped with roasted portobello mushroom, blue cheese and onion marmalade, served on a grilled roll smeared with a sun-dried tomato pesto
Entrees
25.00Filet Mignon of TunaSeared sushi-grade ahi tuna on a bed of coriander-scented sautéed baby spinach and oven roasted tomatoes, finished with an orange sesame-ginger glaze (rare or medium rare)
24.00Market CodPainted with pesto, served on a roasted garlic and potato gratin and finished with a mushroom duxelles and roasted tomatoes
24.00Grilled Bistro SteakMarinated and grilled tr natural hanger steak, fries and baby greens, served with truffle aioli
22.00A Brace of Crispy Duck Leg Confit (2 Legs)Served with diced truffled potatoes and frisee salad, garnished with a shallot jam
19.00Roasted Mushroom Rosemary LasagnaCreamy rosemary lasagna with many mushrooms and asiago cheese
19.00Pumpkin and Ricotta RavioliTossed with arugula, toasted hazelnuts, in brown-butter and sage
19.00Spaghetti with ClamslIttleck clams, sauteed with vermouth, shallots, garlic, oregano, tomatoes and red peppers, served over thin spaghetti and garnished with grilled bread
19.00Nonna's Meat Lasagna, Finished with Béchamel
19.00Israeli CouscousTossed with grilled chicken, beech mushrooms, peas, black olives, eggplant and baby spinach, in a light curry vinaigrette
15.00Gratin De MacaroniFrench baked “macaroni and cheese”, using mini penne and comte/cheddar
Desserts, 2012
Sweets to Share
9.00Profiteroles FilledWith buck’s vanilla ice cream and drizzled with a dark chocolate ganache
9.00Housemade Donut “Nubs”A plateful of mini nubs, dusted with cardamon-cinnamon sugar and served with warm dark chocolate and white chocolate ganache
9.00Affogato“Buck’s” vanilla ice cream “drowned” with a shot of espresso, garnished with chocolate-covered espresso beans &toasted hazelnuts
9.00Dried Pear and White Chocolate Croissant Bread PuddingServed warm with a white chocolate ganache
9.00Lemon-Curd Filled Butter CakeFrosted with a lemon-coconut whipped cream and garnished with berry compote
9.00Chocolate “Voodoo” CakeFrosted with a dark-chocolate-espresso butter cream and garnished with chocolate and hazelnut bark
9.00Crème BruleeYour server will inform you of today’s selection
9.00Espresso BrownieServed with ”buck’s” vanilla ice cream, topped with chocolate ganache, toasted hazelnuts and whipped cream
18.00Soppressata PicanteMediterranean spices and north african heat are added to the sweet soppressata
18.00Casalingo SalamiDelicately flavored cured salami casalingo means "homemade salami"
18.00FinocchionaSweet dry sausage, speckled w/brown sugar and fennel
18.00SpeckSmoked pepper cured prosciutto; originated in the ne alps
Fromages
18.00Brillat SavarinLush, triple cream, buttercream icing texture, france
18.00Rogue Creamery's “Smokey Blue”First made on the west coast only fitting that it would be the first blue smoked cold smoked for 16 hours over hazelnut shells resulting in a balance of sweet caramel and hazelnut flavors that contrast the sharpness of the blue or
18.00ComteFrench for “county”, named after the comte region hard, mild cow’s milk cheese, w/a slightly sweet and nutty taste, france
18.00Quicke's Farmhouse CheddarOverseen by mrs. quicke herself! This cheese is so different from the boring mass produced blocks of gummy yellow stuff being passed off as “cheddar” england
18.00Speziato Al Tartufo E SpezieA soft cow's milk cheese laced w/black truffles, italy
12.00Grilled Halloumi CheeseW/tomato, arugula, artichoke hearts and black olive tapenade
12.00Roasted PortobelloBrie and sun-dried tomato pesto
12.00Oven Roast TurkeyW/brie, cranberry chutney and watercress
12.00Gratin De Macaroni…French “macaroni and cheese” baked, using mini penne and comte/cheddar
Halibut
26.00Wild and Sweet Pan Seared in a Light Curry Broth on Roasted Potato Discs and Spinach Finished W/Large Shrimp, Mussels and Littleneck Clams
Mezze
14.00Falafel, Za’Atar and OlivesZa’atar flatbread baked and served with falafel, tahina and marinated olives
14.00Warm Roasted Eggplant and Wonton “Napoleon”Sweet red onions, tomatoes, feta, watercress and tahina in a light curry vinaigrette
14.00Rosemary PolentaTriangles stacked w/wild mushrooms, thyme, spinach, blue and marinated tomatoes
14.00EscargotSautéed in a roasted garlic herb-de-provence butter, served alongside a salad of baby frisee and brie toast
15.00Grilled CalamariZa’atar dusted grilled calamari, tossed in pesto and served on a salad of watercress, artichoke hearts, black olives, red onions and roasted red peppers
15.00Moules FritesMussels steamed with tomatoes, curry, black olives and onion marmalade, served with sweet potato fries and saffron-tarragon mayonnaise
15.00KoftaSeasoned ground lamb “meatballs”, served with three sauces, minted cumber-yogurt, tahina and mohamara, served with grilled pita and a salad of cucumber, tomatoes and feta (contains pine nuts, walnuts and bulgur)
Salads
15.00Sauteed ShrimpTossed w/feta, tomatoes, white beans and pine nuts, garnished w/fried prosciutto
15.00Cobb MediterraneoBaby greens surrounded by roasted eggplant, feta, roasted red peppers, black olives, artichoke hearts, roasted tomatoes, chick peas, egg and grilled chicken, finished in a balsamic vinaigrette
10.00Baby SpinachTossed w/roasted portobello mushrooms, artichoke hearts, chick peas and fennel in a warm roasted sherry-shallot vinaigrette…dressing not available on the side
9.00FattoushMediterranean bread salad with marinated tomatoes, feta, cucumbers, torn pita, chick peas, capers, radish, black olives and red onions
9.00CaesarWith an eggless dressing, roasted red peppers, radicchio, polenta croutons and pecorino cheese
9.00Baby GreensTossed w/toasted walnuts and blue cheese
Crispy Flatbreads
17.00“Croque Madame”Prosciutto cotto (dry cured italian ham), caciocavallo, onion marmalade, béchamel and fried egg….breakfast at noon!
17.00AliciWhite anchovies, marinated in virgin oil/white wine vinegar, oregano) onion marmalade, asiago, black olives, capers& artichoke hearts, baked
17.00BurrataOnion marmalade, parmesan and asiago, burrata (creamy mozzarella, meaning “butter”) cheese, speck (smoked pepper cured prosciutto) crushed tomatoes and basil,
17.00Middle EasternCoriander-seasoned spinach, crumbled lamb, feta, pine nuts and red onions, served w/minted yogurt-cucumber sauce
17.00Italian Sausage and Roasted EggplantOnion marmalade, baby spinach, italian sausage, roasted eggplant, tomatoes and fresh mozzarella
17.00Duck Confit and Chorizo SausageOnion marmalade, smoked mozzarella, chorizo sausage and shiitake mushrooms baked and finished with duck confit and frisee dressed in a truffle vinaigrette
17.00Prosciutto and Artichoke HeartOnion marmalade, provolone cheese and artichoke hearts baked and topped with thinly sliced prosciutto, basil and lemon oil
17.00Smoked Salmon and Goat CheeseOnion marmalade and goat cheese, baked and topped with smoked salmon and a caper-cucumber-red onion relish
17.00ManoushaGrilled chicken, feta, za'atar and marinated tomatoes
15.00Curried EggplantOnion marmalade, red onions, roasted tomatoes, roasted eggplant and feta baked and topped w/a curried watercress salad
15.00ArugulaOnion marmalade and mozzarella cheese baked and topped with baby arugula, marinated tomatoes and asiago cheese tossed with virgin olive oil and lemon
15.00Wild MushroomOnion marmalade, mushroom duxelles, shiitake, portobello, blue cheese, finished with truffle vinaigrette and baby arugula
15.00AsparagusOnion marmalade, goat cheese, asparagus and roasted tomatoes
15.00Fig and AsparagusOnion marmalade, fresh figs and blue cheese
On a Toasted Brioche Roll
15.00Oversized “Arugula” HamburgerTopped with roasted portobello mushroom, blue cheese and onion marmalade, served on grilled brioche bun smeared w/a sun-dried tomato pesto
13.00Croque-Monsieur”Ham and cheese melt”…thinly sliced prosciutto cotto and swiss, covered w/a thin layer of béchamel and baked till golden brown
12.00Grilled Chicken and Prosciutto PaninoWith roasted red peppers, provolone and pesto
13.00Mediterranean Fish WrapCumin-dusted fried sole, wrapped in grilled pita w/tahina, watercress, red onion and roasted tomatoes
13.00Grilled Hanger SteakSliced hanger steak, onion marmalade, roasted red peppers and blue cheese wrapped in syrian bread w/a garlic aioli and watercress
12.00Grilled Chicken SchawarmaThinly sliced grilled chicken, tomatoes, red onion, greens and a yogurt-cucumber sauce wrapped in syrian bread red onions and roasted tomatoes, served with greens
11.00FalafelGround, seasoned dried fava beans served warm with tahina, roasted tomatoes, greens and red onions, wrapped in syrian bread
11.00Portobello and Roasted Eggplant PaninoPortobello and roasted eggplant served warm with roasted red peppers and a white bean and basil “hummus”
4.00French SodaHouse made and deliciously refreshing! Syrup, seltzer mixed w/ice and finished w/half-and-half
Chocolate
Caramel
Coffee
Roasted Hazelnut
Mint-Chocolate
White Chocolate
Italian SodaHousemade and deliciously refreshing! Syrup and seltzer mixed with ice
Coconut
Raspberry
Lemon
Blackcurrant
Passionfruit
Peach
Cherry
Beverage
5.00San Pellegrino, Sparkling Mineral Water, 750 Ml
18.00Soppressata PicanteMediterranean spices and north african heat are added to the sweet soppressata
18.00Casalingo SalamiDelicately flavored cured salami...casalingo means "homemade salami"
18.00FinocchionaSweet dry sausage, speckled w/brown sugar and fennel
18.00SpeckSmoked pepper cured prosciutto; originated in the ne alps
Fromages
18.00Brillat SavarinLush, triple cream, buttercream icing texture, france
18.00Rogue Creamery's “Smokey Blue”First made on the west coast…only fitting that it would be the first blue smoked…cold smoked for 16 hours over hazelnut shells…resulting in a balance of sweet caramel and hazelnut flavors that contrast the sharpness of the blue or
18.00ComteFrench for “county”, named after the comte region…hard, mild cow’s milk cheese, w/a slightly sweet and nutty taste, france
18.00Speziato Al Tartufo E SpezieA soft cow's milk cheese laced w/black truffles, italy
18.00Quicke's Farmhouse CheddarOverseen by mrs. quicke herself!...this cheese is so different from the boring mass produced blocks of gummy yellow stuff being passed off as “cheddar”…england
Featured Entrees
26.00HalibutWild and sweet pan seared in a light curry broth on roasted potato discs and spinach finished w/large shrimp, mussels and littleneck clams
19.00Steamed Littleneck Clams Tomatoes, in a Vermouth and Lemon Sauce, Served W/Grilled BreadW/chorizo sausage, fingerling potatoes, corn and tomatoes, in a vermouth and lemon sauce, served w/grilled bread
Mezze
14.00Falafel, Za’Atar and OlivesZa’atar flatbread baked and served with falafel, tahina and marinated olives
14.00Warm Roasted Eggplant and Wonton “Napoleon”Sweet red onions, tomatoes, feta, watercress and tahina in a light curry vinaigrette
14.00Rosemary PolentaTriangles stacked w/wild mushrooms, thyme, spinach, blue and marinated tomatoes
14.00EscargotSautéed in a roasted garlic herb-de-provence butter, served alongside a salad of baby frisee and brie toast
15.00Grilled CalamariZa’atar dusted grilled calamari, tossed in pesto and served on a salad of watercress, artichoke hearts, black olives, red onions and roasted red peppers
15.00Moules FritesMussels steamed with tomatoes, curry, black olives and onion marmalade, served with sweet potato fries and saffron-tarragon mayonnaise
15.00KoftaSeasoned ground lamb “meatballs”, served with three sauces, minted cumber-yogurt, tahina and mohamara, served with grilled pita and a salad of cucumber, tomatoes and feta (contains pine nuts, walnuts and bulgur)
Salads
9.00FattoushMediterranean bread salad with marinated tomatoes, feta, cucumbers, torn pita, chick peas, capers, black olives and red onions
9.00CaesarW/an eggless dressing, roasted red peppers, radicchio, polenta croutons and pecorino cheese
9.00Arugula, Radicchio, FriseeGarnished with oven-roasted tomatoes and a “shower” of ricotta salata
9.00Baby GreensTossed with blue cheese and toasted walnuts
17.00Italian Sausage and Roasted Eggplantonion marmalade, baby spinach, Italian sausage, roasted eggplant, marinated tomatoes and fresh mozzarella
17.00Duck Confit and Chorizo SausageOnion marmalade, smoked mozzarella, chorizo sausage and mushroom, baked and finished with duck confit and frisee dressed in a truffle vinaigrette
17.00Smoked SalmonOnion marmalade and goat cheese, baked and topped with smoked salmon, and a caper-cucumber-red onion relish
17.00Prosciutto and Artichoke HeartOnion marmalade, provolone cheese and artichoke hearts baked and topped with thinly sliced prosciutto, basil and lemon oil
15.00Fig and AsparagusOnion marmalade, fresh fig, blue cheese and asparagus
15.00Wild MushroomOnion marmalade, mushroom duxelles, shiitake, portobello, blue cheese and asiago, finished with truffle vinaigrette and baby arugula
15.00Curried EggplantOnion marmalade, red onions, roasted tomatoes, roasted eggplant and feta baked and topped w/a curried watercress salad
15.00ArugulaOnion marmalade and mozzarella cheese, baked and topped with baby arugula, marinated tomatoes and asiago cheese, tossed with virgin olive oil and lemon
15.00AsparagusOnion marmalade, asparagus, goat cheese and roasted tomatoes
Burger
15.00Over Sized “Arugula” HamburgerTopped with roasted portobello mushroom, blue cheese and onion marmalade, served on a grilled roll smeared w/a sun-dried tomato pesto
Entrees
25.00Filet Mignon of TunaSeared sushi-grade ahi tuna on a bed of coriander-scented sautéed baby spinach and oven roasted tomatoes, finished w/an orange sesame-ginger glaze (rare or medium rare)
24.00Market CodPainted with pesto, served on a roasted garlic and potato gratin and finished with a mushroom duxelles and roasted tomatoes
24.00Grilled Bistro SteakMarinated and grilled tr natural hanger steak, fries and baby greens, served w/truffle aioli
22.00A Brace of Crispy Duck Leg Confit (2 Legs)Served with diced truffled potatoes and frisee salad, garnished with a shallot jam
19.00Roasted Mushroom Rosemary LasagnaCreamy rosemary lasagna with many mushrooms and asiago cheese
19.00Pumpkin and Ricotta RavioliTossed with arugula, toasted hazelnuts, in brown-butter and sage
19.00Spaghetti W/ClamsLittleck clams, sauteed w/vermouth, shallots, garlic, oregano, tomatoes and red peppers, served over thin spaghetti and garnished w/grilled bread
19.00Nonna's Meat Lasagna, Finished W/Béchamel
19.00Israeli CouscousTossed w/grilled chicken, beech mushrooms, peas, black olives, eggplant and baby spinach, in a light curry vinaigrette
15.00Gratin De MacaroniFrench baked “macaroni and cheese”, using mini penne and comte/cheddar
Desserts
Sweets to Share
9.00ProfiterolesFilled with buck’s vanilla ice cream and drizzled with a dark chocolate ganache
9.00Housemade Donut “Nubs”A plateful of mini nubs, dusted w/cardamon-cinnamon sugar and served w/warm dark chocolate and white chocolate ganache
9.00Affogato“Buck’s” vanilla ice cream “drowned” with a shot of espresso, garnished with chocolate-covered espresso beans &toasted hazelnuts
9.00Dried Pear and White Chocolate Croissant Bread PuddingServed warm with a white chocolate ganache
9.00Lemon-Curd Filled Butter CakeFrosted with a lemon-coconut whipped cream and garnished with berry compote
9.00Chocolate “Voodoo” CakeFrosted with a dark-chocolate-espresso butter cream and garnished with chocolate and hazelnut bark
9.00Crème BruleeYour server will inform you of today’s selection
Acerola Cherry(A-sir-ro-la) green tea leaves blended w/natural cherry flavors, acerola cherries. These cherries are native to the caribbean and have a delicate berry flavor w/a light apple finish
Tisane
Lemon WintergreenA blend of peppermint leaves, lemon berbena, spearmint, wintergreen, lemon peel, lemon juice
Cardamon CinnamonA blend of cardamon, cinnamon, cloves, ginger, pink peppercorns, and star anise
Kid's CuppaA blend of apples, hibiscus, elderberries, rose petals and vanilla beans
Coconut CocoaA blend of roasted carob, caramel, dates, coconut flavor, cocoa powder and chocolate flavor
Red Tea
Capetown HarvestRooibos blended w/passion fruit, mango, sunflowers, rose petals, strawberries, hibiscus and grapefruit
Botswana BlossomRooibos punctuated by the fruit flavors of citrus, apple, almonds, vanilla and rose petals
Safari SunsetRooibos blnded w/lemon, cinnamon, orange and cloves
Cedarberg OrganicCertified organic…rooibos from the cedarberg mountain
White Tea
Orange BlossomOrange blossoms lend their invigorating citrus notes
PersimmonThe tangy-sweet taste of persimmon has a spicy finish that compliments the prized white tea
Beer
Gleeple's Bottled Beer Selection
4.25Kona Brewing Co., Koko Brown
4.25Blue Point Brewing Company, Winter Ale
4.25Narragansett Lager
4.25Amstel Light
4.25Buckler, N.A.
4.25Long Trail Ale
4.25Leffe Blonde, Belgium Abbey Ale
4.50Anchor Steam
5.00Dogfish Head, Indian Brown Ale
5.00Dogfish Head, 60 Minute IPA
4.50Samuel Adams, Irish Red
5.00Stella Artois
5.00Sierra Nevada, Pale Ale
6.25Hitachino Nest Red Rice Ale
Wine
House Wines
Garnacha, “Lo Brujo” (Calatayud, Spain) 2010Heady and deep flavored…blackberry, black cherry, red currant and a splash of spice…perfectfor a lazy afternoon paired w/our fromages and charcuteries plates…sustainableOptions:
Bottle (33.00)
, Quartino (13.50)
, Glass (9.00)
Macabeo, “Lo Brujo” (Calatayud, Spain) 2010What can i say? This is one of those happy, enjoyable wines…white flower scent, citrus…ripe and savory..perfect for the early fall…sustainableOptions:
Bottle (33.00)
, Quartino (13.50)
, Glass (9.00)
Bubbly
Grower Champagne (Family Estate) Cuvee De Reserve, Brut, Hebrart(Mareuil-sur-ay, france) NV…you should drink grower champagne if you’ve forgotten that champagne is wine…and is expressive of the vineyard and the grower’s ownOptions:
Bottle (73.00)
, Quartino (n/a)
, Glass (n/a)
Connection to the Vineyard..This Is Honest Real Wine Grown and Made by the a Vintner…by a Family Like Yours!Cava brut, pares balta (penedes, spain) NV…certified organic 29 prosecco borgo magredo, extra-dry (veneto, italy) NVOptions:
Bottle (n/a)
, Quartino (n/a)
, Glass (9.00)
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