Lunch Menu
Appetizers
Australian Lamb Riblets
Grilled with an oregano vinaigrette 28
Spanish Octopus
Grilled with lemon, oregano, and olive oil, served with frisee, roasted red peppers, kalamata
olives and lemon vinaigrette 29 (SH)
Calamari
Fried calamari served with lemon wedges, cocktail sauce, and serrano aioli 24 (SH)
Bruschetta
Toasted ciabatta bread with roma tomatoes, olive oil, garlic, and basil 12.75 (Veg)
Burrata & Heirloom Tomatoes
Served with olive oil and a balsamic reduction 24 (Veg)
Sizzling Prawns
Sautéed prawns in garlic, olive oil and chili flakes 28 (SH)
Zucchini Cakes
Served with cucumber & mint yogurt 15.75 (Veg)
Ahi Tuna
Served with Avocado and mango salad drizzled with sesame oil dressing 26 (N)
Flatbreads
Spicy Chicken
Grilled chicken breast, caramelized onion, roasted red pepper, cilantro, oregano and crushed
red pepper flakes 26
Sausage and Honey
Tomato sauce, homemade Italian sausage, serrano peppers, mascarpone cheese, basil 23
Mushroom
Sautéed assorted wild mushrooms, fresh thyme, goat cheese, and truffle oil 23 (Veg)
Siciliano
Mozzarella, provolone, Italian sausage, broccolini, topped with roasted garlic 23
Margherita
Fresh Mozzarella, Roma tomatoes, fresh basil, pecorino Romano, drizzle of olive oil 21 (Veg)
Sandwiches
| (Served on Ciabatta bread)
Ribeye
Tomato, red onion, provolone cheese, lettuce and pesto aioli served with roasted potatoes & lemon
vinaigrette 29
Lamb
Tzatziki sauce, fresh feta crumbles, tomatoes and red onions served with Greek salad 29
Portobello Mushroom
Pesto mayo, feta, cherry tomatoes, watercress, and balsamic vinegar served with mixed green salad 27 (Veg)
Salads- add chicken, prawn or salmon
Prawn Salad
Spring mixed greens, artichoke hearts, onion, feta cheese, and cherry tomatoes topped with grilled prawns and a savory cilantro dressing 32
Greek
Heirloom cherry tomatoes, cucumbers, Roma, oregano, kalamata olives, red onions, topped with crumbled feta cheese and bell peppers in a lemon vinaigrette 16.75
Ahi Tuna
Mixed greens, seared Ahi Tuna, avocado, toasted sesame seeds, pickled ginger 28
Caesar
Romaine lettuce, parmesan cheese, toasted croutons, served with a Caesar dressing 16.75 (SH)
Greens & Apples
Garden lettuce, gorgonzola cheese, walnuts, cranberries, apples and poppy seed dressing16.75 (Veg) (N)
Summer in Sorrento
Cubed watermelon topped with feta cubes, arugula, figs, and Sicilian olives with poppy seed dressing. 16.75 (Veg)(N)
Spinach & Strawberries
Baby spinach, gorgonzola cheese, fresh organic strawberries, cherry tomatoes, walnuts, cranberries, red onions, served with a raspberry vinaigrette 16.75 (N)
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We kindly decline any substitutions, for all dining guests, an automatic gratuity of 20% will be applied
Meat & Poultry
Organic Chicken Skewers
Served with wild rice and brunoised vegetables 28 (G.F)
Lamb Skewers
Ground lamb skewers with a side of Greek salad 29
Australian Lamb Chops - Grilled lamb chops, served with Swiss chard and roasted potatoes in a lemon vinaigrette 48
Harris Ranch Short Ribs
Slow braised short ribs over creamy mashed potatoes in a light wine sauce 43
Fettuccine Carbonara
Served with pancetta, English green peas, and mushrooms in a white cream sauce 32
Fettuccine with Duck Confit
Fettuccini, duck confit, truffle oil, English peas, shitake mushrooms, raisins,
parmesan cheese, toasted pine nuts & duck cracklings in a light cream sauce 34 (N)
Seafood
Halibut
Pan-seared halibut, served with heirloom tomatoes, corn, pickled onions, arugula, and cherry tomatoes with a lemon vinaigrette 47 (SH)
Salmon
Pan-seared salmon, served with asparagus and roasted rosemary potatoes in a light piccata sauce 43
Scallops
Seared scallops served with grilled asparagus, roasted potatoes, corn, mushrooms, basil, bacon, and spinach 39 (SH)
Fettuccine Pescatore
Fresh salmon, halibut, clams, and prawns in a spicy white wine tomato sauce, served with freshly made fettuccine 49 (SH)
Seafood Paella
Arborio with Saffron, prawns, clams, sausage, and scallion bell peppers 49 (SH)
Vegetarian
Risotto
English peas, Chanterelle, with assorted mushrooms, mascarpone cheese, truffle oil, and shaved black truffle (Veg) 45
Stuffed Portobello Mushroom
Spinach, onions, watercress, garlic, and parmesan cheese served with wild
rice & brunoised vegetables 29 (Veg)
Porcini Mushroom Ravioli
Assorted wild mushrooms, roasted cherry tomatoes, and spinach in a light
marsala cream sauce 39 (Veg)
Pesto Tortellini
Sun-dried tomatoes, pesto, & spinach, topped with smoked Gouda cheese 31 (Veg)
Angel Hair Pasta
Tomatoes, marinara sauce, fresh basil, and garlic 29 (Veg)
Tomato & Basil Penne Pasta
Tomato basil, penne pasta, olive oil, and garlic. Served with mozzarella, pepper jack and parmesan cheese 31(Veg E)
Allergen Key:
(N) Nuts | (SH) Shellfish | (Veg) Vegetarian | (E) Eggs
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We kindly decline any substitutions. An automatic gratuity of 20% will be applied to all dining guests.