DINNER SUMMER SEASON We believe in the magic of the Mediterranean cuisine, concentrating on the freshest & simplest ingredients to feed both the body & the mind. Our menu is centered around olive oils & ingredients carefully selected from premier farms & vendors for their genuine taste & seasonality. RIVIERA CROSTINI CHOICE OF THREE 15 | CHOICE OF SIX 24 Seared Tuna Confit Caramelized Onions Chickpeas with Artichokes, Pickled Red Onions, Riviera Sauce Flavored Goat Cheese Lemon Ricotta Burrata Caramelized Peach, Celery, Honey, Candied Pecan Roasted Cherry Tomatoes, Basil Pesto, Toasted Pine Nuts Sliced Beef Prosciutto Seasonal Mushrooms & Fava Beans, Crispy Shallots, Mustard Sauce Manchego Cheese, Fig Jam & Spicy Almonds SIGNATURE SELEctION EACH 8 | TRIO 21 Charred Octopus Ratatouille Niçoise Brandade Spicy Feta, Pickled Jalapeño, Fried Chickpeas Tapenade & Quail Egg Chorizo & Tomato Concasse, Flavored Breadcrumbs POUR LA TABLE Spanish Octopus 21 Chickpea Riviera Style, Chorizo, Piquillo Peppers & Romesco Sauce. Mussels & Clams 29 Lamb Merguez, Fregola, Sofrito, Rouille, Grilled Filone Bread. Yellowfin Tuna Crudo* 19 Avocado, Pickled Fennel & Cucumber, Fresh Heart of Palm, Preserved Lemon, Toasted Pistachio, Lemon Oil. Grass-Fed Beef Tartare* 22 Hand-Cut Tenderloin, Condiments, Grainy Mustard Sauce, Lavash, Quail Egg. Rainbow Carrots & Sweet Potatoes 17 Hummus, Toasted Seeds & Nuts, Pomegranate, Tahini & Harissa Oil. Tomato & Mustard Flatbread 18 Herb Goat Cheese, Shaved Fennel & Arugula, Toasted Pine Nuts, Basil Pesto. Stuffed Eggplant Bayaldi 18 Confit Riviera Vegetables, Whipped Herb Feta, Basil Pesto. Burrata di Bufala 21 Marinated Heirloom Tomatoes, Caramelized Peach & Basil Oil. SALAD WITH GRILLED CHICKEN ADD 8, SALMON ADD 9, SHRIMP ADD 10 OR BEELER’S APPLEWOOD BACON ADD 9 Little Gem Salad 17 Shaved Cucumber, Grilled Avocado, Toasted Almonds, Ricotta Salata, Fresh Herbs & Shallot Mustard Vinaigrette. Frisée Salad 19 Roasted Asparagus & Wild Mushrooms, Flavored Goat Cheese, Crispy Soft-Boiled Egg, Sherry Vinaigrette. Sud & Soleil 18 Haricots Verts, Shaved Fennel & Red Endive, Fresh Heart of Palm, Tapenade, Confit Tomato, Gorgonzola Cheese, Figs & Candied Pecan. Niçoise Salad 22 Seared Rare Tuna, Marinated Grape Tomatoes & Fava Beans, Artichoke, Radish, Celery, Haricot Vert, Soft-Boiled Egg, French Baguette with Tapenade. Cauliflower & Bulgur Tabbouleh 15 Marinated Crunchy Seasonal Vegetables, Avocado, Dates & Pine Nuts, Fresh Herbs, Lemon Dressing. Gluten Friendly PASTA & RISOTTO Mafaldine 29 Roasted Wild Mushrooms, Asparagus & Peas, Light Mascarpone Sauce, Ricotta Salata, Toasted Hazelnuts. Paccheri 28 Lamb Merguez, Roasted Tomato, Fennel & Fava Beans, Crispy Chickpeas & Pecorino Sardo. Spaghetti “Amalfi Coast Style” 26 Zucchini Three Ways, Middleneck Clams, Mariniere Saffron Sauce, Flavored Croutons. Seafood Risotto 34 Scallops, Shrimp, Calamari & Spanish Octopus Ragout, Tomato Crustacean Sauce, Arborio Rice, Sicilian Pesto. ENTRÉES Sea Scallops 38 Paella Risotto Cake, Crispy Asparagus, Chorizo, Crustacean Diable Sauce. Atlantic Salmon 32 Harissa Marinated, Eggplant & Red Pepper Bayaldi, Crispy Chickpeas, Cerignola Olive, Whipped Herb Feta. Branzino “A la Plancha” 36 Manilla Clams, Fondant Fennel & Zucchini, Fava Beans, Almonds, Basil, Mariniere Pernod Sauce. Beeler’s Pork Loin 34 Espelette Crusted, Roasted Grenaille Potatoes, Balsamic Cipollini Onions, Chorizo, Peach & Fig Mostarda. Free-Range Chicken 29 Riviera Vegetables “Au Jus”, Feta Cheese, Black Olives, Capers, Grilled Filone Bread. Grass-Fed Hanger Steak 36 Roasted Hen of the Wood Mushrooms, Cassolette of Carrots, Peas, Pearl Onions, Crispy Crushed Potatoes with Parmesan & Chimichurri Sauce. SIDES 10 EACH | THREE FOR 25 Mushrooms Trifolati Roasted Rainbow Carrots & Sweet Potato Ratatouille Niçoise Confit Onions & Garlic, Fresh Herbs Toasted Seeds, Tahini & Harissa Oil Sunny Farm Egg & Tapenade Rosemary & Parmesan Fries Sautéed Baby Spinach Carrots, Peas & Fava Beans Truffle Fries (ADD 3) Figs & Toasted Almonds Pearl Onions & Candied Bacon DEssERT Nougat Glacé 13 Gâteau au Fromage 14 Lavender, Candied Fruit & Nuts, Honeycomb, Raspberry Sorbet. Basque Style Cheesecake, Fennel Pollen, Fresh Mixed Berries with Basil, Amaretti Cookies. Chocolate Mousse 13 Espelette Caramel Popcorn, Whipped Cream, Lemon Rosemary Bundt Cake 12 Crunchy Chocolate Pearls. Olive Oil Semifreddo, Pine Nut Brittle, Black Salt. Citrus Crème Brûlée 14 Seasonal Sorbet 12 Prosecco Grapefruit Granita, Agrumes Segments. Seasonal Sorbets with Fruits & Mint. TO SEE OUR WINES BY T HE G LASS & S I G NAT URE C O C K TAILS , C LI C K OR VISI T FI GANDOLI V E .C OM/MEAT PAC KIN G - W INE - C O C K TAIL 13_D_S21.01C *Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness. Although efforts will be made to accommodate food allergies, we cannot guarantee meeting your needs. If you have a food allergy, please speak to the manager, chef or your server..