Dinner – The Loft

STARTERS

BURRATA 18
Fresh burrata cheese, pumpkin seeds, blackberries, blistered cherry tomatoes, red wine poached pears with salt & pepper, olive oil and toasted asiago bread.

FRIED CALAMARI 17
Calamari rings and tentacles lightly dusted and fried. Served with homemade red sauce & chipotle aioli.

SEARED TUNA CRISPS 22
Pan seared sesame encrusted ahi tuna on fried wonton chips with siracha mayo and pickled ginger.

SHRIMP TEMPURA 22
4 Jumbo shrimp lightly battered and fried, served over Asian slaw with Teriyaki dipping sauce.

OLIVE CROSTINI 16
Toasted asiago bread drizzled with balsamic glaze. Served with olive tapenade made with a variety of imported olives, tomatoes, garlic and parmesan cheese.

MUSSELS 18
Fresh mussels steamed with oven-roasted tomatoes and spinach in a garlic and white wine butter sauce. Served with toast points.

MUSHROOM TOAST 18
Toasted Asiago bread, roasted garlic whipped ricotta, red wine braised wild mushrooms topped with pickled balsamic onions.

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, shaved red onion, cherry tomato.

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

CAESAR STARTER 13 | ENTRÉE 22
Crisp romaine, shredded parmesan, garlic & herb croutons, tossed with caesar dressing.

POACHED PEAR & GORGONZOLA STARTER 13 | ENTRÉE 22
Spring mix, red wine poached pears, candied pecans, roasted red peppers, and gorgonzola cheese.

ARUGULA & BURRATA STARTER 13 | ENTRÉE 22
Fresh arugula, burrata cheese, cherry tomatoes, candied pecans, blackberries, cucumber, and pumpkin seeds.

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

PASTA

SPAGHETTI & MEATBALLS 25
Grandma’s DiPasquale’s red sauce, colossal house-made meatballs, shaved parmesan.

SPINACH RAVIOLI 24
Grandma DiPasquale’s red sauce, spinach, mozzarella, shaved parmesan.

LOBSTER RAVIOLI 42
Lobster stuffed ravioli and vodka sauce topped with a 4 oz. lobster tail.

PASTA & PEAS 22
Classic dish of fresh radiatore pasta, peas, oven-roasted tomatoes and parmesan cheese in a white wine, butter and garlic sauce.

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 30
Panko & herb crusted pan-fried free-range chicken breast, gorgonzola potato rissole, baby arugula, oven-roasted tomato, shaved parmesan, balsamic glaze.

CURRIED CAULIFLOWER (VEGAN) 25
Cauliflower florets sautéed in a curry sauce with wilted spinach, scallion basmati rice and roasted carrots.

FILET MIGNON 60
8 oz. chargrilled filet rubbed with olive oil, salt & pepper. Served with gorgonzola potato rissole, asparagus and house made red wine demi-glaze.

DELMONICO 68
16 oz. chargrilled Delmonico rubbed with olive oil, salt & pepper, roasted red potatoes, sweet corn and bacon in a dijon vinaigrette, and house made red wine demi-glaze.

COWGIRL RIBS HALF RACK 28 | FULL RACK 44
Dry-rubbed and slow roasted ribs glazed with our honey chipotle barbeque sauce. Served with roasted red potatoes, sweet corn and bacon in a dijon vinaigrette and sautéed carrots.

SALMON 35
8 oz. pan seared Norwegian salmon, 5 grain couscous/quinoa blend, sauteed carrots, lemon dill beurre blanc and cucumber & honeydew melon salsa.

TUNA ENTRÉE 40
Sesame seared tuna, Asian seaweed/cabbage slaw, basmati scallion rice and fried wontons. Served wasabi, pickled ginger, and ponzu sauce.

Substitute sautéed Asian BBQ Cauliflower florets (Vegan) 25

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

SIDES

Rosemary French Fries, 7
White Truffle & Parmesan Rosemary French Fries, 10
Roasted Red Potatoes, Sweet Corn and Bacon in a Dijon Vinaigrette, 8
Red Wine Braised Sautéed Wild Mushroom Blend, 9
Sautéed Asparagus, 8
Sautéed Carrots, 8