Autumn 2004 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

Mediteranian Grape Leaves – stuffed with goat cheese risotto and then grilled, the grapes leaves are

Served with a roasted red pepper sauce

$8.25

Tuna Carpaccio – served atop seasoned arugula, garnished with fresh strawberries, apples & plums

$10.95

Smoked Salmon Crepes – served warm with layers of smoked salmon, shitake mushrooms,

garlic, capers & goat cheese

$9.95

Shrimp Bruschetta – baked baguette bread, topped with fresh mozzarella, shrimp, tomato

& chive, sautéed in lemoncello

$11.95

Black Olive Polenta – lightly fried crisp, finished with a shitake mushroom, rosemary sauce

$8.95

Coconut Shrimp – crispy coconut & panko encrusted shrimp paired with a sweet & spicy sauce

$11.95

Smoked Duck – duck breast served with a walnut encrusted gorgonzola disc,

drizzled with a Mission fig, port wine sauce

$11.95

Salads

Each of our salads can be ordered in an individual size for $4.00

Spinach & Frisee – colourfully layered with pears, dried cherries, walnuts & Roqeufort with vinaigrette

$7.95

Hearts of Palm – tossed with mesculin greens, oranges, beets, fennel, Granny Smith apple & pecans

finished with a citrus vinaigrette

$7.95

Arugula & Belgium Endive – with raddiccio, roasted peppers, celery root, artichoke hearts, pine nuts

& bacon in a sherry vinaigrette

$7.95

Fruit & Greens – mixed greens combined with grapes, plums, apples, craisins & almonds, sprinkled

with goat cheese finished in a balsamic vinaigrette

$7.95

Naples Salad – finely diced mixed greens, tomatoes, cucumber, green beans, bean sprouts and

fresh mozzarella all tossed with the house balsamic vinaigrette

$7.95

Pasta & Risotto

Shrimp Risotto – incorporated with morel mushrooms, Roma tomatoes, capers & olives

drizzled with truffle oil

$16.95

Hazelnut Pesto Risotto – with chicken pieces, scattered peas and button mushrooms,

sprinkled with goat cheese

$15.95

Gnocchi – sauteed with spinach, sun dried tomatoes & pine nuts in a lemon, white wine sauce

drizzled with truffle oil

$14.95

Linguini – sautéed with smoked salmon, broccoli, spinach, artichoke hearts & roasted peppers

in a sun dried tomato cream sauce

$16.95

Rigatoni – tossed with scallops, shitake mushrooms & peas in a light sherry, Creole, tomato sauce

$15.95

Penne Bolognese – served with a perfect red, meat sauce and shaved parmesan cheese

$13.95

Entrée

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

Stuffed Chicken – stuffed with white beans, pancetta, pine nuts & greens, baked and served with a

mixed mushroom garlic butter

$15.95

Saffron Chicken – sautéed with artichokes, scallions & sun dried tomatoes

finished in a mint, saffron broth

$16.95

Long island Duckling – pepper & Cajun dusted served in a passionfruit, maple glaze

$21.95

Pork Tenderloin – grilled and served with a peach cider Au Jus

$20.95

Filet Mignon – served atop a truffle polenta cake, finished with a lingonberry sauce

$21.95

Certified Angus NY Strip – topped with caramelized onions and portabella mushrooms with a

rosemary, gorgonzola sauce

$20.95

Quail – a pair of 4 oz. quail stuffed with an apricot & portabella stuffing in a sage, port wine demi glaze

$21.95

Veal Rollatini – rolled with prosciutto, mushrooms & pine nuts in a sherry, eggplant tomato sauce

$20.95

Lobster Tail – brushed with pepper and served with a dried cherry and orange red wine sauce

$20.95

Shrimp & Scallops – paired with a scattered pea risotto garnished with a smoked bacon

& sage truffle butter

$17.95

Chilean Sea Bass – pan seared & complimented by a melon relish and orange vinaigrette

$18.95