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Spring and Summer 2013
appetizers
Classic Greek Salad -
Organic Greens Tossed Lightly in Balsamic
Vinaigrette
with Grape Tomatoes, Feta Cheese, & Kalamata Olives. 8.
Summer Salad - Crisp Organic Greens Tossed Lightly in with Red Wine
Vinaigrette with Sundried Tomato Sprinkles, Gorgonzola
and Grape Tomatoes. 8.
Fresh Jumbo Lump Crabmeat with Horseradish
Sauce & Asiago. 10.
Savory Wild Mushroom Bread Pudding. 8.
Fresh Mozzarella, Tomatoes, Basil Pesto &
Olive Oil. 10.
main courses
Seared Calves Liver with Caramelized Sweet Onions.
19. With Bacon. 23.
Grilled 7 oz Filet Mignon with Gorgonzola.
35.
All-Natural Ground Beef Shepherd's Pie with
Smashed Potatoes and Creamed Spinach. 18.
Chicken Piccata - Sautéed with White Wine
Lemon Pan Reduction and Risotto Milanese. 20.
Baked Lump Crab Cakes with Ginger
Mayonnaise. 20.
Risotto a Ia Linda
- Creamy Risotto with Shrimp, Sausage &
Asiago. 22.
Wild Mushroom Ravioli with Sage Butter and Asiago. 17.
Shrimp Scampi with Penne, Parmigiano and Parsley. 18.
Penne with Shrimp in Sun Dried Tomato Pesto Infused Olive Oil & Asiago.
18.
Penne Gorgonzola. 12.
Spaghetti with Beef
Bolognese. 16.
side dishes
Sides are substitutable for vegetables
accompanying entrees for 4.
creamed spinach ~ frites ~ creamy risotto - 7. *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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