Gluten Free Menu

Printable Gluten Free Menu

FIRST PLATES

ROASTED BRUSSEL SPROUTS – prosciutto, walnuts, maple cream drizzle   10

STEAMED LITTLENECK CLAMS – tomato, scallion ,white wine butter   12

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

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

GOAT CHEESE & ROASTED BEET SALAD – baby spinach, candied walnuts, honey orange dressing   12

CAESAR – cherry tomatoes, kalamata olives      Individual size  5.5      Entrée size 9

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  7.5

GRILLED SHRIMP 2.5 EACH

*GRILLED TUNA  5.75

GRILLED SALMON  6.5

GRILLED PORTABELLA  3.5

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

ROSEMARY & GARLIC CHICKEN – mushroom risotto, roasted brussel sprouts, gorgonzola cream sauce   18

BROWN SUGAR & CINNAMON RUBBED PORK TENDERLOIN – bacon and onion potato hash, roasted brussel sprouts   18

CABERNET BRAISED SHORT RIBS – mashed potato, roasted brussel       sprouts   26

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

BISTRO FILET – 6 oz. teres major tenderloin, sautéed green beans, mashed potato   21

FLANK STEAK –roasted red bliss potato, honey & bourbon glazed             carrots   20

PAN SEARED SCALLOPS – bacon and onion, potato hash, wilted spinach, apple cranberry chutney   29

CIDER GLAZED SALMON – butternut squash risotto, sautéed green beans   23

SEAFOOD FRA DIAVOLO – shrimp, clams, mussels, spicy marinara, gluten free penne   23

SMALL PLATES

CIDER GLAZED SALMON – butternut squash risotto, sautéed green beans   15

PENNE FUNGHI – wild and domestic mushrooms, caramelized onions, plum tomato, brandy cream sauce   11

TUSCANY MAC & CHEESE – smoked gouda, cheddar, asiago, penne   11

SHRIMP PESTO – oven roasted tomatoes, kalamata olives, pesto cream sauce, penne   15

HERB ROASTED PULLED PORK – butternut squash risotto, sautéed green beans   12

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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