First Courses

Carpaccio of Beef
Classic Filet Carpaccio topped with Fresh Capers. Black Pepper,
Extra Virgin Olive Oil. and Flaked Reggiano 
Parmesan Cheese   15

Margherita Flatbread   
Marinara, Roasted Garlic, Fresh Tomoatoes, Fresh Mozzarella &
Fresh Basil   14 

Flatbread of the Evening

Goat Cheese Timbale
Prosciutto wrapped Montrachet Goat Cheese, Pan Sauteed,
Served over Bed of Organic Field Greens, topped with a Champagne
Shallot Vinaigrette  10

Grilled Mozzarella Salad
Fresh Buffalo Mozzarella, Tomato, and Basil Wrapped in Prosciutto
And Romaine Lettuce; Oak Grilled served on Grilled Ciabatta and
Finished with a Sundried Tomato
Balsamic Vinaigrette   8.75

Traditional Caesar Salad
Romaine Lettuce Tossed with Cynthia’s Caesar Dressing, Homemade Croutons and
Freshly Grated Parmesan Cheese   7.75

Cynthia’s Salad 
Organic Mixed Field Greens, Tomatoes, Mushrooms, Artichoke Hearts,
Roasted Red Peppers, Cucumbers, Toasted Nuts and Gorganzola Cheese
finished with a Vegetable Balsamic Vinaigrette   8.50

Second Courses

Angel Hair Pasta
Homemade Angel Hair tossed with Roasted Garlic, Tomatoes, Mushrooms,
Kalamata Olives, Fresh Herbs, Grilled Eggplant and
Mozzarella Cheese  18

Pillard of Chicken
Pan Sauteed Breast of Chicken topped with Homemade Spaghettini prepared
Carbonara Syle with Panchetta and finished with
Reggiano Parmesana   24

Baked Penne
Homemade Penne tossed with Shrimp, Roasted Red Peppers,
Kale, in a Roasted Garlic Vodka Alfredo Sauce and Roasted in the 
Brick Oven  28

Fresh Hokkaido Sea Scallops 
Pan Seared Hokkaido Sea Scallops served over a Citrus and Tarragon Risotto
Served with Oak Grilled Proscuitto wrapped Asparagus and drizzled with a
Roasted Garlic Infused Parsley Olive Oil   28

Baked Conchiglie
Homemade Conchiglie stuffed with Mushrooms and a Four Cheese Blend
Topped with a Hearty Italian Sausage Beef Bolognese and Roasted in
The Brick Oven   24  

Oak Grilled Pork Tenderloin
Oak Grilled Pork Tenderloin served with Fire Roasted Potatoes, 
Presented with a Black Cherry and Woodford Reserve
Bourbon Reduction   26

Fresh Catch of the Evening

Veal Scaloppini of the Evening

Bacon Wrapped AAA Prime Filet of Angus Beef
Oak Grilled, Bacon Wrapped, finished with a Red Wine Reduction
Served over Roasted Garlic Mashed Potatoes and Grilled Shrimp
8 Oz.  44     4 Oz. 22


Menu items are prepared fresh daily on premise.
House gratuity may be added to parties of six or more.