Spring/Summer 2016

appetizers

Classic Greek Salad - Organic Greens Tossed Lightly in Balsamic Vinaigrette
 with Tomatoes, Feta & Kalamata Olives. 10. Half. 6.

Summer Salad - Organic Greens with Parmigiano, Dried Cherries,
Toasted Chopped Almonds & Balsamic Dressing 10. Half. 6.

Scottish Smoked Salmon with Lemon, Capers & Pumpernickel. 10.

Wild Mushroom Bread Pudding. 10.

Jumbo Lump Crab with Horseradish Mayonnaise. 10.

main courses

Grilled "Dry Aged" New York Strip Steak "Frites". 48. Split Charge - 5.

Seared Calves Liver with Caramelized Sweet Onions. 19. With Bacon. 23. 

Beef Sheperd's Pie - Browned Ground Round in Rich Brown Gravy with a crust of
 Smashed Potatoes & Cheddar Gratin. 19.

Chicken Milanese - Scallopine lightly encased in toasted panko crumbs with a lemon wedge. 23.

Seared and Roasted Sea Bass with Basil Pesto Infused Olive Oil. 35.

Baked Lump Crab Cakes with Tartar Sauce. 22.

Risotto a Ia Linda - Creamy Risotto with Shrimp, Sausage & Asiago. 22.

Wild Mushroom Ravioli with Sage Butter and Asiago. 17. With Chicken. 25.

Spaghetti Bolognese - a zesty sauce of ground beef & tomatoes with Italian herbs and spices. 18.

Shrimp Scampi - Five plump shrimp, garlic, parsley and butter with penne and parmigiano. 18.

Penne with Shrimp in Sun Dried Tomato Pesto Infused Olive Oil & Asiago. 18.

Penne Gorgonzola - a velvety sauce of "gorgonzola dulce", cream, parmesan and black pepper
 with a sprinkling of parsley. 12.
 With Chicken Sausage. 20.

 

side dishes

Creamed Spinach ~ Frites ~ Creamy Risotto
Garlic Smashed Potatoes. 6.

please note : 20% gratuity is added to parties of five or more guests.
 

 

Tuesday through Saturday 5:00-10 p.m.

 

 

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135 York St. SE
(between Richland & Park Ave)
Aiken, SC 29801
803.648.4853