DINNER MENU

—  APPETIZERS  —

Rocky Mountain Oysters*
Fried golden crispy oysters served with celery sticks and Come-Back dipping sauce. 16

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

Four Cheese MezzaLuna (V)
Mozzarella, provolone, asiago, and parmesan with tomato, basil, served with house marinara. 12

Caprese Flatbread (V)
Fresh buffalo mozzarella, tomato, and basil, pesto, naan. 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 and thyme broth. 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 with red onion, cucumber, 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 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. 15

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 a choice of two sides.

Double Bone Brown Sugar Pork Chop* (GF)
Thick-cut pork chop glazed with apple bourbon reduction. 29

16 oz Center Cut Ribeye* (GF)
Juicy, hand-cut ribeye finished with house cowboy sauce on the side. 55

6 oz Filet* (GF)
Tender filet mignon with creamy Dijon sauce. 35

Beef Tenderloin Medallions* (GF)
Pan-Seared with Red Wine Shallot Reduction. 28

Chicken a la Marco*
Chicken breast topped with ham and cheese, drizzled with honey mustard. 25

Chicken Piccata*
Lightly breaded chicken breast with lemon, capers, and dill butter. 24

Chicken Parmesan*
Crispy breaded chicken breast topped with house marinara and melted mozzarella. 24

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

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

—  pasta  —

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. 19                                                 .

Rigatoni Bolognese*
Rich meat sauce with marinara, basil, and parmesan. 19

Pesto Linguine (V)
Basil Pesto, blistered cherry tomatoes, chives and Parmesan. 19

Spaghetti and Meatballs*
Classic marinara sauce with fresh basil and parmesan. 19

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 / Side Salad / Soup

—  dessertS  —

Classic Tiramisu (V)
Traditional espresso-soaked ladyfingers layered with mascarpone and cocoa. 9

Harrison’s Cherries Jubilee (GF) (V)
Warm cherries flambéed and served over vanilla ice cream. 10

Pistachio Gelato (GF) (V)
Creamy Italian-style pistachio gelato. 9

European Cheesecake (V)
Silky cheesecake served with fresh fruit, mallow cream, and a cherry compote drizzle. 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 with red onion, cucumber, 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 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 house vinaigrette. 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 & Half Sandwich Combo*

A bowl of our homemade soup 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 peppers Alfredo sauce. 15                                                    

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.

Rocky Mountain Oysters*

Fried golden crispy oysters served with celery sticks and Come-Back dipping sauce. 16

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)

Mozzarella, provolone, asiago, and parmesan with tomato, basil, and naan, 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 and thyme broth. 20

Crispy Parmesan Garlic Brussels Sprouts (GF) (V)

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

(GF) Gluten Free (V) Vegetarian

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