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Our Menu


AppetizersSaladsEntreesPastaPizzaSidesDessertsKidsSignature CocktailsAfter Dinner DrinksNew Years Eve

*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, tarragon 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 root vegetables with roasted potatoes 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

 

FIG PASTA 17

fresh spaghetti, figs, mascarpone goat cheese sauce, topped with crispy proscuitto

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, spinach, 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 Seasonal Vegetables 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

 

CURIOUS GEORGE  11

george dickle #1 white whiskey, ransom dry vermouth, scrappy’s orange bitters, orange peel

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

RUM, FOREST RUM!  12

afrohead rum, amaro #5, douglas fir, maple syrup

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

 

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

New Years Eve Menu

$65 per person…optional $25 wine pairing…

does not include tax and %20 gratuity

 

Appetizer

shredded beef short ribs with porcini mushrooms, foie gras sauce over crispy polenta

prosciutto wrapped shrimp with lemon basil sauce

roasted root vegetable fritters with saffron aioli

stuffed roasted red peppers with basil goat cheese & balsamic reduction

Salad

caesar with parmesan frico

citrus salad with orange segments, spring mix, dried cranberries, thyme honey mint vinaigrette

-she-crab soup garnished with parsley

Entrée

rack of lamb with roasted garlic whipped potatoes, parsnip puree, rosemary demi-glace, braised chard, minted cranberry relish

eggplant parmesan with spaghetti pomodoro

seared sea bass with sautéed artichokes, grape tomatoes, peppers, white wine butter, roasted garlic eggplant relish, grilled lemon

braised duck ragu with creamy polenta, pickled shallots

Dessert

roasted pineapple sorbet with candied pineapple

chocolate indulgence cake with whipped cream and caramel

panna cotta layered with blackberry and raspberry with chocolate shavings