Gluten Free Menu

Printable Gluten Free Menu

FIRST PLATES

BLISTERED SHISHITO PEPPERS – crispy prosciutto, honey sriracha sauce, crostini   9

PEI MUSSELLS – slow roasted tomatoes, fresh herbs, white wine   10

 

STUFFED PORTABELLA MUSHROOMS – gorgonzola, peppers, spinach, balsamic drizzle 11

GARLIC SHRIMP – prosciutto, artichoke hearts, plum tomato, capers, fresh basil, Romano cheese, sherry butter sauce   13.5

FIELD OF GREENS

WALNUT CRUSTED GOAT CHEESE & BERRIES – baby spinach, strawberries, pickled blueberries, carrot puree, balsamic dijon dressing   13

RED CURRY CHICKEN SALAD – baby spinach, grapes, scallions, walnuts, honey orange vinaigrette   12

CLASSIC CAESAR – romaine, parmesan,  – Individual size   5.5   Entrée size   9

*SESAME CRUSTED AHI TUNA – baby spinach, pickled red onion and radishes, cucumber, wasabi & yuzu vinaigrette   14

WALDORF – field greens, apple, candied walnuts, dried cranberries, gorgonzola, honey orange vinaigrette  11                         add chicken  14.5

TUSCAN HOUSE – field greens, cherry tomatoes, kalamata olives, choice of dressing – Individual size  5       Entrée size  8

*SEARED SIRLOIN – romaine leaves, gorgonzola, cherry tomatoes, corn, parmesan peppercorn dressing  14

MEDITERRANEAN – feta cheese, kalamata olives, chick peas, grape tomatoes, artichoke hearts,  red onion, balsamic vinaigrette  12

ADD TO ANY SALAD

GRILLED CHICKEN  3.5

*GRILLED MARINATED FLANK STEAK  8

GRILLED SHRIMP 2.5 EACH

*GRILLED TUNA  6.5

GRILLED SALMON  7

DRESSING CHOICES

Tuscan Fresh Herb Vinaigrette, Dijon Balsamic, Honey Orange,
Parmesan Peppercorn, Creamy Gorgonzola

ENTREES

“ORECCHIETTE” TUSCANY – grilled chicken, broccoli florets, sweet Italian sausage, parmesan cream sauce, gluten free penne  20

*GRILLED NY STRIP – spinach and mushroom gratin, mashed potato   27

*GRILLED PORK TENDERLOIN – blistered shishito pepper salsa verde with faro, orzo, wilted arugula and roasted grape salad   21

TEQUILA LIME CHICKEN –pepper and corn potato hash, sugar snap peas, spicy mango chutney   19

*FLANK STEAK – warm bacon and dijon potato salad, sugar snap peas   25

*BISTRO FILET – 6 oz. teres major tenderloin, sugar snap peas, mashed potato   22

PAN SEARED SCALLOPS – strawberry & white balsamic chutney, vegetable ratatouille, parmesan risotto   29

*SESAME AHI TUNA – roasted corn and tomato risotto cake, wasabi and yuzu drizzle   23

GRILLED SALMON – sweet and spicy mango chutney, vegetable ratatouille, parmesan risotto   24

 SHRIMP PESTO – tomato, kalamata olives, pesto cream sauce, gluten free penne    26

SMALL PLATES

SHRIMP PESTO –tomato, kalamata olives, pesto cream sauce, gluten free penne   16

 GRILLED SALMON – sweet and spicy mango chutney, vegetable ratatouille, parmesan risotto   14

[/column]
[/row]

Executive Chef: Benjamin Gamble

18% Gratuity will be added to parties of 8 or more
*Thoroughly cooking meats, poultry, seafood, and eggs reduces the risk of food borne illness