Menu

First Courses

 

Oysters Ala Cynthia's – Gulf Oysters with Sauteed Leeks, Pancetta, Spinach, and Sambuca Roasted off in the Brick Oven   21

Pear Salad – Anjou Pears, Mixed Greens, Walnuts, Gorgonzola, Honey Balsamic   12

Grilled Mozzarella Salad   12

Caesar - Romaine. Croutons, Caesar Dressing, Parmesan   12
Add Oak Grilled Chicken or Shrimp   26

Cynthia’s Salad - Mixed Organic Field Greens, Roast Red Peppers, Organic Cherry Tomatoes, Cucumbers, Mushrooms, Artichoke Hearts, Toasted Nuts, Gorgonzola Cheese, Vegetable Balsamic Vinaigrette   12

Second Courses

Entrees

Spaghettoni Scampi– Homemade Spahettoni tossed with Pan Sauteed Shrimp in a
Carmelized Fennel and Calabrian Chili Flake Lemon White Wine Pan Sauce    36

Rigatoni Al Corleone - Grilled Chipolte Chicken in Adobo Tomato sauce tossed with
Roasted Corn and little Texas Farms Greens   32

Baked Ziti – Homemade Ziti tossed White Wine Bechamel Sauce, with Bacon, Tomato and Swiss Chard, finished with Parmesan Cheese and Baked off in the Brick Oven  30

Veal Scaloppini of the Evening

Fresh Hokkaido Sea Scallops - Pan Seared Jumbo Sea Scallpos served over a Roasted Cherry Tomato and Basil Risotto   38

Prime Filet – Oak Grilled Bacon Wrapped Prime Filet, finished with a Homemade Béarnaise Sauce served over Garlic Mashed potatoes   4oz. 26   8oz 52
Make it a Surf & Turf with oak Grilled Shrimp   Add 14

Pork Tenderloin - Bacon Wrapped Oak Grilled Pork Tenderloin finished with a Sweet Pineapple Bourbon Sauce with Pan Roasted Potatoes   36

*Thank You for Supporting Downtown Locally Owned Restaurants*