The Left Bank menu

Soup Du Jour Daily

House Salad

Bruschetta Del Giorno Daily Caesar

Chopped Salad

of tomato, cucumber, red onion, fresh milk mozzarella and mesclun greens served with white balsamic - dijon vinaigrette

Asian Salad

of greens, crisp wontons, avocado, cucumber, carrots and radish sprouts with miso-sesame 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

Bruschetta Del Giorno Daily with Chicken

Homemade Ravioli Daily

Red Beans and Rice

Red Beans and Rice

with chorizo sausage

Pasta Roulade

fresh pasta rolled with spinach, roasted vegetables, rosemary chevre cheese served with a sundried tomato cream

Breaded Eggplant

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

Roasted

garlic or hot banana peppers on request

Margherita

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

Apollo

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

Marco

chicken, basil pesto, portobello, mozzarella and gorgonzola

Santa Fe

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

Parma

parma prosciutto, roasted red peppers, asparagus, fontina cheese and roasted garlic

Hot Banana

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

Portobello Mushroom

with artichoke stuffing and port wine green peppercron sauce

Grilled Tiger

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

Fried Oysters

with tomato-corn and jalapeno salsa and creole remoulade

Parma Prosciutto

wrapped jumbo prawn served over creamy polenta with a warm grape tomto vinaigrette

Tilapia

stack layered between crisp wontons with sauteed bok chop bean sprouts and mushrooms, served with a warm Asian vinaigrette

Grilled Beef

tenderloin skewers with horseradish cheese fondue and portobello fries

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

Fondue

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

Vermicelli San Marzano

plum tomato sauce and fresh basil

Penne All

arrabbiatta san marzano sauce with crushed red pepper, vodka and prosciutto

Penne All

with sauteed banana peppers

Cheese Tortellini

spinach, garlic, red peppers and mushrooms in a romano cream sauce with 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, oven dried tomatoes, and fresh basil

Penne All

with fried calamari

Pork Tenderloin

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

Oven Raosted

filet of salmon baked and topped with slilced tomato, roasted red onion, artichoke and toasted bread crumbs

Pasta and Seafood

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

Penne

with grilled steak au poivre tossed in a marsala wine sauce with wild mushroom, roasted red onion, sweet peppers and asiago

Carrot Papardella

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

Angus Strip

steak topped with sauteed greens, balsamic tuscan bread

Twin Angus

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