APPETIZERS
choice of

PORTOBELLO MUSHROOM ROCKEFELLER
creamy spinach | parmesan reggiano | bread crumbs | romesco sauce 
 

FRIED BRUSSEL SPROUTS 
bacon | apple cider gastrique 

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SOUP or SALAD

choice of

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SILVA’S PORTUGUESE BEAN SOUP 
red beans | kale | linguica | spices 
 

LITTLE GEM SALAD 
avocado green goddess dressing | pickled onions | cherry tomatoes | cotija cheese | candied bacon

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ENTREES

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choice of

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GRILLED SALMON*
grilled asparagus | roasted potatoes | dill and lemon compound butter | romesco sauce 
 

STUFFED CHICKEN BREAST
almond crusted | cherries | apricots | port wine cream sauce | wild mushroom risotto | truffle oil 
 

CHEESE STUFFED AGNOLOTTI PASTA
fromage blanc | mozzarella | parmesan | roasted butternut squash | fine herbs | kale |
brown butter sauce | almonds 
 

BLACKEND CAULIFLOWER STEAK
romesco | roasted potatoes | asparagus

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Corkage fee 20   Split plate charge 7    Outside dessert fee 2.50 per person    

20% Gratuity for parties 13 or larger

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

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 Executive Chef Rebecca Pasqual