DINNER MENU
__________________________________________________________
appetizers
C a l a m a r i A M o d o M i o
flashed in the pan with chopped garlic, plum tomato, chilis, sweet basil 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
2 1 8 P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche HOT! 17
C i a b a t t a
with Spiced Aglio Olio 8
salads
C a e s a r
romaine hearts, Parmesan, cut lemon, house crouton, capers 15
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 15
a d d . . .
Blackened 218 Chicken Breast or Prawns 7/11
Entrees
a petite salad, Ciabatta bread, house whipped Potato Reggiano and the Kitchen’s nightly vegetable are included
___________________________________________
F i l e t M i g n o n
hand-cut WA beef tenderloin pan-seared with Bourbon and Madagascan Peppercorn Creme
Petite 8oz 40 Regular 12oz 58
add 3 Blackened 218 Prawns 11
F r e s h F i s h
your server has the nightly details 33
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
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, baby greens and 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 40
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
Pastas
a petite salad and Ciabatta bread are included
___________________________________________
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! 30
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! 32
_____________
UPGRADE
Caesar Starter Salad 5
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