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Saturday 1/23/21


Appetizers:


Spinach and Artichoke Dip 8


Buffalo Cauliflower

with ranch 8


Baked Smoked Salmon Dip 9


Fried Calamari

With tomato sauce and lemon 9





Entrees:


Grilled Herbed Crusted Pork Porterhouse

Balsamic roasted Golden Beets and Parmesan Polenta finished with fresh arugula 20


Southwest Halibut Salad

Chile pepper seared halibut over greens with pickled red onion, cheddar cheese, sweet corn sautéed with bacon,buttermilk ranch. 17


Seared Scallops

Bacon, mushrooms and peas, tossed with garlic butter angel hair pasta 18


Tokyo Tuna

Chunks of tuna skewered, grilled and glazed with a citrus soy. Served over udon noodles with broth and vegetables. 16


Shrimp Alfredo

Served with pasta in a cheesy cream sauce

Seared with garlic bread 16


From the Wood Oven:


Chicken con Burrata

Grilled chicken oven roasted tomatoes, spinach and a light tomato sauce finished with a burrata cheese Served with garlic bread 15


Cheese Tortellini Verdura

Wood roasted zucchini, tomatoes and spinach tossed with creamy tomato sauce, tortellini and topped with cheese baked in the wood oven, served with garlic bread. 15


Gluten Free Cheese Ravioli

In tomato sauce baked with cheese 15



Baked Rigatoni

Bolognese sauce, with rigatoni and cheese baked in the wood oven.

With garlic bread 14



Green Goddess Lasagna

Herbed spinach, local leek and fennel layers with cheese and cream sauce

with garlic bread 12.50


Spaghetti and Meatballs


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