French Onion Soup

Made from a combination of beef stock, white wine and caramelized onions. Simmered for hours.

Deluxe French Onion Soup

Individually baked in the stone oven with homemade croutons and Swiss cheese.

“Going for the Gold” Wings
13.45

Ten plump wings tossed in our chilled Carolina mustard sauce (a blend of Honey, Dijon mustard and Barbecue sauce) and glazed in our stone oven. Served with fresh celery and carrot sticks as well as blue cheese dressing. These wings get an Olympic Gold Medal in our book!

Hail Chicken Ceasar Cutlet grinder

12.95 

A plump chicken breast, lovingly tenderized (smacked with a mallet), lightly breaded and fried to golden perfection. Nestled on an 8” grinder roll along with sliced fresh tomatoes and slices of provolone cheese. Toasted in our original stone oven, and finished with crisp romaine tossed in freshly prepared Caesar dressing.

Tuscan Burger 

13.25 

Over a third of a pound of freshly ground sirloin, lightly encrusted in cracked peppercorns and char-grilled to your desired temperature. Finished with crumbles of real bleu cheese and served upon a freshly toasted deli bun. Accompanied by sides of Greenleaf lettuce, slices of ripe tomatoes and a hand-selected deli pickle spear.

Ol' Faithful

12.95

Also known as Pasta with Meat Sauce. It all starts with a blend of freshly ground Italian sausage meat, lean hamburger and minced onions being browned in a hot skillet. Next, we simmer with coarsely chopped garlic cloves, a splash of dry red wine and our home-made marinara sauce. For the finale’ of the presentation, we kindly request your input on whether you prefer a bed of penne rigate, spaghetti or fettuccini noodles.

Velvet Pesto Chicken

23.15

Two plump chicken breasts lightly dusted with seasoned flour and sliced into bite size medallions. Pan seared and sautéed with sundried tomatoes, diced sweet onions, a pinch of coarsely chopped garlic cloves and deglazed with a drizzle of dry white wine. Enhanced with a blend of our fresh Alfredo and a large dollop of our pesto sauce, before tossing with 114 pasta bow-ties. Finished with a sprinkle of Parmesan cheese.