Beruflich Dokumente
Kultur Dokumente
entrees
SPINACH & ARTICHOKE DIP
Mozzarella, fontina, parmesan, spinach & artichokes. • 8 MONKFISH MEDALLIONS
Pan seared and oven roasted, served over saffron rissoto with sauteed
COCO SHRIMP & SCALLOPS
Lightly breaded with coconut & seasonings - house made. Served with a sweet red leeks, spinach, asparagus and english peas. Drizzled with roasted
chili pepper dipping sauce. • 9 tomato oil. • 27
GARBANZO’S HUMMUS
Served Trio of flavors, garnished with feta and toasted pine nuts. The “best” garbanzo bean dip! • 8 PISTACHIO TILAPIA
Pan seared and topped with fresh ground pistachios and finished with
CALAMARI FRITTA our now famous raspberry chipotle chutney. • 24
Cornmeal crusted and flash fried, served with three dipping sauces; coconut curry,
triple citrus Aioli & Trio marinara. • 9
BERKSHIRE BONE-N-PORK CHOP
GRILLED ASPARAGUS
Fresh grilled asparagus topped with feta and served with cherry tomatoes, olives & Dry rubbed and served over handmade gnocchi with roasted corn, red onion,
balsamic reduction. • 8 local Beau Solais Farm oyster mushrooms, french beans and balsamic
barbecue glaze. • 28
TOASTED RAVIOLI
Lightly breaded ricotta cheese ravioli with our slow simmered house made marinara. • 8
MEDITERRANEAN GRILLED SEAFOOD TRIO
SEARED AHI TUNA Atlantic salmon, large gulf shrimp, jumbo sea scallop topped with tomato,
Peppercorn rubbed and pan seared cold sliced Ahi Tuna. Served with an olive tapenade,
red potato, arugula and shaved parmesan. • 11 red onion, capers, black olives and feta cheese with a sundried tomato cous
cous & sautéed spinach. • 28
BAKED BRIE
Wrapped in puff pastry with toasted almonds & a raspberry glaze. • 10 POTATO ENCRUSTED SALMON
Potato encrusted Atlantic Salmon served with a fresh dill cream sauce. • 24
OLIVE & CHEESE ASSORTMENT
House marinated olive & cheese selection with caper berries, mustard & cracker assortment. • 11
COWBOY BONE-N-RIBEYE (KC’s Best)
CALAMARI CLASSICO 20 oz. Choice grilled ribeye steak with our sweet onion glaze. • 32
Sautéed with white wine, garlic, tomato, capers, olives, red onions, fresh thyme and oregano. • 10
CHEVRE SALAD
Pine nut crusted fried local goat cheese served over baby greens with caramelized onion, All entrees served with Trio Dinner Salad.
roasted red peppers and balsamic vinaigrette. • 8
Vegetarian options available by request.
BOSTON BIBB LETTUCE SALAD
Orange segments, Maytag bleu cheese, red onion, avocado, red wine vinaigrette. • 8
Add chicken, salmon, shrimp, bistro filet or a crab cake to any entrée salad! • 7
DRESSINGS: House: Herb Parmesan, Raspberry Vinaigrette, Bacon & Apple Cider,
Ranch, Bleu Cheese, Red Wine Vinaigrette, Balsamic Vinaigrette.