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FIRST COURSES
Appetizers & Specialty Pizzas
Bruschetta
with Seasonal Accoutrements 7.
Prosciutto Wrapped Shrimp
Grilled Vegetable Salad, Roasted Red Pepper Sauce, Aioli 12.
Crispy Fried Calamari
with Spicy Remoulade & Red Sauces 8.
Crab Stuffed ‘Shrooms
Port Wine & Cream Sauce 10.
Sautéed Spicy Calamari
White Wine, Italian Sausage, Garlic, Tomato & Spinach 9.
Rolled Eggplant
filled with Herbed Goat Cheese & a Rustic Tomato Sauce 8.
Seven’s Rock Shrimp
Champagne Tempura Battered with Soy Siracha Remoulade 10.
Beef Carpaccio
with Baby Greens, Shaved Parmesan & Capers 12.
Today’s Soup
Made from scratch Bowl 5. Cup 3.
Grilled Vegetable Pizza
With Mozzarella 10. Add chicken or shrimp 14.
Spicy Shrimp Pizza
Fresh Tomatoes, Ricotta & Spinach 14.
Tenderloin of Beef Pizza
Gorgonzola, Caramelized Onion, Roasted Garlic,
Mushrooms & Thyme 14.
Italian Sausage Pizza
Tomato Sauce, Caramelized Onions,
Roasted Red Peppers, Provolone Cheese 14.
MAIN COURSES
Served with House, Spinach, or Caesar Salad
A charge of $5 will be added to every split entree (includes extra salad)
Pasta & Seafood
Fettuccini Alexander
Prosciutto & Grilled Vegetables tossed with Fettuccini & Pesto 18.
Grilled Chicken & Shells
tossed with sautéed Peppers, Onions & Marsala in a Creamy Tomato Sauce and topped with Roasted Portabella 22.
Bleu Shrimp
Mushrooms, Tomatoes & Scallions tossed with Linguini in a Gorgonzola Cream Sauce 23.
Crab Scampi
Jumbo Lump Crab, Tomatoes & White Wine Sauce tossed with Linguini 23.
Linguine with Shrimp and Scallops
in a Light Spicy Cream Sauce 24.
Prosciutto Wrapped Atlantic Salmon
Black & White Bean Salad, Lime Basil Aioli & Grilled Asparagus 24.
Bronzed Sea Scallops
Black Caviar, Lemon Beurre Blanc 29.
Jumbo Lump Crab Cakes
Pan seared with Tomato Concasse, Lemon Aioli 28.
Chilean Sea Bass
with Ancho and Orange Beurre Blancs 29.
Lobster Giordano
Maine Lobster Tail skewered and seasoned with Modiga bread crumbs and grilled
Steaks & the Such
Ribeye Magnolia
Marinated in Balsamic & Molasses. Served with Horseradish Mashed Potatoes & Sautéed Spinach 32.
Filet of Beef Oscar
8oz Tenderloin topped with Jumbo Lump Crab Meat, Asparagus
& Béarnaise Sauce. Served with Scalloped Potatoes 37.
K.C. Strip Formaggio
Gorgonzola, Red Wine Demi-glace. Served with Roasted Fingerling Potatoes & Fried Spinach 30.
Tenderloin of Beef
8oz Filet served with Béarnaise Sauce, Scalloped Potatoes & Asparagus 32.
Chicken Breast With Capers
White Wine, Lemon & Garlic. Served with Roasted Fingerling Potatoes & Deep Fried Spinach 20.
Chicken Trevi
Sautéed with Shiitake Mushrooms & Tomatoes in a Garlic Sauce. Served with Scalloped Potatoes & Asparagus 20.
Provencal Pork Chops
Boneless, Grilled & Topped with an Apple Onion Compote with Horseradish Mashed Potatoes & Grilled Vegetables 23.
Rack of Lamb
Grilled and served with Dijon Sauce & Mint Glaze Saffron Cous Cous & Grilled Vegetables 32.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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