Executive Chef, Tim Caschette

DINING MENU

STARTERS

OYSTERS ON THE HALF SHELL
3 per piece

CHICKEN LIVER MOUSSE
House Made Focaccia, Pickled Red Onion
8

SHRIMP & GRITS
House Made Biscuit, Mushroom, Bacon
13

STEAMED CLAMS
White Wine-Saffron Broth, Rapini, Black Quinoa
11

MERGUEZ LAMB SAUSAGE
Spiced Chick Peas, Mint
9

OIL POACHED WHITE FISH
Challah Bread, Pickled Vegetables
8

WATERMELON SALAD
Arugula, Feta Cheese, Hazelnuts Avocado & Cucumber Vinaigrette
11

HEIRLOOM ITALIAN BEAN SALAD
Crème Fraîche Vinaigrette, Tarragon, Dill, Stone Fruit
10

SIMPLE FIELD GREEN SALAD
Tomato, Carrot, Crispy Shallot, Chick Peas, Mustard–Lemon Vinaigrette
6

CAESAR SALAD
Garlic Croutons, Aged Parmesan Cheese
7

HOUSE MADE PASTAS

GOAT CHEESE GNOCCHI
Chorizo, Cranberry Beans, Charred Broccoli Pesto
16

SPINACH & RICOTTA RAVIOLI
Brown Butter, Thyme, Oven Roasted Tomatoes
14

SQUID INK FETTUCCINE
Rock Shrimp, Charred Corn, Arugula, Tomato, Jalapeño
17

MAIN COURSE

AVVINO BURGER
Fontina Cheese, Broccoli Stem Slaw, Garlic Scape Aioli House Baked Roll with Pommes Frites
15

HALF ROASTED CHICKEN
Stuffed with Foie Gras & Truffles, Braised Greens, Local Tomatoes
24

CORNBREAD FRIED TROUT
French Lentil Puree, Red Pepper Remoulade
22

FILET MIGNON
Warm Barley & Kale Salad, Sautéed Mushrooms, Bruléed Onion Aioli
36

FLAT IRON STEAK
Purple Potatoes, Summer Corn, Smoked Bacon, Salsa Verde
32

WAHOO
Korean Cabbage, Seaweed pesto, Squid Ink Tomato Sauce, Crispy Kale
30

BERKSHIRE PORK CHOP
Full Moon Farms Patty Pan Squash, Fried Squash Blossoms
23

SIDE DISHES

PARMESAN FRITES
GNOCCHI MARINARA
BRAISED GREENS
ASPARAGUS WITH FRIED EGG
WARM BARLEY & KALE SALAD
6