Valentine's Menu

Jumbo lump crab meat, pan-seared with pickled jalapeno slaw and creole mustard.

Fresh fried calamari and banana peppers served with house-made marinara.

Cornet fish marinated in citrus, cilantro, and pineapple, and topped with an avocado cream drizzle, served on tostada.

Breaded and fried, served with a side of sriracha aioli.

Gallo family recipe meatballs with house-made marinara, fresh herbs, and parmesan.

One meatball and one sausage served with onions, peppers, and house-made marinara.

Risotto lightly breaded and fried, served atop house-made marinara.

Half $10.00 | Full $14.00 • Mediterranean salad mix, toasted pistachio, shaved fennel, pear, red onion, parm tuile, and vanilla bean white balsamic vinaigrette.

Half $8.00 | Full $12.00 • Romaine, parmesan and herb croutons, and Caesar vinaigrette.

Half $10.00 | Full $14.00 • Mediterranean salad mix, red onion, baby heirlooms, carrot, bell pepper, cucumber, and house balsamic vinaigrette.

Seared ahi tuna served with arugula, red onion, and cucumber salad tossed in a soy and ginger dressing.

Half $8.00 | Full $12.00 • Fresh strawberries, crumbled feta cheese, toasted walnut, red onion, and raspberry vinaigrette.

Cup $8.00 | Bowl $12.00 • Soup of the day.

Ohio Proud beef steak, topped with shallot garlic butter, served with garlic, parm mashed potatoes, and grilled asparagus.

Fresh mid-western beef, topped with bearnaise compound butter, served with garlic and parm mashed potatoes, and grilled asparagus.

Fresh mid-western beef, topped with bearnaise compound butter, served with garlic and parm mashed potatoes, and grilled asparagus.

Topped with bacon jam on collard greens with beans.

With pilaf risotto and raspberry beurre blanc.

Sauteed grouper, topped with a crawfish cream sauce served with parmesan and green onion polenta.

Bristol sea scallops, herb risotto with wilted arugula and chive oil.

Fresh Antarctic salmon, seared to order, white wine herb compound butter, served with parmesan and green onion polenta.

Traditional San Francisco seafood stew tossed in a light fennel tomato broth served with toasted focaccia bread.

Fresh chicken breast, pan-seared, angel hair, lemon, capers, white wine, and parmesan Reggiano.

Italian meat sauce made with pork, beef, and veal.

Spaghetti with house-made marinara, parmesan Reggiano, and basil.

Classic white wine cream sauce.