Winter 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

Grilled Seafood Cocktail – 2 shrimp, 2 scallops and 2 ounces of jumbo lump crab meat with

lemoncello chili cocktail sauce

$12.95

Proscuitto Wrapped Melon – accompanied by fried Cajun walnut encrusted goat cheese discs finished with

blueberries and arugula vinaigrette

$8.95

Three-Cheese Polenta – with oven-dried Mediterranean vegetables

$8.95

Sopressatta wrapped Grilled Shrimp – with spicy mango mustard

$9.95

Lamb Lollie-Pops Encrusted with Cinnamon and Morel Couscous – served over arugula and watercress with

a bing-cherry marmalade

$10.95

Mixed Italian Meat Plate – accompanied with cherry peppers stuffed with proscuitto and provolone,

drizzled with extra virgin olive oil

$9.95

Fried Calamari – with a spicy garlic tomato thyme dipping sauce. The Best in Syracuse!

$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

Radicchio & Endive - with beets, barley, green apples and provolone in a cumin red pepper vinaigrette

$5.95

Spinach - with dried apricots, figs, peaches, macadamia nuts, ricotta salada, fried onion and fried pasta

in a pomegranate vinaigrette

$5.95

Boston Bibb - with shaved Asian pears, smoked salmon, mascarpone and cashews tossed in a blood orange

truffle vinaigrette

$6.95

Arugula & Romaine – with grilled squash, red apples, golden raisins, tuna, bacon, roma tomatoes,

pine nuts and fresh mozzarella in a tarragon champagne vinaigrette

$5.95

Mini-Antipasto – mixed lettuce, sopressatta, peppers, olives, artichoke hearts, manchego, and crab deviled eggs

$7.25

Pasta & Risotto

Chef Gentile prepares all pasta and risotto aldente

Duck Risotto – Vidalia onions, cannelli beans and watercress in a chestnut demi-glaze

$20.95

Smoked Pork Risotto – sweet potatoes, prunes, cinnamon in a honey port wine sauce

$18.95

Wild Mushroom Lasagna – with an arugula pesto sauce

$18.95

Cavatelli – shrimp, applewood bacon, zucchini and hazelnuts tossed in a Shiraz cream sauce

$20.95

Rigatoni – julienne strips of chicken, shitake mushrooms, carrots and snow peas in a frangelico cream sauce

$15.95

Gnocchi – sundried tomatoes, spinach and eggplant sautéed in garlic and oil

$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 – stuffed with smoked ahi tuna, capers, black olives set in a roasted pepper sauce

$17.95

Kahlua Pumpkin Chicken – pan seared chicken breast topped with pistachio encrusted goat cheese

set in a kahlua pumpkin butter

$15.95

Eggplant Encrusted with Tapioca – with dried fruit basmati rice finished with a spinach, sesame,

garlic, jalapeño, porcini broth

$20.95

Half Duck – oven roasted with an ancho espresso gran marnier sauce topped with zabaglione foam

$23.95

Venison Loin – stuffed with proscuitto and fennel in a balsamic cherry sauce

$25.95

Filet Mignon & Crabmeat - layered with yellow peppers and arugula in a caramelized onion cognac demi

$25.95

New York Strip – set in a grilled roma tomato, tarragon, gorgonzola, mushroom marsala demi

$22.95

Slow Roasted Veal – wrapped in proscuitto, set in a mixed mushroom broth with a

white asparagus, corn, pepper and cauliflower polenta

$26.95

Peroni Braised Short Ribs – with portabella mushrooms accompanied with parsnip, carrot, rutabaga and

red skin potato vegetable medley

$24.95

Pan Seared Lobster Tail – 8 ounce lobster tail in a spicy herb, caper, tomato, lemon white wine sauce

$25.95

Seafood Swiss Chard Pillows - stuffed with shrimp, scallops, cauliflower and wild mushrooms

in an edamame peanut butter sauce

$22..95