DINNER MENU
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Happy Hour
4-6 Mon-Sat
8:30-9:30 Fri-Sat
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$22 Twilight Dinners
4-6 Mon-Sat
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appetizers
B r u s c h e t t a R u s t i c a
pan-roasted Roma, sweet garlic, chilis….virgin oil, fresh basil Chiffonade, Crostini, Reggiano 9 HH / 12
C r i m i n i s M a r s a l a
baby mushrooms with caramelized shallot, sweet Italian Marsala and house-crafted Demi Glace 10 HH / 13
W a r m G r u y e r e A r t i c h o k e G r a t i n
from the oven with Ciabatta 10 HH / 13
P e n n C o v e M u s s e l s
chopped garlic, fresh thyme, sherry & real cream 12 HH / 14
C a l a m a r i A M o d o M i o
tender squid flashed with chopped garlic, Italian Pear Tomato coulis,
juiced lemon, chilis and sweet basil HOT! 12 HH / 14
2 1 8 P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche HOT! 13 HH / 15
P a c i f i c C o a s t C r a b C r o q u e t t e s
cut lemon, capers, Spiced Red Pepper Andalouse 13 HH / 15
P e t i t e M a n i l a C l a m s
Pinot Grigio, sweet cream butter and a plethora of fresh garden herbs 14 HH / 16
C a r p a c c i o
barrely seared pepper-crusted Filet Mignon, baby greens, Bermuda onion, Gorgonzola, Caper Berry 14 HH / 16
C i a b a t t a
with Spiced Aglio Olio 5
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salads
P e p e r o n a t a
tender spring greens, Charred Red Pepper Champagne Vin, dry salami, ripe tomato, Calamata olives, house crouton, Gorgonzola 12
C a e s a r
romaine hearts, Parmesan, cut lemon, house crouton, capers 12
M i s t a
tender spring greens, 10 Year Aceto Balsamico, ripe tomato, house crouton, pecans, Gorgonzola 12
a d d . . .
C h i c k e n 7 O c e a n P r a w n s 9
C r a b C r o q u e t t e s 12 C a r p a c c i o ( R A R E ) 12
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Entrees
~ include a petite salad & Ciabatta bread ~
F r e s h F i s h
hand-picked, your server has the nightly details 29
L i n g u i n i A l P e s t o C o n G a m b e r i
roasted pecan pesto, triple cream, prawns 27 – GF pasta add 2
P r a w n P i c a t t a
in the pan with shallot, garlic, juiced lemon, Pinot Grigio, Caper Berry and sweet cream butter 30
P a c i f i c C o a s t C r a b C r o q u e t t e s
baby greens, ripe tomato, cut lemon, capers, Spiced Red Pepper Andalouse 28
P e z z a t t o D i B i s t e c a
Filet Mignon tips pan-seared with fresh Crimini mushrooms, shallot, garlic, Pinot Grigio, house-crafted Demi Glace and fresh 36
B o l o g n e s e A l F o r n o
traditional meat sauce with ground WA beef, pork, sweet onion, garlic and a touch of cream,baked in the oven with Rigatoni pasta, fresh Ricotta and Parmesan 24 – GF pasta add 2
Z u p p a D i P e s c e
very fresh mussels and clams, calamari, prawns and chopped garlic in a heady tomato coulis with Pinot Grigio, juiced lemon, chilis, sweet basil…grilled Ciabatta 28
R i g a t o n i 2 1 8
U-15 prawns, fresh Crimini mushrooms, caramelized brown sugar, cayenne, cream, ripe tomato, sweet basil and Parmesan HOT! 27 – GF pasta add 2
F i l e t M i g n o n
hand-cut seven ounce WA beef tenderloin pan-seared with Bourbon and Madagascan Peppercorn Creme 36
M a r s a l a D i P o l l o
WA grown chicken roasted with caramelized shallot, fresh Crimini mushrooms, sweet Italian wine and house-crafted Demi Glace 29
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Menu items and pricing subject to change daily.
Please be aware that during normal kitchen operations involving shared cooking and preparation areas,
the possibility exists for food items to come in contact with other food products. Due to these circumstances,
we are unable to guarantee that any menu item can be completely free of allergens.
Please inquire about our Gluten Free AND Vegetarian options.
Our Corkage Fee is $20 per bottle with a 2 Bottle Maximum per party.
$3 Per Guest Cake Service Fee $5 Split Charge