Smoked Salmon Bruschetta

Capers, red onion, cream cheese, everything bagel vinaigrette
White Blend, Bedell Cellars ‘First Crush White’ Long Island ’16
A dry aromatic blend with crisp acidity, moderate alcohol and a distinct minerality. Notes of apple and herbal flavors, with a short, clean finish.

Lobster Fritters

Smoked paprika aioli
Falanghina, Donnachiara Campania ‘12
Aromas of pears, cooked apples and peaches follow through to a full body, a dense and fruity palate and a fresh finish. Delicious and balanced.

Fennel Braised Mussels

Pinot Grigio, bacon, tomatoes
Pecorino, Saladini Pilastri Marche ’14
This early-ripening grape produces a wine of great structure and character. Intriguing minerality, with notes of citrus characterize this high quality, classic wine.

Sea Scallops

Carrot purée, fennel salad
White Burgundy, Jean Chartron Rully Burgundy ‘15
Lime-yellow color with smoky, woody aromas, accompanied by notes of dried fruits. This wine reveals on the palate tasty touches of white fruits, such as pear and nectarine.

Shrimp Ceviche

Red pepper pico, chili oil
Sparkling Rosé, A to Z Wineworks ‘Bubbles’ Oregon ‘16
Pale pink with juicy, ripe fruit aromas. Notes of strawberry, raspberry, watermelon, cherry, white peach, nectarine and apricot are joined by white flowers and a hint of creaminess.

Squid Ink Vongole

Manilla clams, sun-dried tomatoes, roasted garlic
Red Burgundy, Domaine Seguin-Manuel Burgundy ‘15
Ripe fruit aromas, floral and toasted nuances on the nose. Good balance and a long aftertaste.

Swordfish

Chorizo bean stew, kale, tomato broth
Malbec, El Enemigo Mendoza ‘12
Aromas of black fruit, cherry and dark berryfruit on the nose followed in the palate by a full-bodied wine with flavors of spice, blackberry, black cherry, pepper and a slight floral character.

Tasting Menu – 65
Wine Pairing – 30
Menu selections are available a la carte