| Ahi Tuna Taco |
$8.00 |
Julienne ginger, scallions, cilantro, and guacamole |
| Florets of Broccoli |
$6.75 |
in a blue cheese bacon sauce |
| Ahi Rangoon |
$4.00 |
lightly fried and stuffed with guacamole, mango and a pineapple jus |
| Carpaccio Prosciutto di Parma |
$7.00 |
aged balsamic, parmesan shavings, basil and fresh mozzarella |
| Bruschetta Pomadoro |
$6.50 |
grilled house made focaccia, tomato, fresh mozzarella, basil and aged balsamic |
| 96 Main Caesar Salad |
$6.00 |
with herb seasoned croutons parmigiano-reggiano shavings |
| Sushi |
$7.00 |
ahi tuna wrapped in nori seaweed Japanese rice, avocado, red onion wasabi and soy sauce on the side |
| Little Neck Clams |
$10.00 |
dozen little neck clams steamed in beer with spicy Mexican chorizo |
| Organi Field Greens Salad |
$5.00 |
with a pecan vinaigrette |
| Field Green Salad |
$7.00 |
black peppercorn rosemary vinaigrette with sliced apples, pancetta and goat cheese |
| California Roll |
$6.00 |
avocado, red onion, mushrooms, wasabi and soy sauce on the side |
| Wild Mushroom Risotto |
$6.75 |
drizzled with aged balsamic |
| Goat Cheese Wontons |
$6.00 |
lightly fried and served with a sweet cilantro pineapple jus |
| Asian Style Vegetarian Eggroll |
$3.75 |
with a ginger plum dipping sauce |
| Belgium Endive Salad |
$7.00 |
with sliced apples, Mexican cheese and a light creamy Italian dressing |
| Bacon Wrapped Sea Scallops |
$7.00 |
with a Vietnamese dipping sauce |
| Spicy Thai Soup |
$6.00 |
scallops, shrimp, mushrooms, red onions, and scallion |
| Chef Selection |
|
ask server |
| Pan Seared Chicken Breast |
$16.00 |
vegetables and marsala sauce |
| Marinated New Zealand Rack of Lamb |
$20.00 |
vegetable and a port essence sauce |
| Grilled Shrimp |
$17.25 |
marinated grilled shrimp in sweet chili sauce over a bed of vermicelli noodles |
| Pan Seared Salmon Roulade |
$18.50 |
with wild mushroom risotto and haricots verts |
| Grilled 13 Oz New York Strip |
$18.00 |
with steak fries and balsamic glaze |
| 14 Oz Grilled Frenched Pork Chop |
$16.00 |
organic vegetables, steak fries, with pinot noir demi glace |
| Vegetarian Napoleon |
$14.00 |
with zucchini, red onions, tomato, goat cheese, portabella and red pepper coulis |
| Linguine Vongole |
$14.50 |
in a white wine pesto sauce |
| Shrimp and Linguine with a Corsara Sauce |
$18.25 |
tomato-pesto cream sauce |
| 10 Oz Filet Mignon |
$20.00 |
organic vegetables, truffle potato croquettes with a port essences demi-glace |
| Peppercorn Crusted Iron Steak |
$15.50 |
with truffle potato croquettes and organic vegetables |
| Grilled Sirloin Tournedos |
$18.50 |
organic vegetables and bleu cheese sauce |
| Pan Seared Sea Scallops |
$17.00 |
tropical salsa, garden vegetables and a three cheese risotto |
| Traditional Brick Oven Pizza |
$8.50 |
fresh tomato, basil, and fresh mozzarella |
| Traditional White Pizza |
$8.50 |
fresh broccoli, tomato, mozzarella, ricotta cheese, and garlic |
| Southwestern Brick Oven Barbecue Pizza |
$8.75 |
chicken, scallions, red onions, and mozzarella cheese |
| Vegetarian Pizza |
$8.25 |
wild mushrooms, tomatoes, red onions, garden vegetables, pesto and mozzarella |
| Parm Pizza |
$9.75 |
fresh tomato, prosciutto di parma, fresh mozzarella, and fresh basil |
| Hawaiian Pizza |
$8.75 |
Canadian bacon, pineapple, and mozzarella |
| Carnoso Pizza |
$9.75 |
pepperoni, sausage, Canadian bacon, tomato and mozzarella |
| Pizza con Legumi |
$8.75 |
artichoke hearts, roasted red peppers, portabello, garlic, and mozzarella |
