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served with lido spicy garlic marinara and tartar sauce
8.50
tomato, basil, fresh mozzarella and extra virgin olive oil
8.50
sliced bread charbroiled with extra virgin olive oil, tomatoes, basil and garlic
7.50
stuffed with mozzarella cheese, served over fresh marinara sauce
8.00
thinly sliced sirloin, capers, arugula, extra virgin olive oil and mustard sauce with parmesan cheese
9.50
served with parmesan basil toast points with a dab of sour cream
half bowl 3.50 full bowl 5.50
gourmet greens, tomatoes, red onions, with a choice of homemade dressing
5.50
romaine lettuce, croutons, shaved parmesan with homemade caesar dressing
12.50
with charbroiled asparagus and zucchini, fresh avocado, cherry tomatoes, field greens
and baby spinach dressed with homemade honey lime dressing
12.50
charbroiled eggplant, red bell peppers, and bow tie pasta, tossed with mixed greens, tomatoes,
Bermuda onion, Italian olives and fried capers, tossed with parmesan vinaigrette dressing
10.50
flour tortilla bowl with black refried beans, tossed lettuce, chicken, corn, tomatoes,
green onions, tortilla chips, and avocado tossed with creamy italian dressing
11.00
tortellini tossed with sautéed mushrooms, scallions, sun-dried tomatoes, avocado and spinach,
tossed with parmesan cheese and vinaigrette dressing
11.50
over mixed greens, tossed with green apples, walnuts, and raspberry vinaigrette dressing
12.50
lightly charbroiled ahi, served over mixed greens with green beans, new potatoes, tomatoes,
hard boiled egg, scallions, and avocado, with homemade vinaigrette dressing
12.50
szechwan shrimp, cilantro, snow peas, green onions, julienne carrots,
sesame seeds, fried wontons, tossed with mixed greens and soy ginger dressing
12.50
baby spinach, arugula, red onion, mushrooms, and infused lemon pepper olive oil
13.50
all sandwiches served with a choice of salad, onion rings or fries
grilled onions and mushrooms on homemade rosemary bread with a side of cream of horseradish
11.50
chopped tuna, red onions, mushrooms and celery, tossed with sun-dried tomato
mayonnaise, with provolone cheese, fresh avocado and chopped lettuce, served on rye bread
10.50
served with grilled onion sage, avocado mayonnaise and melted
mozzarella on homemade italian egg bread
10.50
grilled eggplant, fresh basil, roma tomatoes, roasted bell peppers, fresh mozzarella on
garlic basil bread, brushed with extra virgin olive oil, balsamic vinegar and cracked pepper
10.00
served on homemade ciabatta bread with honey mustard, lettuce, tomato and melted swiss cheese
10.50
all entrées come with a choice of house salad or cup of soup. there is a $3.00 split charge on any entrée.
charbroiled and marinated with olive oil, garlic and oregano served with
roasted rosemary potatoes and vegetables
19.00
lightly floured and breaded with italian herbs, sautéed in olive oil, baked with marinara sauce
and mozzarella cheese served with rosemary potatoes and vegetable
15.00
oven roasted veal shank with sherry wine, fresh tomatoes, carrots,
and onions served over mashed potatoes
17.00
slices of grilled salmon served over fettuccini with asparagus sautéed with dill burre blanc sauce
16.00
grilled chicken breast served with roasted rosemary potatoes and vegetables,
marinated with garlic lemon olive oil
15.00
lightly blackened, and finished with dry vermouth dijon sauce served with wasabi mashed potatoes and vegetables
17.00
lightly floured finished with lemon butter sauce and capers, served over spaghettini
16.50
burmuda red onions, mushrooms, fresh cilantro and mozzarella cheese
12.00
pesto sauce, mushrooms, basil, and mozzarella cheese
12.00
garlic, portobello mushrooms, eggplant, zucchini, asparagus, artichokes,
rosemary-infused olive oil, goat cheese and queso anejo
11.50
basil olive oil, garlic, fresh tomato, fresh basil, mozzarella cheese
11.00
stuffed with bell peppers, white onions, tomato sauce and
mozzarella cheese, served with a side of fettuccine
13.00
all pasta dishes are prepared with parmesan cheese and garlic and served with a choice of house salad
or 1/2 bowl soup. there is a $3.00 split charge on any pasta or entrée.
eggplant, portobello mushroom and artichoke hearts, sautéed in a tomato basil sauce,
tossed with homemade spinach linguine topped with feta cheese
11.00
fresh basil, garlic, pine nuts and olive oil sauce, tossed with angel hair pasta and parmesan cheese
11.00
sautéed shallots, prosciutto ham, flambéed with vodka, tossed with marinara sauce,
cream, parsley, basil, parmesan cheese, and penne pasta
12.50
shrimp __, artichokes sautéed __________
13.50
with sun-dried tomatoes, mushrooms, pine nuts and mascarpone cheese, sautéed in
olive oil and garlic, tossed with cajun penne
12.00
charbroiled chicken sautéed with spinach, garlic and olive oil, served over homemade tri-color linguin
12.00
roma tomatoes, basil and arugula sautéed with extra virgin
olive oil and garlic tossed with spaghetti pasta
11.00
with julienne zucchini, red bell pepper, oyster mushrooms, parsley, crushed pepper,
roasted garlic and olive oil served over linguini
14.50
shrimp, scallops, halibut and salmon, sautéed in a light basil cream sauce over arborio rice
14.50
sautéed mushrooms, prosciutto ham, alfredo sauce, tossed with tri-color tortellini
12.00
with tomatoes, mushrooms, red bell peppers and mascarpone cheese sautéed with olive oil,
garlic and tossed with homemade linguini
12.00
homemade pesto gnocchi sautéed with sun-dried tomatoes, caramelized onions and fresh basil
12.00
sautéed shallots, shitake mushrooms, roasted red bell pepper and spinach, sautéed in light basil cream sauce
12.00
sautéed shrimp and asparagus, tossed with lido homemade alfredo sauce, fettuccini and parmesan cheese
13.00
fresh grilled vegetables, sautéed in roasted tomato sauce with shaved garlic, basil and parmesan
cheese tossed with rigatonne pasta, with steamed broccoli
11.50
roasted elephant garlic and goat cheese raviolis, sautéed with brown butter, sage and artichokes
11.50
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