Autumn 2007 Dinner Menu

Your Chef, Kevin Gentile, takes pride in selecting only the freshest of seasonal ingredients.

Please ask your server about any special requests, as Kevin is happy to accommodate you if possible.

Appetizers

Oven Baked Apple – stuffed with rasins & walnuts served with cheddar, havarti, gorgonzola & crackers

$9.95

Fontina Fondue – blended with asiago, sundried tomatoes & roasted peppers served with ciabatta bread

$9.95

Antipasto – mixed meats, olives, artichokes, oven roasted fennel & garlic with lavash crackers

$9.95

Pastrami Rubbed Smoked Salmon – served with manchego cheese & roasted peppers coulis,

drizzled with basil oil

$10.95

Mediterranean Grape Leaves – stuffed with tuna, avocado & chives with a charred

tomato-lemon vinaigrette

$10.95

Fried Calamari – with a spicy pumpkin chili dipping sauce. The best In Syracuse!

$8.95

Greens Gentile - sautéed escarole mixed with spicy sausage, pancetta, cherry peppers and broccoli

topped with cheese and toasted breadcrumbs

$8.95

Salads

Diced Salad – spinach & romaine tossed with egg, bacon, red onion, tomatoes, cucumbers, capers,

green beans, carrots, red pepper & fresh mozzarella with a sherry vinaigrette

$4.95

Watercress – tossed with mesculin, avocado, oranges, cherry peppers, fennel, fried pancetta & pine nuts

finished with a black olive vinaigrette and feta cheese

$4.95

Hearts of Romaine – with artichoke hearts, radicchio, radish, beets & walnuts tossed in a

papaya ginger vinaigrette sprinkled with gorgonzola cheese

$4.95

Belgium Endive – with radicchio, hearts of palm & Arugula in a honey lemon vinaigrette

topped with a stuffed roasted red pepper & parmesan cheese crisps

$4.95

Crab Caesar Salad – a tradition made better with blue crab, artichoke hearts, capers & pepperoncini

Sprinkled with tomato salsa

$6.95

Pasta & Risotto

Chef Gentile prepares all pasta and risotto aldente

Lobster Risotto – with a lobster Bolognese sauce

$21.95

Curry Risotto – topped with mussels, pancetta, carrots, green olives, lemongrass & saffron

$15.95

Farfelle – sautéed with blue crab, smoked salmon, asparagus & sundried tomatoes

in a creamy, roma tomato sauce

$20.95

Cavatappi – sautéed with shrimp, peas & prosciutto in a radicchio basil cream sauce

$20.95

Gnocchi – with julienne strips of chicken in a pecan, pumpkin, mint pesto

$15.95

Penne – served with an old world Bolognese sauce OR Kevin’s amazing vodka sauce

$14.95

Entrée

All entrees are accompanied by a starch and vegetable of the chef’s choice

Stuffed Chicken – Chicken breast stuffed with smoked salmon, scallops & goat cheese

set in a mixed mushroom & caper white wine sauce

$17.95

Truffle Chicken – Pan seared chicken breast with roasted celery root, prosciutto & chestnuts

finished with truffle oil

$15.95

Half Duck – served with sweet potato & dried cherry polenta in a roma tomato

& tarragon port wine reduction

$22.95

Eggplant Napoleon – Layers of eggplant, portabella, arugula, beets & asparagus surrounded

by a spicy, honey-rosemary, goat cheese cream sauce

$20.95

Filet Mignon – served atop a horseradish, red skinned potato cake with a

gorgonzola, chive demi glaze

$22.95

Certified Angus NY Strip – set in a caramelized onion & shitake mushroom brandy sauce

complimented by a Vidalia onion tart

$22.95

Quail & Pork – A semi de-boned quail (stuffed with escarole, sundried tomatoes, pine nuts, smoked

mozzarella & portabellas) paired with smoked pork in a poached pear, red wine demi glaze

$24.95

Venison – served with sweet potato and currents, drizzled with a spiced apple cider

$25.95

Veal Chop – stuffed with spinach, artichoke heart and Gruyere finished with a sweet basil tomato mustard

$28.95

Lobster Tail Casino– baked with bacon, mushrooms, roasted peppers & artichokes in lemon

garlic white wine sauce

$23.95

Mixed Seafood – Crab cake, 2 jumbo shrimp, 2 scallops atop a puree of pancetta, ginger, watercress & fennel

$22.95