Each Week Chef Muzio Presents Additional Items To His Dinner Menu. These Are Seasonal Creations Highlighting Fresh & Local Ingredients. APPETIZERS CREAMY ROASTED VIDALIA ONION SOUP $9 toasted brioche croutons, chive oil   CRISPY SOUTHERN FRIED CHICKEN THIGH $12 swiss chard, tobasco honey STEAMED LITTLENECK CLAMS $12 miso-shiitake broth, scallion FRESH MOZZARELLA CROSTINI $11 sweet eggplant caponata, aged balsamic vinegar ALSACIAN STYLE PIZZA $11 applewood smoked bacon, shaved vidalia onion, crème fraîche, fresh herbs TUSCAN CALAMARI $11 kalamata olives, toasted pine nuts ENTRÉES SQUID INK BUCCATINI $23 jumbo shrimp, baby cockles, fresh basil 48 HR BRAISED SHORT RIB $24 white chocolate-parsnip purée, roasted winter vegetable medley, cabernet reduction CHICKEN MATTONE CACCIATORE $26 roasted tomatoes, cremini mushrooms, caper berries ATLANTIC COD $26 rice noodles, hon shimeji mushrooms, baby leeks, lemongrass-ginger broth VEAL PORTERHOUSE $37 wild mushroom risotto, butter poached asparagus, foie gras black truffle butter *Sample menu, subject to change