wb caesar salad
brussels sprouts, spinach and romaine with house made brioche croutons, roasted chick peas and a warm caesar dressing
tossed with roquefort, green apples, candied pecans and red onion in a cider vinaigrette
rustic kale salad
baby kale, roasted butternut squash, cranberries, brie and walnuts with a pomegranate vinaigrette
prosciutto and burrata
80 day aged prosciutto di parma, imported burrata mozzarella, honey comb, fig and balsamic glaze
wine bar calamari
fried, with capers, basil oil, shaved parmesan with pepperoncini aioli
artichoke, capers, grape tomatoes with seasoned apple cider vinegar
glazed beef short rib
Served with red cabbage confit and pomegranate glaze
with fennel and saffron cream sauce
penne salata 36.
penne pasta with grilled shrimp, baby spinach, arugula, fresh mozzarella, heirloom tomato, shaved pecorino, lemon and extra virgin olive oil
butternut squash ravioli 31.
with brown butter and fresh sage
pappardella bolognese 29.
traditional bolognese sauce topped with mascarpone cheese
golden bronzed seared sea scallops 41.
served with beet and goat cheese risotto
chilean sea bass 37.
fennel creamed leaks, roasted spaghetti squash and apple puree
herb roasted bell and evans chicken 29.
with brussels, cranberries and gouda
cranberry & walnut encrusted pork tenderloin 28.
with cranberry and butternut squash basmati rice
braised short rib 39
with parmesan polenta, roasted cauliflower and fizzled onion
16 ounce new york strip 39
crusted gorgonzola cheese, truffle mashed potatoes, cipollini onion and sauteed spinach
10 ounce roasted center cut filet mignon 40.
black angus filet served with fingerling potatoes, grilled asparagus and a port wine meuniere sauce
16 oz. rack of lamb 39.
with sweet potato mash, shaved brussels sprouts and house made mint simple syrup