(614) 461-7888
Menu | |
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Venetian Style Small Plates
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Devilled Eggs
with shallots and white truffle oil
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Greek Meat Balls
with tzadziki
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Fried Picholine Olives
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Empanadas Ernesto
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Prosciutto Di Parma
with fig jam and fett’ unta
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Arancine Stuffed
with mozzarella and prosciutto
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Smoked Salmon Crostini
with horseradish-chive cream
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Spicy Shrimp Bruschetta
with garlic and raddichio
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Steamed Mussels
with spicy garlic tomato broth
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Calamari Fritto Misto
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Baked Oysters
with parmigiana and crisp breadcrumbs
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Pizza Quattro Formaggi
with white truffle oil
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Lunch | |
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Salads And Appetizers
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Rigsby’s Classic Caesar Salad
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Apple, Endive And Watercress Salad
with walnuts and roquefort
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Roasted Beets
with goat cheese and “o” zinfandel vinegar
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Chopped Salad
with celery hearts, beets, red onion and roquefort
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Smoked Salmon Carpaccio
with arugula and citrus vinaigrette
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Prosciutto Di Parma
with marinated cipolline onions
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Soup Of The Day A.Q.
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Sandwiches
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Rare Roast Beef
with brie, arugula and red onion on olive oil bread
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Smoked Salmon Club
red onion, avocado, bacon, fresh mayonnaise
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Grilled Free Range Chicken Breast And Salsa Verde Panino
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Grilled Hamburger
with aged cheddar on olive oil bun
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Bruschetta
with grilled zucchini, onions, red pepper and kalamata aioli
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Pastas
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Penne
with spicy tomato -vodka -cream sauce
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Spaghetti D’Angelo
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Capellini Natasha
with smoked salmon
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Risotto Al Gorgonzola E Pistachio
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Potato Gnocchi
with sausage, fennel and fresh ricotta
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Ravioli Quattro Formaggi
with sun dried tomatoes and herb butter
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Main Courses
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Seared Rare Tuna Alla Nicoise
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Grilled Salmon
with sauteed spinach and fingerling potatoes
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Cobb Salad
with grilled organic chicken
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Joe’s Special
with poached eggs
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Chicken Livers Alla Diavola
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Dinner | |
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Antipasta
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Caesar Salad
with sourdough croutons and parmigiana
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Apple, Endive And Watercress Salad And Walnuts And Roquefort
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Roasted Beets
with goat cheese and zinfandel vinegar
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Prosciutto Di Parma
with marinated cipolline onions
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Smoked Salmon Carpaccio
with arugula and citrus vinaigrette
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Primi
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Soup Of The Day A.Q.
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Penne
with shrimp alla greco
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Spaghetti Puttanesca
with fresh tuna
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Capellini Natasha
smoked salmon, capers, red onion, pepper vodka cream
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Lemon Risotto
with roasted chicken
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Potato Gnocchi
with rabbit ragout with orange and olives,
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Ravioli Quattro Formaggi
with sun dried tomatoes and herb butter
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Secondi
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Jumbo Shrimp
with lemon-tarragon butter and mediterranean cous cous
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Braised Walleye In Acqua Pazza
with caramelized fennel
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Pan Roasted Halibut
with truffle and red pepper oil
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Lasagna Bolognese
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Chicken Alla Mattone
with english peas, zucchini and tomato
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Grilled Praire Grove Farms Pork Chop
with sweet peppers and capers
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Crispy Sweetbreads
with assorted mushrooms and grilled asparagus
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Barbecued Flatiron Steak
with salsa verde and grilled vegetable salad
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Contorni
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Sauteed Spinach
with raisins and pine nuts,
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Fennel, Olive And Citrus Salad
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Spaghetti D'Angelo
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Hand Cut French Fries
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Carrots In Marsala
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Beer
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Amstel Light
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Rolling Rock
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Anchor Steam
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Sierra Nevada Pale Ale
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Heineken
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Chimay
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Guinness Stout
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Harp
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Kaliber
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Bass Ale
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Pilsner Urquell
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Bellhaven
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Mineral Water
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San Pellegrino
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San Pellegrino
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Panna
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Panna
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Aranciata
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Lemonata
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Wines - Bianco
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Greco Di Tufo, Caputo, Campania, 2003
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Vernaccia Di San Gimignano, Teruzzi E Puthod, 2003
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Pino Grigio, Livio Felluga, Friuli, 2004
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Masianco, (Pinot Grigio & Verduzzo), Masi, Veneto, 2002
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Sauvignon Blanc, Robert Pecota, Monterey, 2003
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Chardonnay, Schug, Sonoma Coast, 2004
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Wines - Rosso
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Dolcetto “Visadi”, Clerico, Piedmonte, 2003
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Morellino Di Scansano, (Sangiovese), Tuscany, 2003
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Valpolicella, Tedeschi, Veneto, 2003
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Pinot Noir, Erath, Oregon, 2004
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Cabernet Sauvignon, Avalon, Napa Valley, 2003
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Zinfandel, Joel Gott, California, 2004
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Wines - Rosato & Sparkling
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Chateau Morgues Du Gres, (Syrah, Grenache), Nimes, 2004
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Prosecco, Ruggeri, Veneto
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Wines - Aperitif
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Bellini
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Bellini-Tini
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Kir Royal
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Negroni
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Wines - Cocktails
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Absolut Hot And Dirty Martini
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Navan Chocolate Martini
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Espresso Martini
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Ciroc White Grape Martini
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10 Cane Mojito
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Joe's Special
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