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– DINNER MENU –

– BEGINNINGS –

Beef Carpaccio, roasted garlic aioli, truffled arugula, shaved parmesan - 14

Butternut Squash Bisque, applewood smoked bacon - 15

Oysters on the Half Shell, rice wine mignonette, spicy tomato shooter - 24

Warm Gruyere Fondue, toasted baguette, apples & pears - 16

Fried Calamari, arugula, pickled chillies, spicy aioli, limoncello vinaigrette - 17

Misto del Mar, tuna, salmon, avocado, soy ginger vinaigrette - 23

Winter Kale Salad, roasted beets, blue cheese, candied fennel  - 15

House Charcuterie Board, traditional accompaniments, crostini - 22

Caesar Salad, rosemary croutons, parmesan crisp - 13

– FOCUS –

Crispy Chicken Cutlet, house vinegar peppers, fingerling potatoes, meuniere sauce - 30

Maple Glazed Salmon, brown butter acorn squash, rainbow chard, freid sage - 29

Pan Seared Scallops, potato, leek & green bean ragout, smoked bacon, fried garlic - 40

Truffled Mushroom Risotto, confit duck leg, shaved parmesan - 34

Bavette Steak, potato gratin, brussels sprouts, red wine poached pear, blue cheese butter - 36

Spaghettini Pasta, little neck clams, oven cured tomato, linguica, basil, fried garlic - 28

– SIDES –

Brussels Sprouts-8 Cauliflower-8 Green Beans-8 Fries-10 Truffle Fries - 12

– For the Kiddos-8 –

Chicken Fingers & French Fries

Pasta with Butter & Parmesan

Grilled Cheese & French Fries

– SOMETHING SWEET –

Cookie Sandwich, vanilla ice cream, whopper heath bar crumble-10

Profiteroles, chocolate ice cream, caramel sauce-9

Apple Tart, sugar cookie crust, brandy hard sauce, cinnamon sugar-9

Bouche de Noel, chocolate sponge cake, cream cheese frosting, chocolate ganache - 10

*consuming raw or undercooked meats,poultry,seafood,or eggs may increase your risk of foodborne illness