The Pour House - Lunch Menu

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

Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé, Moscato

Carneros, California USA {chardonnay} Regular price $75

Sonoma County, California, USA {cabernet sauvignon}

Sonoma County, California, USA {red blend}

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

Pilsner

Space Dust IPA

Weissbier

Wheat beer brewed with coriander and orange peel

Belgian blond ale

Organic chocolate stout

Coke, Diet Coke, Sprite

Sparkling mineral water {750 mL}

Single shot: $5.50 | Double shot: $7.50

Available in regular or decaf.

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

With prosciutto di San Danielle and fresh melon.

Finished with our house-made lemon thyme vinaigrette.

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

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

Grass-fed London broil, local butter lettuce, caramelized onions, horseradish cream, shaved Parmigiano-Reggiano cheese. Serves 2: $18. Serves 4: $36.

½ lb. of baby steamer clams, sautéed in our house-made lemon basil pesto sauce, served with toasted crostini and finished with a lemon wedge.

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.

Prosciutto di San Danielle and fresh Mozzarella cheese platter with artichoke hearts and cherry tomato salad. Served with toasted crostini. server - 2

A one of a kind pepper from the Asaro Family Farm in Sicily. These delicious peppers are immersed in a seven-year-old brine infused with garlic, bay leaves, and homemade vinegar, then stuffed with the prized anchovy fillets from the Trapani Coast of Sicily. Two anchovy peppers served on a bed of micro-diced salad with roasted artichoke hearts, Marcona almonds, red bell peppers, cucumbers, mint, parsley, and cherry tomatoes, dressed in fresh lemon juice and EVOO.

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

Trio of layered dips: Sautéed crimini mushrooms and blistered cherry tomatoes; Kalamata olive tapenade, red bell peppers, herbed French lentil and braised artichoke hearts; and grass-fed sirloin, caramelized red onions, and toasted pine nuts. Serves 2 - 4

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

Baby romaine, butter lettuce, whole milk fresh 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.

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

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

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.

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

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

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}

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

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

Organic spaghetti, smoked guanciale, Pecorino Romano & Parmigiano-Reggiano cheeses, EVOO, cream, fresh herbs, and 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 pasta, sautéed with roasted chicken, Parmigiano-Reggiano & Romano cheeses, garlic, cream, and Italian herbs. Finished with fresh lemon and parsley.

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

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

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

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.

Parmesan cream polenta with Bolognese sauce. Finished with Italian Parsley and 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.

As your server for today's offering.

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

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.

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

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

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