The Last Supper Club menu

Jacopo Poli Grappa Traminer

Fortified Wine

Small Mixed Greens or Arugula Salad

Lustau Dry Amontillado Sherry

Florio Marsala

Soup

Seasonal Fruit Salad and Granola

with organic yogurt

Caesar Salad

chopped Romaine, parmesan and croutons add chicken $3.00 add shrimp $5.00

Fonseca Bin 27 Port

Muscat ‘Vin de Glacier’, Bonny Doon

'Le Passule' Passito di Mantonico, Librandi 20303, Calabria

Vernaccia di Oristano 1985 Riserva

'Ben Rye' Passito di Pantelleria, Donna Fugata 2004 , Sicily

Spinach and Tomato Scramble

with fontina and roasted potatoes

Zucchini and Fennel Scramble

with red onion, pecorino cheese and roasted potatoes

Daily Frittata

The Chef Salad

Romaine and mixed greens with cured meats, aged provolone, tomatoes and egg

Meatball Sub with Aged Provolone

Eggplant Parmigiana Sandwich

Eggs in Purgatory Poached Eggs

with spicy chickpeas, parmesan toast and ricotta salata

Baked Ital-French Toast

with strawberries and maple syrup

'Privilegio' Botrytis Fiano, Feudi di San Gregoria 2002

'Angialis' Nasco, Argiolis 2002

Taylor Fladgate 10 Year Tawny Port

Spicy Italian Sausage Hash

with smoked mozzarella, green onion and poached eggs

Veal Cotolette Sandwich

with lettuce, tomato and onion

Spaghetti Carbonara

with egg, bacon and pecorino cheese

Grappa

'Selvapiana' Vin Santo Del Chianti Rufina 1999, Tuskany

Sicilian Steak and Eggs

pan fried hanger steak with roasted onion, poached eggs, and garlic-herb potatoes

Passato di Zucca

butternut squash soup

Organic Mized Greens

with cherry tomatoes, chickpeas, pecorino and basil balsamic vinagrette

Chopped Romaine

with Caesar dressing and white anchovies

Heirloom Tomato and cucumber Salad

with shallots, balsamic vinegar and toasted croutons

Carciofi-Fried Artichokes drizzled

with sweet and sour vinegar

Mozzarella and Saffron Fritters

with arrabbiata tomato sauce

Last Supper Club's Meatballs

Insaltata di Mare

shrimp and calamari with olives and sundried tomatoes in a lime vinagrette

Spicy Sausage over Roasted Shredded Potates and Melting Gorgonzola

Mozzarella Burrrata Over Eggplant Caponata

Iron Skillet Shrimp Scampi

Antipasti Platter

with meats, cheese, marinated olives and crostini

Fusilli alla Norma

with eggplant and smoked mozzarella

Gemelli due Formaggi

melted ricotta, saffron and pecorino cheese

Crispy Dumplijngs of Taglionlini Pasta stuffed

with mozzarella, prosciutto and green peas over arrabbiata sauce

Pappardelle Napoletana in a Tomato and Pulled Pork Sauce

Housemade Capellacci

stuffed with butternut squash, ricotta and parmesan cheese served in a sauce of sage and saba

Ricotta Stuffed Spinach Cannelloni

with sausage and tomato sauce

Linguine alle Vongole

manica clames sauteed with white wine

Pollo Marsalato

with field mushrooms and pearl onions

Acquapazza di Campania

codfish in a spicy tomato broth with manila clams and grilled garlic toast

Agneddu

roasted lamb with bay leaves, rosemary, whole garlic and potatoes

Pork Tenderloin al Sale

with balsamic braised onions, green beans and drizzled with saba sicliano

Tonno Marinata

seared tuna in a tomato, black olive and caper sauce with grilled garlic bread

Grilled Bistecca all'Arrabbiata

with spicy cherry tomatoes, crushed garlic, onions, rosemary, roasted potatoes and