Spring
2009 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
Lamb Skewers – served with
a roasted red pepper, parsley, honey yogurt sauce atop a red onion, fig
and sundried tomato risotto cake
$11.95
Tuna Ceviche – finely chopped sushi
grade tuna mixed with citrus and ginger and
served inside a deconstructed brussel
sprout
$10.95
Truffled Beef & Avocado Tartar –
mixed with capers, truffle oil and mustard and
layered atop grana padana crackers
$10.95
Seared Scallops – with fried artichokes
in a seven herb tomato balsamic sauce and topped with toasted pine nuts
$10.95
Steamed Clams - in a basil lemongrass chili coconut milk
$10.95
Fried Calamari – with lemon basil aoli
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
All salads are
individual portions. Ask your server
about full-sized salad portions.
Romaine Salad –cherry tomatoes, green
beans, avocados, hearts of palm, mandarin oranges and
provolone cheese in a lemon
vinaigrette
$5.95
Mesculin & Endive – smoked salmon,
snow peas, grapefruit, grilled zucchini, carrots, pickled ginger and
white
stilton cheese in a citrus vinaigrette
$6.95
Spinach, Red Leaf & Frisee –
strawberries, bananas, pears and jicama topped with cottage cheese in a
yogurt pomegranate dressing
$5.95
Boston Bibb & Iceburg Wedge –
pickled red onions and cucumbers, bacon, tomatoes and olives served atop
blue cheese dressing
$5.95
Red Leaf –cashews, mandarin oranges,
grilled pineapples, plantain chips and coconut fried goat cheese with a
grilled orange vinaigrette
$5.95
Pasta
& Risotto
Chef Gentile prepares all pasta and risotto
aldente
Grilled Rosemary Chicken Risotto – with spinach,
artichokes and capers in a lemon white wine sauce
$17.95
Seafood Risotto – shrimp, scallops,
clams and mussels with white beans and pancetta in a light tomato sauce
$20.95
Gnocchi – with beets, spinach, snow
peas, grilled leeks and walnuts in a gorganzola cream sauce
$16.95
Linguini – proscuitto, olives, shitake
mushrooms and artichoke hearts in a parsley sauce and topped
with provolone cheese
$15.95
Rigatoni – grilled tomatoes, green
beans, asparagus tips and yellow peppers in a garlic oil
$15.95
Parpadelle – grilled calamari, tomatoes,
onions, radicchio, celery root and beans in a white wine sauce
$17.95
Penne – served with an old world
Bolognese sauce OR Kevin’s amazing vodka sauce with or without prosciutto
$14.95
Entrée
All entrees are accompanied by a starch and
vegetable of the Chef’s Choice
Stuffed Chicken – with cream cheese and
smoked salmon in a Nocello walnut raddichio sauce
$18.95
Half Chicken – Braised in red wine and
served with pearl onions, bacon, mushrooms and peppers
$16.95
Pistachio & Cornmeal Encrusted
Eggplant – with asparagus and goat cheese in a cranberry orange
porcini sauce
$20.95
Jumbo Shrimp – set in arugula pesto and
served with a lemon feta risotto cake topped with a pepper relish
$23.95
Scallops Encrusted with Hazlenuts – in a
chocolate cherry chili sauce and garnished with goat cheese
$24.95
Grilled Filet Mignon – with sautéed
oysters, proscuitto and mixed mushrooms in a lemon demi set atop an
asiago cheese bread
$26.95
CAB
$24.95
Grilled Veal Chop – with braised endive
and balsamic caramelized cipollini onions in a pancetta cream sauce
$29.95
Pork Tenderloin – rubbed with paprika,
cumin and brown sugar and served with a butternut squash bisque
$25.95
Grilled Lamb Chop – served with a
passion fruit blood orange sauce and garnished with a cucumber and
asian
pear salad
$26.95
Grilled Lobster Tail – with a dried
cranberry apricot mustard sauce
$25.95