| Soup of the Day |
$3.00 - $5.00 |
|
| Bisque |
$6.00 - $9.00 |
|
| Baked French Onion |
$6.00 |
|
| Roasted Garlic Pot |
$8.00 |
With italian toast |
| Greens and Beans |
$8.00 |
Sauteed escarole and cannelloni beans. Add sausage $4.00 |
| Artichoke French |
$9.00 |
Batter dipped, sauteed in wine, lemon with imported cheese |
| Scallops Supreme |
$11.00 |
In a light cream, toasted walnuts and roasted peppers |
| Fried Calamari |
$9.00 |
Lightly coated with flour and cooked to a golden brown |
| Clams Casino |
$10.00 |
|
| Grilled Jumbo Shrimp |
$15.00 |
|
| House Salad |
$5.00 |
A combination of romaine, radicchio, croutons and vegetables. Blue cheese, hot bacon or gorgonzola an additional charge |
| Caesar Salad |
$7.00 |
Romaine hearts, seasoned croutons tossed in a special dressing. Add grilled chicken $4.00, grilled shrimp $6.00, steak $6.00, scallops $8.00 |
| Spinach Salad |
$7.00 |
Baby spinach and hardboiled egg with a hot bacon dressing. Add grilled chicken $4.00, grilled shrimp $6.00, steak $6.00, scallops $8.00 |
| Cheeseburger Caesar Salad |
$13.00 |
8 oz. angus cheeseburger with caramelized onions |
| Grilled Hearts of Romaine |
$9.00 |
With applewood bacon, diced tomatoes, red onion, calamata olives, diced fruit, ranch and crumbly gorgonzola |
| Angus Burger |
$11.00 |
Half pounder w/sharp cheddar, fries and garlic or chili sauce |
| Mediterranean Pasta |
$12.00 - $15.00 |
Roasted sweet red peppers, calamata olives, artichokes tossed with olive oil, butter and garlic, served over pasta. Add grilled chicken $4.00, grilled shrimp $6.00, steak $6.00, scallops $8.00 |
| Pasta and Meatballs |
$12.00 - $15.00 |
Homemade meatballs and red sauce over pasta |
| Penne Carbonara |
$12.00 - $15.00 |
Applewood bacon, roasted peppers and broccoli sauteed in olive oil, garlic with a touch of cream. Add grilled chicken $4.00, grilled shrimp $6.00, steak $6.00, scallops $8.00 |
| Pasta Bolognese |
$12.00 - $15.00 |
Shells tossed with pork and italian sausage and our homemade red sauce |
| Chicken Milanese |
$16.00 |
Breaded chicken flavored with lemon served with pasta |
| Eggplant Medley |
$17.00 |
Layers of sauteed, batter dipped eggplant, roasted red peppers, over escarole with parmigianna cheese and a lemon butter sauce |
| Chicken Francaise |
$17.00 |
Sauteed in a white wine sauce and served over escarole |
| Haddock Florentine |
$19.00 |
Batter dipped fresh haddock, sauteed in a lemon wine with parmigiana served over wilted spinach |
| Pollo Alfredo |
$19.00 |
Sauteed batter dipped chicken over pasta topped with broccoli and homemade alfredo sauce |
| Veal Parmigiana |
$21.00 |
Breaded veal with red sauce, mozzarella over pasta |
| Saltimbocca |
$22.00 |
Pork tenderloins, sauteed escarole, panchetta, calamata olives in a light broth |
| Hazelnut Crusted Pork |
$22.00 |
Hazelnut crusted pork tenderloin on a bed of sun dried cherry sauce, served with potato and vegetable |
| Grilled Caribbean Salmon |
$22.00 |
Fresh salmon marinated in lemon lime and adobo spice set on wilted spinach with potato |
| Fruits de Mer |
$23.00 |
Shrimp, scallops, cannelloni beans, spinach, roasted red peppers, sauteed with fresh garlic and oil olive and tossed with penne pasta |
| Seared Sea Scallops |
$24.00 |
Colossal size sea scallops pan seared, served over wilted spinach and served with potato |
| Mediterranean Sea Bass |
$29.00 |
Fresh chilean sea bass cooked in wine, lemon and butter set on a bed of wilted spinach with a mango salsa |
| Veal Chop |
$30.00 |
Marinated in asian spices, grilled on the Bone, set over caramelized onions and a madeira wine sauce. W/potato vegatable |
| Grilled Lamb Chops |
$28.00 |
3 austraillian 5-6 oz chops, marinated in a balsamic reduction, served with potato and vegetable |
| Filet Mignon |
$30.00 |
Choice angus beef with sauteed mushrooms; served with potato and vegatable. Mark's pittsburgh filet add $3.00 |
| Portofino |
$25.95 |
Lobster, shrimp, scallops and crab, sauteed in olive oil and white wine, with artichokes hearts and calamata olives, served over linguini |
| Grilled Delmonico |
$31.95 |
Bone in black angus delmonico, dusted with cracked peppercorn, topped with a maitre d butter, served in a madiera wine sauce, with potato and vegetable |
