DINNER MENU
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Happy Hour
4-6 Mon-Sat
*
$24 Twilight Dinners
4-6 Mon-Sat
In House Dining Only Not Available 12/24, 12/31 or 2/14
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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 10 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 11 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 11 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 11
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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 30
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 29
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 Drunkin’ Style…shallot, garlic, Cabernet, house-made Demi Glace, fresh Rosemary and Gorgonzola 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 25
L i n g u i n i D i M a r e
very fresh mussels, clams, calamari, prawns, and scallop in a heady pear tomato sauce with chopped garlic, chilis, artichoke heart, dried tomato, Pinot Grigio, juiced lemon, sweet basil and Reggiano 29
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
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 37
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