The Left Bank

Santa Fe

Chorizo, cilantro pesto, peppers, cheddar and jack

Linguine-chicken

With chorizo, mushrooms, sun-dried tomatoes and basil

Left Bank fried calamari

Penne w/ grilled steak au poivre

Marsala sauce with mushrooms, peppers and asiago

Soup du Jour

House Salad

Pork tenderloin

With Grand Marnier cranberry sauce and mashed potatoes

Caesar with chicken

Margherita

Plum tomatoes, mozzarella, basil with roasted garlic

Panko breaded chicken

Cutlets with arugula, avocado, miso vinaigrette

Pan seared halibut

In lobster green curry with sweet potatoes

Pasta & Seafood Linguini

Fresh seafood in shellfish-tomato broth with leeks

Vegan Penne

Plum tomato sauce and fresh basil

Short Rib

Braised with roasted vegetables and mashed potatoes

Pasta & Seafood- Linguini

Seafood, shellfish-tomato broth, garlic, parmesan

Egg dipped artichoke hearts

Layered with tomato, mozzarella, basil and peppers

Caesar

Hot banana peppers

Baked with San Marzano sauce and asiago cheese

Bruschetta del Giorno

Breaded medallions of roasted eggplant

With romano, ricotta, basil and vermicelli

Apollo

Spinach, artichokes, tomatoes, feta and kalamata olives

Grilled asparagus

Wrapped with smoked salmon, over mesclun with avocado

Marco

Chicken, basil pesto, portobello, mozzarella and gorgonzola

Homemade Ravioli

Red Beans and Rice

Red Beans and Rice with chorizo sausage

Penne all'Arrabiatta

San Marzano sauce with red pepper, vodka, prosciutto

Homemade Ravioli daily

Cheese Tortellini

Spinach, peppers, mushrooms in romano cream sauce

Carrot Papardella

Lobster, shrimp, crabmeat in shellfish-brandy cream

Grilled CAB center cut NY strip steak

14oz with gorgonzola, onions and red wine sauce

Portobello Mushroom

With artichoke stuffing and port wine sauce

Oven roasted filet of salmon

With tomato, artichoke, bread crumbs and jasmine rice

Ahi tuna tartare

Sashimi grade tuna with sriracha aioli and wontons

Fondue for two

Gorgonzola cheese fondue with beef, focaccia, mushrooms