Baked Brie - Baked Brie cheese with roasted garlic, our house made chutney, red grapes and toasts for spreading. 8.
Crab and Shrimp Dip - Crabmeat and shrimp, roasted garlic and other herbs minced and pureed’ and mixed with three cheeses and baked until golden. Served with toasts for spreading. 9.
Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and wine. 8.
All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces and mixed fresh vegetables
(crumbled bleu cheese available for 1.50)
Italian Sausage Ragu’ - Italian sausage meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Pappardelle pasta (wide ribbons) sprinkled with Parmesan cheese. A pasta lovers favorite and David’s ex-stepmother Gloria Tobassco’s favorite recipe. 22.
(Wine Suggestion: C.G. Di Arie Zinfandel)
(Heat Scale of 1 - 10 = 9) (Wine Ideas: Noceto Sangiovese or Opolo Viognier)
(Wine Suggestion: Iverson Cabernet)
Filet Mignon - A tender 10 oz. bacon wrapped Filet Mignon, prepared to your liking, topped with a pan-juice reduction sauce of Cabernet Sauvignon wine and roasted garlic. With mashed potatoes and vegetables. (Topped with 4 grilled tiger prawns add 6.) 32.
(Wine Suggestion: Hess Mountain Cuvee’ )
(Wine Suggestion: Salneval "Albarino" - a wonderful dry white from Spain)
(Wine Suggestion: MacRostie Chardonnay or Noceto Sangiovese)