PRIMI Wild Mushroom Pizza Roasted garlic, grilled Primo garden calcots, garden thyme Antipasti Misti house cured meats, crispy artichokes, citrus aioli, marinated olives, Pecorino Toscano & Humboldt Fog Tartare of Wagyu Beef feuille de brick, prezzemolo, pickled grapes, crispy onions Steamed Prince Edward Island Mussels organic garlic, white wine, mussel broth & grilled crostini Wianno Oysters on the half Shell Key lime mignonette, garden cress, watercress juice & Fresno chilies Salad of Primo Lettuces endive, shaved radishes & red wine vinaigrette Pan Seared Hudson Valley Foie Gras local radicchio, frisée, strawberry & vanilla poached rhubarb jam, & toasted buckwheat brioche Farmer Salad Primo lettuces & chicory with garlicky levain croutons, house cured bacon lardons, soft poached “Lake Meadow Farm” egg…white balsamic vinaigrette Roasted Heirloom Rainbow Beets Turtle Creek goat cheese fritters, petite local greens, citrus vinaigrette & pistachio brittle Charred Grilled Octopus Salad braised baby artichokes, preserved lemon, lima beans, baby mustard greens, basil pesto & pimenton aioli PASTA Hand Rolled Rigatoni & House Made Kielbasa rapini, garden basil and oregano, Cacciocavallo cheese in light heirloom tomato sugo Straw & Hay egg noodles, pea infused chitarra pasta, baby tat soi, English peas, toasted pine nuts, Jamón ibérico, soft boiled local egg in a light garlic cream Local Shrimp Ravioli & Calamari Two Ways marinated and grilled calamari tossed in chili lime vinaigrette, pan seared with Fresno chilies, red ribbon sorrel, oven dried roma tomatoes & saffron emulsion, Goat Feta & Turtle Creek Goat Cheese Gnocchi lamb polpettine, English peas, baby spinach, mint pesto, ricotta salata, spring brodo & gremolata PIATTO PRINCIPALE Pan Roasted Wild Striped Bass toasted farro verde, organic swiss chard, Florida clams, piquillo peppers and clam sauce Sautéed Scaloppine of Pork Saltimbocca in a sage infused mushroom~madeira jus with prosciutto, spinach and roasted garlic mashed potato Marinated and Braised Lake Meadows Chicken seared crispy, buttermilk biscuits, baby carrots, golden raisins and smoked chicken broth Grilled “Baseball Cut” Dry Aged New York Strip Steak wild mushroom, aged balsamic, silky celery root puree… foie butter Pan Seared Maine Diver Scallops Spring onion coulis, ruby grapefruit, onion mustarda, pommes fondant, My Yard Farms petite greens Grilled Lake Meadow Duck Breast Nettle gnudi, asparagus, morels, wilted greens, local turnips and shaved bianchetto truffles Seared Local American Red Snapper & Hoppin’ John Carolina rice, black eye peas, Florida white shrimp, baby fennel, local citrus Wood Grill Salmon maple mustard glaze, organic cauliflower puree, charred baby cauliflower, buttered radish, garden cress & mustard vinaigrette Chef/Proprietor ~ Melissa Kelly Chef de Cuisine ~ Gilberto Ramirez $4 split charge 20% gratuity added to parties of 6 or more Menu features seasonal ingredients and some items may be changed on a daily basis.