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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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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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GRILLED CHICKEN, BRIE, PESTO AND MOZZARELLA |
$12 |
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ARTICHOKE HEARTS, WILD MUSHROOMS, CARAMELIZED ONIONS, ROASTED PEPPERS, HOUSE MARINARA, MOZZARELLA AND BOURSIN CHEESE |
$13 |
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CHICKEN, ARTICHOKE HEARTS, SUN-DRIED TOMATOES, RED ONION AND CHIPOTLE RANCH |
$13 |
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MOZZARELLA, CHEDDAR, FETA, GOAT AND PARMESAN CHEESE WITH GARLIC OIL OR HOUSE MARINARA |
$10 |
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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, BACON, GOAT CHEESE AND A WARM BALSAMIC VINAIGRETTE |
$8 full/$4 half |
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MIXED GREENS, SEASONAL MELONS, CUCUMBER,SHAVED PROSCIUTTO, GOAT CHEESE, PINE NUTS AND A CUCUMBER MOJITO VINAIGRETTE |
$8 full/ $4 hal |
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MIXED GREENS WITH BEETS, GOAT CHEESE, PISTACHIOS AND A WHITE BALSAMIC DRESSING |
$8 full/ $4 hal |
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SEASONAL TOMATOES, FRESH MOZZARELLA, MIXED GREENS, OLIVE OIL AND BALSAMIC VINEGAR |
$9 full/ $5 hal |
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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 CORN, TOMATO AND ASPARAGUS 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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CHEF'S SELECTION OF DELI MEATS AND CHEESES |
$9 |
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GRILLED, CENTER CUT PORK CHOP WITH A SMOKED MOZZARELLA POTATO CROQUETTE, FRESH VEGETABLE AND A DIJON, CHIVE BUTTER |
$17 |
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SHAVED STRIP STEAK SANDWICH ON HOUSE BREAD WITH FRENCH FRIES, COLE SLAW, SLICED TOMATOES AND PROVOLONE CHEESE |
$12 |
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PAN SEARED CAJUN AND BROWN SUGAR CRUSTED SALMON WITH WITH ORZO, CAPERS, SPINACH AND RED PEPPERS |
$19 |
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PAN SEARED CHICKEN BREAST WITH A SUN-DRIED TOMATO PESTO COMPOUND 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 A SMOKED MOZZARELLA POTATO CROQUETTE, ROASTED GARLIC ZINFANDEL BUTTER AND FRESH VEGETABLE |
$17 |
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PAN SEARED CRAB CAKES WITH A BASIL & CHIVE REMOULADE, CORN, TOMATO AND ASPARAGUS SALAD AND FRESH VEGETABLE |
$20 |
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DUCK PREPARED DAILY |
$20 |
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PARMESAN CRUSTED TILAPIA WITH ORZO, CORN, TOMATO, ASPARAGUS AND WHITE WINE BUTTER (CLEVELAND ONLY)
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$19 |
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MUSHROOM AND SPINACH RISOTTO TOPPED WITH ROSEMARY CHICKEN CONFIT |
$15 |
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LINGUINE WITH CRAB, ASPARAGUS, SUN-DRIED TOMATOES AND SPICY GARLIC OIL |
$14 |
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ROTINI 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 WITH RIGATONI AND HOUSE MARINARA |
$14 |
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BAKED RIGATONI WITH ITALIAN SAUSAGE, CARAMELIZED ONIONS, MOZZARELLA AND BANANA PEPPERS IN A PINK SAUCE |
$14 |
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LOBSTER RAVIOLI WITH A SWEET CORN BUTTER SAUCE AND FRESH VEGETABLE |
$20 |
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ROTINI 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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TRI-COLORED TORTELLINI WITH MARINARA OR ALFREDO
ADD SAUSAGE $13, ADD CHICKEN OR SHRIMP $14 |
$11 |
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VEGETABLE RAVIOLI WITH SAUTEED SPINACH AND PINK SAUCE |
$12 |
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WHOLE WHEAT PENNE WITH CORN, TOMATO, ASPARAGUS AND GARLIC OIL; TOPPED WITH A GRILLED PORTOBELLO MUSHROOM |
$12 |
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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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