Lounge Menu

BAR MENU

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Happy Hour and Twilight Dinners

4-5:30PM  Tues-Thur

First Come First Serve

In House Dining Only

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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  15hh/17

P e n n   C o v e   M u s s e l s
 chopped garlic, tripe cream, fresh thyme, liquor   15hh/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    15hh/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   14hh/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!   15hh/17

2 1 8   P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche   HOT!   15hh/17

C a r p a c c i o
 barely seared pepper-crusted Filet Mignon, baby greens, Bermuda onion, Gorgonzola, Caper Berry  15h/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  14h/16

C i a b a t t a
 with Spiced Aglio Olio   6hh/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   2

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