| Gnocchi alla Romana | 7 |
| Semolina gnocchi topped with fresh mozzarella and grated reggiano in marinara sauce.
Served hot. |
| Goat Cheese Adriatica | 7 |
| Fresh goat cheese, topped with warm fig conserve and toasted hazelnuts. |
| *Bruschetta Zola | 13 |
| Rustic Italian bread, thick-sliced, grilled, drizzled with olive oil and topped with Durham's
Tracklements smoked salmon and horseradish cream. |
| Nori Scallops | 10 |
| Two sautèed scallops served on nori and topped with asian black bean sauce and
pickled ginger. |
| Four Mushroom Crostini | 10 |
| Shiitake, portabella, cremini and oyster mushrooms, sautéed, mixed with a bit of dry
sherry and cream, and grilled on crostini, with Parmigiano Reggiano topping. |
| Mussels Fado | 15 |
| A heaping bowl of mussels, steamed in white wine with spicy chorizo sausage and garlic. |
| Grilled Gulf Shrimp | 13 |
| Herb and lemon marinated gulf shrimp, grilled and served with delicate lemon cream and
sweet, spicy citrus chutney. |
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* Notice: These items may be raw, undercooked or cooked to order. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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| Antipasto Plate | 14 |
| A savory assortment of dry-cured Italian sausages and prosciutto di Parma, wedges of
smoked mozzarella, grilled asparagus, marinated mushrooms, fresh baby mozzarella, grilled
peppers and olives. |
| *Kobe Burger | 14 |
| One-half pound of American Kobe beef, served on an onion roll with lettuce, tomato and
grilled onion. Accompanied by a side of pommes frites and our house-made ketchup and
spicy mayonnaise. |
| Salmon Burger | 14 |
| Farm-raised salmon, ground with just a bit of seasoning, ,sautéed, topped with red chile-honey glaze and sweet pickled ginger. Served just like the Kobe, with the addition of pineapple-mango chutney,
spicy mayonnaise and citrus chutney. |
| Blue Crab Cakes with Smoky Paprika Aioli and Citrus Chutney | 11 |
| Blue Crab, garlic, yellow, red and green sweet peppers and spices, fried until crisp and served on greens. |
| Grilled Gulf Shrimp | 13 |
| Herb and lemon marinated shrimp, grilled and served with delicate lemon cream and sweet, spicy citrus chutney. |
| Slow Roasted Asian Tuna Salad (entree size) | 15 |
| Roasted Ahi tuna served chilled on a bed of greens, tossed with Asian ginger vinaigrette, yellow bell pepper, sugar snap peas, red onion and tomato. |
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