DINNER (SPRING 2018)

 

    • Small Plates

    • Bread

      3

      grilled Birdies sourdough (l), brown butter (v)

    • Salad

      10 / 6

      young greens, shaved garden vegetables, spiced pumpkin seeds, Pecorino Romano, apple vinaigrette (gf/v)

    • Soup

      9

      roasted carrot & fennel, house crème fraîche, tarragon oil, carrot chips (gf/v)

    • Scallop Crudo

      12

      raw Nova Scotia scallop (l), passion fruit, chili, burnt grapefruit (gf)

    • Arancino

      12

      carnaroli rice croquette, pancetta, Ciro’s Taleggio cheese (l), San Marzano tomato sauce, basil

    • Pork Belly

      13

      24-hour braised pork belly, seared Nova Scotia scallop (l), prosciutto broth, chili oil, crispy potato (gf)

    • Large Plates

    • Beef

      29

      slow braised Atlantic beef short rib (l), carrot, roasted mushroom, Ciro’s 18-month Asiago (l) & jalapeno fritters, veal jus

    • Pasta

      20

      house ricotta & zucchini filled agnolotti, sweet corn cream, basil oil, Parmigiano-Reggiano (v)

    • Chicken

      25

      sous vide chicken breast, grilled corn succotash, broccoli purée, natural jus (gf)

    • Burger

      18

      seared Atlantic beef (l), house bacon, Ciro’s 18-month Asiago cheese, roasted tomato, lettuce, basil aioli, house frites

    • Risotto

      24

      toasted carnaroli rice, spring pea, mint, preserved lemon, chorizo, Pecorino Romano (gf)

    • Feature Fish

      varies

      fresh market selection, ask your server about today’s feature

    • Sharing Plates & Sides

    • Cheese

      19

      local & imported cheeses, house preserves & pickles, crostini (l), candied walnuts (v)

    • Chicken Wings

      15

      brined chicken wings, Korean gochujang sauce, sesame, house kimchi

    • Asparagus

      12

      soft poached egg, pickled pearl onions, blood orange hollandaise, crispy prosciutto (gf)

    • Calamari

      15

      buttermilk marinated calamari, sundried tomato, chorizo aioli, lime

    • Carleton Frites

      8

      signature matchstick frites, roasted garlic aioli (gf/v)

    • Sweet Plates

    • Chocolate Tart

      8

      dark chocolate ganache, warm goat's milk caramel, chocolate buttercream, candied cocoa nibs, sea salt (v)

    • Panna Cotta

      8

      Mascarpone, vanilla bean, lemon marmalade, sponge toffee (gf/v)

    • Frozen

      7

      rotating selection of house sorbet, gelato and ice cream (gf/v)

    • GF = Gluten Free V = Vegetarian L = Local

    • Note:

      If you have dietary allergies, please inform your server.

      --  Chef Michael Dolente