Featuring fresh fish specials every night...
| Appetizers Zuppa Dinner Desserts Children |
| Dinner | |||||||||
| Small | Large | ||||||||
| Pesce Fresco House Salad | 6.00 | ||||||||
| Mixed field greens, roma tomato, cucumber shells, julienne red onion, ribbons of carrot, tossed with a balsamic vinaigrette and topped with creamy gorgonzola. | |||||||||
| Smoked Bacon Caesar Salad | 7.00 | ||||||||
| Whole leaves of romaine, tossed in a classic caesar with a garlic crostini and white anchovies | |||||||||
| Spinach Salad | 8.00 | ||||||||
| With a hot Pancetta dressing, Red Onions, Pine Nuts, and Gorgonzola | |||||||||
| Roasted Beet Salad | 8.00 | ||||||||
| Mixed field greens tossed with red and gold beets, candied walnuts, red onion marmalade, dressed with balsamic vinaigrette and topped with gorgonzola crumbles. | |||||||||
| Grilled Salmon Salad | 16.00 | ||||||||
| Served on a bed of mixed greens with mandarine oranges and red onion, then tossed in a honey mustard dressing. | |||||||||
| Rigatoni & Sausage | 16.00 | ||||||||
| Italian sausage, bell peppers, and roma tomatoes in a pink asiago cream sauce. | |||||||||
| Foppiano Petite Syrah, Frescobaldi Pomino Rosso, Deerfield Red Rex | |||||||||
| Shrimp Pasta | 17.00 | ||||||||
| Gulf shrimp and fettuccine tossed with spinach, bacon, and a Gorgonzola cream sauce | |||||||||
| Bianco di Custoza, Sauvignon Blanc, Frescobaldi Pomino Rosso | |||||||||
| Tuscan Beef Salad | 17.00 | ||||||||
| Tenderloin of Beef served on a bed of romaine, roma tomatoes, artichoke hearts, marinated mushrooms, and dressed with a balsamic vinaigrette, then topped with gorgonzola cheese. | |||||||||
| Linguini alla Veal Bolognese | 18.00 | ||||||||
| Linguini tossed in Chef Chris's famous veal ragu | |||||||||
| Emeritus Pinot Noir, Estancia Meritage | |||||||||
| Marinated Tuscan Pork Chops | 18.00 | ||||||||
| Served with Minnesota wild rice, garlic mashed potatoes, or the risotto of the day | |||||||||
| Chianti Classico Riserva, Barolo, Rosso or Brunello di Montalcino | |||||||||
| Mustard Crusted Salmon | 19.00 | ||||||||
| Served on Minnesota wild rice with crasins, slivered almonds, and a citrus Beurre blanc | |||||||||
| Craggy Range Sauvignon Blanc, Brick House Pinot Noir, Lugana Riserva | |||||||||
| Chicken Saltimbocca | 19.00 | ||||||||
| Prosciutto, Sage and Pecorino cheese sandwiched between two cutlets and served with parsnip mashed potatoes and a sage demi-glace. | |||||||||
| Torbreck Shiraz Blend, Hartford Zinfandel, Leeuwin Chardonnay | |||||||||
| Lobster Ravioli | 22.00 | ||||||||
| Smothered in a crawfish cream sauce with artichoke hearts and green onions | |||||||||
| Jordan Chardonnay, Principessa Gavi di Gavi | |||||||||
| Pan Seared Scallops | 22.00 | ||||||||
| Served with a corn coulis, asparagus, and diced tomatoes | |||||||||
| Craggy Range Sauvignon Blanc, Lugana,Lungarotti Torre di Giano | |||||||||
| Veal Saltimbocca | 23.00 | ||||||||
| Prosciutto, Sage and Pecorino cheese sandwiched between two cutlets and served with parsnip mashed potatoes and a sage demi-glace. | |||||||||
| Torbreck Shiraz Blend, Hartford Zinfandel, Leeuwin Chardonnay | |||||||||
| Cioppino | 23.00 | ||||||||
| A piping hot bowl filled with angel hair pasta, shrimp, scallops, mussels and fresh fish, in a spicy tomato and sherry broth | |||||||||
| J. Lohr Chardonnay, Felsina Chiant, Cuzcurrita | |||||||||
| Seared Ahi Tuna | 26.00 | ||||||||
| Seared Ahi served with fried polenta and a saute of corn and wild mushrooms, drizzled with balsamic syrup. | |||||||||
| Ceretto Arneis Blange, Iron Horse Cuvee | |||||||||
| Grilled Rib Eye | 27.00 | ||||||||
| Served with Minnesota wild rice, garlic mashed potatoes, or the risotto of the day | |||||||||
| Terra Valentine Cabernet, Justin Isosceles, Stags Leap Cabernet | |||||||||