Summer
2008 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
Gentile’s Bruschetta
– marinated roasted peppers, aged provolone cheese and olives on parmesan pesto
bruschetta
$9.95
Beef Tenderloin Carpaccio
– accompanied by spicy black olive tapanade, grilled
diced tomatoes
and mixed basil parmesan cheese
$10.95
Oyster Shooters – six oysters served in
our homemade smoked bloody mary cocktail
$10.95
Seafood Cosmo – shrimp, crab, mussels
and scallops served in a cocktail of grilled onions, tomatoes,
cilantro and
avocados
$11.95
Smoked Tuna – served with ginger,
cucumbers and asparagus and topped with cream cheese & flying fish roe
$10.95
Fried Calamari – with fried artichoke
hearts and black olive & tomato dipping sauce. The Best in
$9.95
Greens Gentile – sautéed escarole mixed
with spicy sausage, pancetta, cherry peppers and broccoli topped
with cheese and
toasted bread crumbs
$8.95
Salads
Smoked Salmon Napoleon – tomato,
cucumber, mozzarella and smoked salmon towers with
pickled radish and
red onion in a lemon, caper, chive vinaigrette
$6.95
Arugula & Fennel – oranges,
strawberries, sliced almonds and goat cheese in a pomegranate vinaigrette
$5.95
Summer Squash Salad – spinach,
asparagus, roma tomatoes and cashews in a
coconut
yogurt, ginger, lime chile dressing
$5.95
Mixed Bean Salad - green beans, white
beans, cherry tomatoes, avocadoes, manchego cheese in
an
orange champagne
vinaigrette
$5.95
Watermelon & Watercress - pear, red
onion and white stilton cheese in a ginger, orange,
curry vinaigrette
$5.95
Pasta
& Risotto
Chef
Gentile prepares all pasta and risotto aldente
Chicken Risotto – with portabella
mushrooms and figs, topped with walnuts, gorgonzola cheese and
finished with
truffle oil
$16.95
Shrimp Risotto – served with three jumbo
fried shrimp in a lemon, caper, anchovy red wine sauce
$18.95
Wild Mushroom Arugula Manicotti – in a
chard orange, tomato mint sauce
$18.95
Perciatelli
– spicy garlic & oil seared rappini and diced
tomatoes topped with bread crumbs
$16.95
Rigatoni – mussels & seared scallops
with leeks, shitake mushrooms and pancetta in a
Sambuca orange
cream sauce
$18.95
Gnocchi – with rough cut tri-color
tomato sauce & diced eggplant finished with gorgonzola cheese
$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 – walnut encrusted and stuffed
with apricot and brie, set in a jalapeño blueberry cream sauce
$15.95
Olive Oil Poached Chicken – set atop
eggplant in a roma tomato, garlic, basil cream sauce
$15.95
Stuffed Eggplant – with edamame, corn and mushroom risotto in a creamy leek sauce
$18.95
Half Duck – grilled and served in a port
wine peach demi-glaze
$23.95
Seared Scallops – set in a lemon
truffle, grilled tomato sauce garnished with a mushroom pea risotto
$22.95
Filet Mignon - in a Jack Daniel’s
mustard demi-glaze
$23.95
New York Strip – with braised leeks,
long hots and portabella mushrooms
$22.95
Veal Chop – served atop corn risotto and
rapini in a lemon garlic demi-glaze
$28.95
Piedmont Pork – lightly breaded pork
chop served with shallot, proscuitto, celery and artichoke in a lemon white
wine sauce
$20.95
Pecan Encrusted Lobster Tail – 8 ounce
lobster tail in a ginger, honey, rhubarb sauce
$24.95
Crab Meat Stuffed Shrimp - served with a
creamy garlic, beet, morel mushroom butter and garnished with cherry tomatoes
stuffed with pesto goat cheese
$24.95