1. 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