Lunch Menu

First Plates

STUFFED PORTABELLA MUSHROOMS - spinach, house roasted peppers, and goat cheese.....8.50
SIRLOIN BRUSCHETTA - marinated skirt steak on focaccia with gorgonzola and a calamata olive and plum tomato tapenade.....9.00   No Meat.....5.00
FRIED CALAMARI - tossed with hot cherry peppers - choice of marinara or roasted garlic caper aioli.....8.50
BROCCOLI RABE & CHICKEN SAUSAGE - sautéed in virgin olive oil, Marsala wine and garlic with white beans and plum tomatoes.....7.95
CRAB & SALMON CAKES - served with a lemon avocado aioli.....9.95
PRINCE EDWARD ISLAND MUSSELS ARRABIATTA - simmered in a spicy tomato broth, with roasted garlic and white wine.....8.75
FRIED PROVOLONE - panko encrusted, lightly seasoned and served with a trio of sauces.....5.25
GARLIC SHRIMP - prosciutto, artichoke hearts, plum tomatoes, capers, fresh basil, and romano cheese in a sherry butter sauce with garlic crostini.....10.00
STEAMED LITTLENECK CLAMS - in seasonal ale with chorizo sausage, slow roasted tomatoes, and caramelized onions.....8.75
EGGPLANT TOWER - layered with house roasted peppers, seasoned spinach, Asiago and mozzarella cheeses, in a plum tomato sauce.....8.00

In Bowls

SOUP DU JOUR.....cup.....2.25    bowl.....4.50
BAKED FRENCH ONION......5.75

Field of Greens

TUSCAN HOUSE SALAD - field greens with roma tomatoes and calamata olives, garnished with polenta croutons and choice of dressing: Tuscan House Vinaigrette, Dijon Balsamic Vinaigrette, Parmesan Peppercorn or Creamy Gorgonzola.....5.00
TUSCAN CAESAR - with plum tomatoes, calamata olives and garlic croutons.....6.50
GOAT CHEESE & SPINACH SALAD - walnut encrusted goat cheese, baby spinach, balsamic poached pears, sliced tomatoes, and red onions tossed in a red wine vinaigrette.....10.00
SEARED SIRLOIN INSALATA - sliced over romaine leaves with a creamy parmesan dressing, with gorgonzola, tomato, and roasted corn, garnished with crispy onion rings.....11.50
COBB SALAD - grilled chicken, bacon, tomatoes, avocado, romaine lettuce, gorgonzola, hard boiled egg, tossed in a sherry vinaigrette.....10.00
WALDORF SALAD - mixed greens, tomatoes, apples, candied walnuts, dried cranberries and gorgonzola cheese, laced with a honey orange dressing.....8.50

Luncheon Fare

Pizza

Sandwiches
Served with choice of two: french fries, sweet potato fries, coleslaw, or chef's daily creation

CHICKEN FAJITA - blackened chicken breast with caramelized onions, peppers, cheddar cheese, lettuce and avocado sour cream.....7.00
SMOKED TURKEY CLUB - lettuce, tomato, bacon, provolone, mayo.....6.50
ANGUS BURGER CLUB - grilled black angus burger, lettuce, tomatoes, bacon, cheddar cheese and chipotle mayo.....8.50
GRILLED CHICKEN CAESAR - romaine lettuce, marinated tomatoes, calamata olives and parmesan.....7.25
BLACK BEAN VEGGIE BURGER - pineapple and red onion salsa, field greens, and cheddar cheese.....6.25
BUFFALO CHICKEN - crispy fried chicken tossed in buffalo sauce, with diced tomatoes, house roasted peppers, field greens and creamy gorgonzola dressing.....7.25
PHILLY CHEESE STEAK - roasted onions, mushrooms, shredded lettuce, and Swiss cheese.....8.00
BLACKENED AHI TUNA WRAP - served medium rare, with field greens, provolone cheese, house roasted peppers, and lemon caper aioli.....9.00

Pasta

ORECCHIETTE TUSCANY - grilled chicken, broccoli florets, and sausage in a parmesan cream sauce.....9.95
PAN SEARED SCALLOPS - tossed with shiitake mushrooms, hot cherry peppers, house roasted peppers, spinach, and radicchio in a ginger soy sauce over capellini.....12.50
SHRIMP SCAMPI PESTO - gulf shrimp, sundried tomatoes and calamata olives in a pesto cream sauce over linguine.....12.00
PUTTANESCA - capers, olives, spinach, tomatoes and anchovies simmered in a spicy marinara sauce served over linguine and topped with grilled chicken sausage.....9.50
PENNE PRIMAVERA - asparagus, shiitake mushrooms, whole roasted shallots, artichoke hearts, baby spinach and diced tomatoes finished in a garlic cream sauce.....10.00
CHICKEN AL FORNO - cheddar encrusted breast, caramelized onions, sundried tomatoes, and mushrooms in a vodka cream sauce, tossed with capellini and baked with fresh mozzarella.....11.00
RAVIOLI BOLOGNESE - cheese filled raviolis baked in house made meat sauce with ricotta cheese.....10.00
HOUSEMADE GNOCCHI - with grilled chicken, peas, and shiitake mushrooms in a parmesan basil cream sauce.....9.00