Dinner
September 14th
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chef's daily soup CUP 7 BOWL 12
short rib and lentil
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orzo salad 15
arugula and walnut pesto, grilled squash, whipped goat cheese, heirloom tomatoes, crispy shallots, mixed greens
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seared scallops 38
caramelized cauliflower puree, zucchini agrodolce, dried golden raisins, bacon fat, shallots, and hazelnuts
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14oz strip steak 65
truffle mashed potatoes, roasted rainbow carrots, peppercorn red wine sauce
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maple matcha tiramisu 15
spiced pear compote, lady fingers
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EGGPLANT ROLLATINI 10
FILLED WITH THREE CHEESES, BAKED IN MARINARA
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MEATBALLS 12
CREAMY MASCARPONE POLENTA
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SAUSAGE STUFFED PEPPER 12
ANAHEIM PEPPER, MARINARA, MOZZARELLA
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LOCKKEEPER'S CALAMARI 16
SUN-DRIED TOMATO, SHIITAKE MUSHROOMS, SCALLIONS, KALAMATA OLIVES, GARLIC, BASIL, PARMESAN
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PEPPERCORN CRUSTED BEEF CARPACCIO 19
SHAVED RIBEYE, MARINATED BUTTON MUSHROOMS, ARUGULA, SHAVED PARMESAN
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ANTIPASTO 22
CURATED SELECTION OF ARTISINAL MEATS AND CHEESES WITH SEASONAL ACCOMPANIMENTS AND CROSTINI
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GRILLED ARTICHOKES 18
MINT AND PEA AIOLI, BREAD CRUMB
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TOMATO-BASIL-ARTICHOKE SOUP CUP 6 / BOWL 10
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CAESAR 12
ROMAINE, PARMESAN, FOCACCIA CROUTONS, TRADITIONAL DRESSING
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CHOPPED SALAD 14
BACON, EGG, TOMATO, RED ONION, CREAMY GORGONZOLA DRESSING
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FRANK'S SALAD 14
MIXED GREENS, BALSAMIC ONIONS, CHERRY TOMATO, ROASTED RED PEPPER, GORGONZOLA, FOCACCIA CROUTONS, BALSAMIC VINAIGRETTE
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GRILLED BEET SALAD 14
HAZELNUTS, GOAT CHEESE, ARUGULA, MIXED GREENS, CHERRY VINAIGRETTE
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LINGUINE WITH CLAMS 32
HOMEMADE PASTA, CALABRIAN CHILI BREADCRUMB, LEMON AGRUMATO
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RICOTTA GNOCCHI 26
SWEET CORN CREAMS, BROCCOLINI, SUNDRIED TOMATO CONFIT, PARMESAN CHEESE, TOASTED BREAD CRUMB
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OLD-FASHIONED LASAGNA "AL FORNO" 26
HOUSEMADE PASTA, RICOTTA, PECORINO ROMANO, MOZZARELLA, PROVOLONE, BOLOGNESE
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SEAFOOD RISOTTO 39
LOBSTER, SHRIMP, SCALLOPS, LOBSTER SAUCE
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HOMEMADE SPAGHETTI FRA DIAVOLO 42
LOBSTER, CLAMS, SHRIMP, MUSSELS, CALAMARI, SPICY TOMATO BROTH
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MUSHROOM RAVIOLI 36
STONEY CREEK MUSHROOMS, TRUFFLE CREAM SAUCE, FRESH SHAVED BLACK TRUFFLE
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FENNEL CRUSTED TUNA 42
HERB TONNATO SAUCE, CRISPY POTATO, HERB SALAD
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PAN SEARED ATLANTIC SALMON 34
EGGPLANT PUREE, CAPONATA, MOROCCAN COUSCOUS, FRESH BASIL
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CHICKEN SCALLOPINI 32
MASCARPONE POLENTA, BROCCOLINI, LEMON BUTTER SAUCE, CAPER PESTO
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CHICKEN PARMIGIANA 28
FRESH MOZZARELLA, BASIL LEAVES, HOUSE-MADE SPAGHETTI POMODORO
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PORK CHOP SALTIMBOCCA 38
STUFFED WITH FONTINA, SEMI-DRIED TOMATO AND SAGE AND THEN WRAPPED IN PROSCIUTTO SERVED WITH CRISPY POTATO, SPINACH, SHALLOT, AND MUSHROOM MARSALA SAUCE
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BONELESS BEEF SHORT RIB 40
GARLIC MASHED POTATOES, SNAP PEAS, PICKLED MUSTARD SEED JAM
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CENTER-CUT FILET MIGNON 8oz. 55
SEASONAL VEGETABLES AND POTATOES, RED-WINE DEMI GLACE, SALSA VERDE
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BONE-IN CAB RIBEYE 18oz. 64
GRILLED ASPARAGUS, CRISPY GORGONZOLA POTATOES, ROASTED GARLIC AND HERB BUTTER