Menu

First Courses

Braised Beef Short Ribs 
Classic Red Wine Braised Short Ribs served over a
Creamy Cheesy Polenta topped with Iron Skillet Fried
Onion Rings   14

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

Flatbread of the Evening

Pear Salad
Poached Anjou Pears served over Fresh Organic Field Greens, with Toasted Walnuts  & Gorganzola Cheese, finished with a Brown Butter Honey
Balsamic Dressing  8.50

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

Butternut Squash Raviolis
Homemade Butternut Squash Raviolis topped with a
Pistachio Brown Butter Sage Sauce finished with Reggiano
Parmesan Cheese  18

Risotto Con Pollo
Brussel Sprout and Panchetta Risotto topped with a
Parmesan and Fresh Herb Marinated Oak Grilled
Breast of Chicken   26

Baked Penne
Homemade Penne tossed with Italian Sausage and Broccoli in a Roasted 
Garlic Vodka Bechamel and Roasted Off in the 
Brick Oven  22

Fresh Hokkaido Sea Scallops al Limone
Seared Hokkaido Scallops presented over Homemade
Fettuccine tossed in a Four Cheese Lemon
Cream Sauce   28

Baked Lasagna
Homemade Ricota and Spinach Lasagna topped with a
Triple A Prime Beef Bolognese and Roasted in the 
Brick Oven   24  

Oak Grilled Pork Tenderloin
Oak Grilled Pork Tenderloin presented with a Sweet Onion Confit and
Presented with Scalloped Potatoes topped
With Bacon   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.