APPETIZERS & SALADS
Soup of the Day 8
Please ask your server about our daily soup
Mixed Green salad 9
Kalamatas, apples, goat cheese, and sherry vinaigrette
Chopped Romaine Salad 9
Applewood bacon, cannellinis, gorgonzola, flatbread croutons, and basil-buttermilk dressing
Calamari 11
Lightly dusted and fried. Served with pomodoro sauce
Shrimp Panzanella 12
Salad of grilled local jumbo shrimp, tomatoes, cucumbers, roasted red peppers, red onions,
and focaccia croutons
Crab Cake 14
Grilled and served with fried capers and roasted red pepper cream
Lobster Ravioli 16
With mushrooms, corn, pecorino, brown butter, and pinot grigio
ENTREES
Lasagne 20
Baked lasagna layered with fresh pasta, Bolognese meat sauce, homemade ricotta, and mozzarella
Pork Milanese 23
Niman Ranch pork tenderloin pounded thin, dusted with breadcrumbs, and pan-fried in olive oil.
Topped with baby greens, tomato, radish, lemon, olive oil, and parmesan
Shrimp Capellini 25
Local jumbo shrimp sautéed with garlic, cannellinis, arugula, parmesan, olive oil, roasted tomato broth, and capellini pasta
Diver Scallops 27
Diver sea scallops pan-seared and served with a shellfish-saffron risotto
Lobster Ravioli 29
With mushrooms, corn, pecorino, brown butter, and pinot grigio
Grouper 30
Fresh local grouper pan-roasted and served with potato gnocchi, asparagus, kalamatas, roasted tomatoes, and basil
Linguine with Crab 31
Linguine tossed with freshly picked jumbo lump crab, radicchio, artichoke hearts, and white truffle butter
Cioppino 33
Chef’s selection of fresh seafood braised in a light tomato brodetto
Filet Mignon 35
8 oz. filet roasted and served with gratin potatoes and seasonal vegetables.
Topped with a mushroom-marsala sauce
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Split entrees will carry a $5 charge. 20% gratuity added to parties of six or more. One check, two methods of payment per table. Please no substitutions. Chris Joyner - Chef/Co-Owner Joe Messina - General Manager |
