Dinner at café georgio
Dinner hours: Monday - Saturday 5 p.m. until 10 p.m.
Pasta
| Mediterranean Pasta | 16 |
| Peppers, onions, olives, capers. artichoke hearts, tomato, mint, feta,
lemon and wine tossed with herb pappardelle.
|
| Murph's Pasta Stack | 19 |
| 3 jumbo shrimp, stuffed with boursin and wrapped with bacon; grilled and
stacked on angel hair laced with moutarde sauce, spinach, red onion frizzles and
roasted red pepper coulis.
|
| LA Pasta | |
| Your choice of Chicken (l5), Shrimp and scallops (21), or Filet (18); with linguini, blackened sweet
peppers, onions and a white clam sauce.
|
| Pasta Foody | 15 |
| Angel hair tossed with Ricci's hot sausage, sun dried tomatoes, garlic, fresh basil and
banana peppers in a broken tomato, red wine sauce . SPICY!
|
| Pesto Pesto Pasta | 18 |
| Olive oil and garlic with fresh basil and pignoli nuts, portabella mushrooms,
spinach, feta, roasted reds, pecorino Romano cheese and imported trenne.
|
| Shrimp à la Vodka | 22 |
| Sautéed in a vodka tomato cream sauce with garlic and fresh herbs and Romano
cheese over herb pappardelle.
|
All pastas can be made as a side dish with entrée.
Beef and Game
| Goosed Beef | 33 |
| Exotic combo of goose liver and prime filet. Topped with onion frizzies and
finished with a red wine stock reduction. |
| Jack Daniel Filet | 23 |
| Served with homemade Jack Daniels BBQ sauce and Vidalia onion rings. |
| Saltimbocca | 23 |
| New York Strip, fire grilled and topped with imported proscuitto, fresh mozzarella
and a sage cabernet reduction.
|
| The Carpetbagger | 30 |
| New York Strip, fire grilled; teamed with jumbo shrimp, scallops and
crab béchamel.
|
| Lamb Chop | 22 |
| Seasoned and fire grilled with a lemon mint wine sauce. |
| Wild Grill | 27 |
| Ostrich, Duck, Lamb Chop. Fire grilled with a veal bacon cabernet reduction
and wasabi.
|
| Duck Breast | 20 |
| Grilled crispy. Served with ginger plum and sweet chili Thai sauces. |
| Ostrich Filet | 30 |
| Marinated, fire grilled, topped with a sage cabernet reduction. |
Veal
| Veal Duck Goose | 29 |
| Grilled; served with rich demi, Maytag Blue sauce and Tuscan garlic bread. |
| Veal with Lump Crabmeat | 25 |
| Scallopini sauteed in butter and white wine with sweet onions,
artichoke hearts and crab.
|
| Veal Romano | 19 |
| Lightly battered Romano style. Pan fried and topped with a lemon butter sauce. |
| Veal and Peppers | 19 |
| Scallopini sauteed with hot peppers, sweet peppers, mushrooms and
garlic in a marsala wine sauce. |
| Veal Champagne Gruyere | 19 |
| Veal Scallopini sauteed in butter garlic, mushrooms and lemon; finished
with champagne and Gruyere cheese. |
| Osso Bucco (Thelma's favorite) | 20 |
| Veal shanks roasted in their own juices with rosemary, sage and
vegetable mire poix.
|
Pork
| French Cut Pork Chops | 17 |
| Char grilled and served with Cheddar chive mashed taters and veggie mire poix. |
Poultry
| Chicken Boursin | 16 |
| Boneless chicken breast stuffed with boursin cheese, pan roasted Romano style. Topped with a roasted garlic mornay. |
| The Nutcracker | 16 |
| Nut crusted chicken breast, oven roasted with artichoke hearts and served in an olive oil, feta, garlic, herb and wine sauce. |
| Chicken Whitford | 16 |
| Pan roasted chicken breast, stuffed with fresh spinach, sun dried tomatoes and feta cheese; served in a balsamic, sun dried tomato and mushroom demi-glace. |
| Chicken Wasabi | 17 |
| Sesame herb crusted with oriental veggies, wasabi and ginger plum sauces. |
Fish and Seafood
| The Panroast | 30 |
| Grilled salmon, shrimp, scallops, crabmeat and mussels. Seasoned with Cajun spices and cracked black pepper. Finished with cognac, saffron, tomato cream sauce and Tuscan garlic bread. SPICY. |
| Yellow Fin Tuna | 25 |
| erb crusted and grilled, medium rare. Served with ginger plum sauce and wasabi aioli and pickled ginger. |
| Pesto Crusted Salmon with Scallops | 19 |
| Oven roasted; topped with an herb compound butter sauce. |
Prices and selection subject to change.
©2005 café georgio
