Lunch

Printable Lunch Menu

STARTERS

CRAB & LOBSTER CAKES – smoked paprika aioli • 15
ROASTED BRUSSEL SPROUTS – pancetta, maple cream drizzle • 11
*SIRLOIN BRUSCHETTA – grilled pesto rubbed focaccia bread, gorgonzola, kalamata olive and plum tomato tapenade, balsamic drizzle • 14 | No meat • 6
PEI MUSSELS – slow roasted tomatoes, fresh herbs, white wine • 11
FRIED CALAMARI – banana peppers, marinara and/or lemon caper aioli • 13
SESAME CRUSTED AHI TUNA TACOS – ginger glazed julienne zucchini, squash and carrots, miso vinaigrette drizzle • 14
STUFFED PORTABELLA MUSHROOMS – gorgonzola, house roasted peppers, spinach, balsamic drizzle • 11

ZUCCHINI, SPINACH AND FETA CHEESE FRITTERS – sriracha aioli • 9
EGGPLANT TOWER – house roasted peppers, spinach, asiago and mozzarella, plum tomato sauce • 9
TUSCAN MEATBALLS – sweet Italian sausage and ground black angus sirloin, house roasted peppers, onions, marinara • 11
GARLIC SHRIMP – prosciutto, artichoke hearts, plum tomato, capers, fresh basil, romano cheese, sherry butter sauce • 14
*ITALIAN SAUSAGE & MEATBALL FLATBREAD – pomodoro sauce, mozzarella, asiago • 12
CHEESY GARLIC FLATBREAD – asiago, mozzarella, garlic spread • 10

FIELD OF GREENS

WALDORF – field greens, apple, candied walnuts, dried cranberries, gorgonzola, honey orange vinaigrette • 12       add chicken • 15.5
CLASSIC CAESAR – romaine, croutons, shaved parmesan Individual size • 6 | Entrée size • 11                                             CHOPPED – romaine, grilled chicken, bacon, tomato, gorgonzola, hard boiled eggs, Tuscan fresh herb vinaigrette • 14                                                                                                                                                    TUSCAN HOUSE – field greens, cherry tomatoes, kalamata olives, polenta croutons, choice of dressing
Individual size • 5 | Entrée size • 9

GOAT CHEESE & ROASTED BEET SALAD – baby spinach, candied walnuts, honey orange dressing • 14                                   *SEARED SIRLOIN – romaine leaves, gorgonzola, cherry tomatoes, corn, semolina dusted onion rings, 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

GRILLED PORTABELLA….3.5

DRESSING CHOICES

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

SOUPS

SOUP DU JOUR….5
BAKED FRENCH ONION SOUP….6.75

SANDWICHES

Served with dill pickle and choice of French fries or coleslaw
Enjoy both – .50     Substitute sweet potato fries – 1.00

*TUSCAN SIRLOIN BURGER – caramelized onions, provolone, chipotle mayo, focaccia roll • 11                               *BRUSCHETTA BURGER – kalamata olive and plum tomato tapenade, gorgonzola, pesto mayo, balsamic glaze, focaccia roll • 12                                                                                                           GRILLED CHICKEN – goat cheese, field greens, pear and bacon jam, focaccia roll • 10                                          CHICKEN PARMESAN – mozzarella, marinara, focaccia roll • 9

CHICKEN PESTO – roasted peppers, fresh mozzarella, focaccia roll •10              EGGPLANT PARMESAN – seasoned spinach, roasted peppers, marinara, mozzarella, focaccia roll  • 9      MEATBALL – sweet Italian sausage and ground black angus sirloin, roasted peppers and onions, marinara, provolone, focaccia roll  • 10

WRAP IT UP

Choice of whole wheat or garlic herb wrap
Served with dill pickle and choice of French fries or cole slaw

Enjoy both – .50     Substitute sweet potato fries – 1.00

*SESAME CRUSTED AHI TUNA – pickled radish, shredded carrot and purple cabbage, fresh lime, Wasabi and yuzu drizzle • 12                                                                                                                          GRILLED SALMON – artichoke hearts, plum tomato, field greens, lemon caper aioli  • 12

VEGGIE – portabella mushroom, wilted spinach, roasted peppers, goat cheese  • 8                                                    CHICKEN FAJITA – blackened chicken breast, caramelized onions, roasted peppers, cheddar, field greens, chipotle mayo • 9                                                                                                                                ROASTED TURKEY BLT – bacon, Swiss cheese, romaine, plum tomato • 9

ENTREES

ORECCHIETTE TUSCANY – grilled chicken, broccoli florets, sweet Italian sausage, parmesan cream sauce  • 12    CHICKEN PARMESAN – marinara, mozzarella, linguine •  11                         CHICKEN AL FORNO – breaded chicken breast, mushrooms, roasted peppers, spinach, onions, vodka cream sauce, fresh mozzarella, pesto, gnocchi  • 13     LOBSTER & CRAB CAKES – citrus farro and orzo salad, smoked paprika aioli •  16

SHRIMP PESTO –tomatoes, kalamata olives, pesto cream sauce, linguine  • 14                                                         CIDER GLAZED SALMON – butternut squash risotto, roasted broccoli  • 14      HOUSEMADE MEATBALLS & GNOCCHI – marinara, pesto drizzle •  13                  ROASTED VEGETABLE RISOTTO – brussel sprouts, portabello mushrooms, carrots •  14

Please inform your server of any food allergies. Menu items may contain some ingredients not listed.

18% Gratuity will be added to parties of 8 or more

*Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness.