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Fall '11 & Winter '12
appetizers
Classic Greek Salad -
Organic Greens Tossed Lightly in Balsamic
Vinaigrette
with Grape Tomatoes, Feta Cheese, Kalamata Olives & Sliced Red Onions. 10.
Fall/Winter Salad Organic Greens with Red
Vinaigrette, Gorgonzola,
Toasted Pecans & Dried Cranberries. 10
Please Note - Half Salads are $8
Fresh Jumbo Lump Crabmeat with Horseradish
Sauce & Asiago. 10.
Savory Wild Mushroom Bread Pudding. 8.
Fresh Mozzarella, Tomatoes, Basil Pesto &
Olive Oil. 10.
Soup du Jour.
main courses
Grilled Beef Filet Mignon with Gorgonzola.
22.
Seared Calves Liver with Caramelized Sweet Onions.
19.
(N.B. - only two orders per table,
please)
Chicken Scaloppini with Melted Taleggio
Cheese and Linda's Tomato Sauce. 20.
Grilled New Zealand Lamb Rib
Chops with Rosemary. 25.
All-Natural Ground Beef Shepherd's Pie. 18.
Baked Lump Crab Cakes with Ginger
Mayonnaise. 20.
Fish Selection.
Risotto a Ia Linda
- Creamy Risotto with Shrimp, Sausage &
Asiago. 22.
Wild Mushroom Ravioli with Sage Butter and Asiago. 17.
Penne with Shrimp in Sundried Tomato Pesto Infused Olive Oil & Asiago.
18.
Penne Gorgonzola. 12.
Spaghetti with Beef
Bolognese. 16.
Shrimp & Feta Cheese Atop
Organic Greens Tossed Lightly
with Dill Red Wine Vinaigrette & Grape Tomatoes. 18.
side dishes
Sides are not substitutable for vegetables
accompanying entrees
creamed spinach ~ frites ~ creamy risotto - 4. *Only the freshest and best all-natural and organic (when
available) ingredients are used - free of chemicals,
preservatives, hormones or MSG. Food allergies are
understood and catered to.
Wheat-free penne may be
substituted for any pasta. please note : 20% gratuity is added to parties of five or
more guests.
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