Appetizers:
Buffalo Fried Cauliflower
served with ranch dressing 8
Artichoke Dip with flatbread 8
Entrees:
Seared Scallops Risotto 18
4 large scallops seared and served over pea and lemon risotto
Beef Strogonoff 16
Tossed with rigatoni, mushrooms, onions and sour cream.
Grilled Pork Tenderloin 17
Served with honey glazed sweet potato and Brussels sprouts. Topped with lemon wine sauce.
Pesto Shrimp
Sauteed shrimp, tomatoes and tortellini and pesto with a touch of cream. With garlic bread. 16
Seafood Diavolo
Fresh clams and halibut simmered with tomato, chiles and pasta. Topped with fresh grated Parmesan. With garlic bread 16
Seared Salmon
on fresh greens, cucumber, sliced radish, puffed wild rice and pickled beets.
Served with lemon thyme vinaigrette 18
From The Wood Oven:
Chicken Puglia
Chicken, a blend of olives, tomatoes pomodoro tossed with pasta then baked in the oven with a light 5 cheese blend and fresh basil. Served with garlic bread 15
Ravioli Di Fungi
Portobello Mushroom Ravioli tossed in shallot and garlic butter, topped with oven roasted mushrooms and prosciutto. With garlic bread 16
Gluten Free Cheese Ravioli
In tomato sauce baked with cheese 15
Our Classic Lasagna
with garlic bread 12.50
Green Goddess Lasagna
Herbed spinach, local leek and fennel layers with cheese and cream sauce
with garlic bread 12.50
Linguini and Meatballs
with garlic bread 11.50