Menu

First Courses

Gouper Cakes
Black Grouper, Shrimp, and Blue Crab Cake
Pan Sauteed, served over a Bed of Organic
Field Greens and topped with a Lemon Butter
White Wine Sauce 12

Flatbread of the Evening

Smoked Salmon
In House Smoked Alaskan King Salmon served Chilled with 
Marscapone Cheese, Red Onion, Hard Boiled Eggs, Toast Points
And Caviar  12

Caprese Salad
Sliced Organic Tomaotes, Buffalo Mozzarella Cheese, and
Red Onions, served with a Vegetable Balsamic
Vinaigrette   8.75

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  7.50

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  8.25

Second Courses

Four Cheese Raviolis
Homemade Raviolis over a Bed of Sauteed Spinach
Finished with a Fresh Basil Tomato Olive 
Oil Sauce  16.50

Scallop Angel Hair
Vanilla Seared Wild Caught North Atlantic Scallops over
Homemade Angel Hair Pasta with Sauteed Organic
Arugala and finished with a Light Lemon White Wine
Pan Sauce  28

Cornish Game Hen
Oak Grilled with a Honey Balsamic Glaze and
Served over Homemade Roasted Garlic
Mashed Potatoes   18.50

Baked Lasagna
Brick Oven Baked Homemade Lasagna Layered with
Italian Sausage, Roasted Chicken, Mushrooms, Swiss
Chard, Roasted Red Peppers, Ricotta Cheese, and a 
Creamy Bechamel Sauce   16.50

Veal Scaloppini Della Sera

Fresh Seafood Della Sera

Pork Tenderloin
Oak Grilled and Served over Homemade Baked Four
Cheese Macaroni, then finished with a Maker's Mark
Bourbon Reduction 25

Oak Grilled Filet of Angus Beef
Wrapped in Apple Wood Smoked Bacon and Grilled over the Oak Wood Burning Grill
Served over Roast Garlic Mashed Potatoes Topped with Oak Grilled Shrimp, then
Finished with a Wild Mushroom
Balsamic Glaze   34
Also Available in 4 Ounce Petite Filet   17

Black Angus Delmonico
Oak Grilled 20 Ounce Black Angus Rib-Eye topped with a
Herbed Compound Butter and Fried Moretti Beer Battered
Onion Rings   38

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