The Left Bank

Daily

Daily

Grilled asparagus wrapped with smoked salmon, over mesclun with avocado, marinated tomatoes and a creamy wasabi dressing

Warm gorgonzola cheese fondue served with beef tenderloin, focaccia points, portobello fries & asparagus spears

Portobello Mushroom with artichoke stuffing and port wine green peppercorn sauce

Sashimi grade raw tuna with sriracha chile aioli, cilantro & ginger on warm sushi rice with nori & crisp wontons, & sesame-soy drizzle

Plum tomatoes, fresh milk mozzarella, and basil with whole roasted garlic

Spinach, artichokes, marinated plum tomatoes, feta, mozzarella & kalamata olives

Chorizo, cilantro pesto, fresh tomato salsa, roasted banana peppers, cheddar & jack cheese

Served with a Grand Marnier cranberry sauce and chèvre mashed potatoes

Grilled 14oz CAB centercut NY Strip Steak topped with Gorgonzola, frizzled onions and red wine demi glace with chèvre mashed potatoes

Braised beef short rib with roasted vegetables, red wine demi glace and chèvre mashed potatoes

Baked and topped w/ sliced tomato, roasted red onion, artichoke and toasted bread crumbs and jasmine rice

In a lobster green curry broth with sweet potatoes, maitake mushrooms and chive oil

Panko breaded chicken cutlets topped with arugula, avocado, cucumber and tomato salad w/ miso vinaigrette and gorgonzola cheese

Linguine-chicken, chorizo, mushrooms, sun-dried tomatoes, olive oil & fresh basil

Plum tomato sauce and fresh basil

Linguini tossed w/ fresh seafood in a light shellfish-tomato broth w/ garlic, wine, olive oil, and leeks, and parmesan slivers

Spinach, garlic, red peppers and mushrooms in a romano cream sauce w/ toasted bread crumbs

Tossed in a marsala wine sauce with wild mushrooms, roasted red onions, sweet peppers and asiago

San Marzano sauce with crushed red pepper, vodka and prosciutto. *vegetarian or vegan upon request.

Daily

With romano cheese and fresh herbs topped with ricotta and fresh basil served with San Marzano tossed vermicelli