seasonal specials
Fruitwood Roasted Quail
wild mushroom stuffed, marsala demi glace
Fava Bean Hummus and Burrata
house grown fava bean hummus,
artisan Pugliese Burrata,
wood fired flatbread
Puntarelle Salad “alla Caesar”
house grown organic dandelion hearts,
Spanish white anchovies, avocado,
garlic, parmigiana
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Stracci di Vitello
house made pappardelle,
thinly sliced “rags” of veal,
chanterelle & cremini
mushroom marsala sauce
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Santa Barbara Abalone “alla Piccata”
capers, lemon, white wine, seafood salad
Broiled Local Black Cod
“Marco Polo Style”
coconut-parmigiana risotto,
soy sauce, garlic, honey, cilantro,
ginger glaze
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Braised Bone-In Short Rib Plate
mashed potatoes, root vegetable sauce
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Warm Pineapple Upside Down Cake
roasted pineapple & maraschino cherry,
served a la mode
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Strawberry Tiramisu
local strawberries,
mascarpone cream, lady fingers