The Pour House

Jumbo prawns, crab, calamari, lobster, castelvetrano olives, red bell peppers, celery, charred lemon and extra virgin olive oil vinaigrette. Accompanied with a glass of Prosecco.

With balsamic reduction, toasted pecans, and crystallized ginger.

Hand-stretched burrata atop slow-roasted San Marzano tomato marinara sauce topped with lemon basil pesto.

Roasted organic beets, local organic mixed greens, cherry tomatoes, chèvre, marinated red onions, toasted pistachios, house-made citrus vinaigrette.

Organic chicken, locally-grown romaine lettuce, house-made pesto Caesar dressing & croutons, and freshly grated Parmegiano-Reggiano cheese.

Organic spaghetti, cherry tomatoes, artichoke hearts, kalamata olives, capers, Italian squash, roasted garlic, and olive oil. Option to finish with Parmigiana-Reggiano.

Organic Italian pasta tossed in a hearty Bolognese sauce. Finished with fresh herbs and Parmigiano-Reggiano cheese.

Creamy, pillowy polenta with a spicy San Marzano tomato pomodoro sauce, jumbo prawns, steamer clams, herbs, and truffle butter.

Lamb shank slow roasted in Cabernet Sauvignon, pomegranate juice and Calabrian chilis. Served with maple-glazed carrots and couscous with toasted pine nuts.

Dark and white chocolate mousses sandwiched between moist chocolate cake layers.

Subtly sweet lemon cream layered between the delightfully light cake. Add Luxardo Limoncello Liqueur to the cake for a burst of refreshing lemon flavors.

Cabernet, Chianti, Merlot, Pinot Noir, Red Blend.

Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé.