Alisa: Wine & Friends

375 ML STREVI, IT

Wild anchovies conserva nestled in a bright, verdant dill-parsley oil

Seasonal farmers market vegetables, olive oil

Brick of cow's milk feta cheese paired with sweet, spiced, burnt tomato jam

3 day fermented soft Greek pita bread, olive oil, grilled leek ash. Handmade to order

Golden phyllo pastries stuffed with warm, savory spinach + feta cheese filling. Served with whipped pecorino cream

Delicate layers of phyllo filled with roasted pistachios, soaked in honey. Served with a dollop of frozen greek yogurt

Luscious goat cheese cheesecake with a bruised finish and fresh passionfruit

Rich, creamy dark chocolate mousse, olive oil, sea salt

House charmed Greek yogurt, california honey, crushed pistachios

Herb and cumin spiked beef and lamb meatballs in a tomato sauce, whipped pecorino cream

Orzo folded in decadent lobster sauce and scallops, served with herbs. Turkey coil finished with called lemon and herbs

Tender grilled chicken thigh skewers served with spiced harissa and yogurt

Flame grilled branzino filets brushed with herbed butter and crushed garlic

Char-grilled lamb chops with beef jus and olive oil complemented by fresh herbs and tzatziki

Char-grilled lamb chops with beef jus and olive oil complemented by fresh herbs and tzatziki

Orzo simmered in rich lobster sauce and scallops, topped with succulent, grilled lobster tail. Served with vaporized, flame grilled lobster tail

Supple pulpo-seared octopus tentacle over a light carrot puree, finished with parsley aioli

Marinated marbled wagyu grilled over open flame. Served with charred shishitos and tzatziki

Delicate bluefin toro, olive sauce and citrus

Bold Spanish prawns grilled with a lingering, savory finish. Limited quantities available

Smoked tomatoes, crisp vegetables, olives, feta, rich olive oil

Char-grilled sheep's milk halloumi with a smooth tahini and herb sauce

Indulgent hand seared squid, glossed with beef fat, joined with parsley aioli

Bronzed scallops wrapped in smoked guanciale, black pepper

Seabass in a clean, citrusy sauce, garnished with espelette, lime, and honey. Dusted with chile

Lightly smoked heirloom tomatoes marinated in olive oil, sweet onion, sea salt

Grilled and butter-basted with lobster sauce

With tahini and pine nuts, silkier, smoky, touched with cilantro

Classic, creamy chickpea hummus, tahini, olive oil and warm cumin

Lively blend of roasted red peppers, toasted almonds, garlic, topped with confit

Fresh yogurt mixed with cucumber and fragrant herbs, accented with dill-parsley oil

Charred dandelion, broccoli rabe, shishitos, accented with a vibrant herb oil

Stewered baby potatoes, charred and seared in beef jus, served with parsley aioli

Lobster tail with orzo simmered in rich lobster bisque, paired with bronzed scallops

Supple plancha-seared octopus tentacle over a light carrot purée, garlicky parsley aioli

Confit garlic and confit red peppers creamed into whipped feta

Marinated marbled wagyu grilled over open flame, served with charred shishitos and tzatziki