Lunch ~ Winter 2013


by Chef Scott Jenkins

SANDWICH – all sandwiches choice of fruit, house salad or parmesan fingerling potatoes

Chicken Chipotle Wrap 10
– grilled julian chicken with our chipotle sauce with lettuce, tomato, onion, asiago cheese in a
grilled whole wheat wrap

Salmon BLT 12
– grilled salmon dressed with lettuce, tomato, bacon; onion & pesto mayonnaise on Italian grinder

Meatball Grinder 9
– house made meatballs nested on a fresh baguette with marinara sauce & provolone

Yellow Fin Tuna Salad Panini 11
– whole wheat wrap warmly pressed with arugula, tomato & fontina cheese & a grilled tuna steak

Sausage & Peppers 9
– grilled peppers & onions sautéed with our locally made Italian sausage with provolone cheese,
nested in a toasted roll with mix greens & chipotle mayo

Chicken Parmesan 10
– gently fried chicken culet; served with melted mozzarella & marinara on toasted ciabatta
with field greens

Tuscan Chicken Club
– pesto mayo, bacon, grilled chicken on a toasted ciabatta roll with baby mix greens and tomato 10


Lobster/Crab Mac & Cheese – with cheddar & fontina cheese 9
Bruschetta – grilled Tuscan bread, marinated tomato-basil salad, basil emulsion & balsamic 7
Stuffed Dates – gorgonzola cheese, hint of fresh sage, toasted pine nuts, wrapped with prosciutto 9
Carpaccio –  thin sliced and seared tenderloin with arugula, capers, chopped tomatoes & asiago
with lemon dressing 12
Calamari – fra diavolo sauce & pesto mayonnaise 9
Soup of the Day 6

(select one) – Caesar Salad, Wedge Salad, Garden Salad, Arugula Salad or Chopped Salad,
Beet Salad, Goat Cheese Salad, Fresh Fruit
Pasta: Rigatoni Bolognese ~ Portobello Ravioli ~ Fettuccini Alfredo ~ Cappellini with Tomato
& Basil Tortellini Pesto ~ Spaghetti & Meatball ~ Lasagna ~ Beef Gnocchi
Caesar Salad  – romaine hearts, garlic croutons, pecorino cheese, homemade caesar dressing 7
Arugula & Pear Salad – poached pears, candied walnuts, pecorino cheese with lemon dressing 8
Goat Cheese Salad – dried dates, toasted pine-nuts, balsamic-fig vinaigrette 8
Beet Salad – roasted beets, baby greens, gorgonzola with a lift in citrus dressing & walnuts 8
The Wedge –  iceberg, bacon, gorgonzola, parmesan dressing & bruschetta tomatoes 8

~ Entrée Salads ~
Steak Wedge* – grilled beef tenderloin medallions compliments our classic wedge salad 14
Grilled Salmon Salad – red onion, tomato, gorgonzola, balsamic fig dressing 14

ARTISAN PASTA ~ Selections available with whole wheat pasta & gluten free pasta ~

Portobello Mushroom Ravioli 10
– sun-dried tomatoes, portabella mushrooms, garlic cream sauce

Chicken Fettuccini Alfredo 10
– al dente pasta tossed with creamy alfredo

Spaghetti & Meatballs 10
– classic and traditional with our house made meatballs and al dente spaghetti

Tortellini Pesto 10
– fresh basil pesto tossed with tender tortellini pillows with mushrooms & sundried tomatoes

Add chicken 4, salmon 5 or meatballs 4

Homemade Lasagna Bolognese 10
– house pasta layered with Bolognese sauce, ricotta & mozzarella cheese

CRAFTED WOOD FIRED PIZZAS  ~ Personalized 9 inch ~

Dijon Chicken Pizza – dijon/ricotta, grilled chicken, fresh basil, mozzarella& red onion 9

Pizza Dello Chef – truffle oil, mushrooms, mozzarella cheese & prosciutto; topped
with arugula and asiago 9

Spinach & Brie – extra virgin olive oil, fresh spinach, mozzarella & brie cheese 9

ASK Pizza – artichokes, sun dried tomato, kalamata olives, tomato sauce & mozzarella 9

Quattro Formaggi – fresh mozzarella, parmesan, gorgonzola & provolone cheese 9

Italian Pizza – wood fired roasted garlic, olive oil, fresh oregano, mozzarella, prosciutto,
roma tomatoes 9

Pesto Chicken – freshly made pesto on our hand tossed crust with grilled chicken, onion & mozzarella 9

Vegetariana – basil emulsion, tomato, mushroom, red onion, zucchini, peppers, broccoli & mozzarella 9

Pizza Della Casa – tomato sauce, mozzarella, sausage, pepperoni & onion 9

Pizza Margherita – rich tomato sauce, garden sweet basil, roma tomato & fresh mozzarella 9

Add – mushroom, gorgonzola, arugula, sausage, anchovies, pepperoni, spinach, tomato,
artichokes, olives 2 each
Add – prosciutto or chicken 3 each

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs; may increase your
risk of food borne illness. Flour, peanuts, tree nuts and soy are present at Extra Virgin.
Although we make every effort to keep these items separated, we cannot guarantee that our
products will be free of the eight major food allergens.

One thought on “Lunch ~ Winter 2013

  1. Beulah Marzette February 17, 2013 at 5:01 pm Reply

    The tomato paste is fresh paste like concentrated products. The bright red sauce, tomatoes and unique flavor, a distinctive condiment, usually imported directly. Tomato paste from mature red tomatoes by crushing, beating, remove skin and seeds and other coarse material, enrichment, canning, sterilization is made. The tomato paste is used as the cooking of fish, meat and other food seasoning, graces, add acid to help fresh, Yuxiang condiment. The use of tomato paste is formed in Hong Kong Cantonese flavor characteristics is an important seasoning content. `

    Most recent brief article on our personal web blog

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