Lounge Menu




 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



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



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



~    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



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