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Winter 2010
appetizers
Classic Greek Salad - Organic Greens Tossed
Lightly with Vinaigrette,
Fresh Tomatoes, Feta Chesse, Kalmata Olives and Sliced Red Onions. 10.
Fresh Mesclun Salad with Asiago, Dried
Cranberries & Toasted Pecans. 10.
Fresh Jumbo Lump Crabmeat with Horseradish
Sauce & Asiago. 8.
Bistro Spring Mix Organic Salad with
Balsamic Vinaigrette & Pinenuts. 8.
Roasted Organic Mushrooms stuffed with Chicken
Sausage & Cheese. 10.
Soup du Jour.
main courses
Seared Calves Liver with Caramelized Sweet Onions. 19.
(N.B. - only two orders per table,
please)
Grilled Free Range New Zealand Lamb Rib
Chops. 19.
(half order - 11.)
Brick Chicken. 19.
all natural boneless breast with
kosher salt, cracked black pepper & a touch of nutmer
Shepherd's Pie. 18.
ground beef with a rich gravy & mashed potatoes au gratin.
Risotto a Ia Linda. 19.
roasted shrimp sweet Italian sausage and asiago.
Wild Mushroom Ravioli with Sage Butter and Asiago. 17.
Penne with Shrimp, Sundried Tomato Pesto, Olive Oil & Asiago.
18.
Spaghetti alla Chitara
with Beef Bolognese. 15.
thin spaghetti with a meaty beef & tomato sauce with red
wine, herbs and spices
Penne Gorgonzol. 12.
Grilled l2 oz Prime Dry Aged N.Y. Strip
Steak. 40.
Fish Selection
side dishes
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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