Dinner – The Loft

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

STARTERS

BAKED BRIE 18
Baked Brie topped with a walnut-brown sugar glaze, and raspberry sauce, served with toast points.

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

SEARED TUNA 22
Pan-seared sesame encrusted ahi tuna, pickled ginger, wasabi and ponzu sauce.

SHRIMP COCKTAIL 19
4 Jumbo shrimp, 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.

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

ARTICHOKE DIP 18
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 9
Mixed field greens, 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, drizzled with caesar dressing.

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

ROASTED BEET & ARUGULA STARTER 13 | ENTRÉE 22
Fresh arugula, roasted beets, cherry tomatoes, 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.

PASTA & PEAS 22
Classic dish of fresh campanelle 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.

ASIAN CAULIFLOWER (VEGAN) 25
Cauliflower florets sautéed in an Asian BBQ sauce with fried rice and sautéed spinach.
Add sunny side up egg – $3.

ROASTED HALF DUCK 45
Rosemary and sage roasted half duck with a black cherry-malbec reduction sauce. Served with smoked cheddar grits and sautéed carrot spikes.

FILET MIGNON 62
Rubbed with olive oil, salt & pepper. Served with gorgonzola potato rissole, sautéed spinach, house made demi-glaze and roasted cipollini onion.

DRY AGED NY STRIP 58
14 oz. chargrilled NY Strip rubbed with olive oil, salt & pepper. Served with rustic red skin mashed potatoes, sautéed broccolini, house made demi-glaze, and roasted cipollini onion.

COWGIRL RIBS HALF RACK 28 | FULL RACK 44
Dry-rubbed and slow roasted ribs glazed with our honey chipotle barbeque sauce. Served with smoked cheddar grits and sautéed carrot spikes.

TERIYAKI GLAZED SALMON 35
illed Norwegian salmon, asian fried rice, sauteed carrot spikes, mango salsa.

TUNA ENTRÉE 40
Sesame seared tuna, Asian fried rice, with a Japanese slaw of cabbage, shaved carrot and fresh seaweed. 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
Rustic Red Potato Mashed, 8
Red Wine Braised Sautéed Wild Mushroom Blend, 9
Sautéed Broccolini, 8
Sautéed Carrot Spikes, 8

HOURS

Monday CLOSED
Tuesday 7:30 am – 9:00 pm
Wednesday 7:30 am – 9:00 pm
Thursday 7:30 am – 9:00 pm
Friday 7:30 am – 10:00 pm
Saturday 7:30 am – 10:00 pm
Sunday 7:30 am – 9:00 pm

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