Ricky Ricardo’s Ribeez
8.95
Plump pork shanks deep fried and hand tossed in your choice of Buffalo or BBQ sauce. Accompanied by both celery and carrot sticks. For a side of dressing please add 1.35
Marc Nelson’s Patty Melt
10.95
At least a third of a pound of fresh ground sirloin chargrilled to your specification. Smothered with both Monterey Jack and cheddar cheeses, before topping with caramelized onions and sandwiching between two slices of toasted rye bread. Served with a pickle spear.
Rings of Fire
4.85 / 8.75
A side order of battered onion rings tossed in our Cajun “Black-magic” seasoning spice. Available in two sizes.
Taki’s Tantalizing Trio
13.25
A wedge of our fresh Spanakopita of spinach being blended with Feta, egg, Parmesan, Ricotta, scallions and herbs between layers of flaky filo dough. Lightly warmed in our stone oven and accompanied by a fresh Greek salad and stuffed grape leaves imported from Greece.
Kevin Beal’s Baked Stuffed Shells
14.85
Five jumbo pasta shells stuffed with a delicious blend of ricotta, Parmesan, Romano and fresh Italian herbs. Painstakingly arranged on a bed of our home-made marinara sauce before crowning with a blanket of whole milk mozzarella cheese. Slowly oven baked to the peak of perfection and served with love (and a napkin).
Jeff Hunt’s Synergy Sauté
15.85
A quarter pound of petite shrimp as well as medallions of chicken breasts, lightly dredged in seasoned flour and pan-seared with mushrooms, sweet onions, capers and a pinch of garlic. Enhanced by a drizzle of white wine, a squeeze of lemon, a sprinkle of brown sugar and a shot of Tabasco. Served upon a bed of our herbed rice pilaf.
Matt Block’s Lasagna Pizza
16.75 / 32.95
We start by hand-stretching a circle of freshly prepared pizza dough and layer it with herbed ricotta cheese, marinara sauce and whole milk mozzarella cheese. Finished with chunks of sweet Italian sausage and freshly ground hamburger before being baked in our stone oven. Available in both 10-inch and 16-inch versions.
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