Peppercorn's Grill Menu

Fresh mozzarella, vine grown tomato, fresh basil, e.v.o.o. and balsamic drizzle

Herbs, lemons, spicy peppers and lemon aioli

Thinly sliced beef, arugola, lemon and shaved parmigiano reggiano

Tossed with a traditional bolognese style ragout flamed with brandy and finished with parmigiano reggiano

Tender veal and ricotta meatballs in our San Marzano tomato sauce

Sausage, leeks, porcini mushrooms, rosemary scented tomato sauce, pecorino romano

Lobster and scallop ravioli, lobster cream sauce

Al Cinghiale - brandy flamed wild boar bolognese, parmigiano reggiano

Creamy, buttery whipped potatoes, perfectly seasoned for a comforting side dish.

Homemade carrot cake with a generous layer of cream cheese frosting, often featuring a mix of spices and occasionally nuts for added texture.

Garlic rubbed toast, sundried tomato, red pepper and Taggiasca olive caponata, with parmigiano reggiano

Juicy shrimp served with tangy cocktail sauce for dipping.

Fresh mozzarella, vine grown tomato, fresh basil, e.v.o.o. and balsamic drizzle

Garlic rubbed toast, sundried tomato, red pepper and Taggiasca olive caponata, with parmigiano reggiano

House balsamic vinaigrette

Herbs, lemons, spicy peppers and lemon aioli

Fresh shucked Maine lobster, avocado, red grapefruit, palm heart, favas, citrus yuzu vinaigrette

Arugola, haricot verts, tomatoes. pecorino romano, lemon and truffle oil dressing

Artisanal greens, arugola, radicchio tartivo, endive, honey crisp apples, toasted pistachios, cheddar cheese, honey walnut vinaigrette

Thinly sliced aged dried beef, arugola, and shaved parmigiano reggiano

Thinly sliced octopus, celery, crisp fennel, lemon jam, and pink peppercorns

Poached roman and Sicilian stuffed garnished with grapefruit mostarda

Tender veal and ricotta meatballs in our San Marzano tomato sauce

Ricotta and spinach ravioli, orange and sage butter sauce

Al Cinghiale - brandy flamed wild boar bolognese, parmigiano reggiano

Tossed with a traditional bolognese style ragout flamed with brandy and finished with parmigiano reggiano

Lobster and scallop ravioli, lobster cream sauce

Saffron, shrimp, tomatoes, arugola, garlic, pepperoncino, shavings of parmigiano reggiano

Sausage, leeks, porcini mushrooms, rosemary scented tomato sauce, pecorino romano

Grilled veal chop, roasted potatoes, sauteed vegetables, blanquette

Slow roasted veal ossobucco, white wine, fresh herbs, lemon zest, garlic, artichoke gremolata

Grilled Wild Norwegian salmon with lobster 'americain' sauce with baby shrimp, blood orange black pepper aioli

Black pepper crusted prime ribeye, pan bordelaise sauce potato puree, and broccoli di rapa

Grilled salmon fillet with a medley of sautéed vegetables, drizzled with balsamic reduction and a vibrant yellow sauce.

Grilled green spears served fresh, aromatic and lightly seasoned, a delightful treat for vegetable lovers.

Perfectly roasted potatoes, seasoned with rosemary and garlic for a crispy, aromatic side dish.

Sautéed in garlic and olive oil, often accompanied by a hint of red pepper flakes for a subtle kick.

Creamy, buttery whipped potatoes, perfectly seasoned for a comforting side dish.

Housemade chocolate gelato, chocolate brownie, chocolate mousse, chocolate ganache, and whipped cream

/each

with Mascarpone Zabaglione

(2)

Homemade carrot cake with a generous layer of cream cheese frosting, often featuring a mix of spices and occasionally nuts for added texture.

Infused with Tahitian vanilla, this custard is topped with a delicately caramelized sugar crust.

with chocolate ganache