112 Eatery Menu

Romaine lettuce, Brown Cow Parmigiano Reggiano, breadcrumbs tossed in an aged sherry vinaigrette

Alaskan King Crab, Napa cabbage and cucumber with a sweet & sour vinaigrette.

Blanched kale dressed with almond vinaigrette.

Pineapple, Boston Bibb, Sheep’s milk feta, poppy seed, & cilantro in a ginger lime vinaigrette.

Traditional hand chopped raw beef with grilled bread. *consuming raw or undercooked animal protein products may increase the risk of food borne illness for some individuals.

Raw ahi tuna ground with chives. Served on pumpernickel bread with lemon spread.

Chopped shrimp in a spicy cocktail sauce.

Grilled bread topped with orange marmalade, burrata and walnut pesto.

Chicken pate, wrapped in bacon with grilled bread on the side.

Fried prawns with Sriracha mayo and rice vinegar. 4 per order.

Fried bread topped with Prosciutto Di Parma.

A half pound of brined frog legs, pan seared with brown butter, garlic, shallots and capers.

Eastern European style dumpling. Veal and pork filled purse resting on buerre monte.

Seared rack of thinly pounded lamb chops with basil yogurt sauce.

Blanched, braised and fried octopus tentacle with avocado puree, mint salad and pickled shallots.

Gnocchi with lobster tail and arrabbiata sauce.

Pan Seared halibut with prosciutto and sage crust. Served with braised artichokes.

8 oz. bavette steak rolled in nori, pan roasted and served with ponzu.

Hand-rolled, thick string-like Umbrian pasta tossed with slow cooked lamb in tomato sauce.

House made flat ribbon pasta with foie gras meatballs. Finished with a compound butter sauce with shallots, thyme and nutmeg.

Served with aioli and ketchup.

Gnocchi, served with butter and topped with parmigiana-Reggiano cheese.

Roasted king oyster and oyster mushrooms tossed with Roasted Hazelnut Alliade and cilantro.

Espresso-infused chocolate cake, chocolate mousse and chocolate glaze.

Butterscotch pudding topped with salted caramel and crème fraiche.

Vanilla sponge soaked in tres leches milk infused with brandy. Topped with meringue frosting and a white chocolate flower.

Honey and Bee pollen ice cream