Executive Chef, Tim Caschette

DINING MENU

STARTERS

OYSTERS ON THE HALF SHELL
3 Per Piece

HOUSE SMOKED PASTRAMI
Sauerkraut, Pumpernickel, Beet Special Sauce
10

FRIED COD
Saffron Potatoes, Harissa Mayo, Mint
9

PORK RILLETTE
Country French Bread, Whole Grain Mustard Pickled Red Onion
7

CHARRED OCTOPUS
Greek Yogurt Polenta, Artichoke, Squid Ink Crumble
10

STEAMED MUSSELS
Shaved Fennel, Soba Noodles, Apple-Ginger Broth
14

JODI’S FARM FRESH EGG
Daily Preparation
9

HEIRLOOM GRAPE SALAD
Mizuna Greens, Fennel, White Cucumber, Pumpernickel Croutons, Rice Wine–Mustard Vinaigrette
9

BEAU TEED FARMS APPLE SALAD
Arugula, Pecorino, Candied Pecans, Cider Vinaigrette
10

SIMPLE FIELD GREEN SALAD
Tomato, Carrot, Crispy Shallot, Chick Peas, Lemon - Herb Vinaigrette
6

CAESAR SALAD
Garlic Croutons, Aged Parmesan Cheese
8

HOUSE MADE PASTAS

RICOTTA GNOCCHI
Braised Oxtail Ragout, Sweet Potato, Fried Gremolata
17

HAZELNUT RAVIOLI
House-Made Ricotta, Sage Pesto
14

SPINACH FETTUCCINE
Shrimp, Corn Soup, Basil, Tarragon
15

MAIN COURSE

AVVINO BURGER
Celery Root Slaw, Cheddar, Bacon, Smoked Apple Compote House Baked Roll with Pommes Frites
15

HALF ROASTED DUCK
Braised Bok Choy, Pickled Plums
26

MAHI MAHI
Squash Soup, Crispy Brussel Sprout Leaves
29

SPAGHETTI SQUASH
Tofu, Curried Cauliflower, Bitter Greens, Tomato, Red Onion
14

FILET MIGNON
Braised Greens, Caramelized Onion, Roasted Garlic, Pecorino Aioli
36

VENISON FLANK
Beet Puree, Poached Apples, Mushrooms
37

SALMON
Caramelized Cauliflower, Quinoa, Prunes, Olive Oil Cured Olives
26

PORK CHEEKS
Braised Red Cabbage, Mustard Potatoes
24

SIDE DISHES

PARMESAN FRITES
SAUTEED BITTER GREENS
BRAISED GREENS
GREEK YOGURT POLENTA
6