NEW GARDEN HAPPY HOUR!
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4PM-6PM Tuesday-Saturday
DINNER MENU
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Appetizers
C i a b a t t a
with spiced Aglio Olio 8
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 17
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 18 GF
2 1 8 P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche SPICY! 18 GF
F r e s h P e n n C o v e M u s s e l s
chopped garlic, fresh thyme, liqueur, triple cream 19 GF
F r e s h P e t i t e M a n i l a C l a m s
chopped garlic, sweet cream butter, juiced lemon, Pinot Grigio, fresh garden herbs 19 GF
C a r p a c c i o
Filet Mignon…pepper-crusted, barely seared, sliced over baby greens with Bermuda onion, Gorgonzola, Andalouse 19 GF
Carpaccio is served Blue Rare and will not be prepared to a different temperature.
Insalata
S p i n a c h L e m o n T a h i n i
baby spinach, Crimini mushroom, Bermuda onion, ripe tomato, Parmesan, house crouton 15
T h e C a e s a r
romaine hearts, Parmesan, cut lemon, house crouton, capers 15
add chicken breast or ocean prawns 8/11
Entrees
a petite salad, Ciabatta bread, house whipped Potato Reggiano and the Kitchen’s nightly vegetable are included
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P e z z a t t o D i B i s t e c a
WA grown beef tenderloin tips…flashed in the pan, finished Drunkin’ Style…shallot, garlic, Cabernet, house-made Demi Glace, a touch of fresh rosemary, whole grain mustard and Gorgonzola 43
F i l e t M i g n o n
8oz WA grown beef tenderloin pan-seared with Bourbon & Madagascan Green Peppercorn Crema 43 GF
add 3 Ocean Prawns 11
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S c a l l o p 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 38 GF
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 34
F r e s h S t e e l h e a d
from the grill over bedded Arugula, ripe tomato, Andalouse 34 GF
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 29
L i n g u i n i D i M a r e
very fresh petite Manila clams, Penn Cove mussels, prawn, calamari and scallop in a heady plum tomato sauce with chopped garlic, chilis, Pinot Grigio, juiced lemon and sweet basil 34
R i g a t o n i 2 1 8
WA grown chicken breast, fresh Crimini mushrooms, caramelized brown sugar, cayenne, cream, ripe tomato, sweet basil and Parmesan SPICY! 31
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UPGRADES
Caesar 4 Tahini 6
Menu items and pricing subject to change daily.
SPLIT CHECKS: No more than 4 itemized bills per table. Parties of 6 or more one bill. Multiple cards OK
ALLERGIES: 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.
Shakti’s does not allow guests to bring their own food or beverage. Sorry, no corkage available.