STAR GRAZERS
POINT JUDITH CALAMARI Crispy fried tossed with leeks, carrots, and scallions with a tangy chili sauce 8
PANKO BREADED CRAB CAKES Ohio sweet corn and tomato salsa with a roasted red pepper aioli 10
JUMBO SHRIMP COCKTAIL With a citrus vodka spiked cocktail sauce 10
ROASTED TOMATO AND CHΙVRE BRUSCHETTA Toasted French bread with roasted tomatoes, Chθvre, fresh basil, served with balsamic and extra virgin olive oil 7
STUFFED BANANA PEPPERS Roasted banana peppers stuffed with chorizo and parmesan Reggiano served with corn and a tomato ragout 9
ALMOND CRUSTED BRIE Topped with a warm peach compote and served with crostini 7
ACT ONE
MISTA SALAD Fresh mesclun mix with sliced pears, walnuts, Maytag blue cheese, tossed in a honey balsamic vinaigrette 6
entrιe 10 add calamari or grilled chicken +4
CAESAR SALAD Romaine hearts tossed with garlic croutons, parmesan cheese, fried anchovies, and Caesar dressing 6
entrιe 10 add calamari or grilled chicken + 4
BABY SPINACH SALAD Prepared with roasted shallots, pine nuts and feta cheese tossed with a lemon raspberry vinaigrette 7
entrιe 11
ARUGULA SALAD Tossed with toasted walnuts, strawberries and goat cheese in a balsamic vinaigrette 7
entrιe 11
ACT TWO
TENDERLOIN OSCAR Char grilled filet mignon over crab bread pudding, grilled asparagus, and topped with a bιarnaise sauce 29
NEW YORK STRIP STEAK Topped with sautιed mushrooms, served with Maytag bleu cheese mashers, asparagus and a balsamic reduction 28
PROSCIUTTO & FONTINA STUFFED CHICKEN BREAST Chicken breast with sundried tomato risotto, frizzled spinach and a garlic cream sauce 17
PAN SEARED LAMB CHOPS Served with apple bacon risotto, roasted fennel, carrots and a port wine reduction 27
BUTTERNUT SQUASH RAVIOLI Caramelized onion, bacon, sage, and Granny Smith apples tossed in
a brown butter sauce 22
BARBEQUED BRAISED SHORT RIBS With cheddar mashed potatoes, onion rings, and grilled asparagus 24
LONG BONE PORK CHOP Char grilled and stuffed with apples, walnuts, chιvre and prosciutto, served with butternut squash mashers, haricot vert and an apple jack demi-glace 21
OVEN ROASTED DUCK Half duckling served with sweet potato hash, haricot vert and a cherry demi-glace 26
SWORDFISH Fresh cut and grilled with pesto risotto, roasted tomatoes, spinach, topped with a lemon aioli 24
ANCHO GLAZED PORK TENDERLOIN Served with a roasted corn, tomato bacon ragout with grilled asparagus
and pomme frittes 22
FETTUCINE AGLIO OLIO Tossed with kalamata olives, roasted red bell peppers, artichoke hearts, spinach and
garlic oil 17 add grilled chicken + 4 add grilled shrimp + 5
GRAND FINALE
So spectacular, they deserve their own menu
Split entrees are available for an additional $5.
Consuming raw or under-cooked foods may increase your risk of exposure to food borne illness.
No Substitutions Please
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