Gluten Free Menu

Printable Gluten Free Menu

FIRST PLATES

PEI MUSSELS – slow roasted tomatoes, fresh herbs, white wine • 11

 

STUFFED PORTABELLA MUSHROOMS – gorgonzola, house roasted peppers, spinach, balsamic drizzle • 11

GARLIC SHRIMP – prosciutto, artichoke hearts, plum tomato, capers, fresh basil, romano cheese, sherry butter sauce • 14

FIELD OF GREENS

WALDORF – field greens, apple, candied walnuts, dried cran­berries, gorgonzola, honey  orange vinaigrette • 12      add chicken • 15.5

CLASSIC CAESAR – romaine, shaved parmesan

Individual size • 6 | Entrée size • 11

 

TUSCAN HOUSE – field greens, cherry tomatoes, kalamata olives, choice of dressing       Individual size • 5 | Entrée size • 9

*SEARED SIRLOIN – romaine leaves, gorgonzola, cherry tomatoes, corn,  parmesan peppercorn dressing • 15

MEDITERRANEAN – arugula, feta, kalamata olives, chick peas, grape tomatoes, artichoke hearts, red onion, balsamic dijon vinaigrette • 13

ADD TO ANY SALAD

GRILLED CHICKEN  3.5

*GRILLED  STEAK  7.5

GRILLED SHRIMP 2.5 EACH

*GRILLED TUNA  5.75

GRILLED SALMON 6.5

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 tossed with gluten free penne • 21

*NY STRIP – Spinach and mushroom gratin, mashed potato, house demi glace • 29

PAN SEARED SCALLOPS – bacon and onion potato hash, wilted spinach, apple cranberry chutney • 28

SHRIMP PESTO – oven roasted tomatoes, kalamata olives, pesto cream sauce, gluten free penne • 28

 

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