Field Greens SaladA mixture of California field greens tossed with figlio vinaigrette or blue cheese dressing and homemade herbed croutons.Options:
Crumbled blue cheese (+ 5.25)
4.95Caesar SaladFresh romaine tossed with our caesar dressing and topped with grated parmesan and homemade herbed croutonsOptions:
Crumbled blue cheese (+ 5.25)
5.50Balsamic SaladCrisp mixed greens tossed with a richly aged balsamic vinaigrette and sprinkled with pine nuts, sun-dried tomatoes and gorgonzola cheese
10.75Five CheeseA mixture of parmesan, fontina, mozzarella, smoked gouda, and romano cheese, with tomatoes and herbs.
10.95Figlio ClassicPepperoni, Italian sausage, and proscuitto with green peppers, red onions, banana peppers, mushrooms, parmesan and tomato sauce.
10.75Roasted Garlic / Blackened ChickenWood roasted garlic with blackened chicken, fresh spinach, roma tomatoes, red onions, parmesan, fontina, and vermont cheddar.
11.25Kung Pao ShrimpSauteed shrimp, with snow peas, red and yellow peppers, peanuts, fontina cheese and soy/ginger sauce.
10.25Artichoke Heart and TomatoArtichoke hearts, roma tomatoes, sundried tomatoes, black olives, and basil pesto.
10.75Flatbread SupremeParmesan, fontina, mozzarella and romano cheese with honey glazed bacon, chopped red peppers and fresh basil on a "crispy thin" crust.
10.50Greek Chicken with FetaGrilled chicken with roasted garlic, fresh spinach, roma tomatoes, sauteed mushrooms, kalamata olives, red onions, oregano and feta cheese.
11.75Peter and Laurie’s Favorite PizzaChargrilled chicken with fresh herbs, caramelized onions, parmesan, roma tomatoes, sundried tomatoes, gorgonzola and blue cheese.
10.50Pesto Chicken with FetaGrilled chicken with roasted red peppers, kalamata olives, chopped tomatoes, pine nutes, feta cheese and basil pesto sauce.
10.50Grilled Portabellas with ChickenChargrilled portabella mushrooms on an olive oil/garlic crust with blackened chicken, chopped tomatoes, roasted red peppers and goat cheese.
10.50Bourbon Barbeque ChickenChicken marinated in a homemade bourbon barbeque sauce with red and yellow peppers, red onion, pineapple and smoked gouda cheese.
10.50Goat Cheese PizzaVermont goat cheese, honey-glazed bacon, red, yellow, and green peppers, roma tomatoes and red onions.
10.75Wild MushroomShiitake and crimini mushrooms sauteed in garlic butter, with blue cheese, fontina cheese, scallions and pine nuts.
9.95Pepperoni and MushroomPepperoni with fresh mushrooms, red onions and homemade tomato sauce.
Create Your Own Pizza
8.00Create Your Own PizzaPizza on a regular or “flatbread” crust that has mozzarella with homemade tomato sauce, pesto sauce, or olive oil and garlic.Options:
, Shrimp (+2.50)
13.50Blackened ShrimpLinguine in a tomato / cream parmesan sauce with shrimp sauteed in a cast iron, with fresh spinach leaves
13.50Chicken DiabloPenne pasta in a spicy diablo cream sauce with grilled chicken, fresh spinach and chopped roma tomatoes.
13.75Shrimp and ArtichokeLinguine in an herbed tomato sauce with sauteed shrimp, artichoke hearts and black olives.
12.75Tomato, Basil and Fresh MozzarellaAngel hair pasta with tomatoes, fresh basil, fresh mozzarella, pine nuts, garlic and olive oil.
14.25Chicken PiccataLinguine with a white wine butter sauce with chicken breast pounded thin and dredged in flour before being sauteed with capers, lemon, fresh mushrooms and tomatoes, served with asparagus spears.
14.50Crab RavioliHousemade crab ravioli tossed in a tomato / parmesan cream sauce and served with shrimp sauteed in garlic butter, shallots, basil and chopped red peppers.
13.95Drunken ShrimpPenne pasta in an absolut vodka / tomato cream sauce with spicy shrimp sauteed in black and white pepper, finished with shallots and aslago cheese.
14.25Chicken and Mushroom RavioliHousemade ravioli tossed in a red wine / mushroom reduction cream sauce and served with fresh asparagus, grilled chicken, red peppers and asiago cheese.
13.50Basil Chicken with FetaLinguine in a basil pesto sauce with chicken, roasted red peppers, fresh tomato, pine nuts and feta.
13.25Pasta PrimaveraPenne pasta in an olive oil sauce with a medley of oven roasted vegetables, mushrooms and medallions of grilled Italian sausage.
13.95Shrimp and ScallopAngel hair pasta with shrimp and scallops sauteed in olive oil and white wine with tomatoes and roasted pine nuts.
13.50Spicy Tomato / Blackened ChickenPenne pasta in a spicy tomato sauce with blackened chicken, artichoke hearts, spinach, kalamata olives and feta cheese.
13.75Cajun Shrimp PastaLinguine in a cajun cream sauce with tri-color peppers and shrimp sauteed in cajun spices.
12.25Marinara with Grilled ChickenPenne pasta in our homemade herbed tomato sauce with chargrilled chicken and chopped red peppers.
13.75Chicken MarsalaLinguine in a mushroom / marsala wine cream sauce with sauteed chicken, fresh spinach, sun-dried tomatoes and scallions.
13.50Lemon ChickenPenne pasta in a lemony parmesan / asiago alfredo-style sauce with chicken, wild mushrooms, thyme and fresh spinach.
4.75Chocolate MousseI like to think of this as our “I’d just like a few bites of something sweet for dessert” dessert. It’s light, airy and topped with fresh whipped cream and chocolate shavings, a nice way to top off a nice meal.
5.00French Quarter Ice Cream TorteThis is my all time favorite dessert that Laurie and I enjoyed years ago at a restaurant called “Kitty’s”. Two layers of haagen-dazs ice cream on an oreo crust topped with crushed heath bars and chocolate sauce. Go ahead, feel like a kid again.
4.95TiramisuLady fingers drizzled with espresso and layered with a whipped cream mascarpone filling and topped with chocolate shavings, this is the dessert we import from New York.
4.75Creme BruleeA chef in dayton gave me his creme brulee recipe and we make it with a dollop of raspberry puree at the bottom, eating this dessert is like going on a “culinary treasure hunt”, silky smooth.
Chardonnay, Martin Ray’s AngelineI know my lawn may never look as good a my neighbor ted’s, but I’ve got him beat because I have a bottle of Angeline chilling on ice while he is still raking up the grass clippings, rich, tropical fruit flavors are achieved from the blending of grapes grown in the Russian river valley with just the slightest hint of creamy oak, turn off the mower, kick off your shoes and enjoy a glass of wine on the patio – while the neighbor is still working on the lawn.Options:
, Bottle (28.00)
Pinot Grigio, ZenatoWe were thinking about a trip to Italy this summer, I must admit we’ve been influenced by the fact that we are drinking more and more great Italian white wines such as this one, refreshing and soft with a smooth, dry finish.Options:
, Bottle (27.00)
Riesling, FirestoneThe third generation of the firestone tire family andrew firestone runs the family vineyard along the santa barbara coast, if you’ve ever seen pictures of this young man, you’d know why my three girls pleaded with me to feature his wine on our menu, looks aside, it is the taste of this wine that is impressive – a bouquet of honeysuckle and a subtle sweetness of apricot and melon.Options:
, Bottle (26.00)
Merlot, ReynoldsDo you remember the jingle a little dab will do you, the winemaker at reynolds vineyards does—he takes just a little dab of shiraz and blends it into his merlot to achieve a wonderful deep red / purple color and a smooth, plummy flavor, extra credit given if you can name the product that was sold with that jingle.Options:
, Bottle (27.00)
Cabernet Sauvignon, AquinasWe picked this cab while dining at Jackie and dennis’ house last week, Jackie makes great lasagna – so good that it’s hard to resist seconds, the only thing I had a second helping of, however, was this elegant cab from the Napa valley, its heady aroma of vanilla and cedar followed by deep cherry flavor and french oak finish were too much for me to resist.Options:
, Bottle (29.00)
Chianti Classico, Rocca delle MacieThis chianti has been on our wine menu for longer than any other selection because it is consistently one of the best we’ve ever tasted, a classically dry, rustic red with style and grace.Options:
, Bottle (28.00)
Pinot Noir, Cartlidge and BrowneWe buy this wine from a vendor whose name is Alan, Alan is the kind of guy you would want at your house if you were throwing a party and needed someone to “get the party started”, he’s conversational, interesting, fun – and he knows wine, Alan brought us this medium bodied Pinot Noir that has a rustic side with an extra dollop of fruit packing a mocha spice flavor and a lush finish, invite alan to your next party – and make him bring his wine.Options:
, Bottle (30.00)