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Soups & Salads DEVILED EGGS 13½ Farm fresh local organic eggs, egg yolk SOUP DU JOUR 9 custard, changing daily preparation

MIXED GREEN SALAD 10½ PARC MUSSELS 17½ Fresh berries, puffed quinoa, roasted Steamed in Belgian witbier, garlic shallot-maple vinaigrette sausage, herb mix, smoked blue , Add goat cheese 11½ shaved Brussels sprouts, frites, roasted garlic aioli CAESAR SALAD 11 Romaine leaves, Caesar dressing, GRILLED AUSSIE LAMB CHOPS 20 aged , , toasted Fig jam, duxelles, pickled figs Pullman croutons Add imported white anchovies 12 Add grilled chicken 17 Large Plates Add shrimp 23 FILET MIGNON 40 ARUGULA SALAD 16 Fingerling Lyonnaise potatoes, grilled Roasted beets, crumbled goat cheese, asparagus, béarnaise sauce lardons, lemon vinaigrette

SCOTTISH SALMON 28 B.L.T. PANZANELLA SALAD 16 Sticky purple rice, tangy ginger-lime glaze, Heirloom tomatoes, crisp romaine, Napa cabbage-peanut slaw speck, Claudio’s fresh , fried Texas toast, basil white balsamic CAROLINA CRAB CAKES 26½ Steamed couscous, lemon yogurt vinaigrette, Small Plates dressed arugula, tzatziki

SAUTÉED CHILEAN SEABASS 35 JUMBO SHRIMP COCKTAIL 18¾ Vodka wasabi cocktail sauce Buttermilk and chive mashed fingerlings, charred broccolini, red wine reduction AHI TUNA TARTARE 18 Diced yellow fin, cucumber, green onion, HALF PEKING DUCK 27½ cilantro, ginger, sesame, sweet tamari, Cheesy farro grains, burnt orange-rosemary grapefruit reduction honey, crispy Brussels sprouts

KOBE MEATBALLS 16½ BRAISED BEEF BRISKET 28¾ Pomodoro sauce, Claudio’s , crispy Creamy stone ground yellow grits, summer Parma ham, shaved Locatelli, basil oil succotash, root beer barbecue TAKE-OUT MENU

Artisan Desserts Wood-Fired Pizza FLOURLESS CHOCOLATE CAKE 10 Selections Fresh raspberries and red berry sauce

SALUMERIA BIELLESE PEPPERONI 16 BANANA BREAD PUDDING 10 Crushed tomatoes, crucolo cheese, With caramel sauce confiture red onions “MADE-TO-ORDER” APPLE VJ’S BIANCA 16 CRUMB TART 10 Wilted spinach, sweet sun-dried peppers, ricotta cheese, fresh oregano, scampi sauce KEY LIME PIE 10 Graham cracker crust, lime custard, TUSCAN ARUGULA 16½ whipped cream Fresh mozzarella, spicy tomato sauce, black olives, crisp prosciutto, aged provolone Wine By-The-Bottle SHAVED BRUSSELS SPROUTS 15½ , crushed tomatoes, LOUIS MARTINI CABERNET 30 lardons, dark balsamic STONEBURN SAUVIGNON BLANC 30 CLASSIC MARGHERITA 15 WILLIAM HILL CHARDONNAY 30 Crushed tomatoes, mozzarella, basil

Kids’ Selections Beer (six Pack)

STELLA ARTOIS 15 KIDS’ PIZZA 14 Tomato sauce, mozzarella cheese MILLER LIGHT 12

PASTA & RED SAUCE 9 Penne pasta, tomato sauce, parmesan cheese

CHICKEN FINGERS & FRIES 12

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a medical condition. EXECUTIVE CHEF: William A. Tschoepe