Appetizers:
Spinach and Artichoke Dip 8
Buffalo Cauliflower
with ranch 8
Baked Smoked Salmon Dip 9
Fried Calamari
With tomato sauce and lemon 9
Entrees:
Grilled Herbed Crusted Pork Porterhouse
Balsamic roasted Golden Beets and Parmesan Polenta finished with fresh arugula 20
Southwest Halibut Salad
Chile pepper seared halibut over greens with pickled red onion, cheddar cheese, sweet corn sautéed with bacon,buttermilk ranch. 17
Seared Scallops
Bacon, mushrooms and peas, tossed with garlic butter angel hair pasta 18
Tokyo Tuna
Chunks of tuna skewered, grilled and glazed with a citrus soy. Served over udon noodles with broth and vegetables. 16
Shrimp Alfredo
Served with pasta in a cheesy cream sauce
Seared with garlic bread 16
From the Wood Oven:
Chicken con Burrata
Grilled chicken oven roasted tomatoes, spinach and a light tomato sauce finished with a burrata cheese Served with garlic bread 15
Cheese Tortellini Verdura
Wood roasted zucchini, tomatoes and spinach tossed with creamy tomato sauce, tortellini and topped with cheese baked in the wood oven, served with garlic bread. 15
Gluten Free Cheese Ravioli
In tomato sauce baked with cheese 15
Baked Rigatoni
Bolognese sauce, with rigatoni and cheese baked in the wood oven.
With garlic bread 14
Green Goddess Lasagna
Herbed spinach, local leek and fennel layers with cheese and cream sauce
with garlic bread 12.50
Spaghetti and Meatballs
Comments