Dinner – The Loft

STARTERS

BAKED BRIE 21
Baked Brie topped with toasted almonds and hot honey. Served with prosciutto, sliced apples, grapes and toast points.

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

BLACKENED TUNA 22
Blackened pan seared Ahi Tuna with cucumber ribbons, mango puree and chopped chive.

SHRIMP COCKTAIL 22
4 Jumbo shrimp served with classic cocktail sauce and lemon wedge.

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.

LOBSTER BISQUE 19
House made lobster stock, heavy cream, parmesan cheese, minced lobster, 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 23
Spring mix, red wine poached pears, candied pecans, roasted red peppers, and gorgonzola cheese.

ROASTED BEET & ARUGULA STARTER 13 | ENTRÉE 23
Arugula, beets, cherry tomato, crumbled goat cheese, candied pecans.

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.

LOBSTER AGLIO OLIO 27
Lobster claw meat, spaghetti, garlic, olive oil, red pepper flakes and parmesan cheese.

CLAMS LINGUINE 27
Linguine tossed with chopped clams, garlic, shallot, olive oil, white wine, chopped parsley and parmesan cheese. Served with toast points.

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 26
Roasted cauliflower sautéed in a curry sauce, red pepper hummus, rice with edamame and shredded brussels, served with toasted almonds and naan bread.

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

DELMONICO 72
16 oz. chargrilled bone in Delmonico rubbed with olive oil, salt & pepper, rustic red potato mash, honey mustard brussel sprouts, house made red wine demi-glaze and topped with crispy onions.

COWGIRL RIBS HALF RACK 28 | FULL RACK 44
Dry-rubbed and slow roasted ribs glazed with our honey chipotle barbeque sauce. Served with rustic red potato mash and sautéed carrots.

CEDAR PLANK SALMON 35
8 oz. pan seared Norwegian salmon grilled on a cedar plank, wild rice blend, sautéed carrots and Maple Dijon glaze.

BLACKENED TUNA 40
Seared blackened Ahi tuna, rice with edamame and shredded brussels, asian cucumber salad, mango puree, and thin sliced sweet peppers. Served with Yuzu soy sauce, pickled ginger and wasabi.

Substitute sautéed curried 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
Rustic Red Potato Mash, 8
Red Wine Braised Sautéed Wild Mushroom Blend, 9
Honey Mustard Brussels, 8
Sautéed Carrot Coins, 8