top of page
Gradient Background

Dinner Menu

STARTERS

Wild Mushroom Risotto Balls   

truffle aioli, parmesan, 13

Salmon Tartare   

lime crème fraîche, jalapeño, salmon roe, potato chips, 16

Fried Calamari   

chipotle aioli, grilled lemon, 18

Roasted Pear Salad   

mixed greens, frisée, pomegranate, pecans, blue cheese, white balsamic vinaigrette, 16

Prosciutto Dusted Deviled Eggs 10 

Shrimp Cocktail  

house cocktail sauce, 20   

Caesar Salad

creamy parmesan dressing, garlic crouton, 12

add 1/2 roasted free range chicken + 16  |  add jumbo shrimp + 18   |   add salmon filet + 16

Salad & Pasta Special 29

CHOICE OF

Garden Salad or Caesar Salad

CHOICE OF

 

Cavatelli

san marzano tomato sauce, blistered cherry tomatoes

Orecchiette

Italian sausage, broccoli rabe, parmesan broth

Rigatoni Bolognese

pork, veal, beef, classic tomato sauce

Spaghetti Squash

san marzano tomato sauce, vegetable ragout,

pine nuts, basil pesto, (v)

pasta ala carte, 24

Gluten free pasta available

 

ENTREES

WBC Cheeseburger (6.5 oz.) & French Fries 18

Add+$2.00 each:  nueske’s applewood bacon, avocado, truffle aioli, fried egg

                                       

Vegan Risotto

asparagus, sweet peas, lemon zest (v, gf), 26

Shrimp Scampi

spaghetti, white wine garlic butter sauce, 29

 

Pan Seared Salmon

beluga lentils, leek, carrot, bacon vinaigrette, (gf), 29

 

Eggplant Parmesan

arugula salad, (v, gf), 26

 

Rainbow Trout Piccata

arugula, tomatoes, pickled red onions, lemon caper sauce, 27

Roast Free Range Organic Chicken

carrots, string beans, mashed potatoes, 27

Grilled Skirt Steak Frites

french fries or mashed potatoes, 36

au poivre (peppercorn sauce)  +4  | miso glaze  +2

SIDES

Broccoli Rabe

parmesan cheese, 12

 

French Fries 8

parmesan truffle +4

 

Mashed Potatoes 8

 

Toasted Sourdough 2.5

 

Blistered Shishito Peppers

sea salt, 12

 

Sautéed Haricot Verts

shallots, sea salt, 12

 

bottom of page