Let Us Make You Dinner This Week.

Every Sunday, we will create and post a weekly menu of complete 4-course dinners along with a recommended wine pairing for each day of the week.  The price of these meals is

$30 for one
$50 for two
$80 for four

These great prices come with a condition – you must pre-order your meal by the night before.  All orders will be packaged and ready for pick-up between 4:30 and 6:30pm the day of, which you can specify precisely when you order online in advance.  Pre-ordering allows us to plan ahead so you don’t have to wait as well as avoid waste and pass on the savings to you.  Each meal comes with a recommended wine pairing, and all bottles of wines on the entire list are priced at 50% off our normal dine-in pricing. We will NOT be offering an a la carte menu initially, but are excited about this new model that hopefully brings our kitchen to your dining table on a regular basis.

Start your meal with a cocktail, complete with garnishes.  Currently offerings:

Tried and True   12
Beefeater, strawberry, vermouth, campari

Art of the Choke   11
Four Roses bourbon, cynar, luxardo, orange bitters

The Bellatrix   12
goat cheese & mascarpone infused cognac, serrano mezcal, house aquavit, spiced pineapple, lemon

Prefer wine with your meal?  You can pair your 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 Menus

Tue, May 26 – Sat, May 30



Tuesday, May 26

Local Spicy Greens
cucumber, radish, citrus vinaigrette

braised beef, rosemary, parmesan

Pan Roasted Halibut
asparagus, risotto, gremolata

Choice of NY Style Cheesecake -or- Cinnamon Bun

WINE PAIR: Vignoble Dinocheau 2018; Loire Valley, France (Pineau d’Aunis)



Wednesday, May 27

Caesar Salad
escarole, garlic, lemon, crouton, parmesan

fennel, bacon, walnut, black pepper, cream

Grilled Chicken
farro, sun-dried tomato, pesto

Choice of Pineapple Upside Down Cake -or- Flourless Chocolate Cake

WINE PAIR: Massaya Rosé 2017; Beqaa Valley, Lebanon (Cinsault)



Thursday, May 28

Local Spicy Greens
cucumber, pickled fennel, sunflower seed

spicy lamb sugo, pecorino, bread crumbs

Grilled Yellowfin Tuna
fingerling potatoes, hazelnut picada

Choice of Vanilla Tart -or- Chocolate Cake

WINE PAIR: Nasiakos 2017, Peloponnese, Greece (Agiorghitiko)



Friday, May 29

Beet Salad
chicken peas, cumin, feta, mint

Bangs Island mussels, red currant, pine nut, garlic, caper

Grilled Pork Loin
fried cauliflower, salsa verde

Choice of Rice Pudding -or- Profiterole

WINE PAIR: Côtes du Rhône, Château du Trignon 2017 (Grenache, Mourvedre, Syrah)


Saturday, May 30

Goat Cheese Tartine
arugula, radish, balsamic

sage, butter, parmesan

Short Ribs
carrot, shallot, horseradish

Choice of Lemon Meringue Tart -or- Eclair

WINE PAIR: Izadi Reserva 2014, Rioja, Spain (Tempranillo)