The Pour House Italian Kitchen and Wine Bar

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

Chardonnay, Rosé, Sauvignon Blanc

Space Dust IPA

Belgian blond ale

Weissbier

Blond 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}

Today's fresh selection of seafood served with créme fraiche and baby dill, atop a mini buckwheat Blini pancakes.

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

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

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

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

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. Italian Meatballs sautéed with garlic, wild mushrooms, fresh basil, San Marzano tomato marinara, and fresh herbs. Finished with Parmigiano-Reggiano Cheese.

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

Balsamic reduction, toasted pecans, crystallized ginger, served with Crostini.

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

Oven roasted organic beets, cherry tomatoes. Finished in our house-made lemon thyme vinaigrette. Served with Crostini

Roasted cherry tomatoes, sautéed wild mushrooms and leeks, and fresh herbs. Served with Crostini

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

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

Local organic mixed greens & herbs, olive oil-roasted Italian squash, bell peppers, cherry tomatoes, red onions, and braised artichoke hearts, studded with French lentils, 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, Kalamata and Castelvetrano 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.

Burrata served atop organic spaghetti with house-made San Marzano tomato marinara sauce and Italian meatballs al forno . Finished with Parmigiano-Reggiano cheese.

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

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

Our 5-cheese Tortelloni served crisp atop our house-made San Marzano marinara. Finished with San Danielle Prosciutto, pine nuts, fresh herbs, and Pamigiano-Reggiano cheese.

Sautéed in our house-made basil pesto, roasted yellow and green Italian squash, sweet bell peppers, and shallots, finished 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.

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 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.

Organic pasta and wild-caught jumbo prawns finished in house-made tomato vodka 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 mildly 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.

Gently cooked short rib and ground beef simmered in San Marzano tomato with carrots, leeks, and roasted garlic, layered with al dente lasagna, finished with Parmigiano-Reggiano cheese

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

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

Please ask your server about today's selections.

Single shot: | Double shot:

Available in regular or decaf.