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Spring 2008 Menu
Chef
Rocco changes his menu frequently to adapt to the seasons and what is available at the market. The
Winter Menu offers fresh vegetables and fragrant herbs with a
special twist. Bright flavors awaken the senses and will please any palate. This menu showcases Rocco's ability to display his ever evolving style. Come enjoy the fantastic flavors of
Winter!
| Staters & Salads |
|
Rare Beef Carpaccio, Carrots,
Mango, Cucumber, Crispy Potato, Horseradish
|
9 |
| Chinatown Chicken Spring Rolls,
Hong Kong Dipping Sauce, Cucumber Salad |
8.25 |
|
Stir Fried Ginger Lime Shrimp, Cucumber &
Carrot Relish, Cilantro Dipping Sauce
|
10 |
|
Truffle Tortellini, Sea Salt, Goat Cheese
Reduction, Parmesan Olive Oil
|
10 |
|
Soft Shell Crab Tempura "BLT", Bibb Lettuce,
Crisp Bacon, Lemon Aioli
|
11.5 |
|
Goat Cheese Stuffed "Little" Peppers, Bell
Pepper Vinaigrette, Arugula, Fresh Herbs,
Black Pepper Finish
|
9 |
| Fahrenheit, Baby Greens, Carrots,
Candied Cashews and House Vinaigrette |
5.75 |
|
Roasted Beet Salad, Micro Greens, Goat Cheese,
Citrus Hazelnut Vinaigrette
|
7 |
|
Spinach Salad, Shallot and Bacon
Vinaigrette, Shaved Parmesan, Butter Poached
Brussels Sprouts
|
8 |
|
Ugly Ripe Tomato & Cucumber Salad, Feta,
Croutons, Balsamic Caper Dressing |
8 |
| Soup: Tomato Bisque, Gorgonzola |
7 |
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| 600° F Pizza |
|
| Margherita, Oven Dried Tomato, Roasted Garlic, 3 Cheese, Basil |
12 |
Wild Mushroom, Caramelized Onions, Lake Erie Creamery Chevre, Rosemary |
14 |
| Mediterranean, Pesto, Feta, Shaved Onion, Olives, Oven Dried Tomato |
13.5 |
|
Lamb Sausage,
Whipped Mascarpone, Oven Dried Tomato, Fresh Basil
|
14 |
|
Pizza “Lombarda” Pancetta, Fresh
Mozzarella, Sausage, Fried Eggs
|
16 |
|
| 212° F Pasta |
|
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Wild
Mushroom Ravioli, Simmered Mushrooms, Blue Cheese
Rosemary Fondue
|
19 |
|
Shrimp Lo-Mein, Teriyaki Noodles, Bok Choy,
Cucumbers, Pan Roasted Texas White Shrimp
|
18 |
|
Chicken & Spinach Ravioli, Roasted Tomato, Olives,
Goat Cheese, Fresh Basil
|
20 |
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| 1000° F Steaks & Seafood |
|
Snake River Farms “Kobe” Short Ribs, Bok Choy,
Shitake Mushrooms, Teriyaki Lo Mein, Apple Syrup
|
28 |
|
Herb Marinated Pan Seared Scallops, Simple
Citrus Butter Glaze, Ohio City Gnocchi,
Arugula Salad
|
24 |
|
Roasted Teriyaki Salmon, Orange Glaze, Wasabi
Mash Potato, Pickled Cucumbers
|
23 |
|
Chile & Garlic Rubbed "Flat Iron" Steak,
Sweet Potato, Corn, Lobster Hash,Maple & Poblano
Reduction
|
28 |
|
Pan-seared Chilean Sea Bass,
Roasted Fingerling Potatoes, Tomato Salad,Truffle Edamame Butter
|
25 |
|
Roasted Lamb Rack, English Pea Tomato Feta
Salad, Garlic Honey Reduction
|
35 |
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