NEW MENU PREVIEW

Look for our extended menu coming this spring!

Try our NEW Signature Tapas & Entree Menu

Reservation Recommended

914 - 455 - 4272

ENTREES

Manchester Farms Boneless Quail (organic) 25

Pan Seared and Topped with Slow Cooked Sweet Onion, Cilantro and Sautéed Garlic Sour Cherry

Glazed Compote Reduction

Sliced Black Angus Steak 26

Topped with Italian Shallots in a Tawny Port Wine Reduction

Almond Crusted Wild Salmon 24

Bed of Garlicky Spinach Topped with a Fresh Lemon and Russian River California Chardonnay Reduction

All Natural Ashley Farms Chicken Picadillo 22

Artichokes, Calamata Olives, Sweet Vinegar Picadillo Peppers, Caper Berries, Lemon, Chardonnay Wine in a Light Brown Veal Demi Glaze Sauce

Imported Porcini Tortelloni 18

Homemade Fresh Pasta Tortelloni Filled with Porcini Mushrooms in a Traditional Summer San Marzano Filetto di Pomodoro with Sliced Garlic

Blackened Organic Pomegranate Glazed

Wild Salmon 24

Blackened and Topped with a Healthy Organic Pomegranate and Blueberry Reduction Full of antioxidants on a

Bed of Spinach

TAPAS

Spicy Brussels Sprouts 8

Marinated in Rice Wine, Flash Pan Sautéed in EVOO and Topped with a Champagne Cilantro Chimmicurri Organic New Mexico Red Chili Flake Vinaigrette

Spanish Rioja Braised Short Rib 13

Slow Roasted Beef Short Rib Topped with a Spanish Rioja Sangria Reduction – Grilled Polenta Round

Black and White Striped Maine Lobster Ravoli in Marisco Sauce 14

Maine Lobster, Fresh Marisco Seafood Baby Shrimp Pink Sauce with Fresh Herbs

 

Balsamic Glazed Grilled Eggplant 9

Topped with Smoked Mozzarella and Homemade Red Peppers and a Kalamata Olive Tapanade Spread Crostini

El Salvadorian Sweet Corn Tamales w/ Black Beens 10

Topped with Mango Guacamole and Crema Mexicana

Imported Porcini Tortelloni 9

Homemade Fresh Pasta Tortelloni Filled with Porcini Mushrooms in a Traditional Summer San Marzano Filetto di Pomodoro with Sliced Garlic

Braised Short Rib Ravoli 10

Diced Wild Mushrooms in a Roasted Veal Bone Demi-Glazed Sweet Madiera Reduction

 

Lightly Blackened Wild Yellow Fin Tuna 12

Sushi Grade, Seared Rare, Topped lightly with a Pineapple Sweet Soy Mojo

Vongole & Mussels San Francisco Cioppino 12

Sautéed in a Traditional San Francisco Marzano Tomato Broth with Fennel

Cuban Orange/Lime Mojo Shrimp 12

Reduction of Orange Juice, Lime Juice and Garlic, Cilantro and Sweet Onion

Clams Casino 10

Little Neck Clams Stuffed with Sautéed Red and Green Peppers, Bacon and Sweet Onions

 

Flaming Red Shrimp & Vegetable Wonton 10

Wild Shrimp & Vegetable Steamed Wontons in a Sautéed Garlic Sesame Sweet Soy Reduction – Finished with Scallions & Vietnamese Red Chili Paste

 

Risotto ai Spinaci 12

Italian Arborio Rice with Baby Spinach, Baby Shrimp & Diced Prosciutto Di Parma Finished with a Touch of Cream

St. George Salad 10

organic spring mixed greens with panko encrusted goat cheese croquettes, pears, tomatoes & candied pecans - homemade balsamic vinaigrette dressing

Cheese Board 25

stilton blue, manchego and greer cheeses, prosciutto di parma, crackers, mixed nuts, mixed fruit & olives

DESSERTS

Trilogy 10

Triple Layers of White, Milk and Dark Chocolate Mousse, Chocolate Sponge Cake and Dark Chocolate Shavings

Raspberry Cheese Cake 9

New York Style Cheese Cake Topped with Raspberry Glaze

Bombe 10

Light Mousse Filling Surrounded by a While and Milk Chocolate Shell

Homemade Roman Tiramisu 10

Doubly Layered  Traditional Roman Receipt

Tres Leches 10

Latin American Sponge Cake Soaked in Three Flavored Milks and Topped with Spanish Whipped Cream