Dinner – The Loft

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

STARTERS

BAKED BRIE 15
Baked Brie topped with a Pecan-Brown Sugar Glaze, and Raspberry Sauce, served with Naan Flat Bread.

CALAMARI 17
Crispy Julienne Season Calamari, Grandma DiPasquale’s Red Sauce, Chipotle Aioli.

SEARED TUNA 20
Sesame Encrusted Rare Tuna, Wasabi, Pickled Ginger, Ponzu Sauce.

SHRIMP COCKTAIL 15
3 Jumbo Shrimp, Cocktail Sauce and Lemon Wedge.

JUMBO LUMP CRAB CAKES 19
Roasted Corn & Black Bean Salad, Fresh Baby Arugula, Chipotle Aioli.

ARTICHOKE DIP 16
Roasted Garlic, Artichoke Hearts, Spinach, Fresh Herbs and Cheeses Baked. Served with Tortilla Chips.

SALADS

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

DINA’S FIELD GREENS 8
Mixed Greens, Shaved Carrot, Cucumber, Shaved Red Onion, Cherry Tomato.

WEDGE 15
Fresh Iceberg Lettuce, Crispy Bacon, Gorgonzola Cheese, Cherry Tomato, Cucumber.

SHEILA SALAD STARTER 12 | ENTRÉE 20
Mixed Field Greens, Gorgonzola Cheese, Apples, Sunflower Seeds, Tomatoes and Raisins.

CAESAR SALAD STARTER 12 | ENTRÉE 20
Crisp Romaine, Shaved Parmesan, Garlic & Herb Croutons, drizzled with Caesar Dressing.

POACHED PEAR & GORGONZOLA STARTER 12 | ENTRÉE 20
Mixed Greens, Red Wine Poached Pears, Candied Pecans, Roasted Red Peppers, and Gorgonzola Cheese.

ROASTED BEET STARTER 12 | ENTRÉE 20
Arugula, Beets, Cherry Tomato, Crumbled Goat Cheese, Candied Pecans.

ENHANCEMENTS
6 oz. Free-Range Chicken Breast, 8
6 oz. Norwegian Salmon, 13
3 Jumbo Garlic Shrimp, 13
6 oz. Prime NY Strip, 15

PASTA

SPAGHETTI & MEATBALLS 22
Grandma’s DiPasquale’s Red Sauce, Colossal House-Made Meatballs, Shaved Parmesan, Fresh Basil.

SPINACH RAVIOLI 24
Grandma DiPasquale’s Red Sauce, Spinach, Mozzarella, Ricotta Salata.

LOBSTER RAVIOLI 42
4 oz. Cold Water Lobster, Claw Meat Vodka Sauce.

MEDITERRANEAN PASTA 26
Artichoke Hearts, Kalamata Olives, Oven Roasted Tomatoes, Spinach and Feta Cheese Tossed with Gemelli Pasta in a White Wine Olive Oil and Garlic Sauce.

VEGAN MEDITERRANEAN PASTA WITH GLUTEN FREE PASTA 26
Artichoke Hearts, Kalamata Olives, Oven Roasted Tomatoes, Spinach and Feta Cheese Tossed with Gluten Free Pasta in a White Wine Olive Oil and Garlic Sauce.

ENHANCEMENTS
6 oz. Free-Range Chicken Breast, 8
3 Jumbo Garlic Shrimp, 13
Colossal House-Made Meatball, 6
4 oz. Cold Water Lobster Tail, 18

MAINS

CHICKEN CECELIA 28
Panko & Herb Crusted Pan-Fried Free-Range Chicken Breast, Gorgonzola Potato Rissole, Baby Arugula, Blistered Tomato, Shaved Parmesan, Balsamic Glaze.

ROASTED HALF DUCK 38
Sour Cream & Chive Mashers, Roasted Root Vegetable, Berry Compote.

8 OZ. PRIME GRILLED FILET MIGNON 58
Gorgonzola Potato Rissole, Sautéed Spinach, Port Demi-Glaze.

12 OZ. PRIME STRIP 39
Sour Cream & Chive Mashers, Honey Mustard Brussel Sprouts, Port Demi-Glaze.

HONEY CHIPOTLE BABY BACK RIBS 25 | 42
Sour Cream & Chive Mashers, Butter Glazed Spiked Carrots.

TERIYAKI GLAZED SALMON 34
Chargrilled Norwegian Salmon, Ancient Grain Blend, Carrots, Mango Salsa.

PAN SEARED CHILEAN SEABASS 42
Ancient Grain Blend, Sautéed Spinach, Roasted Tomato Beurre Blanc.

ENHANCEMENTS
4 oz. Cold Water Lobster Tail, 18
Gorgonzola Crown, 5
Red Wine Braised Sautéed Wild Mushroom Blend, 4
Caramelized Onions, 3

SIDES

Regular Cut Fries, 7
White Truffle & Parmesan Cut Fries, 10
Sour Cream & Chive Potatoes, 8
Red Wine Braised Sautéed Wild Mushroom Blend, 9
Honey Mustard Brussel Sprouts, 8
Roasted Root Vegetable, 8
Carrots, 8

Download The Loft Dinner Menu

Sunday 7 am – 3 pm – Closed for Dinner
Closed All Day Monday
Tuesday 4:30 pm – 9 pm – Closed Breakfast and Lunch

BREAKFAST

Wednesday – Saturday 7:00 am – 11:30 am
Sunday 7:00 am till 12:00 pm

LUNCH

Wednesday – Saturday 11:30 am – 4:15 pm
Sunday 12:00 pm – 3 pm

DINNER

Tuesday – Thursday 4:30 pm – 9:00 pm
Friday – Saturday 4:30 pm – 10:00 pm
Holidays till 11:00 pm

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