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Our Menu


AppetizersSaladsEntreesPastaPizzaSidesDessertsKidsSignature CocktailsAfter Dinner DrinksValentine's Day 2017

*Menu subject to change according to seasonal product availability and the Chef’s desire to serve the highest quality product possible.

  *Please call ahead for vegan/dietary requests.

 

CARPACCIO 10

thinly sliced Wagyu beef, horseradish cream, fried capers, parmesan cheese and micro basil

 WARM MARINATED OLIVES 5

house cured olives with citrus and herbs

STEAMED PEI MUSSELS 12

white wine, lemon and herbs, garlic, shallots, saffron aioli and grilled bread

ARBORIO FLOUR CRUSTED CALAMARI 11

pomodoro sauce, crispy cherry peppers, zucchini and lemon basil aioli

CHEESE PLATE 13

trio of artesian cheeses with accoutrements…………..add prosciutto $2

MOZZARELLA EN COROZZA 9

crispy mozzarella with lemon butter and olive tapenade

TUNA TARTAR 12

tossed in olive tapenade, garnished with pickled fennel, micro basil and calabrian chile aioli

 

CAESAR 8

romaine and crispy kale tossed in a classic caesar dressing, with croutons and parmesan frico

BEET SALAD 9

spring mix, goat cheese, candied pecans, caramel apple vinaigrette

CAFE SALAD 5

mixed greens, white balsamic vinaigrette and croutons

PAN SEARED SALMON 25

served over warm orzo salad with tomatoes, olives, capers, zucchini, wilted spinach & citrus sauce

 GRILLED FLAT IRON STEAK 26

wood fire roasted brussels sprouts, crispy smashed potatoes with roasted garlic butter and chianti reduction

 FENNEL RUBBED SEARED TUNA 22

crispy polenta, asparagus, lemon butter tapenade

 

CHICKEN PARMESAN 19

pan fried chicken breast with pomodoro sauce, provolone, parmesan and hand pulled mozzarella served over spaghetti

ITALIAN BURGER 12/13 with egg

sundried tomato mustard, red onion jam, caesar dressed romaine, provolone, fennel pickles, rosemary fries

*A gluten free pasta substitution is available on most pasta dishes for an additional $2.

 

BOLOGNESE 21

tomato ragout of beef and pork with pappardelle pasta, topped with parmesan, ricotta and micro basil

 

BUCATINI CARBONARA 19

mascarpone sauce, pancetta, sauteed mushrooms, 63° poached egg, parmesan & pecorino

RIGATONI PASTA 20

Italian sausage, mushroom, caramelized onion & tomato ragout, shaved asiago cheese

 SPAGHETTI POMODORO 15…with meatballs 19

tomato, basil, garlic , red pepper flakes and parmesan

BUTTERNUT SQUASH RAVIOLI 17

 sage & brown butter sauce, ground amaretti cookie, parmesan & crispy kale chips

 

*Gluten free pizza dough is available for an additional $2.

MARGHERITA PIZZA-pomodoro sauce, hand pulled mozzarella and fresh basil  10

 SHRIMP PIZZA-garlic oil, swiss chard, fontina, goat cheese, roasted red peppers, artichokes 14

MUSHROOM PIZZA-thyme cream sauce, gruyere & truffled arugula 12

CHICKEN PIZZA-garlic oil, arugula, fontina, goat cheese 12

ITALIAN SAUSAGE PIZZA-spicy pomodoro sauce, peppadew, fontina, house mozzarella, parmesan 12

FIG AND PIG PIZZA-prosciutto, fig jam, goat cheese, mozzarella, balsamic and dressed arugula  13

PEPPERONI FOUR CHEESE PIZZA-mozzarella, parmesan, fontina, provolone 11

Crispy polenta 5

Rosemary parmesan fries with truffle aioli 6

 Spaghetti with Pomodoro sauce 6

 Baked four cheese penne 7

 Asparagus with parmesan and lemon 6

Wood Oven Roasted Brussels Sprouts 6


WARM CHOCOLATE CAKE 8

candied pecans, chocolate and caramel sauce, with vanilla ice cream

 

 TIRAMISU 8

espresso soaked cookies, layered with mascarpone and kahlua mousse, topped with chocolate shavings

SORBET  8

please call for current selections

 

Cheese pizza

Pepperoni pizza

 Spaghetti with red sauce

Spaghetti with meatballs

Baked four cheese penne

 Butter noodles

 

BLACK MARGARITA  11

suerte tequila, gran marnier, orange juice, lime, bordeaux cherry juice

NOT SO BASIC BRANDY  12

grey goose pear vodka, pear brandy, lemon, simple, brut, orange peel

NEW FASHIONED  12

brenne single malt, muddled raw sugar, cherry & orange

NEGRONI  10

tanquerey, campari, sweet vermouth, muddled basil, orange zest

NAIL IN THE COFFEEN  12

balvenie 14 year, frangelico, black walnut liqueur, muddled coffee bean, orange peel

CHATTANOOGA NIGHTS  11

chattanooga 1816 whiskey, black walnut liquor, cherry liquor, orange peel

SAZERAC  12

bulleit rye, vieux pontarlier absinthe, muddled raw sugar, peychaud’s bitters

YOU’RE TURNING VIOLET, VIOLET!  12

uncle vals botanical gin, lemon, simple, creme de violet

ITALIAN SODA  6

bitter truth eXr liqueur, muddled lemon, brut

 

QUINTA DO TEDO RESERVE RUBY PORT

medium bodied and slightly sweet

QUINTA DO TEDO FINE TAWNY PORT

fuller bodied with a bold finish

WHISPER CREEK

tennesse sipping cream served on the rocks

LIMONCELLO

zesty and bright with a slightly bitter finish

AMARO SEGESTA

sweet maple notes on the front with a herbal finish

FERNET

smokey tobacco and minty herbal notes with a slightly bitter finish

VIEUX PONTARLIER ABSINTHE

herbal and smooth with an earthy lingering finish

Valentine’s Day Menu 2017

$65 per person…optional $25 wine pairing…

does not include tax and %20 gratuity

 

-Appetizer-

shrimp scampi with lemon, garlic, butter and toasted breadcrumbs

artichoke bisque

lobster ravioli in a cream sauce with asparagus and fennel

mozzarella stuffed meatball served over creamy polenta and pomodoro sauce

-Salad-

caesar with parmesan frico

bluesey greens salad with cranberries, raisins, toasted marcona almonds, gorgonzola

-Entrée-

seared scallops with roasted garlic & herbed risotto with gremolata

porchetta with truffle mashed potatoes and maple thyme glazed carrots

fricassee of oyster mushrooms with toasted pine nuts, pappardelle, roasted garlic, brown butter, fresh oregano & parsley, pickled shallots

roasted duck breast with barolo wine sauce, Italian potato cakes & haricot vert

-Dessert-

red velvet waffle with chocolate mousse and a cream cheese icing drizzle

strawberry chocolate chip cannoli

raspberry prosecco sorbet