The Left Bank

Sashimi grade raw tuna with sriracha chile aioli, cilantro & ginger on warm sushi rice with nori & crisp wontons, & sesame-soy drizzle

Warm gorgonzola cheese fondue served with beef tenderloin, focaccia points, portobello fries & asparagus spears

Hot banana peppers baked in San Marzano tomato sauce with asiago cheese and shredded basil

Portobello Mushroom with artichoke stuffing and port wine green peppercorn sauce

Spinach, artichokes, marinated plum tomatoes, feta, mozzarella & kalamata olives

Chicken, basil pesto, Portobello, mozzarella & gorgonzola

Plum tomatoes, fresh milk mozzarella, and basil with whole roasted garlic

Chorizo, cilantro pesto, fresh tomato salsa, roasted banana peppers, cheddar & jack cheese

Carrot Papardella- tossed with lobster, shrimp and crabmeat served in a shellfish-brandy cream, w/ julienne vegetables, arugula and tarragon

Cheese Tortellini-spinach, garlic, red peppers and mushrooms in a romano cream sauce w/ toasted bread crumbs

Grilled 14oz CAB centercut NY Strip Steak topped with Gorgonzola, frizzled onions and red wine demi glace with chèvre mashed potatoes

Linguine-chicken, chorizo, mushrooms, sun-dried tomatoes, olive oil & fresh basil

Oven roasted filet of salmon baked and topped w/ sliced tomato, roasted red onion, artichoke and toasted bread crumbs and jasmine rice

Pan seared halibut in a lobster green curry broth with sweet potatoes, maitake mushrooms and chive oil

Panko breaded chicken cutlets topped with arugula, avocado, cucumber and tomato salad w/ miso vinaigrette and gorgonzola cheese

Pasta & Seafood- Linguini tossed w/ fresh seafood in a light shellfish-tomato broth w/ garlic, wine, olive oil, and leeks, and parmesan slivers

Penne all'Arrabiatta-San Marzano sauce with crushed red pepper, vodka and prosciutto

Penne w/ grilled steak au poivre, tossed in a marsala wine sauce with wild mushrooms, roasted red onions, sweet peppers and asiago

Pork tenderloin served with a Grand Marnier cranberry sauce and chèvre mashed potatoes

Braised beef short rib with roasted vegetables, red wine demi glace and chevre mashed potatoes

Plum tomato sauce and fresh basil

Breaded medallions of roasted eggplant with romano cheese and fresh herbs topped with ricotta and fresh basil served with San Marzano tossed vermicelli

Daily

Daily

Egg dipped artichoke hearts layered between tomato, fresh milk mozzarella, basil leaves and roasted peppers w/ greek style vinaigrette

Grilled asparagus wrapped with smoked salmon, over mesclun with avocado, marinated tomatoes and a creamy wasabi dressing

Daily