2017 SUMMER MENU DESCRIPTIONS Changes in green Starters Cheese plate • chefs selection of 3 cheeses (rotating) • Oklahoma honey from Honey Hill Farm • toasted nuts, usually almonds or walnuts • seasonal fruit • garnished with organic greens dressed in golden balsamic • 8-10 toast points Bruschetta trio (pronounced brusketta) • Thyme-ricotta, peach chutney o Peach o Shallot o Champagne vinegar o Brown sugar o Thyme • Jalapeno mascarpone, corn relish o Roasted corn, red bell peppers & scallions (all mixed, no subs) • Heirloom tomato & fresh basil, garlic chips • All three on grilled ciabatta smoked salmon rillettes (pronounced reeyette) • fresh Atlantic salmon, wild caught sustainable, ricotta, lemon, caper, shallot, parsley • pickled vegetables • mizuna (arugula-like green, not as peppery) o dressed with olive oil & lemon juice • toast points • Small spoon or fork is delivered with dish. Spicy Chickpea Puree • topped with tapenade o RRBP, o Artichoke, o Kalamata Olive • Served with toast points grilled calamari & putanesca • grilled calamari—marinated in house pesto (almonds, parmesan, olive oil, garlic, basil, s&p) • olive & anchovy putanesca- • grilled ciabatta bread (6 pieces) • garnished with fried capers **please describe this appetizer every time a guest orders** . 1 2017 SUMMER MENU DESCRIPTIONS charcuterie board • house-made pate o duck confit o chicken liver o mushrooms o cream • hard salami • mortadella • prosciutto di parma • pickled veg • grain mustard • walnut-cherry chutney • toast points • Wooden serving board is returned to 3 compartment sink to be sanitized. The wood board does not go to dish area. Salads & Soups caesar • crisp romaine lettuce tossed with dressing • house made garlic croutons ((cubed focaccia & ciabatta tossed with butter, garlic, salt, pepper)) • house made Caesar dressing, dressing does not contain anchovy, but does have raw egg • garnished with shaved parmesan cheese • anchovies can be added for additional $, ask kitchen before ringing up • Upsell with chicken or shrimp organic greens • salad mix of red leaf, green leaf, radicchio, frisee, arugula, tat soi • tossed with golden balsamic vinaigrette (shallots, garlic, honey Dijon, white balsamic, blended oil, s&p) • garnished with shaved parmesan cheese lentil & goat cheese salad • boiled green lentils tossed with chopped grilled red onions & golden balsamic vinaigrette (charred onions can be left out) • served with organic greens (above) tossed in golden balsamic vinaigrette • salad and lentils topped with crumbled goat cheese • SMALLER PORTION AT DINNER chicken & orzo salad (lunch only) • pulled chicken-4 oz • orzo (form of short-cut pasta, shaped like a large grain of rice) • gorgonzola (veined Italian blue cheese, made from unskimmed cow’s milk) • cucumber • cherry tomato • arugula-kale-mizuna mix • cucumber jalapeno vinaigrette 2 2017 SUMMER MENU DESCRIPTIONS tenderloin salad • 4oz thinly sliced grilled beef tenderloin • heirloom toms • Radish • Avocado • Organic greens • Bloody Mary vinaigrette • Locally made, Lovera Peppercorn Toma cheese Beet & Green Bean Salad • Red & yellow beets o Braised in wine (red beets-red wine, yellow beet-white wine) o Thyme o Honey o OJ • Green beans • Spring Peas • Goat cheese • Pickled red onion • Kale-Mizuna-Arugula Mix • Charred orange vinaigrette Rotating Soup of the Day Sandwiches (lunch only) all sandwiches are served with choice of soup, caesar salad, organic green salad or Italian potato salad (potatoes, aioli, onions, capers, celery, s&p, white balsamic) Chicken sandwich • grilled chicken • bacon • balsamic tomatoes • arugula • provolone • roasted tomato jalapeno aioli • brioche bun (no rosemary) Burger • ground beef -8 oz • bacon • mushroom red wine sauce • gruyere • brioche bun (no rosemary) 3 2017 SUMMER MENU DESCRIPTIONS Grilled BLCT • bacon • arugula • white cheddar • sliced roma tomato • jalapeno mascarpone • grilled ciabatta Salmon BLT • 4 oz atlantic salmon filet, pan roasted • arugula • sliced roma tomato • dill, lemon and garlic mascarpone • bacon • focaccia Italian Deli Melt • soppresatta • dry salami • capicola • romaine • sliced roma tomato • grain mustard vinaigrette • toasted ciabatta grilled veg sandwich • marinated Portobello mushroom • zucchini • yellow squash • RRBP • Arugula dress with lemon juice, S&P • Goat cheese • Grilled ciabatta Brick oven pizza chicken pizza • smoked chicken • charred red onion • Cherokee purple tomato (variety of heirloom) • Jalapeno mascarpone • Fontina • Micro arugula garnish Italian meats pizza • red sauce • capicola, salami, pepperoni & crumbled house made italian sausage (regular sausage) • hot cherry peppers • mozzarella cheese 4 2017 SUMMER MENU DESCRIPTIONS Tenderloin pizza • garlic oil • sliced beef tenderloin 2oz (cooked mr) • sautéed wild mushrooms • caramelized onions • agro dolce drizzle • fontina & gorgonzola • garnished with chives meatball pizza • housemade beef meatballs • pepperoncini peppers • charred red onion • sautéed mushrooms (crimini & shiitake) • red sauce • provolone • whole leaf parsley shrimp pizza • grilled shrimp • bacon • RRBP • charred lemon pesto • fontina peach & prosciutto pizza • grilled peach slices • prosciutto • spicy peach agrodolce • garlic oil • micro greens • gorgonzola • mozz Pastas shrimp pasta (dinner only) • sautéed shrimp • pepperonata • pancetta • garlic white wine butter • fresh arugula • fettucine 5 2017 SUMMER MENU DESCRIPTIONS chicken scallopini • chicken breast, pounded thin, pan-fried, parmesan & semolina crusted (1 piece) • cherry tomato, capers, linguine • garlic, crushed red pepper, white wine cream sauce • garnished with shaved parmesan short rib pasta • braised beef short rib (red wine & veal stock braised) • spicy Pomodoro • goat cheese • rigatoni pasta roasted chicken & corn risotto • roasted chicken breast • charred corn and red bell pepper (mix) • charred scallions • ghost pepper mascarpone • smoked Arborio rice • goat cheese sausage pasta • crumbled housemade italian sausage • white wine butter • arugula • mushroom • fennel • campanelle pasta • garnished with parmesan chicken lasagna • smoked chicken • arugula • fontina • herbed ricotta cream with parmesan • fresh pasta sheets sweet pea & ricotta tortellini • pureed sweet peas • ricotta • parmesan • herbs • fresh pasta sheet • sun dried tomato pesto o . o . o . • cream 6 2017 SUMMER MENU DESCRIPTIONS Mains (dinner only) tenderloin filet • 8 oz beef tenderloin filet • Duck fat confit-ed fingerling potatoes • Mushroom red wine sauce • Preset with steak knife & always ask guest to cut into center of steak before leaving table braised chicken • white wine braised quarter chicken (leg & thigh) o onion o whole tomato o whole crimini mushroom o herbs o Pomodoro o Chicken stock o White wine • Warm farro salad o Fennel o Cherry toms o Arugula Jumbo lump crab cake • 5 oz crab cake o Crab o Ricotta o Red bell pepper o Lemon o Basil o Polenta crusted • Citrus avocado cream o . o . o . o . • Tomato jam o . o . o . • Small side of greens with bloody mary vinaigrette (more of a garnish) swordfish al cartoccio (Pronounced “All Kartochio”) • 5oz swordfish steak • spring vegetables • white wine & butter • lemon & herbs 7 2017 SUMMER MENU DESCRIPTIONS • cherry tomatoes • all ingredients in parchment tomahawk pork chop • grilled bone in tomahawk cut pork chop- • grilled peaches • arugula • pickled red onion • spicy peach agrodocle grilled lamb t-bone chops (2) • risotto w/ peas o asparagus o spinach o herbs Gluten: a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease. Pesto: a sauce originating from northern Italy consisting of garlic, basil, olive oil, parmesan & usually pine nuts. Stella’s pesto also has spinach and almonds instead of pine nuts. Pancetta: Italian bacon. It is pork belly meat that is salt cured but not smoked. Putanesca: Pungent tomato sauce containing Kalamata olives, green olives, garlic, capers, chili flake, anchovies. Lentil: Member of the legume family, lentils have been part of the human diet since Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago Orzo: Form of short-cut pasta, shaped like a large grain of rice. Arugula: A pungent, peppery, spicy green that is exceptionally strong for a leafy food. Mizuna: A mild peppery green, slightly spicy but less so than arugula. Mostardo: condiment of candied fruit and mustard Kale: Closely related to cabbage and broccoli, kale is one of the healthiest vegetables. It is high in beta carotene, vitamin K, and vitamin C, and rich in calcium. Fennel: Closely related to dill, carrots & coriander, fennel is crunchy with a licorice flavor. Farro: Grains of wheat, boiled in water Aioli: Like mayonnaise, an emulsion of garlic, olive oil, egg yolks, & whatever flavor added. 8 2017 SUMMER MENU DESCRIPTIONS Agrodolce: A traditional sweet and sour sauce in Italian cuisine. Its name comes from "agro" (sour) and "dolce" (sweet). Agrodolce is made by reducing sour and sweet elements, traditionally vinegar and sugar. Caper: Salted and pickled flower buds of the caper bush. Polenta: Made by boiling cornmeal into a thick, solidified porridge and directly consumed afterwards or baked, fried or grilled. Capicola: is a traditional Italian pork cold cut. The name capicola comes from capo ("head") and collo ("neck") of a pig. It is a whole muscle dry cured and, typically, sliced very thin.