We are now open for lunch. Lunch Menu.pdf

 

First Course

Mesclun Green Salad
asparagus, parmesan-reggiano & roasted shallot vinaigrette
10

 Deconstructed Hanger Steak Salad
vermont sharp cheddar, romaine, roasted garlic dressing,
crispy shoestring potato & horseradish
13

 Chilled Corn Veloute
maine lobster, cherry tomato & truffle oil
13

Tender Braised Pork Belly
gorgonzola polenta & roasted tomatoes
12

 Goat Cheese & Chive Ravioli
roasted beets, cherry tomatoes, mustard greens, pine nuts
& buerre noisette
12

Salmon Tartare
capers, cauliflower escabeche, fried potato, salmon caviar & parsley
13

 Char-Grilled Yellowfin Tuna
eggplant caviar, balsamic & micro greens
12

 Jumbo Lump Crab Salad
warm brioche, sliced avocado & chorizo oil
16

 *MENU IS SUBJECT TO CHANGE*
no substitutions please

 

 
Back to top

 

Entrées

Panko Crusted Atlantic Halibut
saffron-basmati rice, house made sausage, fennel &
poached shrimp butter
30

Char-Grilled Pork Chop
smashed yukons, green beans, honey-thyme onions
& roasted garlic pan sauce
28

Oven Roasted Red Snapper
navy bean, zucchini, tomato, house-made pancetta
& green olive tapanade
26

Roasted Elysian Fields Lamb Saddle
lamb merguez sausage, quinoa, golden raisins & cherry tomato
39

Tender Braised Short Ribs
mascarpone, fava beans, parmesan & wild mushroom risotto
32

14oz Ribeye
creamed spinach, cipollini onions & burgundy essence
36

Mushroom Dusted Sea Scallops
asparagus, wild mushrooms, melted leek, sweet pea, crème
fraiche & pea shoots
30

Roasted Organic Chicken
pulled pork, swiss chard, beech mushroom & marsala
27

 

Chef/Proprietor: Matthew Porco

Split Plate Charge 7
A twenty percent gratuity is added to parties of six or greater

 

 
Back to top

 

Dessert

Rhubarb Crisp
honey lavender ice cream
8 
 
 
Chocolate Cake
fresh mint ice cream, chocolate sauce
8 
 
 
Peanut Financier
chocolate peanut butter filling, caramel
ice cream, chocolate covered peanuts
8.5 
 
 
Pecan Coffeecake
pecan ice cream, bourbon sauce, sugared pecans
8.5 
 
 
Strawberry Shortcake
goat cheese cheesecake, strawberry sorbet,
strawberry compote
8 
 
Assorted Cheeses for Two
artisan bread, fruit compote
25 
 
 
Pastry Chef, Barbara Ferguson 
 
 
 
*MENU IS SUBJECT TO CHANGE*

 

Back to top

 

In France, there is not an accurate translation for the word "winemaker".   Vignerons - literally, the tenders of the vines - make the Grands Vins . As our Burgundian friends often say, 90% of a wine is made in the vineyard - through recurring and meticulous attention to the vines. Our friends in the kitchen treat the ingredients for your dinner the same way. We know because we see it every morning.  

Just as the job of the vigneron is to not take away from well-produced natural grapes, it is our job to enhance rather than detract from the exquisite flavors that our proprietor, Chef Matthew Porco, has the pleasure of serving to you.   In doing so, we select wines in all price ranges and categories appropriate to a variety of flavor preferences.

With this in mind, our commitment to you is that we will always seek out the finest producers in every region of the world with cost and quality as our primary consideration. We will always favor wines that supplement the cuisine that Chef Porco and his highly capable staff create.   Since artisinal food demands artisinal wines, when possible, We will offer small producers that hand-craft wines; and we will always speak about wine in a down-to-earth way, so that you and your guests will be comfortable and confident with your selection.  

Finally, we adamantly refuse to quote the scores of wine reviewers because our 95-point wine may be your 70-point wine (and vice-versa):   the only way for us to determine your palate preferences is through your communicating to us what price, grapes, regions and styles are of interest to you (hopefully not forgetting the lost art of pairing wine to your food and not to publications); in this vein all tasting notes herein are our own unless (rarely) otherwise noted.

We thank you for spending the evening at Mio Kitchen & Wine Bar...and our cave ...

wine list.pdf

 

Back to top