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To view catering or picnic menus click on the DESIRED menu above
Dinner Menu
Appetizers
Calamari Portuguese 8
This is a wonderful variation on the traditional. Rings and tentacles are flash fried then tossed with mint, banana peppers & olive oil accompanied by fresh tomato marinara.
Artichokes French 10
In my home town, Rochester NY, you can get these tasty morsels at almost any restaurant. Sautéed, egg battered, artichoke hearts finished with dry sherry, lemon, and a touch of cream.
Lobster Ceviche Salad 12
Fresh maine lobster marinated with lime, salt, cilantro, red onion, tomato, scallion, and jalapeno served on a bed of mixed greens with lemon wedges.
French Brie & Crackers 9 (also, order as a dessert for a delicious finish to any meal)
French, double cream cheese topped with Caramelized Peach and Maple-Walnut compote.
Beef Carpaccio 9
What better way to enjoy the true flavor of beef? Paper thin slices of Filet Mignon garnished with Dijon aioli, capers, red onion, and shaved Asiago.
Portabella and Spinach Enchilada 8
A blue corn tortilla stuffed with sautéed portabella mushroom and spinach, baked in adobo cream sauce garnished with cheddar cheese and pico verde.
Moules Provençale (Mussels Provencal) 10
Two dozen Black mussels steamed in olive oil and white wine with roasted tomatoes, capers, garlic, and herbs du Province served with grilled baguette.
Apple Brined Duck Liver 9
Fresh duck liver cured with apple juice, apple cider vinegar, kosher salt and herbs served with Granny smith apples, red grapes, berries and toast points.
Sautéed Escargot 10
A dozen Helix snails sautéed in butter with garlic, spinach, and Crimini mushrooms, topped with crumbled Boursin cream cheese.
Prosciutto Stuffed Pears 8
Fresh Anjou pears seasoned with sage and stuffed with a prosciutto and bacon bread stuffing, baked until tender served with gorgonzola cream.
Dinner Specialties
Accompanied by starch, vegetables, and choice of soup or salad
Secondary Pricing Indicates Small Plates Available
FRESH FISH & SEAFOOD
Mushroom Rubbed Sole 23 / 18
Fillet of sole rubbed with dry mushrooms, sautéed, seared and finished with ponzu butter.
Scallop Saltimbocca 26
Jumbo sea scallops seasoned with sage and pan seared set atop braised escarole finished with Marsala prosciutto duxelle
 Camarones de Espana 23 / 18
Jumbo Prawns sautéed in saffron oil with white wine served over Angel hair pasta tossed with Gazpacho
Baked Orange Roughy 23
We drizzle it with lemon and olive oil, toss in some fresh basil and a little secret seasoning then bake it in a foil pouch.
Paella de Mar 27
New Zealand green-lip mussels, salmon, shrimp, scallops, and Andouille sausage steamed with saffron risotto, broccoli, carrots and red peppers.
Salmon Nilla® 23 / 18
WARNING! This dish may cause severe stomach cravings for Sansone’s Bistro. A tender, flakey fillet of salmon crusted with Nilla wafers and served with lemon and balsamic gastric.
VEGETARIAN
Portabella and Spinach Enchilada 21 / 16
A blue corn tortilla stuffed with sautéed portabella mushroom and spinach, baked in Adobo cream sauce garnished with cheddar cheese and pico verde.
Angelhair Provençal 17
Delicate pasta noodles tossed with oven dried Roma tomatoes, wilted greens, garlic, kalamata olives, and toasted pine nuts, sautéed in olive oil and topped with feta cheese crumbs.
Stuffed Eggplant 18
Oven roasted eggplant stuffed with roasted pepper risotto, topped with fried spinach and drizzled with basil oil.
MEAT & POULTRY
Wiener Schnitzel 23 / 18
Rocky Mountain News 2007 Best of Winner. Traditional thinly pounded veal, breaded and pan fried, served on brown sauce and garnished with lemon, capers, and anchovy.
Rack of New Zealand Lamb 35
Our 8 bone rack is marinated with lemon, olive oil, , oregano, garlic, fennel seed and black pepper then oven roasted to your liking and served with muffaletta butter.
South African Lamb Chops 23
Three center cut lamb chops marinated in sweet curry tomato sauce and grilled. Served with minted pear chutney
Jerk Pork Tenderloin Filet 22
8 ounce pork tenderloin seasoned with Jamaican Jerk served with a Dijon marmalade glaze (Request prepared with olive oil, no cheese, and steamed vegetables)
Veal Liver 21
If this isn’t the best liver you’ve ever tasted, I’ll buy IT. Sautéed veal liver topped with caramelized onions served on a burgundy brown sauce. Add Bacon $3
Veal Roma 24 / 19
Egg battered veal scaloppini sautéed with capers, artichokes, and dried Roma tomatoes finished with white wine and butter. (Request prepared with olive oil, no dairy, and steamed vegetables)
Veal Anjou 24 / 19
Sautéed veal scaloppini, shallots, pear & sun dried cranberries in a white wine butter, finished with blue cheese crumbles (Request prepared with olive oil, dairy, and steamed vegetables)
Filet Mignon 30
USDA Choice beef fillet tornadoes, pan seared to your liking topped with Artichoke and Crimini mushroom glaće
Chicken Florentina 22 / 17
Boneless skinless chicken breast sautéed with sliced Crimini mushrooms, baby spinach and marinara sauce, finished with a splash of white wine and melted Asiago cheese.(Request prepared with olive oil, dairy, and steamed vegetables)
Crispy Duck Confit 23 / 18
A classic French preparation of half a duck slowly simmered in duck fat until the meat falls from the bone, then crispy fried and served with a raspberry chipotle jam.
Chicken Parmesan 22 / 17
Simply the best chicken parmesan in town, lightly breaded chicken breast topped with homemade marinara sauce, smoked Gouda and fresh basil served on a bed of baked Ziti.
40 Clove of Garlic Chicken 22
Half a chicken simmered with olive oil, garlic, fresh thyme, white wine and chicken stock
Que c'est délicieux ! It's delicious!
ASK YOUR SERVER ABOUT OUR SIGNATURE DESSERT
(Order with dinner to allow time to prepare)
GRAND MARNIER SOUFFLE – Individual size Grand Marnier Soufflé, light and fluffy, perfectly flavored with just the right amount of liquor and served with a raspberry sauce and vanilla anglaise. 6
Secondary Pricing Indicates Small Plates Available
This menu item is featured on HealthyDiningFinder.com. It meets “Healthy Dining’s” nutrition criteria as shown in the description which may suggest that you request the “Healthy Dining” preparation in parentheses. Please see "Healthy Dining Nutritional" tab for complete analysis.
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