Mesclun greens with walnuts, sun-dried tomatoes, goat cheese with our house balsamic dressing.
Classic Caesar with garlic bruschetta and croutons.
Sliced mozzarella with vine-ripened tomatoes, sweet basil pesto and 18-year-old aged balsamic vinegar.
Margherita "Extra" Pizza
Mozzarella cheese with vine-ripened tomatoes, basil, and extra virgin olive oil.
Pancetta & Pesto Pizza
Shrimp and romaine lettuce tossed in a pesto Caesar dressing, served atop our thin crust pizza with mozzarella cheese and pancetta.
Fennel Fennel Pizza
Mozzarella cheese with fresh fennel and fennel sausage on our thin, crispy crust.
Tomatoes, black olives, capers, artichoke, pinenuts and oregano. Anchovies upon request.
Wild Mushroom Pizza
Three mushroom medley of oyster, shiitake, and button mushrooms topped with garlic and white truffle oil makes this an all time favorite!
Portobello mushrooms, eggplant, zucchini, roasted peppers, and onions topped with goat cheese.
Sicilian Steak & Peppers
Thinly sliced roast beef with roasted peppers, Portobello mushrooms, carmelized onions, and mozzarella cheese.
Zucchini, eggplant, red peppers, onions, Havarti cheese, and pesto mayonnaise.
Half-pound Wagyu (USA Kobe Beef) burger with mozzarella cheese, mixed greens, and tomato. Out of this world!
Roasted turkey, pesto mayonnaise, and vine-ripened tomatoes.
Ham, prosciutto, and gruyere cheese.
Foie Gras Crostini
Roasted foie gras on baguette crostini with port wine reduction and caramelized apples
A mouth-watering fondue of imported cheeses, spinach, artichoke, and crabmeat. Served with side crostini bread.
Smoked Salmon Carpaccio
Thinly cut Norwegian smoked salmon with lemon, extra virgin olive oil, red onions, and capers. Served with side half baguette.
Formaggio Della Casa
Chef’s selection of cheeses from around the world, with seasonal fruits and marcona almonds. Served with side half baguette. Side prosciutto & salami available for extra charge.
Grilled Vegetable Napolean
Mushroom medley, eggplant and zucchini, roasted peppers between layer of toasted bruschetta. Topped with caramelized onions, goat cheese, and white truffle oil
A delectable duo of lump crabmeat and fine seasonings, served with a mustard wine sauce and a side of mesclun greens tossed in our house balsamic dressing.
Escargot baked in a herbed garlic butter and topped with broiled Roquefort cheese. Served with a side half baguette.
Toasted bruschetta topped with tomato and basil, our mushroom medley, and roasted red and yellow peppers topped with goat cheese.
Creamy bisque with tender morsels of Maine lobster slow simmered in brandy.
Onion Soup Gratinee
Slow simmered French onion-style soup topped with baguette and gruyere cheese
Boneless Short Ribs in Red Wine
Slow cooked until tender and juicy in a Cabernet Bordelaise sauce, served with roasted vegetables.
Pork Belly Tacos
Crispy pork belly cooked in a house barbeque sauce served with Asian slaw in two flour tortillas. Served with side of mesclun greens tossed in our house balsamic dressing.
Hamburger Steak with Fried Rice
Half pound Wagyu (USA Kobe Beef) burger with carmelized onions served with Portobello mushroom Cabernet sauce on vegetable fried rice.
Nepalese Chicken Curry
Niraj’s own special recipe of slow cooked Nepalese-style masala curry. Served with a side of basmati rice.
Prosciutto Di Parma
Toasted baguette sandwich with prosciutto, mozzarella, vine-ripened tomatoes, and sweet basil pesto. Served with side of mesclun greens tossed in our house balsamic dressing.
Baked Lobster Mac N Cheese
Lobster and bowtie pasta in a rich lobster cream sauce baked with mozzarella cheese. Served with side of mesclun greens tossed in our house balsamic dressing.
Shredded roast beef with sriracha aoli sauce and Asian slaw in two flour tortillas. Served with side of mesclun greens tossed in our house balsamic dressing.