Appetizers & dippers
LOBSTER AND GREEN ONION ARANCINI
with brandied lobster sauce ~ 12
CALAMARI SICILIANO
Light, crisp hand-breaded calamari, layered with sautéed ripe plum tomatoes, garlic, and spinach, drizzled with a balsamic glaze and roasted garlic aioli ~ 8 (or share with 2 or more ~14)
SLOW ROASTED PORK BELLY
with onion jam and pickled cucumber ~ 10
BROKEN MEATBALLS
Ground veal, pork, beef and pancetta with aged imported cheeses served with tomato sauce ~ 9
CHORIZO STUFFED MUSHROOMS
with sweet pepper cream sauce and herb aioli ~ 9
HEARTH-BAKED 9” GOURMET PIZZAS
ROASTED PORTOBELLO MUSHROOM PIZZA
With roasted garlic, peppers, pancetta, and manchego cheese and fresh rosemary ~ 12
BEET PESTO PIZZA
With kale, mozzarella & goat cheese ~ 11
FOUR CHEESE FLAT BREAD PIZZA
Tangy tomato sauce, asiago, mozzarella, parmesan and aged provolone ~ 7.5
(Add pepperoni or bacon for ~ 1.5)
TODAY’S FEATURED FLATBREAD PIZZA
Chef Gary’s team has created a special flatbread pizza for you. Ask you server for details ~ market
FIRE BAKED EGGPLANT PIZZA
with double cream ricotta, roasted garlic and sautéed baby spinach ~ 10
SMOKED BRISKET PIZZA
with manchego cheese, grilled pineapple and light tomato sauce ~ 11
MANGO AND GORGONZOLA PIZZA
with candied walnuts ~ 11
CLASSIC FOUR CHEESE PIZZA
Tangy tomato sauce, asiago, mozzarella, parmesan and aged provolone ~ 7.5 (Add pepperoni or bacon for ~ 1.5)
TODAY’S FEATURED FLATBREAD PIZZA
Chef Gary’s team has created a special flatbread pizza for you. Ask you server for details ~ market
Soups
BAKED FRENCH ONION
Caramelized onions, applejack whiskey, w/ stock, with croutons & gruyere cheese ~ 6.5
NEW ENGLAND SCALLOP CHOWDER
Sherry poached bay scallop chowder with leek, pancetta and kale ~ 6.5
SOUP SAMPLER
A sample of our three soups ~ 7
FEATURED SOUP ~ market price
BAKED FRENCH ONION
Caramelized onions, applejack whiskey, and stock with croutons & gruyere cheese ~ 6.5
Soup sampler
A sample of our three soups ~ 7
Featured Soup
We offer two Soups of the Day each day, We select fresh, seasonal ingredients and combine them with lots of creativity ~ market price
Pub Plates
GRILLED BUTTERFLIED STEAK SANDWICH*
Served medium rare with sliced portobello mushrooms and sautéed onions on poppy spent grain roll ~ 11
GRILLED PORTABELLO “BURGER”
Marinated whole portobello mushroom stuffed with goat cheese, kale and roasted tomatoes on poppy onion roll ~ 9.5
FIRE AND ICE CHICKEN SALAD SANDWICH
with fresh grapes and herbs with lettuce on thin slice house baked hearth bread ~ 8.5
HOUSE SMOKED BEEF BRISKET SANDWICH
Horseradish sauce, slaw, crispy fried onions on spent grain poppy roll ~ 9.5
FIRE GRILLED GRASS-FED BURGER*
Local sourced grass-fed 6 oz. burger with lettuce, tomato, onion and cooper cheese ~10.5
Choice of: Spent grain roll, soft Bavarian pretzel roll or sliced hearth bread.
Add: Sautéed mushrooms $1.5 Bacon $2 Pork Belly $2.5 Fried Egg $2 Fresh Kraut $2
Iced Plate Salads
DRESSING CHOICES:
Fresh House Herb Ranch, White Ranch, Creamy Blue Cheese, Balsamic Vinaigrette, Parmesan Peppercorn, Roasted Garlic White Balsamic Vinaigrette, Champagne Raspberry Vinaigrette, Caesar, Orange Cognac, or Oil & Vinegar
ARTICHOKE, BACON & ROASTED TOMATO SALAD
Field greens with fire and ice crostini, a ragout of artichokes, oven-roasted tomatoes, asiago cheese, & bacon, finished with parmesan peppercorn dressing, and a balsamic drizzle Sm. ~ 6.5 Lg. ~ 10.5
ORANGE COGNAC HOUSE SALAD
Field greens, dried cranberries, candied walnuts, gorgonzola, finished with orange cognac dressing Sm. ~ 6.5 Lg. ~ 8.5
FRESCA GARDEN SALAD
Field greens, tomatoes, cucumber, onion & croutons Sm. ~ 5.5 Lg. ~ 7.5
Add chilled marinated Ratatouille zucchini and peppers ~ 2.5
CAESAR SALAD
Chopped romaine, onion, kalamata olives, croutons, finished with lemon Caesar dressing and grated cheese Sm. ~ 6 Lg. ~ 8
CLASSIC FIRE AND ICE ROASTED CHICKEN SALAD
with grapes and herbs over lettuce, tomato, onion and cucumber ~ 10
GRAPEFRUIT AND ORANGE GLAZED GRILLED SALMON SALAD
with spicy pickled egg, tomato, onion and cucumbers ~ 13.5
FRESH ROASTED RED CURRY FREE ROAMING CHICKEN SALAD
Roasted chicken tossed with a tangy sweet-curry dressing prepared with reduced cider and pineapple over local greens, cucumbers, cashews ~11
Make a meal by adding any of the following to your prepared salad:
Herb-Marinated Chicken $5
Salmon Fillet* $8.5
5 oz. Steak* $6
Chicken Salad w/ Grapes $3.5
Curry Chicken salad with Cashews $4
Entrees
All entrees include choice of complementary side garden salad.
Substitute Caesar salad or orange cognac add ~ 1.5
Substitute Artichoke-bacon-roasted-tomato salad add ~ 2.5
Substitute any soup in place of a salad ~ 3
GORGONZOLA SHRIMP RISOTTO
Lightly sautéed shrimp with scallion and tomatoes served over creamy gorgonzola risotto and charred chianti tomato sauce ~ 21 MAMA BELLA MEATBALLS MARINARA
over angel hair and garlic bread ~ 16
MEDITERRANEAN BRANZINO
Lightly sautéed with a lemon artichoke sauce, fingerling potatoes, watercress pesto, sautéed kale, peppers and feta cheese ~ 22.5
BAKED EGGPLANT
with Fire Roasted Red pepper Cream sauce double cream ricotta and sautéed spinach served with side of angel hair pasta ~ 17
Substitute pasta with four cheese risotto and vegetables ~ 3.5
GRILLED ISLAND SPICED SALMON*
with grilled pineapple, pan seared julienne zucchini noodles, jasmine rice and coconut cream ~ 22
CHAMPAGNE DIVER SCALLOPS
Fresh local mushroom duxelle, chefs mélange of vegetables and pilaf of jasmine rice ~ 24
TWIN LOBSTER TAILS
5 oz lobster tails broiled with lemon garlic white wine and herbs, accompanied by chefs rice and vegetables ~ 37.5
STELLA CHICKEN POT PIEFree range chicken slow simmered with Stella Artois beer and rich chicken stock, finished with cream and vegetables, served in flaky crust with puff pastry & side mashed potatoes and chef’s seasonal vegetables ~ 14.5 BEEF SHORT RIB RAVIOLISlow simmered beef in fresh pasta pillows with a goat cheese alfredo sauce, roasted red peppers and spinach ~ 18 FIRE GRILLED FILET MIGNONCenter cut beef tenderloin steak served with marsala demi glace, with mashed potatoes and chefs vegetables ~ 35 PRIME NEW YORK STRIP STEAK with red wine shallot compound butter, mashed potatoes and vegetables ~ 36 CITRUS-BRANDY FLAMED CHICKEN BREASTwith zesty citrus orange sauce, accompanied by English pea risotto and chef’s vegetables ~ 21 SLOW SMOKED BEEF BRISKETwith bourbon-honey sweet-chili BBQ, whipped potatoes and vegetables ~ 20 HEARTH BAKED CHICKEN PARMESANOur traditional recipe, but a smaller portion at a lower price. Lightly breaded and topped with plum tomato basil sauce, provolone and ricotta cheeses, baked in our hearth oven and served with side of angel hair pasta ~ 19 Substitute pasta with four cheese risotto and vegetables ~ 3.5 |
Seafood Entrees
LOBSTER CRAB CAKES
Our lobster and lump crab cake recipe accompanied by sweet shallot chutney, garlic aioli, jasmine rice and chef’s seasonal vegetables ~ 26
BROILED HADDOCK
Encrusted with horseradish and herb panko, topped with roasted cauliflower shallot puree ~ 19.5
SEAFOOD NEWBURG “FIRE & ICE STYLE”
Grilled shrimp and poached scallops topped with carrot, leek, red peppers and gruyere cheese ~ 24.5
TWIN LOBSTER TAILS
Two 5-ounce lobster tails topped with lemon zest, parsley, garlic and white wine, served with jasmine rice and chef’s seasonal vegetables ~ 34.5 *
GRILLED CEDAR-PLANKED MOROCCAN SALMON
Topped with a cucumber-dill yogurt sauce, served with side of jasmine rice and chef’s seasonal vegetables ~ 24
Hand Cut & Fire Grilled
All entrees include choice of complementary side garden salad.
Substitute Caesar salad or orange cognac add ~ 1.5
Substitute Artichoke-bacon-roasted-tomato salad add ~ 2.5
Substitute any soup in place of a salad ~ 3
LAND & SEA ADD-ONS
Lobster Crab Cake ~ 9 Shrimp Scampi ~ 8.5 4 oz Lobster Tail ~ 9.5
LAMB RACK*
French cut New Zealand rack of Lamb~ 31
TWIN PETITE SIRLOINS *
Two 5-ounce barrel-cut sirloin steaks ~ 21.5
PRIME GRADE ALL NATURAL NY STRIP *
12 ounce ~ 3
All steaks are served with Chef’s vegetables and your choice of starch & sauce.
Starch Choices: Buttered mashed potato, chef’s daily feature, fresh cut fries, or jasmine rice
Choice of Sauce: Fresh herb burgundy au jus, roasted shallot & marsala demi glace, or whipped blue cheese butter
Add Sautéed Mushrooms and Onions ~ 3.5
Add Chef Gary’s Signature: Choose a steak to be topped with a grilled portobello mushroom, gorgonzola cheese, balsamic onion marmalade & a sweet marsala demi glace ~ 5
Pastas & Risottos
All entrees include choice of complementary side garden salad.
Substitute Caesar salad or orange cognac add ~ 1.5
Substitute Artichoke-bacon-roasted-tomato salad add ~ 2.5
Substitute any soup in place of a salad ~ 3
CHICKEN & CHORIZO RISOTTO
Free roaming chicken with chorizo sausage, aged provolone, tomatoes, scallions and sauce Romesco ~ 19.5 (Appetizer portion ~ 11)
BUTTERNUT SQUASH AGED CHEDDAR RISOTTO
With butternut squash and roasted carrot coulis topped with melted brie and caramelized pear ~ 17 (Appetizer portion ~ 8)
MAMA BELLA MEATBALLS
Pork, veal & beef with roasted pancetta, shallots and fresh herbs, topped with chunks of aged provolone. Served with chef’s marinara, angel hair pasta, & a garlic breadstick ~ 17.5
SAUTÉED GNOCCHI
In olive oil & garlic with sautéed shrimp, oven-roasted tomato and vodka sauce ~ 24.5
ROASTED CHICKEN RED PEPPER SAUSAGE
With roasted peppers, onions and marinara over angel hair pasta ~ 19.5
SAUTÉED ZUCCHINI NOODLES, KALE AND RICE NOODLES
Topped with fermented bean sprouts and roasted carrot ginger coulis ~ 19
Add Shrimp ~ 6
HEARTH-BAKED FETTUCCINI BOLOGNAISE
Fresh fettuccini pasta with sausage, ground beef and mushrooms in a traditional robust “Sunday” sauce ~ 20