Mediterranean Olives

Marinated with herbs and citrus juices

Mixed Nuts

Marinated with fresh herbs and spices

Braised Artichoke and Leek Dip

With​ crispy pancetta

Crispy Root Veggies Chips

Tomato Ginger Chili Jam

Fresh Oysters (Half Dozen)

Featuring oyster of the day- accompanied by a champagne and tomato mignonette

Crudo

Grapefruit lime dressing, black garlic, mixed microgreens, arbol chili paste

Stuffed Squash Blossoms

Dill Creme Fraiche Sauce

Enolo's Cheese Board

Chef's selection of 3 cheeses- served along with seasonally pickled vegetables, fig jam and fresh fruit

Breaded Smelts

Roasted Tomato Garlic Aioli

Enolo's Charcuterie Board

3 meats, pate and homemade mustard

Brie

Apples, fig spread, marinated green grapes and topped with lavender honey.

Fresh Mozzarella

Heirloom tomatoes, fresh basil, almond romesco, olives and sun dried tomatoes

Braised Artichoke

With sauvignon blanc, leeks, pancetta and ricotta cheese.

Prosciutto and Sliced Candied Figs

With mascarpone cheese and topped with micro carrot greens.

Salmon

Cured in pesto and red beets. Topped with shallots, fried capers, dill creme freiche and lemon zest.

White Bean

Puree, roasted bell peppers, raising tapenade, parsley and basil oil.

Ricotta Cheese

Steeped golden raisin, toasted pistachios and thinly sliced strawberries.

Bacon Jam

Torched burrata, arugula and squash salad.

Shrimp

Sauteed in tomato sauce, pesto, arugula, lemon and parmesan cheese.

Olive Tapenade

Salami, micro beet greens

Our Twist on a Caprese Salad

Fresh mozzarella, olives, heirloom tomatoes, sundried tomatoes, fresh basil and romesco sauce

Spinach Salad

Spinach, arugula, watercress, fresh fig, served with crispy shallot and warm bacon vin

Green Salad

Kale, avocado, poached egg, asparagus, feta, garlic croutons, served with balsamic and fresh herb dressing

Roasted Chicken Salad

Roasted chicken, candied pecans, grapes, spinach, gorgonzola, served with rasp vin

Beet Salad

Mixed greens, toasted hazelnuts, citrus vinaigrette, goat cheese

Braised & Roasted Octopus Salad

Cannellini​ Beans, orange, shaved shallot, celery, herb balsamic with crispy flatbread

Tuscan White Albacore Tuna, Served with Melted Swiss Cheese and Topped with Spinach

Herb Balsamic Marinated Vegetables

Prosciutto Di Parma, Creamy Brie, Fig Jam and Fresh Arugula

Cured Roast American Wagyu, Bacon, Tomato Horseradish Cream, Lettuce and Provolone Cheese

Spring Pea Ravioli

With​ roasted heirloom carrots, brown lemon butter sauce and crispy sage

Little Neck Clams with Shrimp

White wine pancetta and rock chives

Zucchini, Squash, Mushrooms, Angel Hair with Light Cream Sauce. Topped with Stuffed Zucchini Blossom

Halibut Filet

lemon breadcrumbs, roasted rainbow cauliflower, fennel, raisin, whole grain mustard vinaigrette