Let Us Make You Dinner This Week.

Every Sunday, we create and post a weekly menu of complete 4-course dinners along with a recommended wine pairing for each day of the week.  These menus are available for curbside pick-up between 4:30 – 5:30 (must be pre-ordered by 11am the day of), or for dine-in service (weather permitting) on our outside deck or patio, with a reservation. Dinner reservations, available 5:30 – 8:30, are strongly recommended. The dinner menu is comprised of tapas, the chef’s daily specials, and that day’s set dinner menu which can be ordered a la carte.

We also offer a set lunch menu from 11:30a until 2pm, which changes daily, a sample of which can be found HERE. In between, feel free to enjoy the sun and cool breezes of summer with a snack and glass of wine on either our deck or patio.

Start your meal with a cocktail, complete with garnishes.  Current to go cocktail offerings:

Tried and True   12
Beefeater, strawberry, vermouth, campari

Artichokes Have Hearts Too   11
Four Roses bourbon, cynar, luxardo, orange bitters

Prefer wine with your meal?  You can pair your take-out meal with 3 half glasses of wine chosen by our Sommelier Nathan for $15.  This is a blind tasting, but each “glass” (vacuum sealed pouch) will be carefully selected, poured and labeled the day of with it’s contents and the dish it is meant to accompany in your chosen meal — enhancing both your meal and experience with a little bit of fun and deliciousness in these trying times.



 

 

 

 

Lio
Weekly Dinner Menu

Tuesday, July 7 – Friday, July 11

 

 

Tuesday, July 7

Spicy
Local Greens
paprika chickpeas, cherry tomato, feta, sherry vinaigrette

Gomiti
pork ragu, broccoli rabe, pecorino

Roast
Chicken
potato purée, cippolini onion

Pistachio
Cake

WINE PAIR:  Anton Bauer “Ried
Gmirk”; Austria (Gruner Veltliner)

 

 

Wednesday, July 8

Arancini
Di Risso
mozzarella, arugula pesto, pickled shallots

Tomato
Soup
focaccia, rosemary, olive oil, sea salt

Pan
Roasted Halibut
cauliflower, lemon, beurre  blanc, caper

Zeppole

WINE PAIR
Albert Bichot Chablis; Burgundy, France (Chardonnay)

 

 

Thursday, July 9

Squash
Carpaccio
basil, mint, pine nut, lemon, Parmesan

Spaghetti
Puttanesca
bluefin tuna confit, tomato, caper, garlic, Calabrian chilies

Grilled
Hanger Steak
fingerling potatoes, horseradish salsa verde

Lemon
Cake

WINE PAIR: Dow “Vale do Bomfim” 2016; Douro, Portugal

 

 

Friday, July 10

Escarole
Caesar
lemon,  garlic, anchovy, crouton, Parmesan

Ravioli
Kale, pea shoots, ricotta, smoked mozzarella

Braised
Local Lamb
polenta, turnips, gremolata

Chocolate
Budino

WINE PAIR: Gilles Robin “Papillon” Crozes-Hermitage 2018; Rhone Valley, France (Syrah)

 

 

Saturday, July 11

Local
Spicy Greens
beets, radish, pumpkin seed, red wine vinaigrette

Rigatoni
mussels, pancetta, tomato, hot pepper, basil

Grilled
Chicken
spring vegetable risotto, pickled carrots

Strawberry
Shortcake

WINE PAIR
Boniperti “CArLiN” 2016; Piedmont, Italy (Nebbiolo)