DINNER MENU
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Happy Hour
and
$26 Twilight Dinners
4-6PM 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 13 HH / 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 14 HH / 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 14 HH / 15
P e n n C o v e M u s s e l s
chopped garlic, fresh thyme, sherry & real cream 15 HH / 16
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! 15 HH / 16
2 1 8 P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche HOT! 15 HH / 16
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 15 HH / 16
P e t i t e M a n i l a C l a m s
chopped garlic and shallot, Pinot Grigio, sweet cream butter and a plethora of fresh garden herbs 15 HH / 16
C a r p a c c i o
barely seared pepper-crusted Filet Mignon, baby greens, Bermuda onion, Gorgonzola, Caper Berry 15 HH / 16
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 26
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 30
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