THE POUR HOUSE

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

Chardonnay, Rosé, Sauvignon Blanc

Space Dust IPA

Belgian blond ale

Weissbier

Bionda lager

Pilsner

Vanilla porter

Belgian pilsner

Coke, Diet Coke, Sprite

We proudly serve Illy Italian dark roast coffee. Served in a heated mug. Available in regular or decaf. Heavy cream available upon request

Sparkling mineral water {750 mL}

With balsamic reduction, toasted pecans, crystallized ginger, served with Crostini.

Finished with our house-made lemon thyme vinaigrette. Served with Crostini

With cherry tomatoes. Finished with our house-made lemon thyme vinaigrette. Served with Crostini

With roasted cherry tomatoes, leeks, and sautéed wild mushrooms. Served with Crostini

Oven-roasted red bell peppers, zucchini, capers, and kalamata olives are finished with EVOO, aged balsamic glaze, and fresh herbs. Served with Crostini

With prosciutto di San Danielle and fresh melon. Served with Crostini

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

Finished with chopped organic heirloom tomatoes, EVOO, smoked paprika, and toasted pine nuts. Served with crostini.

Grass-fed London broil, local butter lettuce, caramelized onions, horseradish cream, shaved Parmigiano-Reggiano cheese.

Served on a bed of romaine lettuce tossed with house-made lemon thyme dressing, cocktail sauce, and fresh lemon.

Organic potato gnocchi crisped in extra virgin olive oil. Sautéed with wild mushrooms, leeks, roasted garlic, and a touch of fresh cream. Finished with fresh herbs and Parmigiano-Reggiano cheese.

Organic potato gnocci crisped in EVOO. Sautéed with garlic, wild mushrooms, fresh basil, San Marzano tomato marinara, and Italian Meatballs. Finished with fresh herbs, and Parmigiano-Reggiano Cheese.

1 lb. of steamer clams, sautéed with fresh basil, white wine, San Marzano tomatoes, and Calabrian chili paste, and layered over thick-cut slices of toasted crostini.

¼ baguette, sliced, toasted, served with EVOO and balsamic reduction.

Local organic mixed greens & herbs, marinated artichoke hearts, grape tomatoes tossed with house-made lemon thyme vinaigrette.

Baby romaine, butter lettuce, ricotta and Parmigiano-Reggiano cheese, medjool dates, house-made Dijon mustard vinaigrette.

Baby romaine and butter lettuce, oven-roasted organic beets, organic chevre, and toasted pistachios, topped with Parmigiano-Reggiano cheese, lightly tossed with fresh herbs our house-made Dijon mustard vinaigrette.

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

Organic heirloom tomatoes, fresh hand-stretched burrata cheese, fresh sweet basil. Finished with lemon-pressed EVOO.

Local romaine lettuce, radicchio, cucumbers, soppressata, prosciutto di San Danielle, Genoa salami, lentils, marinated red onions and artichoke hearts, provolone cheese, Greek olives, house-made red wine vinaigrette.

Fresh burrata, local organic mixed greens, prosciutto di San Danielle, fresh strawberries, Marcona almonds, house-made lemon thyme vinaigrette.

Baby gem and butter lettuce, EVOO, braised artichokes, organic cherry burst and beefsteak tomatoes, toasted crusts of rustic Italian bread, cucumbers, capers, marinated red onions, fresh herbs, finished with Parmigiano-Reggianno cheese and dressed with house-made red wine dijon vinaigrette.

Simmered in our house-made marinara sauce and topped with Parmigiano-Reggiano cheese. Served with crostini.

Organic pasta sautéed in house-made lemon basil pesto sauce, a touch of cream, Parmigiano-Reggiano cheese, pine nuts, and skillet-toasted bread crumbs.

Organic spaghetti with house-made marinara sauce and Italian meatballs. Finished with Parmigiano-Reggiano cheese.

Sautéed in house-made basil pesto and finished with Parmigiano-Reggiano cheese and fresh herbs.

Marsala-braised organic crimini mushrooms and leeks sautéed with roasted organic cherry tomatoes, zucchini, and garlic sautéed in EVOO and fresh basil, served atop a bed of mascarpone-infused organic Polenta, finished with Parmigiano-Reggiano and fresh herbs.

San Marzano tomatoes, fresh herbs, coconut milk, and Calabrian chilis, Barolo wine, served with toasted crostini and finished with a lemon wedge.

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

Ravioli Pillows filled with smoked chicken and mozzarella. House-made marinara sauce sautéed with braised artichoke hearts, fresh herbs and roasted cherry tomatoes. Finished with Parmigiano-Reggiano cheese.

Organic pasta, sautéed with roasted chicken, Parmigiano-Reggiano & Romano cheeses, garlic, cream, and Italian herbs. Finished with fresh Italian parsley and Parmigiano-Reggiano.

Organic spaghetti, baby steamer clams, white wine, fried capers, garlic, and olive oil. Finished with chopped fresh parsley, and grated Parmigiano-Reggiano cheese, served with a wedge of fresh lemon.

Chef's choice Organic pasta and wild-caught jumbo prawns finished in house-made tomato vodka sauce, using Maui Ocean organic vodka, with a touch of cream. Finished with freshly grated Parmigiano-Reggiano cheese.

Chef's choice of organic Italian pasta tossed in a hearty beef Bolognese sauce. Finished with Parmigiano-Reggiano cheese.

1 lb. of baby steamer clams, sautéed in our house-made lemon basil pesto sauce. Served with crostini.

Organic spaghetti, baby steamer clams, jumbo prawns, house-made spicy red arrabbiata sauce sautéed with fresh garlic, chili, and red wine.

Sautéed jumbo prawns, steamer clams, San Marzano tomatoes, fresh basil, and roasted garlic. Served atop polenta with chives. Finished with fresh herbs and Parmigiano-Reggiano cheese.

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. Served with Crostini.

Gently cooked short rib and ground beef simmered in San Marzano tomato with carrots, leeks, and roasted garlic layered with al dente lasagna, creamy ricotta, and mozzarella cheese. Finished with Parmigiano-Reggiano and served with toasted crostini.

Parmesan, herbs, EVOO and Italian Mascarpone soft Polenta with Bolognese sauce. Finished with Italian Parsley and freshly-grated Parmigiano-Reggiano cheese.

Ladyfingers soaked in Italian espresso and Marsala wine, layered with lightly sweetened mascarpone cheese. Garnished with Italian Amarena cherries.

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

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Available in regular or decaf.