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Prix Fixe Menu

Signature’s 

DINNER MENU

Appetizers

Fried Fresh Mozzarella cheese

(Basil Oil, Tomato vinaigrette, Balsamic Gastrique, thinly sliced Proscuitto, &

            Baby Arugula)       $11.00

YukonGold Potato Pierogi

(Carmelized Vidalia Onions, Sour Cream Dollop, and Chive Brunois)  $10.00

Rhode IslandCrispy Calamari

(Hot pepper, Fresh herbs, Plum tomato chutney, and Basil Aioli)       $11.00

Colossal Shrimp Cocktail

                         (Served with cocktail sauce)             $12.00

Salads

Signature’s House Salad

(Exotic Mixed Field Greens, Roasted Beet Slices, warm Goat Cheese Croquette, and Sherry Vinegar Emulsion)    $12.00

Classic Caesar Salad

(Parmesan Tuile and Fococcia Croutons)   $11.00

Fresh Anjou Pear and Gorgonzola

(Candied walnuts, Watercress, Champagne Shallot Vinaigrette)  $13.00

Iceberg Wedge

(Topped with Tomato concasse, Bacon and Blue Cheese Dressing) $9.00

Risotto 

Wild Mushroom Risotto

(Wild Mushroom blend and White Truffle drizzle)    $12/18

Seafood Risotto

(Shrimp, Prince Edward Mussles, Sea Scallops and Clams, Saffron, and    Fresh Herbs)             $14/27

Fresh English Pea and Proscuitto Di Parma Risotto

(Mint and Pecorino Romano)       $12/19

Pasta

 Orchiette

( Roasted Cherry Tomatoes, Schamorza Cheese, Basil Pesto, and Baby Spinach)   $18.00

“Course Grind” Sweet Italian Sausage

(Caramelized Onions, Broccoli Raab, and Ricotta Cavatelli Pasta, Pecorino Romano Cheese and Fresh Herbs)   $  18.00

House Made Ricotta Gnocchi

(House Sauce, Fresh Mozzarella, and XVOO  $17.00

 
Entrees

Pan Seared Boneless Duck Breast

(Basmati Rice and Port Wine Jus)    $26.00

Sautéed Chicken St. Ginsburg

(Boneless Breast slightly breaded and sautéed topped with Forest Mushrooms, Swiss Cheese, topped with Sherrie Demi Glace served with potato, and vegetable $22.00

Pan Flashed Sea Scallops

(Pan seared Sea Scallops served with Chef’s choice of potato and vegetable)   $26.00

Grilled Rack of Lamb

(Drizzled with a Rosemary Merlot Reduction Sauce)  $28.00

Char Grilled 16 OZ Beef Rib Eye

(Served with Forest Mushrooms, in a Bourbon Demi Glaze with potato and vegetable)   $29.00

Chef’s Selection of Fresh Fish

(Basmati Rice , Sautéed Spinach, and drizzled with a lemon butter sauce)  $ 24.00

Grilled Filet Mignon

(Braised Shallots and Amarone Wine Demi Glace)  $29.00

Composition of Native Seafood

(Light Tomato Broth, XVOO, Angel Hair Pasta)  $27.00

Pan Seared Scallopine of Veal

(Wild Mushroom Ragout, Parmesan Risotto, and Marsala Wine)  $28.00