Saturday 11/14/20

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