DINNER APPETIZERS
SHRIMP & CANNELLINI BEANS: Sautéed with Extra Virgin Olive Oil, Tomatoes, and Fresh Basil 10.00
MUSSELS: Steamed in White Wine, Garlic, and Herb Butter 10.00
FISH TACOS: Battered Cod Served in Butterhead Lettuce Cups with House Slaw and Sriracha Salsa 10.00
SEARED, SESAME CRUSTED TUNA: Served with Seaweed Salad, Wasabi, Pickled Ginger, and Soy Sauce 12.00
PIZZETTE: From Our Wood Burning Oven with Fontina, Asiago, Provolone & Mozzarella Cheeses, Fresh Herbs & Olive Oil 10.00
BRUSCHETTA: Grilled Country Bread with Caponata, Asiago Cheese, Tomato, and Sour Cream 7.00
BEER SAMPLER: Choose Four from our Ten on Tap 6.50
SOUP AND SALADS
WATERCRESS SALAD: with a Cider Honey Vinaigrette, Candied Walnuts, Asian Pears & Maytag Bleu Cheese 8.00
CAPRESE SALAD: Housemade Mozzarella with Tomatoes, Fresh Basil, and Balsamic Reduction 10.00
HOUSE SALAD: Butterhead and Romaine Lettuce, Red Onion, Tomato, and Kalamata Olives Tossed in a Red Wine Vinaigrette; Served in an Asiago Cheese Basket 8.00
CAESAR SALAD: Hearts of Romaine, Our Caesar Dressing, Croutons & Ricotta Salata Cheese 7.00
Any salad add Chicken 6.00, Salmon 8.00, or Shrimp 9.00
GRILLED ASPARAGUS & ARTICHOKE HEART SOUP 7.00
SWEET CORN & JALAPENO CHOWDER: With Bacon 7.00
DINNER ENTREES
WOOD OVEN ROASTED SALMON: with a Bourbon Brown Sugar Pepper Glaze; served with Haricot Verts 24.00
JUMBO LUMP CRAB CAKES: Roasted in our Wood Burning Oven and served with Asparagus, Garlic Mashed Potatoes and Roasted Red Pepper Remoulade 31.00
SAUTEED CHICKEN BREAST: Served with a Golden Chanterelle, Emmentaler Cream Sauce with Oven Roasted Potatoes and Fresh Vegetable 25.00
GNOCCHI: Served with Button Mushrooms and Pomodoro Sauce; Topped with Asiago Cheese 20.00
SCALLOPS, CLAMS, MUSSELS, AND SHRIMP: In a San Marzano Pomodoro Sauce; Served over Fettuccine Pasta 29.00
GRILLED FILET MIGNON TORNEDOS: served with Cheese Ravioli, Red Wine Demi-Glace, and Fresh Vegetable 29.00
GRILLED HANGER STEAK: with a Sesame-Orange Marinade; served with Caramelized Onions & Garlic Mashed Potatoes 25.00
PECAN ENCRUSTED, BARBEQUE BONELESS RACK OF LAMB: Served with Shoe String Sweet Potatoes and Haricot Verts 31.00
VEAL, SHRIMP, AND CHICKEN: With Porcini Mushrooms Sauteed with Demi-Glace; Served over Fettuccine 29.00
BEEF SHORT RIBS: Braised Short Ribs Served over Fava Bean and Sweet Corn Risotto 25.00
A 17% Gratuity is added for parties of five or more.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illness especially if you have certain medical conditions
