APPETIZERS______________________________________________
CREAMY POLENTA CAKES topped with sweet sausage & savory bell peppers. 10
WHITE BEAN & LEMON HERB DIP served with warm pita and kalamata olives. 9
CAPRESE tomatoes, fresh mozzarella cheese , fresh basil & extra virgin olive oil. 10
STEAMED POT STICKERS chicken & vegetable with a sesame soy dipping sauce. 8
BAKED BRIE encased in a delicate pastry served with sliced apples. 10
SOUP & SALAD__________________________________________
SOUP DU JOUR 6.5
CHILLED GAZPACHO 7
ORGANIC MIXED GREEN SALAD tossed in a raspberry vinaigrette. 7
ROMAINE & ARUGALA SALAD tossed with walnuts, gorgonzola cheese in a dijon vinaigrette. 8
CAFE' CAESAR SALAD with anchovies and shredded parmesan cheese. 8
ENTREES________________________________________
HORSERADISH CRUSTED WILD SALMON baked wild salmon filet with horseradish, finished in a lemon dill sauce, served over smashed potatoes with fresh vegetable. 19
OVEN ROASTED FREE RANGE CHICKEN BREAST, organic smashed sweet yams, fresh vegetable. 19
GORGONZOLA CRUSTED SIRLOIN STEAK certified angus steak grilled & finished in a shallot wine sauce, baked with gorgonzola cheese and served with smashed potatoes & fresh vegetable. 24
POACHED WHITEFISH FILET Pacific caught whitefish filet poached in a caper, olive & tomato sauce served over brown rice with fresh vegetables. 19.5
FUSILLI POMODORO WITH SWEET ITALIAN SAUSAGE served in a chunky tomato sauce. 14
CAFE' MEATLOAF a signature dish, extra lean, all beef meatloaf finished with caramelized onions in a burgundy wine sauce over smashed potatoes with fresh vegetables. 16
PECAN CRUSTED Free Range CHICKEN BREAST finished in a maple bourbon sauce, served with smashed potatoes & fresh vegetable. 19
CHEESE RAVIOLI ricotta, asiago and parmesan cheese ravioli served in a tomato basil sauce. 13
MAHI MAHI TUSCANO pan seared MahiMahi served with tortellini, escarole, white beans, oregano & tomatoes in a white wine and garlic broth. 20
BLOODY MARY PENNE PASTA our version of penne ala vodka, a sauce of tomato and red pepper puree with a touch of creamed horseradish and peppered vodka. 13
BREAST OF CHICKEN TERIYAKI Free Range grilled chicken breast , glazed & served over brown rice with fresh vegetables. 17
GRANNY'S CHEESE LASAGNA filled with ricotta and mozzarella cheese. 14
STEAMED WILD SALMON served warm over organic field greens, tossed in an asian dressing. 17
SPINACH RAVIOLI spinach & cheese stuffed ravioli topped with fresh spinach & parmesan, served in a light herbed olive oil. 13
SHASHIMI SEARED SESAME CRUSTED AHI TUNA SALAD chilled & served rare with wasabi mustard, pickled ginger and organic mixed greens in a soy ginger dressing. 16