Dinner Menu

Starches

Veal & Foie Gras Meatballs w/Tagliatelle Pasta, Lemon, White Wine, Mint & Butter  16

 Crispy Sweet Potato & Ricotta Gnocchi w/Pecan, Brown Butter & Parmesan 15

Fresh Wild Mushroom Risotto w/Sherry, Garlic, Three Cheeses & Herbs 19

 Bucatini Carbonara w/ Bacon, Caramelized Onion, Cracked Peppercorn, Egg Yolk & Three Cheeses 14

 Frank’s Mac & Cheese 9  Add Cider Braised Short Rib 12 or Add Bacon & Onion 6

Lemon Risotto w/Asparagus, Confit Garlic & Cream-Three Cheeses 15

Little Neck Clams w/Tagliatelle, Lemon, Lemon,Garlic
& White Wine 16

Fresh West Coast Morel Mushrooms & Wild Leeks w/Tagliatelle, Slivered Garlic, White Wine, Lemon & Butter 20

Vegetables

Beet Salad– Blood Orange Vinaigrette, Pistachio, Mint & Bulgarian Feta 12

 Mediterranean Dip Plate w/Chic Pea Hummus, Sweet & Sour Greek Eggplant & Beet Tzadziki 12

Fried Dates Wrapped in Bacon w/ Balsamic Glaze & Blue Cheese 11

Charred Brussels’ s Sprouts w/Marcona Almonds, Bacon, Balsamic & Provolone Cheese 12

Roasted Asparagus, Lump Crab & Parmesan Cheese w/Truffled Béarnaise  18     Add Fried Egg  3

Chunky Guacamole:Avocado w/ Grilled Tomato, Onion, Jalapeno, Lime, Cilantro 13

Artisan Cheese Plate: (3) Cheeses, Marcona Almonds, Mustrada, Honey  19

 Original Caesar Salad– Romaine, 1924 Cardini Recipe – Tijuana Mexico  16

Spring Ratatouille w/Onion, Feta, Eggplant, Tomato , Zucchini & Herbs 12

Sautéed Wild Mushrooms w/Sherry, Tomatoes, Garlic, Cream & Herbs 19

Braised Collard Greens w/Bacon, Caramelized Onion & Wine  11

Zucchini Fritters w/Parsnips, Carrot, Feta & Beet Tzadziki 14

Hand Shucked Lobster

Lobster Mac & Cheese  25

Butter Poached Lobster Normandy w/Truffled Béarnaise & Asparagus 25

 Lobster Risotto w/Asparagus, Oven Dried Tomato & Lemon 25

 Lobster Bisque w/ Fresh Lobster & Oven Dried Tomato 25

Seafood

Brazilian Jumbo Shrimp Paulista w/ Lime, Cilantro, Garlic, Onion & Extra Virgin Olive Oil- Mango Salsa 19

Seared Scallops Portuguese w/ Roasted Sweet Peppers, Garlic, Lemon & Herbs 19

Mediterranean  Crab Cake w/ Romesco Sauce & Crisp Cucumber Salad  19 

Greek Mussels w/Feta, Ouzo, Lemon, Fennel, Dill, Olives & Tomato 16

Smoked Scottish Salmon w/Smoked Paprika & Honey Aioli- Cucumber Salad  17

Sautéed Scottish Salmon Oscar w/Lump Crab. Asparagus & Truffled Béarnaise 23

Crisp Fish Taco w/Chipotle Aioli, Mango Salsa & Lime 14

Crispy Lemon Pepper Calamari w/Dill Caper Aioli & Pepperata 16

Paella Barcalona w/ Shrimp, Scallops, Clams, Mussels, Tomato, Chorizo & Saffron 23

Jumbo Shrimp w/ Bacon Onion Grits, Chorizo, Garlic, Tomato, Sweet & Chili Pepper19

Provencal Mussels & Clams w/Saffron, Tomato, Lemon, Garlic, Smoked Peppers & Olive Oil 17

Steamed Clams & Meyer Lemon Lamb Sausage w/ Spicy Smoked Turkish Pepper Tomato Sauce 17

Green Circle Organic Chicken

Julia Child’s Chicken Fricassee (Fricassee De Poulet a L’Ancienne) Sautéed w/ White Wine, Morel Mushrooms, Wild Leeks,Tarragon, Chervil  & Cream 17

Crisp Citrus Spiced Chicken Wings & Drum Stick- Tossed in a Sweet & Sour Hot Sauce 13

Pan Roasted Chicken Breast w/Fresh Morel, Wild Leeks, Sherry, Cream & Herbs 18

Bob’s Indonesian Coriander Honey Chicken Thighs w/ Hot & Sweet Peanut Sauce 14

 Braised Chicken Hearts, Oysters & Gizzards w/ Port, Grain Mustard & Beef Fat Braised Fingerling Potatoes 12

Sautéed Chicken Livers w/ Bacon, Sherry, Onion & Cream 14

Meats

Italian Grilled Lamb Chops w/ Long Stem Artichokes, Lemon, Tomato, & Rosemary 22

Classic Beef Bourguignon w/Bacon, Wild Mushrooms & Pinot Noir  19

 Braised Short Ribs w/Apple Cider, Brandy, Horseradish & Roasted Root Vegetables  21

Sautéed Veal Scallopini Oscar w/Colossal Lump Crab, Asparagus, & Truffled Béarnaise 23

Pan Seared N. Y. Sirloin w/Port Wine, Bacon, Caramelized Onion & Blue Cheese  23

Seared Duck Breast & Sea Scallop w/Lardons, Dried Fruit & Moscato 21

Buttermilk Marinated Green Circle Chicken w/Bacon Onion Grits & Buttermilk Sage Gravy 17

Menu of Confidence

Chef’s Choice:   4 Courses: 3 Tapas w/Dessert  54
                                  5 Courses: 4 Tapas w/Dessert   64

>Menu Subject to Change<