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BLACKENED CHICKEN, CHIHUAHUA CHEESE CHIPOTLE CHORIZO BEAN DIP, ROASTED TOMATOES, ROASTED RED PEPPERS, SCALLIONS, CHEDDAR AND MOZZARELLA CHEESE TOPPED WITH TORTILLA STRIPS |
$13 |
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SPINACH, FETA, ROASTED TOMATOES, KALAMATA OLIVES AND GARLIC OIL |
$10 |
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SLICED TOMATOES, FRESH BASIL AND PARMESAN WITH EXTRA VIRGIN OLIVE OIL |
$10 |
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BLACKENED CHICKEN, BARBECUE SAUCE, RED ONION AND RED PEPPERS |
$12 |
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GRILLED TENDERLOIN WITH CARAMELIZED ONIONS, ROASTED TOMATOES AND A BOURSIN CHEESE CREAM SAUCE |
$15 |
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CHORIZO, ITALIAN SAUSAGE AND PROSCIUTTO WITH SPICY MARINARA OR CREAMY ALFREDO |
$13 |
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GRILLED CHICKEN, SPINACH, ROASTED TOMATOES AND ALFREDO |
$12 |
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HAM, SALAMI, PANCETTA, BLACK OLIVES, RED ONION AND PEPPERONCINI TOPPED WITH ITALIAN DRESSING AND SHREDDED LETTUCE |
$13 |
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ARTICHOKE HEARTS, WILD MUSHROOMS, CARAMELIZED ONIONS, ROASTED PEPPERS, FRESH OREGANO, HOUSE MARINARA, MOZZARELLA AND BOURSIN CHEESE |
$13 |
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SHRIMP, CHORIZO, CARAMELIZED ONIONS, ANAHEIM PEPPERS, CAJUN SEASONING AND MARINARA |
$14 |
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MOZZARELLA, CHEDDAR, FETA, GOAT AND PARMESAN CHEESE WITH GARLIC OIL OR HOUSE MARINARA |
$10 |
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DUCK BREAST, BRIE AND PESTO |
$14 |
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ROMAINE WITH CAESAR DRESSING, ROASTED RED PEPPERS, SHAVED PARMESAN AND CRUSTINIS, ADD CHICKEN OR SHRIMP $10, ADD SALMON OR BEEF SHOULDER TENDER $11 |
$7 FULL/$4 HALF |
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ICEBERG WEDGE WITH A ROASTED GARLIC, WHITE FRENCH DRESSING, BABY TOMATOES, CRISPY PROSCIUTTO, HARD BOILED EGG AND CRUMBLED BLEU CHEESE |
$9 FULL/$4.50 H |
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SPINACH, MUSHROOMS, EGG, PANCETTA AND A WARM BALSAMIC VINAIGRETTE |
$8 Full/$4 Half |
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MIXED GREENS WITH DICED TOMATOES, GARLIC, BASIL, PARMESAN AND A SHERRY VINAIGRETTE |
$8 Full/ $4 Hal |
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MIXED GREENS, RED AND GOLDEN BEETS, GOAT CHEESE, PISTACHIOS AND A WHITE BALSAMIC VINAIGRETTE |
$9 Full/ $5 Hal |
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ROTELLE WITH CHORIZO SAUSAGE OR BLACKENED CHICKEN, CARAMELIZED ONIONS, BASIL AND A CHIHUAHUA CHEESE CREAM SAUCE |
$14 |
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LINGUINE WITH SAUTEED SHRIMP, ROASTED TOMATOES, CARAMELIZED ONIONS AND ALFREDO |
$14 |
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BREADED VEAL PARMESAN TOPPED WITH MOZZARELLA AND SERVED OVER LINGUINE WITH HOUSE MARINARA |
$14 |
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BAKED PENNE WITH ITALIAN SAUSAGE, CARAMELIZED ONIONS, MOZZARELLA AND BANANA PEPPERS IN A VODKA PINK SAUCE |
$14 |
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FOUR CHEESE AND SPINACH RAVIOLI WITH SAUTEED SPINACH, ROASTED RED PEPPERS AND AN OLIVE OIL TAPENADE
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$16 |
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ROTELLE TOSSED WITH SPINACH, KALAMATA OLIVES, PINE NUTS, FETA, ROASTED TOMATOES AND EXTRA VIRGIN OLIVE OIL, ADD CHICKEN $14 |
$11 |
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PENNE WITH SPICY BANANA PEPPERS, ITALIAN SAUSAGE AND SUNDRIED TOMATOES TOSSED IN A PESTO CREAM SAUCE |
$14 |
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PENNE WITH SHRIMP, SCALLOPS, MUSSELS AND SPICY MARINARA |
$18 |
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PENNE TOSSED WITH WILD MUSHROOMS, ITALIAN SAUSAGE, ANAHEIM PEPPERS, FRESH PARMESAN AND GARLIC OIL |
$13 |
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WHOLE WHEAT PENNE TOSSED WITH FALL VEGETABLES AND GARLIC OIL |
$12 |
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PARMESAN CRUSTED CALAMARI TOSSED WITH CHORIZO SAUSAGE, BANANA PEPPERS, ROASTED RED PEPPERS AND A CREAMY PARMESAN DRESSING |
$8 |
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FRIED DILL PICKLES WITH GARLIC AIOLI |
$5 |
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RISOTTO BALLS STUFFED WITH PANCETTA AND SMOKED MOZZARELLA OVER HOUSE MADE MARINARA |
$7 |
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PAN SEARED CRAB CAKE WITH A BASIL & CHIVE REMOULADE AND A SPINACH, JULIENNE PEPPER SALAD |
$9 |
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GOAT CHEESE AND SPICY MARINARA SERVED WITH FRIED PITA BREAD |
$7 |
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HOUSE MADE RED AND BLUE TORTILLA CHIPS WITH A CHIHUAHUA CHEESE, CHIPOTLE CHORIZO BEAN DIP |
$6 |
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DUCK PREPARED DAILY |
$9 |
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ANAHEIM PEPPERS STUFFED WITH ITALIAN SAUSAGE AND CHORIZO RISOTTO WITH HOUSE MARINARA |
$7 |
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PAN SEARED, ROSEMARY SKEWERED SCALLOPS WRAPPED IN APPLEWOOD SMOKED BACON OVER MIXED GREENS WITH A SESAME, TRUFFLE VINAIGRETTE |
$9 |
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TOMATO ARTICHOKE SOUP |
$4 |
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WILD MUSHROOM STRUDEL WITH A HONEY DRIZZLE |
$7 |
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CHEF'S SELECTION OF DELI MEATS AND CHEESES |
$9 |
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PORK TENDERLOIN WITH PANCETTA RISOTTO, FRESH VEGETABLE AND A DIJON, CHIVE BUTTER |
$17 |
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8 OZ FILET WITH A SUN-DRIED TOMATO COMPOUND BUTTER, SHALLOT & ROASTED RED PEPPER MARMALADE, GARLIC MASHED POTATOES AND FRESH VEGETABLE |
$26 |
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PAN SEARED SALMON WITH WITH ORZO, KALAMATA OLIVES, SUN-DRIED TOMATOES, ARUGULA AND AN OLIVE OIL TAPENADE |
$18 |
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PAN SEARED CHICKEN BREAST WITH A WHITE WINE BUTTER, SMOKED MOZZARELLA POTATO CROQUETTE AND FRESH VEGETABLE |
$16 |
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PAN SEARED SCALLOPS AND GRILLED SHRIMP WITH A WHITE WINE BUTTER AND APPLE, BACON, SCALLION RISOTTO AND FRESH VEGETABLE |
$22 |
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12 OZ STRIP STEAK PREPARED DAILY |
$26 |
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GRILLED, HERB CRUSTED BEEF SHOULDER TENDER WITH HORSERADISH MASHED POTATOES, ROASTED GARLIC AND BASIL DEMI GLACE AND FRESH VEGETABLE. |
$16 |
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PAN SEARED CRAB CAKES WITH A BASIL & CHIVE REMOULADE AND SPINACH, JULIENNE PEPPER SALAD
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$19 |
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DUCK PREPARED DAILY |
$19 |
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PARMESAN CRUSTED SOLE, ORZO WITH SPINACH AND A WHITE WINE BUTTER |
$19 |
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Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food bourne illness.
Chefs Ryan Ivey, Chris McCarthy and Matt Trainor
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