P R I M A

S M O K E D   S A L M O N   C A K E S   W I T H   H O N E Y   S R I R A C H A

house smoked salmon with herbed wild honey and orange-sriracha, sweet pepper, shallot, and a hint of jalapeno finished with lemon-garlic aioli     10.95

B U R R A T A

fresh burrata mozzarella and slow-roasted beet carpaccio with arugula in orange-tarragon vinaigrette, finished with roasted garlic-pesto oil    13.95     add spicy Capicola ham     15.95

S C H I A C C I A T T A

skee-uh-CHAW-tuh – “a grilled pizza” with garlic infused-basil olive oil, spicy capicola and prosciutto, sundried calimyrna gold fig, and goat cheese, finished with fresh arugula     10.95

 

I N S A L A T A

B R U S S E L S  S P R O U T – R O A S T E D  B E E T  &  G O A T   C H E E S E

marinated shaved brussels sprout with baby arugula, dried calimyrna fig, and toasted pecan in fresh tarragon-orange balsamic vinaigrette. served over roasted beet carpaccio, finished with herb-walnut crusted goat cheese     11.95

 

P R I N C I P A L E

T U S C A N   N Y

thick cut prime ny strip loin steak seared with aromatics of rosemary, garlic and thyme, finished with smoked rosemary salt and tarragon butter. served with roasted cauliflower and herb-olive oil potato wedges     34.95     make it a surf and turf with jumbo prawns in herbed butter     41.95

P E S C E

seared sea bass fillet (barramundi) finished with a vibrant grape tomato-green olive puttanesca sauce served over fresh fettuccine in herbed butter, finished with heirloom tomato-basil oil and balsamic reduction     26.95

S M O K E D   B I S T R O   F I L E T

house-smoked dry rub teres major beef medallions over horseradish-gouda crushed potato, finished with a traditional salsa verde. served with chef’s vegetables     23.95

S C A L L O P S   A R R A B I A T A

jumbo sea scallops from the grill finished with a roasted jalapeno-basil jam. served over risotto arrabiata – with spicy tomato-chipotle and fresh burrata mozzarella     26 .95

G N O C C H I

housemade gnocchi pasta in a roasted butternut-port poached pear sauce, finished with fresh thyme candied pecan and crisp prosciutto     17.95

F R U T T I  D I  M A R E

mussels and clams in the shell simmered in butter-garlic sauce with fresh parsley, served over a vegetable ragout of heirloom cannellini beans, fresh rosemary and roasted balsamic tomatoes, and with rosemary crostini     22.95

W I L D   M U S H R O O M   M A R S A L A   R I S O T T O

Arborio rice with sautéed wild mushroom, house-smoked asiago, and Marsala crème fresh   19.95

A S I A G O ’ S   S T E A K   B U R G E R

feeling like a burger? give this one a try – we love it and think you will too. a Tuscan herbed angus beef tenderloin & veal loin burger from the grill finished with bacon-balsamic onion crust and your choice of gorgonzola or fontina cheese. served on house roll with horseradish aioli, arugula, tomato, red onion and our hand-cut asiago dusted russet & sweet potato fries     15.95

 

D O L C I

housemade gelato and sorbetto – please ask your server for today’s flavors

chipotle-dark chocolate brownie served warm with vanilla bean ice cream, finished with ancho-chile chocolate sauce

spumoni ice cream cake with black cherry, ganache and pistachio
(made exclusively for Asiago’s by Cold Stone Creamery)

sour cream-rum cake with spiced pecans, finished with salted caramel sauce and pecan praline

scooped vanilla bean ice cream with mixed berry topping

tiramisu

cheesecake with strawberry coulis or mixed berry topping

chocolate-espresso flourless torte with raspberry coulis

classic crème brûlée

mascarpone lime tart

-6.95

-full espresso bar available-