APPETIZER

Chilled Cucumber and Mint Soup 8

Fritto Misto

Gulf Shrimp, Oysters, Day Boat Calamari, Peppers and Basil with Skordalia 14

Parmesan Soufflé

Wild Mushrooms and Galloni Prosciutto 10

Beef Carpaccio

Horseradish Cream, Shaved Parmigiano and Local Arugula 11

Scallop Crudo with Marinated Florida Octopus

Serrano Chiles, Sundried Tomato, Sea Salt and Lime 13

Watermelon Salad

Grilled Red Onion, Watercress, Feta and Mint 11

Capri Salad

Heirloom Tomatoes, Cucumber, Mozzarella and Grenache Vinegar 13

Hearts of Romaine

Carrots, Rainbow Radishes and Toasted Pistachios with Creamy Parmesan Dressing 10

Grilled Local Figs

Wrapped in Prosciutto with Walnuts and Lemon Mint Cream 13

Homemade Ravioli

Bayou La Batre Crabmeat, Pancetta, Candied Lemon and Tabasco 14

MAIN COURSE

Capellini Bottega 18

Homemade Pappardelle

Sautéed Veal with Forest Mushrooms and Arugula 26

Silk Handkerchief Pasta

Gulf Shrimp, Pesto, Zucchini and Blistered Tomatoes 26

Grilled Scallops

Roasted Potatoes, Fennel, Caper Berries, Olives and Green Beans 31

Gulf Red Snapper

Heirloom Tomato Brodo with Basmati Rice, Calamari and Gulf Crabmeat 33

Chicken Saltimbocca

Prosciutto, Mozzarella and Sage 21

Pan-Roast Leg of Lamb

Local Zucchini, Tomatoes and Field Peas with Mint Yogurt 27

Grilled Pork Tenderloin

Eggplant, Peppers, Okra and Sweet Corn Polenta 26

Hickory Grilled Creekstone Farms Ribeye

Zucchini Fritters, Arugula and Homemade Worcestershire Sauce 35

Sides 5

Sweet Corn Polenta

Spinach with Chili and Garlic

Field Peas

Wild Mushrooms