For our weekend Options, Click Below . . .
Weekend A La Carte
Let's Begin
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Bruschetta $14.00
Crusty Italian bread toasted, topped with fresh diced tomato and basil, finished with balsamic reduction and shaved pecorino
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Crispy Bacon Wrapped Chicken $14.00
Bite-size morsels tossed with a sweet and spicy pineapple glaze and topped with crumbled gorgonzola cheese
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Fried Calamari in Japanese Barbecue $16.00
Next on the Menu
Pasta Please
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Blush Penna Vodka $33.00
with chicken . . . $37
with shrimp . . . $39 -
Whole Wheat Penne with Broccoli $32.00
(Vegan/Vegetarian) Fresh florets sautéed in Virgin Olive Oil and garlic, lightly tossed with whole wheat pasta
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Fettuccini Carbonara $35.00
Classic Alfredo sauce laced with pancetta and sweet peas over fettuccini; topped with aged pecorino
Your meal may be cooked to desired temperature; however, consuming raw or undercooked meats, fish, poultry, shellfish or eggs may increase your risk of food-borne illness.
Our recipes may contain allergens including: peanuts, tree nuts, eggs, milk, soy, seafood, fish and wheat.
Enjoy Plant-Based Dining
Meat & Poultry Mains
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Chicken Francese $37.00
Served with rice and vegetables with a lemon butter sauce
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Chicken Gerard $37.00
Thin sliced chicken breast in a sundried tomato basil cream sauce served with rice and vegetables
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Cyprus-Chicken and Shrimp $44.00
Chicken and Shrimp with olives, pepperoncini, artichokes, roasted peppers and spinach with choice of pasta or rice
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Pork Tenderloin Medallions $35.00
Served in a Dion peppercorn demi-glace with roasted carrots
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Braised Short Rib $41.00
Served over garlic whipped potatoes and broccoli rabe in red wine demi glaze
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14oz. NY Strip Steak $52.00
Topped with SCI onion jam, crumbled gorgonzola, and crispy frizzled onions, served with whipped potatoes
From The Sea
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SCI Crab Cakes $35.00
Served with rice vegetables, horseradish, and a siracha remoulade sauce
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Salmon Dijon Cream $37.00
Pan-seared Faroe Island Salmon finished with Dijon cream sauce served with rice and vegetables
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Seafood Fra Diavolo $49.00
Little neck clams, Prince Edward Island mussels, and jumbo shrimp served in SCI Fra Diavolo sauce over linguini
