Appetizers
Sliced filet of calamari pan sautéed with sweet onions and bell peppers, finished with fresh lemon and garlic butter.
Imported escargot prepared old world style with garlic butter and herbs.
Tender hearts of artichoke lightly dusted in seasoned flour, flash fried and presented with a wasabi infused cucumber sauce.
Fresh Atlantic salmon combined with seasoned bread crumbs, fresh chives, garlic, shallots pan sautéed and presented with a lemon scallion aioli.
Spinach and artichoke hearts blended with assorted cheeses and seasonings served with our house toaasted pita chips.
Served with seasonal fruits, finished with a touch of raspberry sauce.
House made Italian sausage blended with wild mushrooms, fresh garlic, parsley, finished with a touch of boursin cheese, served in a crispy potato boat.
Steaks & Chops
Served with a side salad (substitute soup for $1.50), potato and vegetable du jour
5 single bone (Galloway style) Australian lamb chops grilled to perfection, finished with our Crossing zip sauce.
Tender and juicy 12 oz. steak grilled to perfection.
Prime 8 oz. center cut tenderloin grilled to perfection, finished with your choice of compliments.
Prime 12 oz. ribeye grilled to perfection, topped with bleu cheese, caramelized onions, finished with Crossing zip sauce.
Tender, meaty back ribs served with cole slaw and French fries.
Pasta
Served with a side salad (substitute soup for $1.50)
A combination of white navy beans, cherry peppers, spinach, fresh tomatoes, garlic, and our house made Italian sausage, sautéed chicken breast, all tossed in a white wine and lemon sauce.
Rigatoni pasta tossed with our house made Italian sausage, finished with our special marinara sauce topped with mozzarella cheese, baked to golden brown.
Pillows of pasta stuffed with lobster finished with a lobster and sherry cream reduction sauce.
Fresh linguine pasta tossed with white wine, marinara, chopped baby clams finished with your choice of white wine sauce or red clam sauce.
Pillows of pasta stuffed with a blend of goat cheese, fresh herbs, finished with a plum tomato garlic sauce.
Pillows of pasta stuffed with a variety of wild mushrooms, finished with a wild mushroom demi-glace.
4 grilled freshwater shrimp sautéed in olive oil, capers, fresh basil, San Marzino tomatoes, finished with a touch of red pepper flakes.
A La Carte
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Soups
Homemade onion soup topped with croutons, provolone and swiss cheese then baked until golden brown.
Ask your server for today's specialty.
Salads
Fresh romaine lettuce tossed with red onions, bleu cheese, tomatoes, bacon bits, toasted pine nuts served with our special house dressing.
Fresh iceberg lettuce tossed with our house dressing, topped with chopped hardboiled egg, bacon bits, tomoatoes, cucumbers, bleu cheese, and red onions.
Fresh hearts of romaine, chopped red onions, fresh tomatoes tossed in Caesar dressing toped with croutons and dusted with Parmesan cheese.
Fresh iceberg, romain and radicchio, roma tomatoes, cucumbers, red onions ttossed with our house dressing.
Add Chicken...$5.00 Add Salmon...$6.000 sautéed Shrimp...$3.00 each
Dressings: Ranch, Bleu Cheese, White Balsamic Zinfandel Vinaigrette, Balsamic Wine Vinaigrette, Raspberry Vinaigrette, Honey Mustard, Cusabi
Veal
Scallopini of Provimi veal breaded in seasoned crumbs sautéed and topped with shredded mozzarella and marinara, baked to a golden brown, served with a side of pasta.
Scallopini of Provimi veal sautéed with white wine, fresh lemon and capers, served with vegetable and potato.
Scallopini of Provimi veal sautéed with garlic, mushrooms, marsala wine finished with a touch of veal demi-glace, served with vegetable and potato.
Chicken
Served with a side salad (substitute soup for $1.50), potato and vegetable du jour.
Chicken breast sautéed with artichoke hearts, sun-dried tomatoes, asparagus tips, finished with white wine, lemon and caper sauce.
Sautéed chicken breast topped with fresh mozzarella and Asiago cheese, spinach and asparagus, finished with our house blonde sauce.
Chicken breast tossed in seasoned Italian bread crumbs pan sautéed presented with house made ammoglio, finished with Crossing zip sauce.
Sautéed chicken breast topped with prosciutto, mozzarella and Asiago cheese, finished with a veal demi-glace, sage and madiera wine sauce.
Seafood
Served with side salad (substitute soup for $1.50), potato and vegetable du jour
Grilled 8 oz. center cut Ahi Tuna served on a bed of braised spinach, laced with a wasabi cucumber sauce.
Lemon Panko encrusted filet of salmon pan sautéed served on a bed of warm Japanese cole slaw, finished with a ginger miso glaze.
Filets of perch tossed in seasoned flour pan sautéed, finished with lemon thyme butter.
Broiled whitefish finished with white wine, lemon, sun dried tomatoes, and artichokes
Fresh Icelandic Cod filets hand battered, served with French fries.
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a Chef Joe Favorite