DETTERA - Dinner

COLD APPETIZERS AND SALADS

AHI TUNA ASIAN CURED "GRAVLAX STYLE" 11
Apple, Cucumber Wasabi Crema
THE ICEBERG WEDGE 8
Crumbled Salemville Amish Blue Cheese and Tomato Basil Vinaigrette
TORN ROMAINE LETTUCE 9
White Anchovie and Lemon Parmesan Dressing, with Brioche Toast and Shaved Piave Cheese
CONFIT OF TOMATO SALAD 10
E.V.O.O., Basil Infusion and Marinated Red Onion
CHEESE PLATTER 15
Assorted Artisan Cheeses, Condiments, and Cracker Bread
OYSTERS market price
Cassis Mignonette Sauce
ROASTED FARMHOUSE BEETS 10
With Citrus Infused Olive Oil, Ricotta Salata and Aleppo Pepper

HOT APPETIZERS

CREAM OF VIDALIA ONION SOUP 8
Brioche Crouton and Crispy Parmesan Crust
DETTERA CRAB CAKE 14
Jumbo Lump Crab, Maryland Spices, Lemon and our Apple Cole Slaw, House Tartar Sauce
JUMBO "DAY BOAT" SCALLOP 12
Seared and served on Farro "Risotto" with Herb Oil
EDAMAME TRUFFLE DUMPLINGS 12
Sauteed Mushrooms and Parmesan Truffle Cream
WARM ASPARAGUS SALAD 9
Wrapped with Black Forest Prosciutto and Tellagio Cheese, Mustard Herb Vinaigrette
GRILLED 8OZ. KOBE BURGER 14
On Onion Brioche Roll, Caramelized Onions and Aged Cheddar
SOUP SPECIALTY market price

SIDES

CRISPY FRENCH FRIES 7
Served with Saffron Dipping Mayo
BAKED STUFFED POTATO CAKE 5
with Chive Sour Cream
ROASTED BRUSSEL SPROUTS 7
with Apple Wood Smoked Bacon Onions and Juarez Sherry
SAUTEED SEASONAL GREEN 6
Sliced Garlic, Pine Nuts, and Jumbo California Raisins
EDAMAME SALAD 5
Shelled, Mint and Aged Sherry Vinaigrette
CRISPY RISOTTO CAKE 6
with Parmesan and Chives

PIZZA

QUEEN MARGARITA'S PIZZA 11
Tomato Sauce, Mozzarella and Fresh Basil
ASPARAGUS 13
Monterey Jack, Sliced Red Onion, Shiitakes, Garlic and Ricotta
SALUMI 12
Artisan Salami, Pepper Jack Cheese, Tomato and Olives
CRABBY TOM 16
Jumbo Crab, Mascarpone Cream, Lemon and Scallion
VEGETABLE 13
Thinly Sliced Vegetables with 3 Cheeses and Herbs
BLACK FORREST 14
Smoked Prosciutto, Spinach, Onions and Pine Nuts

PASTA

SPAGHETTI AND MEATBALLS 18
Kobe Meatballs with Fresh Pomodoro Sauce
PORCINI PASTA 18
Ribbons with Roasted Vegetables and Olive Oil
LOBSTER RAVIOLI 28
Vodka Rosa Sauce and Langoustines

SEAFOOD

PORCINI DUSTED BLACK COD 25
Black Lentils, Cous Cous and White Miso Broth
GRILLED COPPER RIVER SALMON 36
Baby Bok Choy, Citrus Butter Sauce
CEDAR PLANK TROUT 24
Roasted with Asparagus, Potatoes and Finished with Citrus Oil
SEARED "DAY BOAT" SCALLOPS 29
with Wild Mushroom Risotto and Vegetables

MEATS

1/2 CRISPY ORGANIC FREE RANGE CHICKEN 24
Wood Stone Roasted with Garlic, Onion and Rosemary
PRIME CENTER-CUT FILET MIGNON 42
Morel Port Sauce and House Potato Cake
GRILLED PRIME N.Y. STRIP 35
with Olive Oil "Bearnaise Sauce" and French Fries
RACK OF PRIME COLORADO LAMB 45
Mustard Glaze, Potato and Minted Cream Peas
NATURE KANSAS CITY VEAL SIRLOIN 39
Bread Pudding Asparagus and Mushroom Bordelaise Sauce
GRILLED BERKSHIRE PORK COWBOY CHOP 31
Marinated with Herbs and Grilled with Tomato-Scallion Red Beans