| Five Onion Soup |
$3.95 |
|
| Chef's Soup |
$3.25 |
|
| Stuffed Maine Lobster Tail |
$8.95 |
Lobster meat sautéed with ginger, sesame oil, scallions and panko bread crumbs. Drizzeled with mango creme friche |
| P.E.I. Mussels |
$8.95 |
Wonderful, plump fresh mussels in a saffron scallion cream served over grilled polenta |
| Artichoke Bread |
$6.95 |
Babalouis bread stuffed with a mixture of artichoke hearts and three cheeses baked until crisp |
| Warm Cabbage Salad |
$5.95 |
Red and white cabbage sautéed with prosciutto, pine nuts, gorgonzola and balsamic vinegar |
| Grilled Shrimp |
$8.95 |
Five of Chef Brads "Mixed Grill" shrimp grilled and served with his sweet, tomato, tarragon sauce |
| Portabella Mushroom |
$7.95 |
Topped with roasted red peppers and gorgonzola crumbles, finished with a roasted shallot drizzle |
| Caesar |
$5.75 |
Classic Caesar tossed with homemade garlic croutons and dressing, sprinkled with fresh pecorino cheese (with or without the fish!) |
| Mixed Greens |
$8.95 |
Topped with fried prosciutto, crystallized pecans, gorgonzola crumbles and toasted pine nuts, finished with a raspberry vinaigrette |
| Carbonara |
$16.95 |
Sweet Italian sausage, prosciutto, button mushrooms, fresh garlic and roasted red peppers in a Pecerino cheese cream sauce |
| Bolognese |
$16.95 |
Ground beef, pork, prosciutto, tomatoes, onions, garlic and herbs with white wine, veal stock and cream |
| Seafood with Angel Hair |
$19.95 |
Shrimp, scallops, mussels, sweet yellow peppers, sundried tomatoes, fresh basil and garlic in a white wine cream sauce |
| Lobster Ravioli |
$18.95 |
Lobster and ricotta stuffed pasta topped with a delightful sundried tomato, pesto cream sauce |
| Nut Crusted Salmon with Orange Sage Butter |
$18.95 |
Seven ounce filet of Salmon crusted with finely chopped pine nuts, hazelnuts and almonds, sautéed finished with an orange sage butter sauce |
| Cioppino |
$19.95 |
Mussels, clams, shrimp and scallops, simmered with garlic, tomatoes and fresh herbs are just a few of the ingredients that help create this seafood stew Chef Brad calls his WOW dish! |
| Linguini with Pesto Clam Sauce |
$17.95 |
Fresh count-neck clams and chopped clams simmered with white wine, pesto and a touch of red pepper, served over a bed of linguini |
| Shrimp Scampi |
$18.95 |
Seven black tiger shrimp sautéed, finished with white wine, clam broth, olive oil, garlic, tomatoes, scallions. Served over angel hair Small mixed greens with entrée $1.25 |
| Veal with Wild Mushrooms & Artichoke Hearts |
$18.95 |
Veal scallopini topped with a sautee of shiitake and porcini mushrooms, Madeira wine, freshly diced tomatoes and artichoke hearts, finished with melted provolone |
| Veal Parmigiana |
$15.95 |
A generous portion of tender veal, breaded and sautéed, topped with pomodoro and lots of mozzarella cheese! |
| Prosciutto Stuffed Chicken |
$17.95 |
Boneless breast, stuffed with Proscuitto and jarlsberg cheese. Topped with a white wine mushroom cream sauce |
| Roast Duckling |
$17.95 |
Perfectly roasted, semi boneless duckling crisped and served with Brads daily sauce |
| Grilled New York Strip Steaks |
$16.95 - $19.95 |
Hand cut and trimmed then prepared to your liking, served with sautéed mushrooms and scallions. |
| Mixed Grill |
$19.95 |
A seven ounce N.Y. strip steak with a mustard-chive sauce, three large shrimp with Chef Brads famous grille sauce and a two bone seasoned lamb tenderloin |
| Grilled Rack of Lamb |
$21.95 |
7 bone New Zealand rack of lamb grilled and served with a pesto made with parsley, sage, rosemary, thyme, garlic, pecerino cheese and olive oil. |
| Small mixed greens with entrée |
$1.25 |
This menu is only a guide, Chef Bard will make what you want!!! |
