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| Menu |
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| Spiced Almonds - Seasoned and Toasted |
2.50 |
| French Baguette Slices - with Whole Roasted Garlic, Pesto or Butter |
2.50 |
Bruschetta Four Ways
Crostini with Olive Tapenade and Blue Cheese; or
Crostini with Tomato and Pesto; or
Crostini with Goat Cheese and Red Wine Marinated Sundried Tomatoes; or
Crostini with Black Beans, Tomatoes, Zucchini and Summer Squash |
6.00 |
Spinach Salad with Hearts of Palm
Fresh Spinach Tossed with Toasted Walnut Vinaigrette, Topped with Hearts of Palm,
Marinated Sundried Tomatoes and Red Onion - a Balsamic Vinaigrette also
Available -
Add Chicken 3.50 0r Shrimp 4.50 |
9.50 |
Wine Lover's Plate
Today's Selection of Three Artisan Cheeses, Olives, Seasonal Fruits, Spiced Almonds, Cured Meats, Whole Roasted Garlic and French Bread - a vegetarian plate is available |
large12.00
small 8.00 |
Prosciutto Wrapped Asparagus - served with Bread Slices
Asparagus Wrapped in Prosciutto Spread with Herbed Goat Cheese |
8.00 |
Sixth Avenue Pizza
Focaccia Topped with Asiago Cheese, Roasted Red Peppers, Chorizo and Garlic Oil |
7.50 |
Hand Tossed Garlic Chicken Pizza
Herb Crust Pizza with Chicken, Spinach and Garlic Cream Sauce |
10.50 |
Pastrami Flatbread Pizza
Pastrami with Marinated Green Olives, Garlic Oil and Two Cheeses |
9.50 |
Meatballs Romesco - served with Bread Slices
Spanish Meatballs with a Sherry Almond Sauce |
7.50 |
Hot Crab and Shrimp Fondue - Serves Two to Four
Aged Cheddar Cheese, Cream Cheese, Asiago and White Wine Served with Bread Cubes |
15.00 |
Entrees
entrees are served with bread - a side salad is available for 3.50 |
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Stuffed Shells
Large Pasta Shells, Stuffed with Italian Sausage, Ricotta, Spinach and Asiago and Provolone Cheeses, Topped with Marinara Sauce and Cheese and Baked |
9.50 |
Seafood Lasagna Roll
A New Twist on an Old Favorite: Fresh Lasagna Sheet, Rolled with Shrimp, Crawfish Tails, Spinach and Ricotta Cheese, Topped with Swiss Cheese Mornay Cream Sauce |
10.50 |
Fettuccini with Roasted Vegetables
Fresh Fettuccini, Tossed with our Cabernet Marinara Sauce, Roasted Peppers, Onions and
Portobello Mushrooms |
8.50 |
Summer Pasta
Hand-Cut Pasta with Sweet Corn, Summer Squash, Zucchini and Tomatoes |
8.50 |
Steamed Garlic Prawns Over Wilted Spinach with Herbed Rice
Prawns with Pernod Cream on Wilted Spinach with Herbed Rice Pilaf |
14.00 |
Oven-Roasted Chicken Breast
Roasted Skin-On Chicken Breast with Baby Red Potatoes, Summer Squash and Zucchini and a Light Chicken Cream Sauce |
14.00 |
| Chef’s Dessert Creations |
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House Made Ice Cream - Flavor of the Day
Made in limited quantity, so when it’s gone - it’s gone |
3.00 |
Crème Brûlée
The Classic French Baked Custard, Real Vanilla and a Browned Sugar Crust |
4.00 |
Panna Cotta
A Light Custard of Cream and Ricotta Cheese
Served with Wilson’s Berry Farm Strawberry Sauce |
2.50 |
Chocolate Fondue - Plain, Mocha or Raspberry - Serves Two to Four
Dark Chocolate and Cream with Seasonal Fresh Fruit and Pound Cake for Dipping |
13.50 |
Chocolate Blossom
Belgian Dark Chocolate Ganache with Toasted Walnuts Wrapped in a Puff Pastry Topped with Caramel Sauce and Real Whipped Cream |
4.50 |
Angel Food Cake
House-Made Angel Food Cake with Berries Macerated in Light Syrup with a Hint of
Fresh Basil |
3.00 |
| A Trio of Truffles - Dusted with Cocoa, Roasted Walnuts and Espresso Powder |
3.00 |
| ~ allergy alert – some of our food preparations contain nuts ~ |
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