DINNER MENU

Click Here To Order Carryout

—  APPETIZERS  —

Shrimp and Crab Cocktail* (GF)
Cracked crab claws and jumbo prawns with house cocktail sauce, charred lemon tartar sauce, fresh lemon, and crackers. 17

Four Cheese MezzaLuna (V)
Fried ravioli stuffed with mozzarella, provolone, asiago, and parmesan served with house marinara. 12

Caprese Flatbread (V)
Fresh buffalo mozzarella, tomato, and basil on naan bread topped with balsamic glaze. 12

Crispy Calamari*
Golden fried calamari served with house cocktail sauce and charred lemon tartar. 16

White Wine Mussels* (GF)
Provencal-style mussels in a white wine thyme broth fresh basil, served with garlic parmesan bread. 20

Crispy Parmesan Garlic Brussels Sprouts (GF) (V)
Flash-fried Brussels sprouts drizzled with honey balsamic glaze, topped with parmesan and sliced almonds. 12

Brisket Ravioli*
Fried ravioli stuffed with beef brisket, served with a creamy cheese dipping sauce and Alfredo. 14

—  Salads  —

Add Chicken* (4), Shrimp* (5), Steak* (5), or Salmon* (5)

Dressings: Italian, Ranch, Bleu Cheese, Greek, Caesar, Balsamic Honey

House Salad (GF) (V)
Spring mix tossed in Italian dressing with red onion, cucumber, tomato, housemade croutons, and shaved asiago. 12

Caesar Salad (V)
Crisp romaine tossed in zesty Caesar dressing with homemade croutons and grated parmesan. 14

Greek Salad (GF) (V)
A blend of greens tossed in Greek dressing with feta, tomato, olives, cucumber, red onion, and capers. 15

Burrata Salad (GF) (V)
Spring mix topped with burrata, tomato, basil, toasted pine nuts, and a balsamic glaze. 16

Antipasto Salad* (GF)
Genoa salami, prosciutto, and all the Italian favorites over greens with house vinaigrette. 16

—  Soups  —

Rotates Daily 10

— entreES  —

All entrées are served with your choice of house or Caesar salad or soup.

Double Bone Brown Sugar Pork Chop* (GF)
Thick-cut pork chop served with broccoli and an apple bourbon reduction. 32

16 oz Center Cut Ribeye* (GF)
Juicy, hand-cut ribeye served with a choice of potato. 55

6 oz Filet* (GF)
Tender filet mignon served with a choice of potato. 35

Tenderloin Steak Bites* (GF)
Pan-Seared with a Red Wine Shallot Reduction served over mashed potatoes. 29

Chicken a la Marco*
Chicken breast topped with ham and cheese, drizzled with a light Dijon cream sauce served over pasta. 25

Chicken Piccata*
Lightly breaded chicken breast with lemon, capers, and dill butter served over linguine. 25

Chicken Parmesan*
Crispy breaded chicken breast topped with house marinara, melted mozzarella, and served over pasta. 26

Grilled Salmon*
Atlantic salmon finished with a creamy Italian chive sauce and broccoli. 29

Shrimp Fra Diavolo* (GF)
Jumbo shrimp simmered in spicy Fra Diavolo sauce served over linguine. 32

—  pasta  —

All pastas are served with garlic parmesan bread and choice of house or Caesar salad or soup.

Add Chicken* (4), Shrimp* (5), Steak* (5), or Salmon* (5)

Fettuccine Alfredo (V)
Creamy roasted red pepper Alfredo sauce. 19 ADD: Broccoli or Mushrooms (2)                                           

Rigatoni Bolognese*
Rich meat sauce with marinara, basil, and parmesan. 21

Pesto Linguine (V)
Basil Pesto, blistered cherry tomatoes, chives and Parmesan. 21

Spaghetti and Meatballs*
Classic marinara sauce with fresh basil and parmesan. 21

Judy’s Lasagna*
House specialty layered with meat, cheese, and marinara. 22

—  Sides  —

Baked Potato / Mashed Potatoes / Fries / Crispy Brussels Sprouts / Indiana Gold Corn

Buttered Noodles / Red Wine Mushrooms / Sautéed Spinach / Broccoli

8 each

—  dessertS  —

Classic Tiramisu (V)
Traditional espresso-soaked ladyfingers layered with mascarpone topped with whipped cream, chocolate sauce, and cocoa. 10

Harrison’s Cherries Jubilee (GF) (V)
Warm cherries compote served over vanilla ice cream topped with whipped cream. 10

Chocolate Lovin Spoon Cake
Rich chocolate pudding layered between dark chocolate drenched cake topped with mallow cream, chocolate sauce, and whipped cream. 11

Pistachio Gelato (GF) (V)
Creamy Italian-style pistachio gelato topped with whipped cream. 9

European Cheesecake (V)
Silky cheesecake served with fresh fruit, mallow cream, cherry compote drizzle,topped with whipped cream. 12

(GF) Gluten Free (V) Vegetarian

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

LUNCH MENU

—  SALADS  — 

Add Chicken* (4), Shrimp* (5), Steak* (5), or Salmon* (5)

House Salad (GF) (V)

Spring mix tossed in Italian dressing with red onion, cucumber, tomato, housemade croutons, and shaved asiago. 10

Caesar Salad (V)

Crisp romaine tossed in zesty Caesar dressing with homemade croutons and grated parmesan. 11

Greek Salad (GF) (V)

A blend of greens tossed in Greek dressing with feta, tomato, olives, cucumber, red onion, and capers. 11

Burrata Salad (GF) (V)

Spring mix topped with burrata, tomato, basil, toasted pine nuts, and a balsamic glaze. 12

Antipasto Salad* (GF)

Genoa salami, prosciutto, and all the Italian favorites over greens with mozzarella and house Italian. 12

Soup & Salad Combo*

A bowl of our homemade soup served with a House, Caesar, or Greek salad. 12

—  SANDWICHES  —

Served with fries. Add truffle fries for (2)

Italian Panini*

Shaved pastrami, salami, provolone, onion, pepperoncini, and house mustard on grilled sourdough. 16

Veggie Panini (V)

Grilled eggplant, roasted red pepper, zucchini, tomato, onion, and mozzarella on sourdough. 14              Add Chicken* (4) 

Soup or Salad & Half Sandwich Combo*

A bowl of our homemade soup or house or Caesar salad paired with a half panini of your choice. 15

Chicken Parmesan Sandwich*

Crispy parmesan-crusted chicken breast with house marinara, mozzarella, and fresh basil on a toasted sourdough. 15

Burger Americano*

Classic American-style burger with all the usual suspects, served on a brioche bun. 16

Burger Italiano*

Ground beef & sausage burger topped with shaved pastrami, creamy Italian aioli, on a brioche bun. 17

—  PASTA  —

Lunch-sized portions. All pastas are served with garlic parmesan bread.

Add Chicken* (4), Shrimp* (5), Steak* (5), or Salmon* (5).

Fettuccine Alfredo (V)

Creamy roasted red pepper Alfredo sauce. 15 ADD: Broccoli or Mushrooms (2)

Penne Bolognese*

Rich meat sauce with marinara, basil, and parmesan. 15

Pesto Linguine (V)

Basil Pesto, blistered cherry tomatoes, chives and Parmesan. 15

Spaghetti and Meatballs*

Classic marinara sauce with fresh basil and parmesan. 15

Judy’s Lasagna*

House specialty layered with meat, cheese, and marinara. 16

—  SMALL PLATES  —

Perfect for sharing or a lighter meal

Shrimp and Crab Cocktail* (GF)

Cracked crab claws and jumbo prawns with house cocktail sauce, fresh lemon, and crackers. 17

Brisket Ravioli*

Fried ravioli stuffed with beef brisket, served with a creamy cheese dipping sauce and Alfredo. 14

Four Cheese MezzaLuna (V)

Fried ravioli stuffed with mozzarella, provolone, asiago, and parmesan served with house marinara. 12

Crispy Calamari*

Golden fried calamari served with house cocktail sauce and charred lemon tartar. 16

White Wine Mussels* (GF)

Provencal-style mussels in a white wine thyme broth fresh basil, served with garlic parmesan bread. 20

Crispy Parmesan Garlic Brussels Sprouts (GF) (V)

Flash-fried Brussels sprouts drizzled with honey balsamic glaze, topped with parmesan and sliced almonds. 12

(GF) Gluten Free (V) Vegetarian

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.