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TAPAS

Fresh baked bread     5

With Artisanal, olive oil

Herb Mixed Olives     6

With feta cheese

 

Hummus     7

Chick pea puree with garlic, lemon, harrisa, tahini & olive oil. Served with grilled pita

Baba Ghanoush     7

Roasted eggplant blended, with, tahini, lemon, garlic, thyme, & served with grilled pita

Grilled Jumbo Shrimp     11

Served shell-on with saffron lemon garlic aioli

Brushetta Trio     7

Artichokes & feta, mozzarella tomato & basil, kalamata olive tapenade

Diver Sea Scallops     11

Grilled and served, with, Romesco sauce

Marinated Crimini Mushrooms     7

Sautéed with garlic and olive oil

Marinated chicken skewers     8

Grilled and served, with cilantro garlic peanut sauce

Mussels "Fra Diavolo"    11

Pan steamed with crushed red pepper, san marzano tomatoes, garlic, oregano and fresh baked baguette

Grilled Marquez Lamb Sausage     9

With red onion marmalade & Tzatziki cucumber sauce

Creamy Truffle Risotto      8

Parmesan cheese, truffle oil, cherry tomato confit and fresh basil

Charcuterie Platter    12.75

Served with sliced serrano ham, chorizo sausage, salmon gravlax, manchego, peppadews goat cheese, apple chutney, cornichons & toasted baguett

 

Caprese                 8

Fresh mozzarella served with fire roasted bell peppers, fresh basil,
sliced tomato & oregano lemon vinaigrette

SALADS

Baby Frisse Salad  8

With red wine poached plum, gorgonzola cheese, toasted walnut and champagne vinaigrette

 

Caesar Salad     7

With homemade dressing, shaved Parmesan & smoked paprika croutons

Mixed Baby Greens     8

With julienne endive, goat cheese, orange segment, candy pecans and sherry wine vinaigrette

 

SIDES & SOUPS

Grilled Asparagus     6

Moroccan Lentil      6

Broccolini     6

Soup of the Day     6

Roasted Fingerling Potatoes    6

Roasted Beets with Goat Cheese   6

ENTREES

Pan Seared Salmon      23

With saffron cauliflower puree, citrus beet salad, chevre crumbles and red wine reduction

Aioli's Seafood Paella     25

Grilled sea scallops,   jumbo shrimp, sauteed clams and mussels, with peas, tomato concasse, and herb risotto

8oz Grilled Angus Filet of Beef     28

Served with roasted fingerling potatoes & glazed cipollini onions, grilled asparagus with black truffle sauce

Marinated Pork Tenderloin     24

Pan seared and served, with, sweet potato puree, caramelized red Anjou pears, sautéed broccolini, and a sauce of roasted shallots and mustard demi glace

Home Made Ravioli     22

Stuffed with spinach ricotta, then dressed with pesto tomato sauce and shaved parmesan cheese.

DESSERTS

Chocolate Ganache Tart     8

With pistachio cream Anglaise and blood orange sorbet

Vanilla Bean Crème Brulee     8

Served with fresh berries

Callebaut White Chocolate Mousse     8

With raspberry coulis and orange tuile

Apple Tart     8

Vanilla ice cream and brandy caramel sauce

Dessert wine & Ports

Virginia Barboursville Phileo     8

Portugal Ferreiar Tawney     8

Consuming raw or under cooked food may increase your risk of contracting a food borne illness, especially if you have certain medical condition.