2010 DINNER MENU
starters
sun dried tomato pesto & artichoke heart bruschetta 

6.50
apple brie bruschetta with apple chutney


6.50
goat cheese and tapenade with crostinis 
6.75
crab asiago gratin 9.95
olive salsa with asiago and focaccia




5.95
soups
smoked ham and white bean
3.00 4.00
spinach and artichoke

3.50 4.50
chicken corn chowder

3.50 4.50
vegetarian minestrone
3.00 4.00
french onion gratinee
4.50
soup du jour Market
salads
olives, tomatoes, peppers, Tuscan peppers, and mixed greens with balsamic vinaigrette
tuna, olives, potatoes, green beans, eggs, capers, tomatoes, onion, romaine, and toasted pine nuts
endive, bleu cheese, candied walnuts, granny smith apples, balsamic vinaigrette
herb chicken 4.75 6.75
oven roasted pulled herb chicken with crisp romaine, Tuscan peppers, cherry tomatoes, red onion, fresh asiago, and house-made creamy herb dressing
smoked turkey or ham 4.75 6.75
with peppers, sliced onions, cherry tomatoes, green olives, fresh mozzarella, Tuscan peppers, with house-made creamy herb dressing
fresh spinach with warm house-made raspberry-bacon vinaigrette
ensalata caprese 6.95
fresh roma tomaoes, buffalo mozzarella, fresh basil, with house-made balsamic vinaigrette
entrees
served with sauteed vegetables and starch of the day
bleu cheese crusted flat iron steak with burgundy demi-glace
17
braised beef brisket with mushrooms




16
bone in pork loin with brown apple butter




19
braised lamb shank provençal






19
ahi tuna with creole cream






18
salmon with chardonnay leek cream




18
shrimp sautéed with spinach, tomato, and feta


17
sautéed chicken breast in rosemary cream



17
chef’s vegetable plate






14
three course prix fixe paired with a glass of wine


Market
ask your server about prix fixe and daily specials
20% gratuity added to parties of 5 or more