EVB

Question 1

Crispy Calamari

Answer 1

Soaked in heavy cream for 24 hours, dredged in flour, and fried

Sit on a bed of Potato Puree, topped off with white balsamic reduction, lemon zest & fresh herbs

Sauvignon Blanc:

Red Blen:

Question 2

Mussels

Answer 2

20 mussels

Smoked pork shoulder sauce, crostinis, and fresh herbs

Sauteed to order with smoked pork shoulder, tomatoes, garlic, shallots, deglazed with white wine, and mounted with butter

Question 3

Bone-in Duck Leg & Sweet Potato Salad

Answer 3

Sweet potato & duck sauteed together in butter, placed on a bed of arugula, topped off with gorgonzola cream, curly celery & EVOO (Portugal)

Glass:
2018 Turley “Old Vines” Napa

Question 4

Spinach salad

Answer 4

Spinach tossed in truffle vinaigrette, topped with golden beets, herbed goat cheese, and sprinkled with popcorn

Suvignon Blanc:
btg: Heritance, Napa 13
Bottle: Craggy Range (Te Muna Road)
Minerality of NZ(limestone), mid bofy, grapefruit, crisp apple, lychee,

Question 5

Arugula Salad

Answer 5

Arugula, cherry tomatoes & red onions tossed in cherry pepper vinaigrette, topped with Pecorino-Romano, over easy egg & house-made bacon

Suvignon Blanc:
Albarino
2018 Don Olegario, Rias Bajas, SP

Question 6

Italian Sausage $ Basil Gnocchi

Answer 6

Gnocchi and house-made sausage sauteed in garlic, butter, and topped tomato cream sauce. Topped with shaved parmesan, and EVOO (Spain)

Malbec:
Kainken Ultra, Mendoza AR

Bottle:
2015 Le Cedre, Cahors, FR
“Black wine” in Roman times, strong, oak barrel aged

Question 7

Mushroom Pappardelle

Answer 7

Shitake and Portobello Mushrooms in a truffle mushroom sauce topped with shaved Pecorino, crispy golden beets

+$20 add shaved black truffle

Question 8

Ricotta

Answer 8

3 oz
Served with sauteed corn and truffled portobello mushrooms. Finished with house-infused basil oil, savannah honeycomb and crostinis

Lunetta or Veuve
Pinot Grigio:
2019 Bertani Velante, IT

Question 9

Double Cut Pork Chop

Answer 9

16 oz
lean pork,
Herb and Wild Rice “Rice-a-roni”, Brussel sprouts, turmeric gooden banana peppers sauce

Glass:
2018 Turley, “Old Vines” Zinfandel, Napa

Question 10

Grilled Ribeye

Answer 10

14 oz
Confit potatoes sautéed in garlic, shallots amd Rosemary
Topped with grilled asparagus and bordelaise

Question 11

Cioppino

Answer 11

6oz lobster
4 U8 shrimp
12 mussels

Lobster, shrimp, and mussels garlic, and shallots are deglazed in a seafood brodo and tomato, mounted with butter, served in a large bowl topped with crostini and fresh herbs

Glass:
Cotes de Provence Rose, FR
Bottle:
2018 “Decoy” Duckhorn Vineyards Rose, dry rose
2008 Pol Roger “ROSE” Champagne, Reims, FR, 200
2018 Don Olegario, Albarino

Question 12

Fish of The Day

Answer 12

Pan-seared in beurre blanc sauce, served with crispy potatoes, a slaw of shaved apples and cabbage, honey red beet puree, topped with haricot Verde

Tuna:
2018 Lewis Cellars, Napa both glass and bottle
Oaked Chardonnay

Mahi Mahi
Glass: 2018 Heritance, Napa
lemon, pineapple, “fume”
2019 Craggy Range Sauvignon NZ

Question 13

32 oz Tomahawk

Answer 13

Grilled to order
horseradish creme fraiche sauce
Served with choice of 2 sides:

Big purple fruit Cab
Glass: 2015 Silver Oak, Alexander Valley
95.3 cab, 3.7 Merlot, 04. Petit Verdot
Bottle: 2015 Slvestrin Cabernet, Napa

Question 14

Lump Crab and Shrimp Fettucine

Answer 14

Cooked in a garlic shrimp broth with broccoli, topped with parmesan

Glass: 2018 Banfi Chianti, Tuscany
2017 Teloch - oaky and acidic, honeydew
Bottle: 2017 Albrecht Bichot, Premier Cru, Depaquit, FR
2018 Lewis Cellars, Napa, 108

Question 15

Kale Cesar Salad

Answer 15

Fresh kale greens dressed in house-made. Cesar dressing, topped with shaved parmesan and garlic croutons

+$5 Add white anchovy

Duckhorn “Decoy” Rose

Question 16

P.E.I Mussels

Answer 16

Nova Scotia Mussels and paprika smoked pork served in a White wine tomato broth served with crostin

Glass:
Rose Miraval Cotes de Provence, FR,
2018 Domaine Larneros “Avant Garde” Pinot noir

Bottle:
Rose Miraval Cotes de Provence, FR,
2018 Willamette Valley Vineyards “Estate” pinot noir

Question 17

Burrata

Answer 17

Antipasti
Served atop a butcher’s block with thin shaved house-cured speck ham, Castel Vetrano olives, mustard seed, a pickled vegetable salad, toasted pistachios, drizzled in balsamic vinaigrette and served with grilled sourdough

Prosecco or Champagne
Pinot Grigio
Malbec Bottle:
2015 Le Cedre, Cahors, FR 
"Black wine" in Roman times, strong, oak barrel aged