Weekly Specials

Beginning February 1st, 2013
(Subject to availability)

~ Zuppa ~

Soup


Split Pea & Ham
6
Tender English peas, braised ham & sauteed onions - with a touch of cream

French Onion
7
With Gruyere cheese & puff pastry croutons (v)

Black Bean
6
Sauteed onions, black beans & cayenne pepper - topped with creme fraiche and pineapple chutney (v)


~ Insalata ~

Salad


Joe's Tomato & Basil
6/10
Soft Ciliengene mozzarella, blanched garlic, basil chiffonade, Roma tomatoes & lightly dressed with extra vigrin olive oil

Honey Poached Pear
7/12
Tea & honey poached pears, sliced brie, candied walnuts - over spring greens & dressed with our homemade orange-honey vinaigrette


~ Primo ~

Appetizers


Cajun Shrimp Risotto
10
Cajun tiger shrimp, white wine, Parmigiana Regianito & Mascarpone

Beer Battered Asparagus
8
Crunchy asparagus shoots coated in a light beer batter - served with chipotle ranch aioli


~ Special Lunch Entrées ~

With French Fries & a Fountain Soda


Grilled Turkey Ciabatta
10
Grilled thick-cut turkey breast, Parmigiana Regianito, cranberry aioli & smoked bacon - on a freshly baked ciabatta roll

Chicken Marsala
10
Tender chicken medallions in a sweet mushroom and marsala wine demi-glaze - with pasta


~ Secondi ~

Dinner Entrées


Piatto Pork Loin
19
Boneless double-cut Duroc pork loin chop - served atop a prosciutto & mango salsa

Filet Mignon
26
8 ounce center cut filet - rich demi-glaze

Diver Scallop Crustade
22
Pan seared & basted jumbo diver scallops in a blackberry-brandy cream over sauteed garlic spinach

Sweet Grilled Salmon
19
Maple glazed Norwegian salmon in a rosemary citrus sauce

Ziti Florentine
17
Tiger shrimp & sauteed garlic spinach in our creamy lemon Alfredo sauce over ziti or fettucini

Portobello Terrine
18
Champagne & balsamic-marinated Portobello, red peppers, buffalo mozzarella, sauteed spinach & tomato compote - atop Gorgonzola Arancini (risotto croquettes) (v)