DINNER MENU

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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   14

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    15

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   15

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!   17

2 1 8   P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche   HOT!   17

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  17

C a r p a c c i o
 barely seared pepper-crusted Filet Mignon, baby greens, Bermuda onion, Gorgonzola, Caper Berry  17

C i a b a t t a
 with Spiced Aglio Olio   8

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salads

S p i n a c h   T a h i n i
baby spinach, sweet Lemon Tahini, Crimini mushroom, Bermuda onion, ripe tomato, house crouton, Parmesan     14

C a e s a r
romaine hearts, Parmesan, cut lemon, house crouton, capers     13

P e p e r o n a t a
tender spring greens, Charred Red Pepper Champagne Vin, dry salami, ripe tomato, Kalamata olive, house crouton, Gorgonzola     13

M i s t a
tender spring greens, 10 Year Aceto Balsamico, ripe tomato, house crouton, pecans, Gorgonzola     13

a d d . . . 

C h i c k e n    8         O c e a n   P r a w n s    11          

C r a b   C r o q u e t t e s    12         

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Entrees

~    include a petite salad & Ciabatta bread   ~

S c a l l o p    S a i n t – J a c q u e s
from the oven with artichoke heart, dried tomato, fresh thyme, triple cream and Gruyere   33

P r a w n   P i c a t t a
in the pan with juiced lemon, Pinot Grigio, caper berries and sweet cream butter     31

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    30

P e z z a t t o   D i   B i s t e c a
Filet Mignon tips pan-seared Drunkin’ Style…shallot, garlic, Cabernet, house-made Demi Glace, fresh Rosemary and Gorgonzola      37

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     27   

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!     28

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     38

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     30

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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 $25 per bottle with a 2 Bottle Maximum per party.          

$3 Per Guest Cake Service Fee       $5 Split Charge