| Item | Description | Price |
|---|---|---|
| CAVATAPPI & CHEESE | CURLY PASTA IN CREAMY ALPINE FONDUE AND CHEDDAR SAUCE, TOPPED WITH CRISPY HERB CHEESE CRUMB | $14.00 |
| CIOPPINO | A HEARTY COASTAL STEW OF SCALLOPS, SHRIMP, CLAMS, AND HADDOCK SIMMERED WITH CHOPPED CELERY, TOMATOES, AND LEEKS IN A SAVORY WHITE WINE BROTH SERVED WITH BAGUETTE SLICES | $32.00 |
| DAY BOAT SCALLOPS | PERFECTLY SEARED SCALLOPS TOPPED WITH CANDIED WALNUTS AND A DRIZZLE OF CHILI OIL. SERVED OVER A BRIGHT CITRUS COUSCOUS SALAD AND A WARM GREEN PEA PURÉE | $28.00 |
| ESPRESSO CRÈME BRÛLÉE | WITH DARK CHOCOLATE SHAVINGS | $12.00 |
| FRENCH MACARONS | — | $12.00 |
| GATEWAY CAESAR | CRISP ROMAINE TOSSED IN GARLICKY CAPER DRESSING, TOPPED WITH PARMIGIANO, PISTACHIOS, SUN-DRIED TOMATOES AND CRISPY CROUTONS | $15.00 |
| HUNTER'S CUT | A TENDER VENISON FILET SERVED MEDIUM RARE WITH HERB-ROASTED RED POTATOES, BROCCOLINI, AND TOPPED WITH A FRESH WILD BERRY PURÉE | $36.00 |
| LITTLE CUTS | JUICY, MEDIUM-RARE RIBEYE BITES SERVED WITH A BOLD AND SPICY CHERMOULA HERB SAUCE OVER CREAMY RED POTATO MASH. FINISHED WITH A DOLLOP OF GREEK YOGURT | $22.00 |
| LITTLE ROOSTER | PISTACHIO-CRUSTED CHICKEN BREAST SEARED IN EVOO WITH PROSCIUTTO AND MOZZARELLA, SERVED OVER CREAMY RED POTATO MASH AND TOPPED WITH AN APPLE SALAD | $24.00 |
| POLENTA FRIES | CRISPY ON THE OUTSIDE, CREAMY INSIDE—SERVED WITH GARLIC HERB AIOLI AND MILDLY SPICY JALAPENO KETCHUP | $15.00 |
| ROASTED BUTTERNUT SQUASH BURRATA TOWER | LAYERS OF BURRATA AND ROASTED SQUASH WITH SMOKED GOUDA, PEPITAS, CARAMEL VINAIGRETTE, AND FRESH BASIL | $17.00 |
| SHRIMP HARISSA | TENDER SHRIMP SAUTÉED IN A CREAMY, MILDLY SPICY NORTH AFRICAN HARISSA SAUCE WITH ROASTED CHILI, GARLIC, PRESERVED LEMON, AND SUN-DRIED TOMATOES. SERVED OVER CRISPY POLENTA | $19.00 |
| SMOKED SALMON CROSTINI | CRUNCHY BAGUETTE TOPPED WITH SMOKED SALMON, HERBED MAYO, ARUGULA, PICKLED ONIONS, AND CRISPY CAPERS | $18.00 |
| STEAMED MUSSELS | HALF POUND OF FRESH MUSSELS, COOKED IN A SPICY CALABRIAN CHILI TOMATO BROTH WITH SUN-DRIED TOMATOES, PRESERVED LEMON, AND CHILI FLAKES SERVED WITH BAGUETTE SLICES | $22.00 |
| THE GROVE CREAMY SCOOPS | ASK FOR WEEKLY FLAVORS | $8.00 |
| TOASTED BAGUETTE | A WARM, CRUSTY FRENCH BREAD WITH A DIPPING SAUCE OF ROASTED GARLIC CONFIT AND TANGY BALSAMIC VINEGAR | $10.00 |
| TUNA CRUDO | FRESH RAW TUNA IN A CALABRIAN MISO WITH QUINOA, CUCUMBERS, AVOCADO. TOPPED WITH GREEN MAYO DRIZZLE AND SESAME | $26.00 |
| WAGYU BURGER | JUICY WAGYU BEEF WITH WHITE CHEDDAR, SAVORY TOMATO JAM, HOUSE MADE PICKLE, AND HERB AIOLI ON TOASTED BUN --- SERVED EITHER MEDIUM OR WELL DONE | $20.00 |
| WILD MUSHROOM RISOTTO | CREAMY RICE WITH FOREST MUSHROOMS, SOFT HERBS, RICOTTA, AND AGED BALSAMIC SWIRL | $19.00 |
| WINE & BONE OSSOBUCO | SLOW-BRAISED PORK SHANK SERVED OVER CREAMY, CHEESY POLENTA WITH ROASTED BABY CARROTS AND A RICH RED WINE REDUCTION | $24.00 |