A dessert with French toast, fresh berries, whipped cream, and powdered sugar on a white plate; a bowl of fresh salad with greens and shredded cheese; two glasses of pink drinks with berries and garnishes; and a tiered stand of assorted fresh fruits.
A breakfast plate with an omelet, roasted potatoes topped with cheese and herbs, a side salad with lettuce and cheese, a bowl of mixed fresh berries, and two glasses of coffee.
A baked Italian lasagna dish in a red ceramic baking dish topped with cheese and a basil leaf, surrounded by bread and other dishes on a table.
A platter of sliced red meat topped with herbs, nuts, and seasoning, accompanied by two bowls of pasta with herbs and olive oil.
Person holding a fresh oyster over a platter of open oysters with various dipping sauces, surrounded by a glass of Bloody Mary and a jar of shrimp and vegetables.
Shrimp cocktail with lemon wedge, cocktail sauce, and garnishes on ice in a black bowl

Menus

Brunch
Dinner
Dessert
Drinks

RESTAURANT WEEK

Available June 1 - 19

Dinner $60
Wine Pairing Available for $20

$4 from each meal will be donated to Three Square

First Course

select one

BAKED SPINACH DIP
Artichoke Hearts, Creamy Cheeses, Roasted Garlic, Tortilla Chips
3oz Chardonnay, Domaine Livio ”Les Climats” Willamette Valley, Oregon

ITALIAN CHOPPED SALAD
Tricolor Greens, Artichokes, Cherry Tomatoes, Pepperoncini, Sweety Peps, Garbanzos, Salumi, Fontina, Oregano Vinaigrette
3oz Sauvignon Blanc, Quivira ”Fig Tree” Dry Creek, Sonoma, California

NONNA’S MEATBALL
Beef and Pork, Marinara, Ricotta, Pecorino
3oz Sangiovese, Nozzole, Chianti Classico Riserva, D.O.C.G, Chianti, Italy


Second Course

select one

ROASTED SALMON*
Saffron Orzo, Chermoula Carrots, Mint Labneh, Romesco
3oz Pinot Nero, Serafini & Vidotto, Veneto, Italy

ALEXXA’S TRICOLORE CHICKEN PARMIGIANA
Marinara, Vodka, Pesto. Choice of Aglio e Olio or Marinara Pasta
3oz Barbera D’Alba, Pertinace, Alba, Piedmont, D.O.C, Italy

FILET MEDALLIONS MARSALA*
Truffle Risotto, Maitake Mushrooms, Crispy Brussels Sprouts, Parmigiano
3oz Merlot, Rodney Strong, Sonoma, California

SPICY SHRIMP MAFALDE
Roasted Tomatoes, Spinach, Calabrian Chili, Lemon Butter Sauce
3oz Rose Negroamaro, Tormaresca, Calafuria, Salento, Puglia, Italy

Dessert

select one

BURNT BASQUE CHEESECAKE
Fig Compote
2oz Sauternes, Chateau Gravas, Bordeaux, France

TIRAMISU
Creamy Mascarpone Mousse, Sweetened Espresso Curd, Coffee Sponge Cake
2oz Porto, Fonseca ”Bin 27” Reserve, Douro, Portugal

*Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of food borne illness. Young children, the elderly and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked. Concession fee of 4.9% added to all checks.