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– DINNER MENU –

– BEGINNINGS –

Oysters on the Half Shell, rice wine mignonette, spicy tomato shooter - 16

Fried Calamari, arugula, pickled chillies, spicy aioli, limoncello vinaigrette - 16

Misto del Mar, tuna, salmon, avocado, soy ginger vinaigrette - 21

Winter Green Salad, blue cheese, candied hazelnuts, sherry vinaigrette - 12

Lamb Carpacio, lemon aioli, candied fennel, pomegranate syrup - 14

House Charcuterie Board, traditional accompaniments, crostini - 20

Caesar Salad, rosemary croutons, parmesan crisp - 9

– FOCUS –

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

Pan Seared Salmon, potato gnocchi, wild mushrooms, shaved brussels sprouts,

roasted garlic crema, cherry tomato confit - 29

Pork Osso Bucco, potato puree, red wine brodo, crispy fried onions, chimichurri - 30

Bolognese, orechiette pasta, parmesan, fried garlic - 26

Bavette Steak, agrodolce bruschetta, balsamic syrup, spicy rapini, pesto - 34

Asparagus Risotto, shrimp, mussels & saffron, crispy linguica - 28

– SIDES –

Rapini-8 Cauliflower-8 Asparagus-8 Fries-8 Truffle Fries - 10

– For the Kiddos-8 –

Chicken Fingers & French Fries

Pasta with Butter & Parmesan

Grilled Cheese & French Fries

– SOMETHING SWEET –

Profiteroles, chocolate ice cream, caramel sauce - 9

Cookie Sandwich, vanilla ice cream, whopper & heathbar crumble - 10

Chocolate Fudge Cake, whipped peanut butter frosting, vanilla ice cream - 10

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