Dinner – The Loft

STARTERS

WHIPPED GOAT CHEESE 19
Goat Cheese whipped with fresh mint and topped with toasted almonds, house made berry jam, and local honey. Served with 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.

ARUGULA & BURRATA STARTER 14 | ENTRÉE 25
Fresh arugula, burrata cheese, cherry tomatoes, candied pecans, blackberries, cucumber, and raw pumpkin seeds.

ENHANCEMENTS
Free-Range Chicken Breast, 9
Norwegian Salmon, 16
3 Colossal Shrimp, 14
6 oz. Flat Iron Steak, 17

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.

TUSCAN CHICKEN PASTA 32
Grilled chicken, spinach, & sun dried tomatoes sautéed in a garlic, olive oil, white wine and light cream sauce tossed with gemelli pasta.

ENHANCEMENTS
Free-Range Chicken Breast, 9
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 62
8 oz. chargrilled filet rubbed with olive oil, salt & pepper. Served with gorgonzola potato rissole, grilled asparagus and house made red wine demi-glaze.

PORTERHOUSE 79
18 oz. chargrilled dry aged porterhouse. Served with rustic red skin mashed potatoes, honey mustard roasted brussel sprouts and house made red wine demi-glaze.

RIBEYE 69
14 oz. chargrilled ribeye, served with rustic red skin mashed potatoes, honey mustard brussel sprouts 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 rustic red skin mashed potatoes and sautéed carrot spikes.

BLACKENED SALMON 37
8 oz. pan seared blackened Norwegian salmon, risotto with black beans, corn and cilantro, carrot spikes and mango salsa.

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

PORK CHOP 38
12 oz. chargrilled pork chop served over rustic red skin mashed potatoes, sautéed spinach topped with french onion soup and melted swiss cheese.

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
Honey Mustard Brussel Sprouts, 9