Lounge Menu

DINNER MENU

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 Happy Hour

and

$22 Twilight Dinners

4-6  Mon-Sat

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appetizers 

P e n n   C o v e   M u s s e l s
chopped garlic, fresh thyme, sherry & real cream   13 HH / 15

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     11 HH / 13

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      12 HH / 14

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     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!     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

2 1 8   P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche   HOT!      14 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     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

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salads

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

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Entrees

~    include a petite salad & Ciabatta bread   ~

L i n g u i n i    A l   P e s t o   C o n   G a m b e r i
roasted pecan pesto, triple cream, prawns     27    – GF pasta add 2

P r a w n   C o q u i l l e
from the oven…caramelized shallot, artichoke, sun kissed tomato, triple cream, fresh thyme, U-15 ocean prawns and Gruyere      30

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 with fresh Crimini mushrooms, shallot, garlic, Pinot Grigio, house-crafted Demi Glace and fresh      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     24    – GF pasta add 2

Z u p p a   D i   P e s c e
very fresh mussels and clams, calamari, prawns and chopped garlic in a heady tomato coulis with Pinot Grigio, juiced lemon, chilis, sweet basil…grilled Ciabatta     28

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    – GF pasta add 2

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     36

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

R a c k   O f   L a m b
from the grill, finished Drunkin’ Style….garlic, shallot, Cabernet, house-crafted Demi Glace, whole grain mustard and Gorgonzola     39

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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 $20 per bottle with a 2 Bottle Maximum per party.          

$3 Per Guest Cake Service Fee      $5 Split Charge