The Left Bank

House Salad

Soup Du Jour

daily

Bruschetta Del Giorno

daily

Caesar

Chopped Salad Of Tomato, Cucumber, Red Onion

fresh milk mozzarella and mesclun greens served with white balsamic-dijon vinaigrette

Grilled Asparagus Wrapped With Smoked Salmon

over mesclun with avocado, marinated tomatoes and a creamy wasabi-caper dressing

Salad Of Mesclun Greens Topped With Crisp Warm Goat Cheese Wontons

fresh beets, raspberry vinaigrette, macadamia nuts, and aged balsamic syrup

Egg Dipped Artichoke Hearts Layered Between Tomato

fresh milk mozzarella, basil leaves and roasted pepper with greek style vinaigrette

Fondue For Two

warm gorgonzola cheese fondue, served with beef tenderloin, focaccia points, portobello fries and asparagus spears

"left Bank" Fried Calamari

Portobello Mushroom

with artichoke stuffing and port wine green peppercorn sauce

Ahi Tuna Tartare

sashimi grade raw tuna with sriracha chile aioli, cilantro and ginger on warm sushi rice with nori and crisp wontons and sesame-soy drizzle

Grilled Tiger Shrimp

on artichoke bottoms with baked goat cheese, citrus vinaigrette and balsamic syrup on a bed of greens

Hot Banana Peppers

baked in san marzano tomato sauce with asiago cheese and shredded basil

Fried Oysters

with tomato-corn and jalapeno salsa and creole remoulade

Tilapia "stack"

layered between crisp wontons with sauteed bok choy, bean sprouts and mushrooms, served w/ a warm asian vinaigrette

Pan Seared Sea Scallops

with black rice and lemon aioli

Homemade Ravioli

daily

Breaded Eggplant

layered with ricotta, marinated plum tomatoes, basil leaves, fresh mozzarella and portobello mushrooms

Red Beans And Rice

Pork Tenderloin

served with a grand marnier-fresh cranberry sauce and chevre mashed potatoes

Grilled Cab Center Cut Ny Strip Steak

topped with butter-poached lobster, garlicky greens and monterey jack. served with roasted fingerling potatoes

Twin Filet Mignon Beef Tournadoes

with a rich mushroom ragout, applewood smoked bacon and horseradish cheese

Oven Roasted Filet Of Salmon

baked and topped with sliced tomato, roasted red onion, artichoke and toasted bread crumbs

Panko Breaded Chicken

cutlets topped with arugula, avocado, cucumber and tomato salad with miso vinaigrette and gorgonzola cheese

Linguine-chicken

chorizo, mushrooms, sun dried tomatoes, olive oil and fresh basil

Cellentani

grilled chicken, grape tomatoes, basil pesto cream sauce, fresh milk mozzarella

Vermicelli San Marzano

plum tomato sauce and fresh basil

Pasta And Seafood

linguini tossed w/ fresh seafood in a light shellfish-tomato broth w/ garlic, wine, olive oil, and leeks, garnished w/ egg dipped artichoke hearts and parmesan slivers

Cheese Tortellini

spinach, garlic, red peppers and mushrooms in a romano cream sauce w/ toasted bread crumbs

Penne W/ Grilled Steak "au Poivre"

tossed in a marsala wine sauce with wild mushrooms, roasted red onions, sweet peppers and asiago

Penne All'arrabbiatta

san marzano sauce with crushed red pepper, vodka and prosciutto

Carrot Papardella

tossed with lobster, shrimp and crabmeat served in a shellfish-brandy cream w/ julienne vegetable arugula and tarragon

Margherita

plum tomatoes, fresh milk mozzarella, and basil with whole roasted garlic

Apollo

spinach, artichokes, marinated plum tomatoes, feta, mozzarella & kalamata olives

Marco

chicken, basil pesto, portobello, mozzarella and gorgonzola

Santa Fe Chorizo

cilantro pesto fresh tomato salsa, roasted banana peppers, cheddar & jack cheese

Arrow

grilled beef tenderloin, horshradish cheese spread, asparagus roasted red peppers and mozzarella