Dinner – The Loft

The Loft opens for dinner at 4:30 on Friday and Saturday.

APPETIZERS

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 jumbo lump blue Maryland crab mixed with fresh herbs and cheeses, lightly coated with panko bread crumbs.

BIG EYE TUNA 18
Sesame-encrusted Hawaiian big eye tuna seared and served with wasabi soy sauce and pickled ginger.

FRIED CALAMARI 14
A julienne cut of calamari filets floured and fried with banana peppers. Served with homemade red sauce & chipotle aioli.

MUSSELS 14
Fresh mussels steamed with oven-roasted tomatoes in a garlic and white wine butter sauce. Served with toast points.

STUFFED BANANA PEPPERS 13
Banana peppers stuffed with chorizo, house-made Italian sausage, mozzarella, and parmesan over Grandma D’s red sauce.

COCONUT SHRIMP 14
Six butterflied tiger shrimp breaded and fried with coconut. Served with a raspberry melba sauce.

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 10 | ENTRÉE 18
Mixed field greens, gorgonzola cheese, apples, sunflower seeds, tomatoes and raisins.

CAESAR SALAD APPETIZER 10 | ENTRÉE 18
Crisp romaine with a classic creamy Caesar dressing, shaved parmesan and house croutons.

BEET SALAD APPETIZER 10 | ENTRÉE 18
Fresh arugula, roasted beets, diced tomatoes, walnuts, crumbled goat cheese and honey Dijon vinaigrette.

WEDGE SALAD 11
Fresh iceberg lettuce, bacon, chopped tomato, cucumber and gorgonzola cheese.

PEAR GORGONZOLA SALAD APPETIZER 10 | ENTRÉE 18
Mixed field greens, pecans, sliced pears, gorgonzola cheese and roasted red peppers.

ADD: FREE RANGE CHICKEN 5 | FRESH NORWEGIAN SALMON 11 | TIGER 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, Lemon Basil Vinaigrette.

PASTA

*Gluten Free Pasta available.

SPAGHETTI AND MEATBALLS 18
Grandma DiPasquale’s recipe. Served over whole wheat or fresh spaghetti with two meatballs.

SPINACH RAVIOLI 18
Spinach and cheese stuffed homemade ravioli, Grandma DiPasquale’s sauce, topped with sauteed spinach and creme fraiche.

BOLOGNESE 24
Traditional Bolognese made with ground veal, diced celery, carrot and chorizo over strozzapretti pasta.

LOBSTER RAVIOLI 36
Fresh lobster stuffed ravioli in a pink vodka sauce, topped with a 4oz. lobster tail.

GARLIC GORGONZOLA PASTA 21
A white sauce of roasted garlic, gorgonzola cheese and fresh herbs tossed with strozzapretti pasta.

ADD: FREE RANGE CHICKEN 5 | FRESH NORWEGIAN SALMON 11 | FIVE TIGER SHRIMP 12 | TOFU 5 | PRIME NY STRIP STEAK 11

FISH

BIG EYE TUNA 39
Sesame-encrusted Hawaiian 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.

WALLEYE 32
Cornmeal-encrusted Lake Erie walleye pan-fried and served with a wild rice blend and sautéed broccolini. Served with lemon-caper aioli.

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 39
Grilled 16oz. premium tomahawk pork chop with a bourbon peach glaze. Served with roasted fingerling potatoes and sautéed broccolini.

EXTRAS

4 OZ. LOBSTER TAIL 15

CARAMELIZED ONIONS, CABERNET SAUTÉED MUSHROOMS OR BROILED GORGONZOLA 3

SPECIALTIES

COWGIRL RIBS GF…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.

DUCK BREAST 28
Pan-seared duck breast marinated with a five-spice blend and topped with ginger soy sauce. Served with basmati rice and sautéed broccolini.

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 PARMESAN 26
Free-range chicken breasts pan-fried and topped with fresh mozzarella and sauce over your choice of fresh or whole wheat pasta.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Download The Loft Dinner Menu
Open Daily at 7:00AM

BREAKFAST

Monday – Saturday till 11:30 am
Sunday till 12:00 pm

LUNCH

Monday – Saturday 11:30 am – 4:15 pm
Sunday 12:00 pm – 4:15 pm

DINNER

Sunday – Thursday 4:30 pm – 9:00 pm
Friday – Saturday 4:30 pm – 10:00 pm
Holidays till 10:00 pm

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