Herb Gnocchi Potato gnocchi, Portabella ragout, herb gratin and roasted tomato vinaigrette. 5.95

Sea Scallops Cherry-port glaze, radicchio slaw, frizzled sweet potato and toasted hazelnuts. 8.95

Lump Crab and Tuna Tartare Sushi-grade RAW tuna with peppers and cilantro,
 soy-lime vinaigrette, lump crab, wasabi aioli and rice paper chips. 9.95*

Calamari Flash-fried, with lemon juice, Parmesan, fried spinach and saffron aioli for dipping. 8.95

Bruschetta Oven-broiled Tuscan bread, extra-virgin olive oil, fresh basil,
 Roma tomatoes, Kalamata olives and Feta cheese, on field greens vinaigrette. 6.95

Flash Fried Spinach With a squeeze of lemon and Parmesan cheese. 6.95

Crab Cakes Corn fritter, saffron aioli, tomato relish. 7.95

Soups Tomato Bisque or Soup du Jour –
cup 2.95 or bowl 4.95

Pear Salad Mixed field greens with poached pears, honey-roasted walnuts
 and Gorgonzola cheese, and raspberry vinaigrette. 7.95

Caesar Salad Crisp romaine and croutons with creamy anchovy-garlic dressing. 6.50

Café Salad Mixed greens, grape tomatoes, red onion, Parmesan cheese,
 croutons and roasted red pepper vinaigrette. 5.25

 

ENTRÉES
All entrées are served with the Chef’s choice of accompaniments

Tenderloin Anthony 8-oz. beef tenderloin, herbed potato croquette,
 Gorgonzola/Brie cheese and grilled shrimp, mustard-tarragon cream sauce. 29.50

Peppersteak 12-oz. strip sirloin encrusted in cracked pepper, green peppercorn butter,
 goat cheese whipped potatoes and Bordelaise sauce. 29.50

Beef Tournedos Grilled beef tenderloin, sliced, with goat cheese macaroni,
 grilled asparagus, and a mushroom stock reduction. 25.95

Smoked Pork Tenderloin Grilled medallions, whipped navy bean,
 pancetta leek confit, and ham shank broth with fried leek garnish. 22.50

Peppered Plank Salmon Three-grain risotto, French green beans,
 cherry-port vinaigrette and hazelnut brown butter. 22.00

Pan-Seared Duck Seared duck breast, duck confit-potato hash,
 caramelized shallot-duck jus, roasted spaghetti squash and parsley purée. 24.95

Sesame Chicken Breast Coconut curry broth, Napa cabbage spring roll,
 purple sticky rice, caramelized soy, with fresh cilantro and toasted peanut garnish. 18.95

Café Veggies Portabella ratatouille, sautéed spinach, Boursin cheese polenta,
 flash-fried asparagus, with roasted tomato vinaigrette, pinenut pesto. 16.25

Fettuccine Giovanni Pepper-grilled beef tenderloin, caramelized pearl onions,
 Portabella mushrooms, red wine veal sauce, and Gorgonzola cheese. 19.95

Seafood Capellini Angel hair tossed with jumbo sea scallops, shrimp,
 greenlip mussels, tomato, fresh fennel and pinenuts in a lemongrass-laced clam broth. 22.00

Sea Scallops Sweet potato grits, rock shrimp corn relish, shrimp stock broth,
 basil aioli and frizzled sweet potato garnish. 22.00


In consideration of all our guests, cigar and pipe smoking are not permitted.
18% Gratuity added to parties of six or more.

EXECUTIVE CHEF DEREK CRAIG

*=Items prepared raw of under 145 degrees F