Tempo Restaurant & Wine Bar menu

Chamomile (Egypt - Herbal)

organic whole Egyptian chamomile flowers, beady honey-like aromas

Lavender-Mint (French Lavender, Armenian wild mint - Herbal)

lavender adds a sweet perfumed aroma

Earl Grey (Sri Lanka - Black)

single estate Ceylon orange pekoe flavored with pure bergamot oil.

Assam (Indian - Black)

from the Nahorhabi estate, young gold-tipped leaves, bold, malty flavor

Jasmine Pearls (China - Green)

hand-rolled pearls of southern china green, dried amidst jasmine blossoms

Nantou Oolong (Taiwan - Oolong)

from Mr. Wu's farm in nantou, light and fragrant

Brussels Sprouts

with pancetta.

Chick Pea Fries

roasted garlic, lemon & green olive aioli

Roasted Butternut Squash

rosemary honey.

Tuscan Fried Potatoes

crisp garlic, sage, rosemary, thyme.

Garlic Mashed Potatoes

extra virgin olive oil.

Serrano Ham Croquettas

manchego cheese.

Tuscan Farro Salad

grain salad with cucumbers, calamata olives, red onions, grape tomatoes, Italian flat leaf parsley, caciocavallo cheese.

Roasted Baby Beet Salad

mizuna greens, greek feta cheese, caraway banyuls vinaigrette.

Wild Greens with Warm Coat Cheese Roulades

truffle vinaigrette.

Polenta Funghi Misti

wild mushroom ragu with fontina.

Duck Pastilla Roll

crisp feuille de bric, toasted almonds, moroccan barbeque glaze, cinnamon sugar.

House Made Porchetta

thinly-sliced suckling pig, three fennel stuffing with pistachios, wild baby arugula salad.

Steamed Clams Cataplana

chorizo sausage, roasted peppers, white wine, garlic, pan catalan.

Daily Selection of Gelati and Sorbetti

made in-house daily from all natural ingredients.

Hot Cinnamon Apple Beignets

vanilla bean gelato.

Vanilla Bean Pannacotta

thyme-scented plums.

Sticky Date and Toffee Pudding

whipped coddled cream, warm rhum coffee sauce.

New York Cheesecake

port wine figs, crushed amaretti cookies

Coppetta Del Giorno

Italian sundae of the day

Valrhona Chocolate Tart

fleur du sel, pignoli caramel, coffee gelato

Biscotti Vin Santo

castello di ama 1999 (toscana)

Selection of Aged Artisanal Cheese (Three Cheese Selections )

Selection of Aged Artisanal (Six Cheese Selections)

Roussilon, France Banyuls 'Rimage' 2003 Samos Wine Co. Muscat (Fortified)

Piemonte, Italy Moscato D' Asti 2005 Bricco Del Sole Moscato (Sparkling)

Samos, Greece Samos Vin Doux 2003 Samos Wine Co. Muscat (Fortified)

Toscana, Italy Vin Santo 1999 Castello Di Ama Trebbiano (Recioto)

Pacherenc Du Vic Bilh, France Brumaire 'Novembre' 2000 Chateau Bouscasse Petitmanseng (November Harvest)

Piemonte, Italy Brachetto D'Aqui 'Birbet' 2004 Malvira Brachetto (Sparkling)

Bordeaux, France Sauternes 2003 Castelnau De Suduirault Semillion (Moelleux)

Bucatini with Sicilian Pistachio Nut Pesto

fagiolini beans, toasted breadcrumbs, pecorino.

Pappardelle with Ragu of Wild Boar

mint and pecorino

Fettuccine Con Piselli

sweet peas, pancetta, pea shoots, reggiano parmigiano.

Bavette Frutti Di Mara

fresh water prawns, diver scallops, calamari, white wine, garlic, tomato, chiles

Sauteed Skate

beurre noisette, xeres vinegar, raisins, capers, crisp croutons, satin cauliflower puree

Organic Chicken

green olives, preserved lemon, saffron, ginger, coriander leaves, chick pea fries

Grilled Swordfish Peperonata

sweet red peppers white wine, tomato, capers, onions, garlic mashed potatoes.

Pork Braciole

stuffed with pignoli, garlic, currents and pecorino, braised in orange-scented tomato sauce with wild fennel.

Pan-Roasted Breast of Duck

parsnip puree, sour cherries in vin cotto.

Braised Lamb Shank

in red wine with harissa, butter beans with merguez.

Roasted Orata

burst cheery tomatoes, scallions, white wine, stella cadente meyer lemon olive oil.

Black Angus Rib Eye Steak for Two

sweet and salt blackened crust, caramelized cippolini onions.