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Artichoke Fritters An "arti-full" blending of subtle ingredients in batter, embracing tender Mediterranean artichokes, deep fried golden, dusted with Romano, and served with garlic butter for dipping. Escargot Bourguignon Tradition at its best, baked in the shells, white wine, garlic, shallots, fresh creamery butter, and . . . my o my! Work of Art White meat chicken salad, stuffed in a round of cantaloupe, surrounded by an assortment of seasonal fruits, and served with Narda's own fruit bread. California Salmon Caesar Salad The best of "fresh from the garden and fresh from the sea," flaked salmon over green crisp romaine and parmesan laced Caesar dressing (no raw eggs used). Espresso • Cappuccino • Aperitif • Beer • Wine Chicken Crepes Mushroom Supreme Double barrel serving en casserole. Tender cuts of white meat chicken, white wine, plump mushrooms, real cream, and lightly toasted cheese on top. Served with our vegetable of the day. Penne Pasta Angelina Tender penne noodles, tossed in fresh creamery butter, touch of garlic, extra virgin olive oil, sun dried tomatoes, California artichoke hearts, gulf shrimp, and grated asiago. Pecan Crusted Codfish This firm white cold-water fish is rolled in pecan meal, seasoned gently, then broiled slowly and served with long branch potato and vegetable of the day. Chicken De Angelo A San Francisco treat served cold with marinated fresh angel hair pasta, broiled breast of chicken, sliced avocado, artichoke hearts, ripe olives, and other West Coast delicacies. Portabella Mushroom on Faccacia Sautéed jumbo portabella mushrooms, nested between layers of Peter's fresh baked faccacia and garnished with ripe garden tomatoes and crisp green lettuce. Roast Duck Breast Saint Pete From St. Petersburg comes this interesting version of duck a l'orange. Red wine, demi-glace, and a touch of honey. New York Steak Neptune Twelve ounces of the king of steaks, char-grilled then topped with sliced shrimp and glazed with béarnaise. London Broil One of the most flavorful cuts of beef, Choice flank steak, broiled over open coals, sliced thin and fanned. Seasoned with Au Jus. Simply elegant. Grilled Boneless Pork Chop Two char-grilled loin of pork cuts, served with mango apple chutney. Veal Continental Thin slices of milk-fed veal rounds lightly sautéed in butter, then adorned with tender spears of asparagus, mounds of cold water crab meat, and glazed with sauce béarnaise. Wine list featuring: California, French, and Italian wines, domestic and imported beer, apertif, ports, and champagne. Full-service bar. Peter
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