The Pour House

Jumbo prawns, crab, calamari, lobster, castelvetrano olives, red bell peppers, celery, charred lemon and extra virgin olive oil vinaigrette.

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 spaghetti, smoked guanciale, Pecorino Romano & Parmigiano-Reggiano cheeses, EVOO, cream, fresh herbs, and cracked black pepper.

Mezzaluna shaped pillows of ravioli filled with mildly seasoned Italian sausage and mascarpone cheese, sautéed in our house-made San Marzano tomato marinara, wild mushrooms, leeks, roasted garlic, kalamata olives, chianti wine, mild spices. Finished with Parmigiana-Reggiano cheese and fresh herbs.

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

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.