ARTICHOKE DIP 13
Roasted garlic, artichoke hearts, spinach, fresh herbs and cheeses baked. Served with tortilla chips.
BACON-WRAPPED SCALLOPS 16
Six dry-packed sea scallops wrapped with applewood smoked bacon and tossed in a teriyaki glaze.
OLIVE CROSTINI 14
Toasted baguettes drizzled with balsamic glaze served with olive tapenade made with a variety of imported olives, tomatoes, garlic, and parmesan cheese.
CRAB CAKES 16
Premium lump blue crab mixed with fresh herbs and cheeses, lightly coated with panko bread crumbs.
BIG EYE TUNA 18
Sesame-encrusted seared big eye tuna served with wasabi soy sauce and pickled ginger.
FRIED CALAMARI 14
A julienne cut of calamari fiets floured and fried with banana peppers. Served with homemade red sauce & chipotle aioli.
Fresh mussels steamed with oven-roasted tomatoes in a garlic and white wine butter sauce.
STUFFED BANANA PEPPERS 13
Banana peppers stuffed with chorizo, house-made Italian sausage, mozzarella, parmesan and bread crumbs over Grandma D’s red sauce.
CLASSIC SHRIMP COCKTAIL 14
Six tiger shrimp served with cocktail sauce and fresh lemon.
SOUPS & SALADS
HOMEMADE SOUPS MADE DAILY | CUP 6
Ask your server about today’s selection of soups.
DINA’S HOUSE SALAD 7/14
Our house salad made with fresh field greens, carrots, cucumber, red onion and tomato.
SHEILA SALAD APPETIZER 11 | ENTRÉE 18
Mixed field greens, gorgonzola cheese, apples, sunflower seeds, tomatoes and raisins.
CAESAR SALAD APPETIZER 11 | ENTRÉE 18
Crisp romaine with a classic creamy Caesar dressing, shaved parmesan and house croutons.
BEET SALAD APPETIZER 11 | ENTRÉE 18
Fresh arugula, roasted beets, diced tomatoes, walnuts and crumbled goat cheese. Served with honey Dijon vinaigrette.
WEDGE SALAD 11
Fresh iceberg lettuce, bacon, chopped tomato, cucumber and gorgonzola cheese.
PEAR GORGONZOLA SALAD APPETIZER 11 | ENTRÉE 18
Mixed field greens, pecans, sliced pears, gorgonzola cheese and roasted red peppers.
ADD: CHICKEN 6 | SALMON 11 | SHRIMP 12 | TOFU 5 | PRIME NY STRIP STEAK 11
CHOICE OF HOMEMADE DRESSINGS: Tomato/Basil Vinaigrette, Honey Balsamic, Red Wine Italian Vinaigrette, Ranch, Honey Dijon Vinaigrette, Creamy Gorgonzola, Blood Orange Vinaigrette.
SMALL 16 | LARGE 21 | SMALL GLUTEN FREE 16
A classic Italian style pizza made with Grandma DiPasquale’s sauce, fresh mozzarella, fresh basil topped with grated Parmesan cheese.
Tomato slices, fresh mozzarella, pesto sauce, and drizzled with balsamic glaze.
Cheese and pepperoni with red sauce.
Grandma DiPasquale’s sauce, mushrooms, sausage, green peppers, red onions and mozzarella.
Olive oil, mozzarella, feta, garlic, spinach and sun-dried tomatoes.
Italian sausage, pepperoni, hot peppers and mozzarella with red sauce.
THE BIG AL
Bacon, sausage, pepperoni and mozzarella with red sauce.
CREATE YOUR OWN
“Create your own Pizza” Cheese Pizza and any 3 toppings:
Italian sausage, bacon, pepperoni, banana peppers, jalapenos, red onion, spinach, sun-dried tomatoes, green peppers, mushrooms, sliced tomatoes, fresh basil. Add an ingredient for 0.75.
*Gluten Free Pasta available.
SPAGHETTI & MEATBALLS 18
Grandma DiPasquale’s recipe. Served over whole wheat or fresh spaghetti with two meatballs.
SPINACH RAVIOLI 19
Spinach and cheese stuffed homemade ravioli, Grandma DiPasquale’s sauce, topped with sautéed spinach and crème fraiche.
SCALLOP WITH ANGEL HAIR 36
Pan-seared dry-pack sea scallops served over angel hair pasta with an olive oil basil pesto, roasted tomatoes, fresh mozzarella cheese, spinach and balsamic glaze.
LOBSTER RAVIOLI 36
Fresh lobster stuffed ravioli in a pink vodka sauce, topped with a 4oz. lobster tail.
Ground veal and chorizo stewed with Italian herbs, carrots, onions and celery. Served in a red sauce over spaghetti noodles and topped with goat cheese and fresh mint.
GARLIC GORGONZOLA CHICKEN 26
Grilled free-range chicken in a white sauce of roasted garlic, gorgonzola cheese and fresh herbs, tossed with strozzapretti pasta.
BIG EYE TUNA 39
Sesame encrusted fresh big eye tuna pan seared to order. Served with basmati vegetable fried rice, wasabi, soy sauce and pickled ginger.
CEDAR PLANK SALMON 29
Grilled organic Norwegian salmon finished with a teriyaki glaze and topped with mango salsa. Served on a charred cedar plank with asparagus and wild rice blend.
Pan-seared Chilean seabass served with a fire-roasted red pepper beurre blanc over an Israeli couscous quinoa blend and sautéed spinach.
FROM THE GRILL
NY STRIP 34
12oz. Prime NY strip served with house demi-glace, grilled asparagus and roasted garlic parmesan fingerling potatoes.
FILET MIGNON 44
8oz. Prime center cut filet served with gorgonzola potato rissole, sautéed baby carrots and house demi-glace.
TOMAHAWK PORK CHOP 38
Grilled 16oz. bone-in tomahawk pork chop topped with a maple bourbon walnut glaze served over tri-colored baby carrots and potato rissole.
BRAISED LAMB SHANK 38
Braised lamb shank stewed with a root vegetable medley. Served over creamy Parmigiano-Reggiano risotto.
4 OZ. LOBSTER TAIL 15
CARAMELIZED ONIONS, CABERNET SAUTÉED MUSHROOMS OR BROILED GORGONZOLA 3
COWGIRL RIBS…HALF 24 | FULL 34
Dry rubbed and slow roasted ribs glazed with our honey chipotle barbeque sauce. Served with gouda mashed potatoes and grilled asparagus.
Rosemary and sage roasted half duck with a blackberry fig coulis. Served with roasted tri-colored baby carrots and creamy Parmigiano-Reggiano risotto.
CHICKEN CECELIA 25
Lightly breaded and pan-fried free-range chicken breast. Served over gorgonzola potato rissole, topped with arugula, oven roasted tomatoes, fresh shaved parmesan and balsamic reduction.
SESAME TOFU 22
Pan-seared sesame encrusted tofu served with basmati vegetable fried rice and sesame ginger glaze.
CHICKEN MADEIRA 25
Pan-seared free-range chicken breast sautéed with sundried tomatoes and portobella mushrooms and deglazed with madeira wine. Served over creamy Parmigiano-Reggiano risotto and grilled asparagus.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.