Dinner

STARTERS

GOAT CHEESE BRULEE 20
Whipped goat cheese topped with sugar and torched. Served with pickled asparagus and carrots,roasted grapes, prosciutto and grilled naan bread.

FRIED CALAMARI 18
Calamari rings and tentacles lightly dusted and fried. Served with homemade red sauce & chipotle aioli.

TUNA NACHOS 25
Fried wontons, diced ahi tuna, mango salsa, edamame, sesame seeds, cusabi drizzle and teriyaki sauce.

SHRIMP COCKTAIL 23
4 Jumbo shrimp served with classic cocktail sauce and lemon wedge.

SMOKED SALMON DEVILED EGGS 20
Classic deviled eggs with capers, topped with smoked salmon and caviar.

OLIVE CROSTINI 17
Toasted asiago bread drizzled with balsamic glaze. Served with olive tapenade made with a variety of imported olives, tomatoes, garlic, and parmesan cheese.

CRAB CAKES 25
Premium jumbo lump crab mixed with cheese, diced peppers & onions, egg, mayonnaise, and panko served chipotle aioli and lemon wedge.

SALADS

CHOICE OF HOMEMADE DRESSINGS:
Honey Balsamic, Tomato Basil Vinaigrette, Red Wine Vinaigrette, Creamy Gorgonzola, Ranch, Honey Dijon.

DINA’S FIELD GREENS 9
Spring mix, shaved carrot, cucumber, red onion, cherry tomato.

WEDGE 16
Fresh iceberg lettuce, crispy bacon, gorgonzola cheese, cherry tomato & cucumber.

CAESAR STARTER 12 | ENTRÉE 22
Crisp romaine, shredded parmesan, garlic & herb croutons, tossed with Caesar dressing.

POACHED PEAR & GORGONZOLA STARTER 13 | ENTRÉE 24
Spring mix, red wine poached pears, candied pecans, roasted red peppers, and gorgonzola cheese.

COBB SALAD 25
Iceberg lettuce, red onion, cherry tomatoes, corn and black bean salsa, avocado, hardboiled egg, chopped bacon, and gorgonzola cheese.

ENHANCEMENTS
Free-Range Chicken Breast, 8
Norwegian Salmon, 16
3 Colossal Shrimp, 14
6 oz. Sirloin Strip Steak, 17

PIZZA

Small 21 | Small Gluten Free Pizza (Cauliflower Crust) 22 | Large 29

FORMAGGIO
Grandma DiPasquale’s red sauce, mozzarella, parmesan.

MARGHERITA
Grandma DiPasquale’s red sauce, fresh mozzarella, basil, parmesan and sliced tomato.

SEAN L.
Grandma DiPasquale’s red sauce, mozzarella, pepperoni.

JOE D
Crumbled Italian sausage, pepperoni, banana peppers, mozzarella, grandma’s DiPasquale’s red sauce.
Make it “Joe D Style” add anchovies $1

JUDY
Roasted garlic, olive oil & lemon, spinach, sun-dried tomato, mozzarella, feta.

WHITE PIZZA
Ricotta cream base, portobello mushrooms, artichokes, blistered cherry tomatoes, mozzarella and seasoned arugula.

THE BIG AL
Bacon, sausage, pepperoni, and mozzarella with red sauce.

THE BOSS
Red sauce, mushrooms, sausage, green peppers, red onions and mozzarella.

PASTA

SPAGHETTI & MEATBALLS 26
Grandma’s DiPasquale’s red sauce, colossal house-made meatballs, shaved parmesan.

SPINACH RAVIOLI 25
Ricotta and spinach filled ravioli, Grandma DiPasquale’s red sauce, sautéed spinach, shaved parmesan.

LOBSTER RAVIOLI 43
Lobster filled ravioli and vodka sauce topped with a 4 oz. lobster tail.

LOBSTER AGLIO OLIO 32
Lobster claw meat, spaghetti, garlic, olive oil, red pepper flakes, sautéed spinach and parmesan cheese.

PASTA & PEAS 32
Gemelli pasta, grilled chicken, peas, sun dried tomatoes and parmesan cheese sautéed in a garlic, olive oil, white wine and light cream sauce.

ENHANCEMENTS
Free-Range Chicken Breast, 8
3 Colossal Shrimp, 14
Colossal House-Made Meatball, 8
4 oz. Cold Water Lobster Tail, 19

MAINS

CHICKEN CECELIA 32
Panko & herb crusted pan-fried free-range chicken breast, gorgonzola potato rissole, baby arugula, oven-roasted tomato, shaved parmesan, balsamic glaze.

RATATOUILLE AND RICE 26
Tomato, roasted squash, zucchini, eggplant, onions stewed in a tomato sauce and served with a wild rice blend.
Add chicken for $9, shrimp for $14.

FILET MIGNON 64
8 oz. chargrilled filet rubbed with olive oil, salt & pepper. Served with gorgonzola potato rissole, grilled asparagus and house made red wine demi-glaze.

SIRLOIN STRIP STEAK 49
12 oz. chargrilled sirloin strip steak served with roasted marble red potatoes, roasted summer vegetables, and chimichurri sauce.

RIBEYE 68
14 oz. chargrilled angus ribeye, served with roasted marble red potatoes, roasted summer vegetables and house made red wine demi-glaze.

COWGIRL RIBS HALF RACK 24 | FULL RACK 48
Dry rubbed and slow roasted ribs glazed with our honey chipotle barbeque sauce. Served with roasted marble red potatoes and sautéed carrot spikes.

SALMON 38
Sesame Teriyaki glazed 8 oz. grilled Faroe salmon, carrot & cucumber ribbon salad with toasted almonds tossed in a zesty lemon dill dressing and rice pilaf.

SEABASS 59
8 oz. pan seared seabass, asiago risotto with roasted cherry tomatoes, arugula, grilled asparagus and lemon caper beurre blanc.

PORK TENDERLOIN 36
Maple & bourbon glazed grilled pork tenderloin topped with chopped bacon and served with apple cranberry risotto & sautéed carrot spikes.

ENHANCEMENTS
4 oz. Cold Water Lobster Tail, 19
Gorgonzola Crown, 5
Red Wine Braised Sautéed Wild Mushroom Blend, 6
Caramelized Onions, 4

SIDES

Rosemary French Fries, 7
White Truffle & Parmesan Rosemary French Fries, 10
Red Wine Braised Sautéed Wild Mushroom Blend, 9
Grilled Asparagus, 8
Sautéed Carrot Spikes, 8
Roasted Summer Vegetables, 9