updated 3.30.19

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, slow-roasted beet carpaccio, and heirloom tomato 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

C I O P P I N O A R R A B I A T A
mussels and clams in the shell, shrimp and scallops simmered in a spicy tomato-chipotle clam sauce with fresh thyme, served over housemade linguine and finished with fried caper     22.95

T U S C A N   N Y

thick cut prime ny strip loin steak grilled in bacon butter, finished with balsamic-honey rosemary reduction and caramelized cipolline onion. served with chef’s vegetables and herb roasted potatoes    34.95       make it a surf and turf with jumbo prawns in herbed butter     41.95

P E S C E

grilled steelhead fillet with a Creole dry spice rub over tarragon-roasted red pepper pearl couscous pasta. finished with spicy-herb rum honey and served with chef’s vegetables     23.95

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 arugula-parsley Italian salsa verde. served with chef’s vegetables      23.95

W I L D   S E A   S C A L L O P S

seared jumbo sea scallops finished with tomato jam, served over a wasabi-pea risotto with asiago and crispy prosciutto    25.95

G N O C C H I

elote inspired comfort food – housemade gnocchi pasta in creamed corn-asiago sauce, finished with chipotle spice and crispy bacon    17.95

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
~with grilled herb marinated chicken or spicy Italian sausage    4-

T R I O F A N T E (vegan/GF)

a “triumphant” pasta for our vegan and gluten free guests – grilled spicy Italian sausage (yes! vegan/GF) served over a spring primavera of sautéed mushroom, zucchini and broccoli with gluten-free linguine in an earthy roasted shallot-balsamic vegan cream sauce     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, house-ground angus beef tenderloin burger from the grill finished with bacon-balsamic onion crust and your choice of gorgonzola or fontina cheese. served on brioche roll (Gaston’s bakery) with horseradish aioli, arugula, tomato, red onion and our hand-cut asiago dusted russet & sweet potato fries      16.95

 

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-