grama grass beef meatball, marinara, pecorino, herbs, grilled crostini

Meatball & Marinara

radiatori pasta, basil pesto, sundried tomatoes, pecorino, breadcrumbs

Pesto & Tomato Pasta

mozzarella, asiago, parmesan, confit garlic, herbs, dinapoli tomato sauce

Cheesy Bread

housemade focaccia, sun dried tomatoes, pesto & mortadella

Mortadella and Focaccia

fromage blanc, fresh oregano, local honey, sourdough fougasse

Cheese & Honey

Daily Selection of Market Oysters

House Wine

Smoked Olive Brine Martini

A La Carte Offerings

Wood-Fired Pizzas

Oyster Bar

Mariner Pizza

Includes antipasti display, oyster bar, and wood-fired pizzas

Full Package

Roasted Local Mushrooms, Tallegio, Garlic, Herbs, Lemon Peppers

Mushroom Pizza

Cart -Driver Pizza

Mozzarella, Castelvetrano Olive, Lemon, Basil

White Pizza

Local Greens, Garlic Parmigiano Vinaigrette, Pickled Onion, Artichoke Hearts, Breadcrumb

Farm Greens Salad

Marinated Olives

Local Arugula and Stone Fruit, Lemon Ricotta, Basil, Charred Scallion Vinaigrette

Summer Stone Fruit Salad

Shaved Kale and Cabbage, Crispy Fava Beans, Dried Cherries, Olives, Buttermilk Vinaigrette

Cart-Driver Chop Salad

Display of Tinned Fish Options From Around the World Served with House Sambal, Seasonal Butter and Focaccia

Tinned Fish Platter

Fresh and Pickled Local Vegetables, Marinated Olives, Herby Buttermilk Dip, Beet Hummus, House Focaccia

Seasonal Vegetable Plate

House Focaccia

Charcuterie and Cheese

In a large mixing bowl, combine the ground beef, breadcrumbs, grated Pecorino cheese, minced garlic, chopped parsley, egg, salt, and black pepper. Mix until just combined.

Prepare Meatball Mixture

With your hands, form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Form Meatballs

Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for about 5-7 minutes, turning occasionally until browned on all sides. Remove meatballs and set aside.

Cook Meatballs

In the same skillet, add 2 tablespoons of olive oil and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Sauté Garlic

Add the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar to the skillet. Stir to combine.

Add Tomatoes and Seasonings

Bring the sauce to a simmer, then reduce the heat to low. Allow it to simmer for about 15-20 minutes, stirring occasionally.

Simmer Sauce

Return the cooked meatballs to the skillet with the marinara sauce. Simmer for an additional 10 minutes, allowing the flavors to meld together.

Add Meatballs to Sauce

Preheat your oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices.

Prepare Baguette

Arrange the sliced baguette on a baking sheet, brush each slice with olive oil, and sprinkle with a pinch of salt. Bake for about 8-10 minutes, or until golden brown and crisp.

Toast Crostini

Serve the meatballs over a generous portion of marinara sauce, garnished with additional grated Pecorino cheese and chopped parsley. Serve with the toasted crostini on the side.

Plate the Dish

Ground beef (80% lean)

Breadcrumbs

Grated Pecorino cheese

Garlic, minced

Parsley, chopped

Salt

Black pepper

Olive oil

Canned crushed tomatoes

Dried oregano

Dried basil

Sugar

Baguette

Fresh parsley, chopped

Bring a large pot of salted water to a boil.

Step 1

Add the radiatori pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Step 2

Once cooked, drain the pasta and reserve a cup of the pasta water.

Step 3

In a large mixing bowl, combine the drained pasta with the basil pesto. Mix until the pasta is evenly coated.

Step 4

Add the sundried tomatoes and mix well. If the mixture seems too thick, add reserved pasta water a little at a time until desired consistency is reached.

Step 5

Transfer the pesto and tomato pasta to a serving dish.

Step 6

Sprinkle the grated pecorino cheese and breadcrumbs on top for added flavor and crunch.

Step 7

Serve immediately, garnished with extra pesto or fresh basil if desired.

Step 8

Radiatori pasta

Basil pesto

Sundried tomatoes

Pecorino cheese, grated

Preheat your oven to 375°F (190°C). Slice the baguette or Italian bread in half lengthwise.

Prepare the Bread

In a mixing bowl, combine the mozzarella, asiago, and parmesan cheese. Mix well until the cheeses are evenly blended.

Mix the Cheese

Mince the confit garlic and add it to the cheese mixture along with the mixed dried herbs. Season with salt and black pepper to taste, then mix thoroughly.

Add Garlic and Herbs

Drizzle olive oil on the cut sides of the bread. Use a brush or a spoon to spread it evenly.

Prepare the Bread Base

Generously spread the cheese and garlic mixture over the oiled sides of the bread.

Spread the Cheese Mixture

Place the bread on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown.

Bake the Cheesy Bread

Remove the cheesy bread from the oven and let it cool for a minute. Serve warm with a side of Dinapoli tomato sauce for dipping.

Serve with Tomato Sauce

Mozzarella cheese

Asiago cheese

Parmesan cheese

Confit garlic

Mixed dried herbs (oregano, basil, thyme)

Dinapoli tomato sauce

Baguette or Italian bread

In a small bowl, combine warm water (110°F/43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Stir until a dough begins to form.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Preheat the oven to 425°F (220°C). Punch down the risen dough and spread it into a greased baking sheet, pressing it out to the edges.

Prepare for Baking

Drizzle olive oil over the dough, sprinkle with fresh rosemary, and use your fingers to create dimples all over the surface.

Add Toppings

Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let it cool slightly before slicing.

Bake

While the focaccia is cooling, chop the sun-dried tomatoes if they are not already chopped.

Prepare Toppings

On a slice of focaccia, spread a layer of pesto, followed by a few slices of mortadella and a sprinkle of sun-dried tomatoes.

Layer Ingredients

Top with another slice of focaccia, cut into portions, and serve immediately.

Finish and Serve

All-purpose flour

Active dry yeast

Warm water

Fresh rosemary

Sun-dried tomatoes

Pesto

Mortadella

In a mixing bowl, add the fromage blanc and fresh oregano. Mix well until the oregano is evenly distributed throughout the cheese.

Prepare the Cheese Mixture

Transfer the cheese mixture into a serving dish. Use a spatula to smooth the top if desired.

Serve the Cheese

Drizzle the local honey generously over the cheese mixture, allowing it to flow into the crevices.

Drizzle the Honey

Cut the sourdough fougasse into wedges or strips, ensuring they are easy to dip into the cheese and honey.

Slice the Fougasse

Arrange the cheese and honey mixture alongside the sliced fougasse on a serving platter. Optionally, garnish with additional fresh oregano leaves for a pop of color.

Presentation

fromage blanc

fresh oregano

local honey

sourdough fougasse

In a small bowl, combine 1 cup of red wine vinegar with finely chopped shallots (2 pieces) and 1 tsp of black pepper. Stir well to mix and let it sit for at least 15 minutes to allow the flavors to meld.

Prepare the Mignonette Sauce

Rinse the fresh market oysters under cold running water to remove any dirt or debris. Scrub the shells gently with a brush if necessary.

Clean the Oysters

Using an oyster knife, carefully shuck each oyster by inserting the knife into the hinge of the shell and twisting to open. Slide the knife along the shell to release the oyster meat while keeping it in the bottom shell.

Shuck the Oysters

Arrange the shucked oysters on a serving platter. Add a small dollop of prepared horseradish on each oyster and serve with the mignonette sauce on the side. Cut the lemon into wedges and serve alongside for squeezing over the oysters.

Serve the Oysters

Fresh Market Oysters

Prepared Horseradish

Red Wine Vinegar

Shallots

Fresh Lemon

Black Pepper

Select either red wine, white wine, or sparkling wine as the base for your house wine.

Choose Your Base

Use a wine opener to carefully open the bottle of your chosen wine.

Open the Bottle

Pour the wine into a glass, filling it about one-third full to allow room for aeration.

Pour the Wine

Take a moment to swirl the wine in the glass, inhale the aroma, and take a sip to enjoy the flavors.

Taste the Wine

If desired, pair the wine with complementary foods such as cheese, fruits, or light appetizers.

Pair with Food (Optional)

Red Wine

White Wine

Sparkling Wine

Chill a martini glass by filling it with ice water. Set aside to cool while you prepare the cocktail.

Prepare the Glass

In a cocktail shaker, combine the olive brine, vodka, dry vermouth, and smoked sea salt.

Mix the Ingredients

Fill the shaker with ice cubes until it is about 2/3 full. This will help chill the mixture effectively.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15 seconds. This will ensure that all ingredients are well combined and chilled.

Shake Well

Discard the ice water from the chilled martini glass.

Prepare the Glass Again

Using a strainer, pour the cocktail mixture into the prepared martini glass.

Strain and Serve

Garnish the drink with green olives on a skewer. Optionally, sprinkle a pinch of smoked paprika on top for added flavor.

Garnish

Sip your smoked olive brine martini and enjoy the unique combination of smoky and savory flavors.