Appetizers:
Buffalo Fried Cauliflower served with ranch dressing 8
Artichoke Dip with flatbread 8
Calamari
with lemon and tomato sauce 9
Entrees:
Ribeye
roasted fingerling potato, Romanesco broccoli in butter
Tokyo Salmon
Seared salmon glazed with ginger and soy served on udon noodles with broth and vegetables, sesame 17
Blackened Scallops
On bucatini pasta with cajun sauce, local vegetables, green onions, roasted garlic and a splash of cream 18
Pork Tenderloin Skewers Marinated
in rosemary, roasted garlic and orange zest. Served with brussels sprouts, tuscan white beans, artichoke hearts. Topped with balsamic glaze. 18
From the Wood Oven:
Ravioli Di Fungi
Portobello Mushroom Ravioli tossed in shallot and garlic butter, topped with oven roasted mushrooms and prosciutto 16
Sausage Rosti
Local sausages simmered in the wood oven, with locally grown Austrian fingerling potato, onions, swiss cheese and cream 16
Gluten Free Cheese Ravioli
In tomato sauce baked with cheese 15
Our Classic Lasagna
with garlic bread 12.50
Linguini and Meatballs
with garlic bread 11.50
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