Lounge

BAR MENU

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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  17

P e n n   C o v e   M u s s e l s
 chopped garlic, tripe cream, fresh thyme, liquor   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    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   15

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

C i a b a t t a
 with Spiced Aglio Olio   8

salads

C a e s a r
romaine hearts, Parmesan, cut lemon, house crouton, capers     15

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     15

a d d . . . 

Blackened 218 Chicken Breast or Prawns  7/11

Entrees

    a petite salad and Ciabatta bread are included 

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F i l e t   M i g n o n

hand-cut WA beef tenderloin pan-seared with Bourbon and Madagascan Peppercorn Creme, house-whipped Potato Reggiano and Spinaci Soffritti

Petite 8oz 41    Regular 12oz 58

add 3 Blackened 218 Prawns   11    OR     10oz Cold Water Canadian Lobster Tail   49

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, Andalouse, cut lemon, house-whipped Potato Reggiano and the Kitchen’s fresh vegetable   10oz 52

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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, house-whipped Potato Reggiano and the Kitchen’s fresh vegetable    35

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, house-whipped Potato Reggiano and the Kitchen’s fresh vegetable  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, house-whipped Potato Reggiano and Spinaci Soffritti      41

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, house-whipped Potato Reggiano and the Kitchen’s fresh vegetable     32

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!     30

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!     32

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UPGRADES
Caesar Starter Salad  5

 

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