LUNCH MENU

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Appetizers
Baked Stuffed Clams – 7
Crispy Tumbleweed Onion – topped w/ red pepper aioli & balsamic reduction
drizzle – 7
Seven Layer Portabella – w/fresh mozzarella, roasted peppers, squash, eggplant, Provolone & tomatoes w/sun-dried tomato aioli and balsamic reduction drizzle - 9
Napa Valley Chicken Quesadillas w/ red grapes, spinach & provolone w/ chipotle sauce & side of sour cream -8
Our Famous Escargot – in garlic, butter & wine sauce – 8
Blackened Sea Scallops w/ a Cajun cream sauce -12
P.E.I. Mussels w/ chopped fresh tomatoes, garlic basil chardonnay sauce -9
Crispy Fried Calamari with spicy tomato sauce -10
Spicy Orange Ginger Chicken Tenders – 8
Crab Cakes w/ Remoulade Sauce – 8
Fried Artichoke Hearts – 9
Fried Mozzarella w/a Basil Vodka Sauce or Marinara Sauce – 7.50
Baked Stuffed Mushrooms w/ Crabmeat stuffing -7.50
Soup of the Day – 5
Salads
Tossed Salad – 5 W/ any entrιe – 2.50
Caesar Salad - 5 w/Chicken – 9.00 w/Shrimp – 11
Pear & Gorgonzola Salad – mixed greens, pears, gorgonzola, candied pecans in Raspberry Walnut Vinaigrette – 8
Sashimi Tuna Salad – pepper crusted Ahi Tuna Steak, pan-seared rare, served over mixed greens w/spicy wasabi aioli & orange ginger dressing - 13
Cajun Chicken Salad – mixed baby greens w/ cayenne pepper aioli - 10
Mesculin Baby Greens & Gorgonzola Salad – w/ Balsamic Vinaigrette – 7 W/Grilled Chicken – 8 W/ Grilled Shrimp - 11

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GRINDERS – w/ French Fries add 2

Meatball – Homemade ‘old family’ recipe – 7
Eggplant Parmigiana – a family recipe for five decades – 7
Chicken Parmigiana – Chicken Breast “pounded thin” - 8
Veal Parmigiana – Veal “Hand-trimmed & pounded thin” – 9
Steak & Cheese – Closest to a ‘classic’ Philadelphia recipe – 9

LUNCH ENTREES
Tuscan Salmon w/ artichoke hearts, spinach, assorted mushrooms, capers & onions. Served over Capellini in a Chardonnay lemon reduction – 12.50
Sole, Chicken, or Veal Francaise in lemon, white wine butter sauce w/
Mashed potatoes &veggies – Sole – 12 Chicken – 11 Veal - 13
Shrimp in a Scampi Garlic Sauce over Pasta – 12
Malibu Coconut Crusted Tilapia w/ pineapple, cucumber, tomato salsa,
Served w/rice -11.50
Fresh Homemade Gnocchi served w/chunky meat & tomato sauce – 9.50
Penne Vodka -9 w/Chicken – 11 w/Shrimp -12
Cavatelli w/Broccoli in Light Garlic Aioli – 10
Broccoli Rabe & Sausage – in olive oil & garlic sauce over Penne - 10
Asian Chicken Teriyaki Stir Fry w/ seasonal veggies served over fried rice -11
Grilled Marinated Chicken w/roasted red peppers, mushrooms & spinach in light oil
Garlic sauce … Served w/mashed potatoes -11
Classic Parmiagiana – Eggplant-11 Chicken-11 Veal-13 w/penne pasta
Marsala – Chicken-11 Veal-13 – A traditional Marsala wine sauce served w/Penne
Veal Giannini w/ sausage, mushroom, onion, roasted red peppers w/ Marsala
demi glace over Capellini Pasta - 13

 Thoroughly cooking meat, poultry, shellfish or eggs reduces the risk of food born illness.

If there’s something you would like that’s not on the menu,
ask the server and they will check with the chef.

Executive Chef: Kevin Harmon

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