openings |
soups |
| Item |
$ Price |
| white bean soup savory sun–dried tomatoes, harvest vegetables & fresh basil |
5.00 |
| onion soup gratin francaise
classic rich broth baked in a crock with emmenthaler&comte cheese with crispy onions |
6.50 |
| |
small plates |
| bruschetta mozzarella fresca, fresh tomatoes & basil warmly sauteed in extra virgin olive oill |
6.00 |
| onion flan with fonduta a relish of crispy bacon, baby spinach & caramelized onions |
7.00 |
| caprese stack
sliced vine–ripened tomatoes & fresh mozzarella with basil drizzled with extra virgin olive oil & a pungent sweet balsamic syrup |
8.00 |
| asparagus milanese
grilled asparagus with a fried egg, grated parmigiano reggiano & truffle oil |
8.00 |
| crab cake resting in a mango citronette served with cool–as–a–cucumber & mint relish |
8.75 |
| escargots baked with garlic butter parsley & breadcrumbs |
8.50 |
| prince edward island mussels steamed with chablis, garlic & herb butter served with a crunchy garlic bruschetta |
8.50 |
| prince pdward island mussels steamed with cinzano, tomato & chorizo served with a crunchy garlic bruschetta |
8.50 |
| grilled calamari baby arugula, paper thin fennel, mint, lemon zest, a touch of chili peppers with a red wine vinaigrette |
8.75 |
| calamari fritti crispy tender pieces of squid served with a zesty cocktail sauce |
8.75 |
| pizza margherita with slices of vine–ripened tomatoes, mozzarella & fresh basil |
7.50 |
| |
salads |
| betise salad a variety of baby lettuces encased in a thin cucumber round with roasted garlic vinaigrette & crispy sweet onions |
5.50 |
| caesar salad romaine lettuce, home baked croutons in a parmesan crisp atop a mascarpone phyllo pocket with caesar dressing & a drizzle of black olive tapenade |
8.00 |
| blue cheese salad mixed field greens, granny smith apple slices, sun–dried cherries sprinkled with maytag blue cheese & crunchy toasted walnuts with cider vinaigrette |
8.00 |
| arugula & beet salad organic roasted yellow & red beets, scattered goat cheese with a classic red wine vinaigrette |
8.00 |
| classic lyonnaise frisee, mixed fresh herbs, lardons, croutons & a poached egg with a sherry vinaigrette |
9.50 |
| |
pastas |
| Item |
$ Price |
| spaghetti with tomato basil sauce |
11.00 |
| spaghetti & meatballs very nice combination of veal, pork, spinach & toasted pinenuts in a classic tomato basil sauce |
16.50 |
| linguine with sauteed shrimp shallots, garlic, arugula, fresh lemon jus, extra virgin olive oil |
17.50 |
| fettuccine with creamy four cheese sauce sauteed mushrooms, peas & prosciutto in a savory four cheese sauce |
16.00 |
| whole wheat fusilli pancetta, caramelized onions, broccoli & cherry tomatoes sprinkled with fresh ricotta |
16.00 |
| pappardelle bolognese traditional delicate meat sauce drizzled with bechamel |
16.00 |
| whole wheat angel hair asparagus, lemon zest, shaved parmesan, sun–dried tomatoes & extra virgin olive oil |
15.50 |
| baked ziti italian sausage ragu & skim milk mozzarella |
16.50 |
| |
fowl |
| amish chicken rotisserie half–chicken lemon, garlic, natural jus & pommes frites |
17.50 |
| stuffed chicken breast spinach & aged provolone over yukon gold potato hash with sun–dried cherry jus & julienned granny smith apples |
17.50 |
| |
fish |
| norwegian salmon caprese grilled with extra virgin olive oil & herbs over a mozzarella & fresh basil risotto cake with a cherry tomato confit |
22.00 |
| lake superior whitefish piccata sauteed in extra virgin olive oil, white wine & lemon with capers, paper thin slices of yukon gold potatoes, croutons & green beans |
21.50 |
| |
meat |
| calves liver
sauteed with applewood smoked bacon, vidalia onions, potato puree, balsamic vinegar & grain mustard |
20.00 |
| bacon wrapped pork tenderloin with a subtle black olive jus and a fresh peach & leek risotto |
21.00 |
| grilled skirt steak (10 oz) served with natural jus, herb butter & pommes frites |
19.50 |
| grilled 1/2 pound hamburger boursin cheese, grilled onions, romaine & tomato with pommes frites |
14.00 |
