SPECIAL EVENTS
Appetizers and Salads
* Crisp romaine Caesar, red pepper croutons 5.
Roasted mussels with avocados, tomatoes and fresh lime 8.
Tomato and grilled Tuscan bread "Bruschetta" with mixed greens 4.
Salmon "Pastrami" with potato gaufrettes, frisee salad and key lime mustard 6.
* Mixed greens, tomatoes, cucumbers and red onions and a balsamic vinaigrette 5.
* Hot fried oyster, blue cheese spinach salad, warm mango and pancetta vinaigrette 8.
Tomato and housemade basil-mozzarella, grilled red onions, asparagus and chili oil 6.
* Endive and watercress "Gorgonzola", poached pears, peppered pecans and red wine vinaigrette 6.
Fire roasted calamari with purple potatoes, arugula and tomato, in a lemon-rosemary sauce 6.
Pancetta-wrapped grilled shrimp, three aiolis, roasted peppers and an avocado salad 7.
Fried soft shell crab, scallion peanut mashed potatoes, ginger-cilantro sauce 8.
Saut�ed portablello mushrooms over soft fontina polenta with white truffle oil 7.
Antipasta Platter with a selection of daily salads and fennel bread 7.
Pizzas from the Wood Burning Oven
Grilled vegetables and roasted tomatoes with pesto 6.
Grilled lamb sausage pizza, roasted peppers, feta cheese and watercress 7.
Grilled beef tenderloin with saut�ed onions, gorgonzola cheese and truffle oil 8.
Lime-green chicken, white bean "mole", jalapeno mozzarella and tequila dressed greens 7.
Grilled shrimp, scallops and asparagus, with roasted tomatoes and smoked mozzarella 8.
Prosciutto, fontina and carmelized onions, spinach and a sage balsamic syrup 8.
Fresh tomato "Margherita", housemade mozzarella and basil 6.
Smoked salmon, capers, red onions, sage with a goat cheese 8.
Pastas and Fire Roasted Pastas *
Angelhair pasta with fresh tomato sauce and basil 8.
Veal bologenese over orecchiette pasta with fresh mozzarella 9./13.
Steamed mussels in red sauce over linguine with fresh parmesan and basil 9./13.
* Cavatappi pasta with basil-grilled chicken, spinach and a light cream sauce 9./ 12.
* Penne with grilled asparagus, roasted tomatoes, arugula, ricotta, and tomato cream sauce 8./11.
Lemon pepper tortellini, lemon cream sauce with sundried tomatoes, cilantro and pecorino salata cheese 8./11.
Toasted ricotta ravioli's with plum tomato sauce, goat cheese stuffed chicken and saut�ed broccoli 13.
* Oven roasted sausage and fennel tossed with green peas and parmesan cream over bow tie pasta 9./12.
* Parsley and garlic rigatoni with roasted eggplant caponata, basil and garlic studded mozzarella 9./12
Rock Shrimp,scallops, green beans, tomato and goat cheese with capellini and vodka 11./15.
Capellini pasta with chicken, roasted garlic, green beans and pancetta 9./12
Linguini pasta with basil pesto and white wine 8.
Main Course
Roasted herb-crusted sturgeon, soft polenta, oven-dried tomatoes, taleggio "crema" 15.
Grilled plum BBQ rack of lamb with wasabi mashed potatoes and battered vegetables 19.
Pasta-crusted salmon, carmelized pearl onions and mushrooms, arugula, roasted peppers 14.
Herb-roasted chicken, watercress and tomato salad, mashed garlic potatoes, and roasted pepper sauce 13.
Grilled beef tenderloin with a mushroom and parsnip ragout, garlic mashed potatoes, gorgonzola butter sauce 15.
Grilled swordfish "torta" of toasted polenta, arugula, portabello mushroom over smoked tomato poblano sauce 15.
Seared "rare" tuna, warped with smoked salmon, potato torta, baby vegetables and a truffle saffron sauce 16.
Grilled baby lamb tenderloin, toasted onion foccaccia, roasted vegetables and red wine lamb sauce 15.
Grilled buffalo flank steak, warm Tuscan bread and goat cheese salad, cremini wine sauce 14.
Grilled Annato tinted Mahi Mahi, shrimp and fennel ravioli, roasted corn and shrimp sauce 15.
9/18
