Braised Short Ribs

Classic red wine braised short ribs served over creamy cheesey polenta then topped with iron skillet fried onion rings.

Margherita Flatbread

Marinara, roasted garlic, fresh tomoatoes, fresh mozzarella and fresh basil.

Pear Salad

Poached anjou pears served over fresh organic field greens, with toasted walnuts, gorgonzola cheese and finished with a brown butter honey balsamic dressing.

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.

Traditional Caesar Salad

Romaine lettuce tossed with cynthia’s caesar dressing, homemade croutons and Freshly grated parmesan cheese.

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.

Angel Hair

Homemade angel hair tossed with fire roasted garlic tomatoes, mushrooms, grilled Eggplant, kalamata olives, and fresh basil topped with mozzarella.

Fettuccine Carbonara

Homemade roasted red pepper fettuccine tossed with organic eggs, smoked applewood bacon and reggiano parmigiano cheese.

Ziti Florentine

Homemade ziti pasta tossed with roasted chicken, italian sausage, spinach, and roasted red peppers in a roasted garlic cream sauce baked off in the brick oven.

Scallop alla Milanese

Pan seared hokkaido sea scallops served with a creamy buttery saffron risotto drizzled with a white wine, lemon, and butter pan sauce.

Oak Grilled Pork Tenderloin

Oak grilled bacon wrapped pork tenderloin, finished with a sweet pepper, mushroom, marsala wine, veal stock reduction served with princess erin potatoes.

Bacon Wrapped AAA Prime Filet of Angus Beef

Oak grilled, bacon wrapped, finished with a wild mushroom balsamic reduction. Served over roasted garlic mashed potatoes and oak grilled shrimp.