Dinner – The Loft

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

STARTERS

BAKED BRIE 16
Baked Brie topped with a pecan-brown sugar glaze, and raspberry sauce, served with naan flatbread.

FRIED CALAMARI 17
Julienne cut calamari filet tossed with seasoned flour and fried. Served with homemade red sauce & chipotle aioli.

SEARED TUNA 20
Pan seared sesame encrusted ahi tuna, pickled ginger, wasabi and ponzu sauce.

SHRIMP COCKTAIL 19
4 Jumbo shrimp, cocktail sauce, and lemon wedge.

CRAB CAKES 19
Roasted corn & black bean salad, fresh baby arugula, chipotle aioli.

OLIVE CROSTINI 16
Dina’s homemade olive tapenade served with toasted baguette points, shaved parmesan, and balsamic glaze.

MUSSELS 17
Fresh mussels steamed with oven-roasted tomatoes and spinach in a garlic and white wine butter sauce. Served with toast points.

SALADS

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

DINA’S FIELD GREENS 9
Mixed Greens, Shaved Carrot, Cucumber, Shaved Red Onion, Cherry Tomato.

WEDGE 16
Fresh Iceberg Lettuce, Crispy Bacon, Gorgonzola Cheese, Cherry Tomato, Cucumber.

SHEILA SALAD STARTER 13 | ENTRÉE 22
Mixed field green salad with Gorgonzola cheese, apples, tomatoes, Sunflower seeds, and raisins.

CAESAR STARTER 13 | ENTRÉE 22
Crisp Romaine, Shaved Parmesan, Garlic & Herb Croutons, drizzled with Caesar Dressing.

POACHED PEAR & GORGONZOLA STARTER 13 | ENTRÉE 22
Mixed Greens, Red Wine Poached Pears, Candied Pecans, Roasted Red Peppers, and Gorgonzola Cheese.

ROASTED BEET & ARUGULA STARTER 13 | ENTRÉE 22
Arugula, Beets, Cherry Tomato, Crumbled Goat Cheese, Candied Pecans.

ENHANCEMENTS
6 oz. Free-Range Chicken Breast, 9
6 oz. Norwegian Salmon, 16
3 Jumbo Shrimp, 14
6 oz. NY Strip, 16

PASTA

SPAGHETTI & MEATBALLS 25
Grandma 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.

GORGONZOLA CHICKEN PASTA 27
A white sauce of roasted garlic, gorgonzola cheese and fresh herbs tossed with cavatappi pasta, fresh spinach and grilled chicken.

ENHANCEMENTS
6 oz. Free-Range Chicken Breast, 9
3 Jumbo Shrimp, 14
Colossal House-Made Meatball, 8
4 oz. Cold Water Lobster Tail, 18

MAINS

CHICKEN CECELIA 29
Panko & herb crusted pan-fried free-range chicken breast, gorgonzola potato rissole, baby arugula, oven-roasted tomato, shaved parmesan, balsamic glaze.

CURRIED LENTILS 24
Curried lentils, wild rice blend, sautéed peppers, onions and carrots. Served with naan bread.

ROASTED HALF DUCK 42
Orange/honey glazed duck, sour cream & chive mashed potatoes, sautéed peppers, onions and carrots.

8 OZ. PRIME GRILLED FILET MIGNON 59
Gorgonzola potato rissole, sautéed spinach, port demi-glaze.

NEW YORK STRIP 42
14 oz. chargrilled strip, sour cream & chive mashed potatoes, maple bacon brussel sprouts.

COWGIRL RIBS HALF RACK 27 | FULL RACK 44
Dry-rubbed and slow roasted ribs glazed with our honey chipotle barbecue sauce. Served with sour cream & chive mashed potatoes and butter glazed carrots.

TERIYAKI GLAZED SALMON 35
Chargrilled Norwegian salmon, wild rice blend, butter glazed carrots, mango salsa.

TUNA ENTRÉE 40
Sesame seared tuna, wild rice blend, sautéed zucchini noodles, wasabi, pickled ginger, and soy sauce.
Substitute Sesame Seared Tofu 25

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

SIDES

Regular Cut Fries, 7
White Truffle & Parmesan Cut Fries, 10
Sour Cream & Chive Potatoes, 8
Red Wine Braised Sautéed Wild Mushroom Blend, 9
Maple Bacon Brussel Sprouts, 9
Carrots, 8

Download The Loft Dinner Menu

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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