Menu items subject to change due to market availability

DINNER

 

Starters & Small Plates

 

 Shrimp & Crab Bisque

12

Cauliflower Fritters

10

Crostini

Delicata Squash :: goat Cheese ::  Honey

10

 

Broccoli  & Cheddar Fritters

12

Octopus

Black garlic :: capers :: potatoes :: lemon

15

Melted San Geronimo Cheese

Served with sourdough baguette & Apples

15

 Crispy Pork Belly

Potato Cake

15

Shrimp & Crab Bisque

12

Mussels

Garlic + white wine

12/20

Eggplant Meatballs

(vegan & gluten free)

14

Cato Corner Cheese Plate

Womanchego :: Brigids Abbey :: Bloomsday

15

 

 

 

 

Vegetable Plate

Beets:: Kale :: Carrots :: Squash :: Eggplants :: cabbage

12/18

 

Wild Mushroom & Pumpkin Rissotto

thyme:: parmesan

12/20

 

Vegetable Bolognese

Mushrooms :: tomatoes :: peppers :: beets :: garlic :: squash :: parmesan (optional)

Tossed with  pasta

18

Seared Scallops

 Vegetable Risotto

15/28

 

Shrimp

Beets :: Cauliflower :: Spaghetti Squash :: Kale

15/28

 

Pasta with Roasted Artichokes

capers & tomatoes

18

 

Roasted Whole Trout

Autumn Vegetables

26

Duck Breast

Ginger glaze:: potatoes :: greens

28

 

Chorizo & Mussels

Pasta :: fresh tomatoes

24

 

Chicken with Autumn Vegetables

22

 

 

Pasta with Bacon, Butternut Squash & Cheddar

10/18

 

 

PLEASE notify your server of any food intolerances or allergies and any time constraints you may have.

A service charge of 20% will be added to parties of 6or more

Consuming raw or undercooked eggs, meats., poultry or seafood or shellfish may increase your risk of foodborne illnesses

With the exception of Pasta dishes & Flatbreads, everything on this menu is naturally gluten free. Vegetarian items can be prepared to suit a vegan diet, please inform your server of your preference.