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APPETIZERS
MOROCCAN SPICED PORK BELLY 10 Harissa, North African spices, honey, pickled vegetables, yogurt sauce and cilantro CHEESE PLATE DI VIVACITA 15 Mediterranean marinated olives, local and regional cheeses, seasonal fruit & nuts PEI MUSSELS 12 “A locals favorite” Prince Edward Island mussels steamed with white wine, garlic, leeks, grilled ciaba
a PORTOBELLO GOAT CHEESE BRUSCHETTA 9 Portobello mushrooms, sundried tomato, goat cheese and garlic HUMMUS TRIO 12 Tradi onal chickpea and tahini hummus, eggplant baba ganoush, and garlic laden carrot and sweet potato “hummus” served with warm pita bread and veggies LAMB MEATBALLS IN SAFFRON BROTH 10 Spicy lamb meatballs in saﬀron tomato broth and chimichurri AHI TUNA 12 Sesame crusted tuna, wasabi peas, ponzu sauce, seaweed slaw COCONUT SHRIMP 9.5 Lightly breaded oconut shrimp deep fried, served with mango chutney SOUP
Cup ‐ 4.5 Bowl—5.5 French Onion SALAD
HOUSE SALAD 6 Mixed greens, toasted hazelnuts, bleu cheese, red onion, cucumber, tomatoes and Tuscan croutons CHARRED CAESAR 6 Romaine lightly charred, anchovy, roasted cherry tomato, Tuscan croutons, pine nuts and pecorino cheese ENTRÉES
BRANZINO—MEDITERRANEAN SEA BASS 28 Warm Farro salad, Kalamata olive, basil, cherry and orange STEAK AND LOBSTER FOR TWO 70 A sweetheart cut of filet mignon, 2 pe te lobster tails, EVOO mashed potatoes and grilled asparagus PHEASANT SAUSAGE RIGATONI 23 Sherry cream, sundried cranberry, toasted hazelnut, grana padano ZIGEUNERSCHNITZEL 16 Lightly breaded pork cutlet, “Gypsy Style” ham, red peppers, green peppers & onion cream sauce, spätzle and red cabbage WILD MUSHROOM PAPARDELLE 16 Papardelle pasta, wild mushroom, truﬄe essence, English peas and parmesan‐regianno cream sauce ATLANTIC PECAN CRUSTED SALMON 19 Salmon fillet, Riesling wine beurre blanc, served with Minnesota wild rice and seasonal vegetables NORTHERN WALLEYE 19 Pan fried Walleye, chili‐lime bu er, served with Minnesota wild rice and seasonal vegetables FILET MIGNON WITH BLACK TRUFFLE BUTTER 29 8 oz filet, black truﬄe bu er, EVOO whipped potatoes, seasonal vegetables CHOPPED GREEK SALAD “SANTORINI” 12 Diced grilled chicken, peppers, red onions, chopped romaine, olives, cucumber, sliced tomatoes, feta cheese, red wine vinaigre e and pita bread CHICKEN WITH FIG AND BRIE 18 Roasted all natural chicken breast accompanied by California figs, fresh sage, hazelnut brie cream, Minnesota wild rice, seasonal vegetables Seared black SHRIMP CAMPANIA 13 ger shrimp atop crisp organic greens with Mediterranean olives., shaved red onions, fresh basil, roasted tomato, lemon vinaigre e DESSERT
CREPES WITH NUTELLA MOUSSE 7 “A true French street food” crepes filled with Nutella hazelnut chocolate mousse, Frangelico, chocolate sauce and more hazelnuts ORANGE CRÈME BRÛLÉE AND TRUFFLES 7 2 desserts in one, chocolate truﬄes and crème brulee. A classic French recipe with Grand Marnier, eggs and vanilla beans topped with caramelized sugar, garnished with orange slice and powdered sugar HAWAIIAN BREAD PUDDING 9 A tropical mixture of sweet Hawaiian bread , cream of coconut, juicy pineapple, crunchy macadamia nuts with a vibrant sweet and sour rum sauce