SUMMER 2006
Antipasti    Pastas    Secondo     

Antipasti                                           

Tuscan Bean Soup or Today’s Special Soup                           

                                                                                                            CUP                4

                                                                                                            BOWL             6

Prince Edward Island Mussels                                                     

            Steamed in a lemongrass coconut broth with tomato,

            red peppers, cilantro and sesame bruschetta                                 10       

Bruschetta                                                                                     

            Grilled Artisan bread with extra virgin olive oil, marinated

            Kentucky grown tomatoes and gorganzola cream                       9

Calamari and Rock Shrimp                                                        

            Semolina dusted, lightly fried squid and rock shrimp,                    

            herb aioli and marinara sauces                                                             11       

Duck and Shittake Eggrolls                                                         

            Crispy eggrolls with chili ginger sauce                                                

            and sweet 'n sour cabbage                                                                   10       

Insalata Caprese                                                                          

            Fresh mozzarella, local tomatoes, grilled balsamic                         

            red onion, sweet corn relish and fried green tomato                     9

Pastas                                               

            Served with small house salad or cup of soup                                              

            Choice of linguini, penne, or fettuccini                                                         

Cioppino                                                                                        

            Shrimp, scallops, mussels and fresh fish steamed in a                     

            spicy San Fransico-style tomato clam broth tossed                       

            with sweet herbs                                                                                       25       

Chicken Arrabbiata                                                                    

            Grilled chicken breast and broccoli in a spicy                                 

            tomato pancetta sauce                                                                        19       

Gnocchi di Casa                                                                          

            Spinach gnocchi, English peas, cherry tomatoes and                  

            arugula tossed in a Sheltowee Farms mushroom sauce                19       

Pesto Cream with Shrimp and Scallops                                                         A rich pesto of basil, extra virgin olive oil, garlic and Parmigiano

            finished with pine nuts and a touch of cream                                 26       

Alfredo                                                                                           

            The classic sauce of Parmigiano, butter, and cream                     19

                                                                                                with chicken           22

                                                                                                with shrimp              24       

Bolognese                                                                                      

            A slow simmered ragù of meats with tomato, garlic,                   

            mushrooms, oregano, and dry red wine                                             18       

Ravioli di Casa                                                                              

            House made cheese and basil ravioli served with marinara or

            garlic sage butter, topped with crispy fried leeks                           21       

Secondo                                          

            Served with small house salad or cup of soup                                              

Duck Confit                                                                                   

            Slow simmered and served with creamy parmesan polenta,

            roasted pear and golden raisin compote, mushroom                  

            thyme reduction and steamed broccoli                                            25       

Ruby Red Trout                                                                             

            Pan fried with citrus pinenut brown butter, caramelized

            fennel, basmati-lentil rice and steamed asparagus                       27

Scallops Trufant                                                                             

            Pan seared sea scallops, sauce Trufant, artichoke fritters

            and steamed asparagus on truffled Yukon Gold                          

            mashed potatoes                                                                                     29       

Tenderloin Cognac                                                                      

            Medallions of beef served in a sauce of pan juices                        

            enhanced with green peppercorns, cream and cognac

            served on Yukon Gold mashed potatoes                                          29       

Atlantic Salmon                                                                            

            Herb broiled salmon on lemon basil mashed potatoes,

            baby vegetables and smoked tomato vinaigrette                       27

Veal Piccata                                                                                 

            Sauteed veal scaloppine on creamy parmesan polenta with

            grilled portobello, baby vegetables and piccata sauce              27

Seared Sesame Tuna                                                                   

            Yellowfin tuna with chili plum sauce, steamed baby bok choy

            tossed in Asian vinaigrette, basmati-almond rice                           30

Risotto Del Giorno                                                                         

            Italian Arborio rice, with seasonal market ingredients,                 

            as described by your server                                                                    28       

Pan Roasted Chicken                                                                 

            Orange, honey and chipotle glazed chicken breasts                  

            on white cheddar grits with grilled patty pan squash                   26

Filet Mignon                                                                                   

            Grilled center cut beef tenderloin on Yukon Gold                         

            mashed potatoes with steamed asparagus, ruby port 

            reduction and blue cheese butter                                                      32       

Executive Chef Nat Tate                                                            

Sous Chefs Rob Nathanson & Tim McGowan                        

A service charge of 18% may be added to parties of six or more.

Private Room  Available (smoking allowed)

Gift Certificates $25, $50, $100                                                                         

A plate charge of $5.00 will be applied to split entrees.