DINNER MENU



APPETIZERS


CHARRED TUNA SASHIMI 14-  CRISPY PORK GYOZA 7-


CHARRED FILET OF BEEF WITH GINGER DIPPING SAUCE 14-


TAGLIATELLE WITH WILD MUSHROOMS, THYME & PARMIGIANO REGGIANO 12-


SPICY ROASTED CHICKEN QUESADILLA 9-  GUACAMOLE & CHIPS 9-

FRIED CALAMARI 11-  VEGETABLE TEMPURA 10-


ASSORTED CHEESE PLATE 12-


SALADS


HOUSE 9-  CAESAR 10-


BUTTER LETTUCE, AVOCADO & GREEN GODDESS 11-


ARUGULA WITH ROASTED PANCETTA, PINE NUTS, AND PARMIGIANO 11-


MIXED GREENS WITH BAKED COACH FARM GOAT CHEESE AND RED WINE VINAIGRETTE 11-


ENTRÉE


SAUTÉED FILET OF SOLE MEUNIERE OR AMANDINE 23-


PISTACHIO NUT CRUSTED SALMON WITH LEMON BEURRE BLANC 24-


SAUTÉED SHRIMP WITH GARLIC AND ROASTED PEPPERS 23-


SESAME SEARED TUNA, SAUTÉED BABY BOK CHOY & SPICY AIOLI 25-


GRILLED PORK CHOP, POLENTA & SMOKED BACON ONION SAUCE 21-


STEAK TARTARE SMALL 17-/LARGE 30-  HERB ROASTED CHICKEN 21-


STIR-FRY VEGETABLES WITH STICKY RICE 18- ADD CHICKEN 3-


VEAL PARMIGIANA 24-  CHICKEN ENCHILADAS 19-


WIENER SCHNITZEL 24-


LAMB CHOPS WITH ROASTED GARLIC MERLOT SAUCE 32-


NATURAL STRIP STEAK AU POIVRE OR GRILLED WITH CRISPY RED ONION RINGS 32-


BURGER WITH GRAFTON CHEDDAR OR GREAT HILL BLUE AND HOUSE FRIES 17-


SLICED HANGER STEAK ON GARLIC TOAST WITH SAUTÉED SPINACH & HOUSE FRIES 24-


-THOROUGHLY COOKING MEATS, POULTRY, SEAFOOD OR EGG REDUCES THE RISK OF FOOD BORNE ILLNESS-

20% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE AS WELL AS PARTIES OF UNACCOMPANIED MINORS