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Bruschetta |
$6 |
| Crostini topped with a tomato & fresh basil mixture |
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| Clams Casino |
$8 |
| Twelve clams dressed with a bell pepper, bacon, parmesan bread crumb topping and baked |
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| Chef Bills' Stewed Meatballs |
$7 |
| Veal, Pork, Beef 1/3 lb Meatball stewed in Marinara with parmesan cheese |
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| PEI
Mussels |
$8 |
| Sautéed
in a white wine butter herb sauce |
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Walnut-Encrusted Goat Cheese |
$9 |
| Walnut
crusted goat cheese served with tomato chutney with Crostini |
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| Calamari |
$9 |
| Fried
calamari served with marinara sauce & spicy peppercorn dressing |
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| Grilled Lamb Lolipops |
$9 |
| Three grilled lamb chops on crostini with sautéed onions & mushrooms with demi-glace |
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| Lasagna |
$16 |
| Traditional ground pork & beef lasagna with ricotta, mozzarella and asiago |
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| House Ravioli |
Market Price |
| Chef’s choice house-made ravioli with sauce |
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| Seafood Diablo |
$19 |
| Scallops, salmon, mussels, shrimp in a spicy vodka cream over linguine |
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| Lamb Chops |
$22 |
| Mediterranean-rubbed lamb, yukon gold potatoes, local |
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| Seared Sea Scallops |
$22 |
| Browned butter sauce, creamed orzo with golden beets & carrots |
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| Grilled Salmon |
$20 |
| Topped with tomato chutney over roasted fall vegetable risotto |
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|
| Chicken Marsala |
$17 |
| Sauteed chicken breasts, bell peppers, onions, mushrooms in a rich chicken stock & marsala wine sauce over fettuccini |
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| Catch of the Week |
Market Price |
| Chef's choice Fresh fish special, ask server for more details. |
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| Pork Loin |
$19 |
| Italian-marinated pork loin with apple stuffing over sautéed sweet & white potatoes with sage sauce (available Thursday, Friday, Saturday only) |
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Four Cheese Manicotti |
$15 |
| Jumbo pasta shells stuffed with chicken, spinach, ricotta, garlic & herbs topped with pesto cream |
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| Cioppino |
$20 |
| Scallops, clams, mussels, shrimp, carrots, red peppers, onions in a white wine tomato broth & crostini |
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| Grilled Ribeye |
$20 |
| Grilled ribeye topped with onions, mushrooms; served over sautéed potatoes, sweet potatoes and zucchini |
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| Baked Sausage Penne |
$16 |
| Savory Swine Spicy Italian sausage, marinara, penned topped with house-made bread & mozzarella and baked until golden |
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Fall Vegetable Toss |
$15 |
| Penne tossed with broccoli, carrots, butternut squash and white wine garlic oil |
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| Chicken Parmesan |
$16 |
| Chicken breasts breaded & fried over linguine with marinara and fresh mozzarella |
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All Entrees served with House, Caesar or Cup of Soup.
Sub a Mediterranean, Squash & Apple or Kale & Beet for an additional $ 2.50 |
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| Soup
of the Day |
|
| Cup |
$4 |
| Bowl |
$6 |
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| Tre Bicchieri House |
$6 $4 |
| Mixed greens, tomatoes, carrots, cucumber, red onion, parmesan peppercorn |
| |
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| Caesar |
$6 $4 |
| Romaine,
shaved asiago, croutons, Caesar dressing |
| |
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Mediterranean |
$7 $5 |
| Romaine,
tomato, local cucumber, olives, pepperocini, feta cheese, Greek
vinaigrette |
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Maple Butternut Squash & Apple |
$7 $5 |
| Mixed greens, dried cranberries, maple roasted butternut squash & apples, feta, toasted pumpkin seeds, sweet apple vinaigrette |
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Kale & Roasted Beet |
$7 $5 |
| Kale, roasted golden & red beets, goat cheese, toasted pumpkin seeds, red wine vinaigrette |
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| Add to your Salad: |
|
Shrimp or Salmon
Chicken |
$6
$4 |
|
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| Choose
a Pasta |
|
| Fettuccini / Penne / Linguine / Spaghetti / Whole Wheat Penne |
$8 |
| Cheese Tortellini |
$9 |
| |
| Choose
a Sauce |
|
Marinara
/ Pesto / Alfredo / Spicy Vodka /Bolognese / Garlic Oil
|
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| Add
Ons |
|
| Mixed Vegetables |
add
$2 |
| Sausage |
add $4 |
| Chicken
/ Meatballs |
add
$5 |
| Shrimp |
add
$6 |
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- Our Vegetarian-Friendly Dishes
Our Local Partner Spotlight:
Brothers Trevor and Brett Glick founded Brothers Beef to provide high-quality, hormone-free, nutrient-rich beef to meet consumer demands in these evolving times when more and more of us care what we're putting in our bodies. All cuts of Brothers Beef come from free-range cattle humanely and sustainably raised on the Glick family farm in Bartholomew County, which dates back more than three generations. |
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