DINNER MENU
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appetizers
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
P e n n C o v e M u s s e l s
chopped garlic, tripe cream, fresh thyme, liquor 17
P e t i t e M a n i l a C l a m s
juiced lemon, Pinot Grigio, fresh herbs, chopped garlic, chilis, sweet cream butter 17
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
C a r p a c c i o
barely seared pepper-crusted Filet Mignon, baby greens, Bermuda onion, Gorgonzola, Caper Berry 17
C r i m i n i s M a r s a l a
mushrooms in the pan with caramelized shallot and garlic, a plethora of sweet, nutty wine and house-crafted Demi Glace 16
C i a b a t t a
with Spiced Aglio Olio 8
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salads
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
a d d . . .
Blackened 218 Chicken Breast or Prawns 7/11
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Entrees
a petite salad, Ciabatta bread, House-Whipped Potato Reggiano and the Kitchen’s fresh vegetable are included
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F i l e t M i g n o n
house-cut WA beef tenderloin pan-seared with Bourbon and Madagascan Peppercorn Creme Petite 8oz 39 Regular 12oz 56
add 3 Blackened 218 Prawns 11 OR 10oz Cold Water Canadian Lobster Tail 42
C o l d W a t e r C a n a d i a n L o b s t e r T a i l
from the oven with Salted Citrus Butter, Whipped Potato Reggiano and the Kitchen’s fresh vegetable 10oz 47
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S c a l l o p s S a i n t J a c q u e s
from the oven with artichoke, dried tomato, fresh thyme, triple cream and Gruyere 35
F r e s h F i s h
Your server has the details 32
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 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 39
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 32
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Pastas
a petite salad and Ciabatta bread are included
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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! 29
L i n g u i n i D i M a r e
very fresh mussels and clams, prawns and calamari, heady italian pear tomato sauce with chopped garlic, chilis, sweet basil HOT! 30
The Burger
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K o b e
pan-roasted Criminis with caramelized shallot and garlic, a plethora of warmed Gorgonzola, Killer Ketchup, toasted Ciabatta and kettle chips 19
add a petite House or Caesar salad 8
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.
Our Corkage Fee is $25 per bottle with a 2 Bottle Maximum per party.
$3 Per Guest Cake Service Fee