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Saturday 10/17/2020


Appetizers:

Chorizo and Poblano dip with manchego and flatbread


Fried Calamari


Entrees:

Mermaid pasta

Fresh clams, octopus and shrimp and angel hair pasta tossed with garlic butter 16


Seared Scallops

on asparagus risotto 18


Pan Roasted Grouper

Fig miso glazed with root vegetable and jasmine rice, poblano pepper relish 18


Pork Tenderloin

on fennel in blue cheese sauce with mushroom risotto 17


Beef Spiedini

Sliced ribeye breaded and wrapped around fontina cheese, onion. Skewered with bay leaf. Served on garlic butter pasta topped with fresh grated cheese 18


Pesto Shrimp


Rosemary Roasted chicken leg and thigh simmered with cider, baby kale braised with buttered local potato


From the Wood Oven :


Roast Chicken Cavatappi

Roasted chicken baked with mushrooms, spinach and cream sauce.

Topped with a cheese blend and baked in the wood oven.16


Tortellacci di Fungi

Oven roasted mushrooms, garlic and pork belly, tossed with cheese tortellacci and butter 16


Oven Baked Gluten Free Cheese Ravioli

Layers of GF ravioli, tomato sauce and cheese 15


Our Classic Lasagna

with garlic bread 12.50


Linguini and Meatballs

with garlic bread 11.50

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