Dinner Menu

SOUP    

tuscan kale minestrone [$6]                                              red kidney beans, kale, ditalini pasta, topped in parmesan                                                                                butternut squash [$7] (Vegan) topped in walnuts                                                                                   beef noodle bowl [$12]                                            beef broth, Asian egg noodles, short ribs, green onion, poached egg, chili oil                                                   –veggie noodle bowl [$10] vegetable broth, Asian egg noodles, portobellas, green onion, poached egg, chili oil

 

SALADS             lightly dressed in our very own lemon vinaigrette  (premium balsamic, ranch, honey mustard, or blue cheese available upon request)
house: organic mixed greens, tomato, cucumber, parmesan, fresh cracked pepper     [$6 / $10]
– beet: organic mixed greens, goat cheese & pistachios    [$12]
arugula: prosciutto, parmesan and tomato   [$12]
chopped: romaine, chickpeas, salami, greek olives, feta cheese, pepperoncini    [$12]
harvest: organic baby spinach, apples, dried cranberries, almonds, & blue cheese [$12]

{add grilled chicken +$4, add salmon +$7, add shrimp skewer +$7, add steak +$22 }

 

APPETIZERS                                                         charcuterie board (for 2):  [$25]  3 cured meats & 3 artisan cheeses with accompaniments & crostini
seared sea scallops: [$14] 3 sea scallops served atop a sweet pepper & corn puree, brown butter           – octopus: [$13] seared hard with our sweet corn and roasted red pepper puree
shrimp cocktail:  [$15]  6 jumbo shrimp served chilled with lemon & homemade cocktail sauce
roasted garlic: [$10]  served with roasted vegetables, topped in parmesan &  accompanied with crostini
lettuce wraps: [$12]  teriyaki chicken, sesame slaw, mango habanero salsa, served in romaine lettuce cups
pan-seared aged mozzarella: [$12] crispy and bubbly with extra virgin olive oil and fresh parsley, served with crostini
feta bruschetta: [$14] 18-year-old aged balsamic, fresh herbs, feta, tomatoes, crusty soft bread
toasted crostini bread: [$4]

 

HOT SANDWICHES  with hand-cut fries & a pickle {substitute a side house salad +$4}

chicken cheesesteak:  [$14] chopped chicken breast, béchemel cheese sauce, lettuce, tomato, onion
steak cheesesteak:  [$14] thinly sliced top round, béchemel cheese sauce, sautéed fried onions
mushroom “cheesesteak”:  [$14] grilled portobello mushroom, sautéed onions, béchemel cheese sauce

ENTREES
beer-braised short ribs: [$25]  slow-roasted stout-braised beef short ribs, served with garlic mashed potatoes and green beans & topped in a brown beef sauce
steak frites:  [$30]  cooked to chef’s temperature*^ with homemade french fries
peppercorn crusted ribeye: [$32] served with roasted garlic mashed potatoes, seasonal vegetable & a brown beef sauce
blackened salmon:  [$25]  served with almond rice pilaf and seasonal vegetable
lemon pepper shrimp:  [$25] jumbo shrimp served on a bed of almond rice pilaf with  sautéed green beans
ginger chicken:  [$22]  chopped chicken thighs served atop stir-fried rice, sautéed vegetables, almond,egg                                                                       – creamy clam linguini: [$22] garlic, onion, chopped clams, creamy Parmesan sauce with toasted bread
sea scallops: [$27] 5 cast-iron seared sea scallops, lemon micro-greens, roasted asparagus, almond rice pilaf

*Add 2 scallops to any entrée +$7,                        add 4 scallops +$11

^consuming raw or under-cooked foods may increase chances of food-borne illnesses

*Chef cooks all of his steaks until they are juicy and delicious (about Medium)