THE POUR HOUSE

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

Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé, Moscato

Carneros, California USA {chardonnay}

Sonoma County, California USA {pinot noir}

Sonoma County, California, USA {red blend}

TO KALON VINEYARD RESERVE, Napa Valley, California, USA {cabernet sauvignon}

Space Dust IPA

Weissbier

Wheat beer brewed with coriander and orange peel

Organic chocolate stout

Bionda lager

Coke, Diet Coke, Sprite

Sparkling mineral water {750 mL}

We proudly serve Illy Italian dark roast coffee. Available in regular or decaf.

With balsamic reduction, toasted pecans, crystallized ginger, crostini.

Finished with our house-made lemon thyme vinaigrette.

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

With prosciutto di San Danielle and fresh melon.

With roasted cherry tomatoes, leeks, and sautéed wild mushrooms.

Served with slow-roasted San Marzano marinara and lemon basil pesto.

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

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

Organic potato gnocchi crispied 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 Serves 2.

Grass-fed London broil, local butter lettuce, caramelized onions, horseradish cream, shaved Parmigiano-Reggiano cheese. Serves 2: $24. Serves 4: $44.

Two skewers, each with 2 jumbo prawns, delicately sautéed in our house-made basil pesto sauce, served on a bed of couscous studded with toasted pine nuts.

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.

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

Wild-caught 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.

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.

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

Organic pasta sautéed in house-made lemon basil pesto sauce, a touch of cream, Parmigiano-Reggiano cheese, pine nuts, and skillet-toasted bread crumbs. {Add chicken: $7 | prawns: $9}

Sautéed in our house-made basil pesto sauce with a touch of cream. Finished with toasted pine nuts, fresh herbs, Parmigiano-Reggiano cheese, and prosciutto di San Danielle.

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

Organic spaghetti, sautéed in extra virgin olive oil, organic local cherry tomatoes, zucchini, artichoke hearts, kalamata olives, capers, roasted garlic. Option to finish with Parmigiano-Reggiano cheese.

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

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

Ravioli filled with smoked chicken and mozzarella. House-made marinara sauce sautéed with fresh herbs and cherry tomatoes. Finished with Parmigiano-Reggiano cheese.

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.

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

San Marzano tomatoes, fresh herbs, coconut milk, and Calabrian chilis Barolo wine, served with toasted crostini and finished with a lemon wedge. serves 2

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

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.

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

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 cheeses. Finished with Parmigiano-Reggiano and served with toasted crostini.

Tortelloni filled with a blend of Italian cheeses, and tossed in our hearty Bolognese sauce. Finished with freshly grated Parmegiano-Reggiano cheese.

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

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

Pillows of ravioli generously filled with Maine lobster and king prawns tossed in our house made wild mushroom and marsala cream sauce topped with two jumbo prawns and finished with herbs and freshly grated Parmigiano-Reggiano cheese.

Lamb shank slow-roasted in Cabernet Sauvignon, pomegranate juice and Calabrian chillis. Served with maple-glazed carrots and rice pilaf with toasted pistachios.

Parmesan Polenta with Bolognese sauce. Finished with Italian Parsley and freshly-grated Parmigiano-Reggiano cheese.

A combination of blue mussels, jumbo prawns, and hot smoked salmon atop San Marzano tomatoes Pomodoro, roasted garlic, EVOO, and Calabrian chilis. Served with toasted crostini and finished with a lemon wedge.

Braised beef short rib and marsala sautéed crimini mushrooms served atop organic parmesan Polenta finished with fresh herbs

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

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

Organic greek yogurt and cream, fresh vanilla bean EVOO. Topped with Italian citrus marmalade and drizzled with EVOO.

Ask your server for today's offering.

Served with balsamic reduction, toasted pecans, crystallized ginger, and crostini. Serves 2.

Served with honey, toasted pistachios, balsamic reduction, and Almond Cantucci. Serves 2.

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

Lager

Single shot: $5.50 | Double shot: $7.50