SHAREABLES
ARANCINI
Means "little orange" in Italian. Playing on that, here's our version. Seasoned rice is wrapped around a garlicky goat cheese center. Served with a Creole orange horseradish dipping sauce. 14
CHEESE PLEASE
Creamy whipped Feta, local honey "puddle", roasted pistachios, zatar sprinkle, mint, pita for dipping. 14
KUNG PAO BRUSSEL SPROUTS
Sticky, sweet & spicy - crushed peanuts. 12
TWIN MEATBALLS
Gently rolled and seasoned beef, pork and veal. Housemade ricotta cheese, Mona Lisa marinara, garlic toast. 13
SALADS & SOUP
GERMAN ONION SOUP
A blend of onions, shallots & garlic. Crostini with blistered Gruyere. 12
WEDGE
Baby iceburg, heirloom tomatoes, a little too much bacon, housemade shaved sweet onion,
blue cheese dressing. 15
CAESAR
Romaine hearts, housemade dressing & croutons. Parmigiano-Reggiano. 12
Add: Salmon - 9 Chicken - 8
GERMAN ONION SOUP
A blend of onions, shallots & garlic. Crostini with blistered Gruyere. 12
WEDGE
Baby iceburg, heirloom tomatoes, a little too much bacon, housemade shaved sweet onion,
blue cheese dressing. 15
CAESAR
Romaine hearts, housemade dressing & croutons. Parmigiano-Reggiano. 12
Add: Salmon - 9 Chicken - 8
ENTREES
SHORT RIBS
Slowly braised and tender savory mushroom stroganoff gravy. Buttery mashed, "going green" vegetable medley. 34
FARRO ISLAND SALMON
Grilled curry jalapeno glaze, coconut risotto with peas, herbs, minced sweet potato, "going green" vegetable medley. Or simply grilled if you like. 32
TUSCAN CHICKEN
Pan seared chicken breasts, creamy sundried tomato, herby parmesan sauce over pappardelle.
Garlic bread. 32
FRUTTI di MARE
A very special seafood entree by our Sous Chef Corey Stahl, formally the sous chef at Allan Granbergs, sorely missed Bella restaurant. Allan has graciously given us the thumbs up to borrow it!
A medley of seafood, scallops, shrimp, mussels, littlenecks and even some lobster raviolis.
All in a creamy tomato vodka sauce, and dunking bread of course! 42
OUR STEAKS
Always Mid-Western Certified Angus Beef.
Always center cut, and always aged a minimum of 30 days -- and that's the difference!
8 oz. Tenderloin - Served simply grilled for the purests among us - or Au Poivre style with a creamy cognac peppercorn sauce, buttered mashed potatoes, "going green" vegetable medley 48
14 oz. NY Sirloin - Grilled to your liking. Grilled goat cheese, "smashed" baby yukon golds, red wine reduction, smoked bacon, blue cheese butter, "going green" vegetable medley. 45
SCALLOPS
Pan seared, New Bedford dry day boat scallops over butternut squash ravioli,
maple cream sauce, mushrooms, shallots. 36
OLD FASHIONED BAKED STUFFED SHRIMP
Stuffing recipe from the old Stables restaurant in Putnam. Creamy mashed - carrot shallot medley. 36
SLOW BRAISED PORK SHANK
Pork shank slowly braised, savory sauce of root vegetables, garlic, shallots, creamy mashed - carrot shallot medley. 38
SHORT RIBS
Slowly braised and tender savory mushroom stroganoff gravy. Buttery mashed, "going green" vegetable medley. 34
FARRO ISLAND SALMON
Grilled curry jalapeno glaze, coconut risotto with peas, herbs, minced sweet potato, "going green" vegetable medley. Or simply grilled if you like. 32
TUSCAN CHICKEN
Pan seared chicken breasts, creamy sundried tomato, herby parmesan sauce over pappardelle.
Garlic bread. 32
FRUTTI di MARE
A very special seafood entree by our Sous Chef Corey Stahl, formally the sous chef at Allan Granbergs, sorely missed Bella restaurant. Allan has graciously given us the thumbs up to borrow it!
A medley of seafood, scallops, shrimp, mussels, littlenecks and even some lobster raviolis.
All in a creamy tomato vodka sauce, and dunking bread of course! 42
OUR STEAKS
Always Mid-Western Certified Angus Beef.
Always center cut, and always aged a minimum of 30 days -- and that's the difference!
8 oz. Tenderloin - Served simply grilled for the purests among us - or Au Poivre style with a creamy cognac peppercorn sauce, buttered mashed potatoes, "going green" vegetable medley 48
14 oz. NY Sirloin - Grilled to your liking. Grilled goat cheese, "smashed" baby yukon golds, red wine reduction, smoked bacon, blue cheese butter, "going green" vegetable medley. 45
SCALLOPS
Pan seared, New Bedford dry day boat scallops over butternut squash ravioli,
maple cream sauce, mushrooms, shallots. 36
OLD FASHIONED BAKED STUFFED SHRIMP
Stuffing recipe from the old Stables restaurant in Putnam. Creamy mashed - carrot shallot medley. 36
SLOW BRAISED PORK SHANK
Pork shank slowly braised, savory sauce of root vegetables, garlic, shallots, creamy mashed - carrot shallot medley. 38
