Menu

Appetizers

Maine Blue Mussels

15

Simmered with garlic, fresh tomato in white wine & lemon broth

Tuna Tartare

15

sesame dressed & cucumber wrapped, with pickled vegetables & wasabi crème fraiche

Baked Oysters "Rockyfeller"

17

Sauté spinach, arugula, apple wood bacon & parmigiano

Fried Calamari

14

Crispy & tender with spicy marinara & remoulade sauces

Stuffed Mushrooms

12

With ground veal, roasted peppers, spinach & pine nuts

Bacon Bleu Shrimp

14

Jumbo shrimp, apple wood bacon & buttermilkbleu cheese in a brandy cream

Coquille St. Jacques

16

Pan seared sea scallops in a rich mornay sauce

Escargoten Croute

13

French snails in  a sauce 0f butter, garlic and herbs presented in a pastry shell

Pecan Smoked Trout

16

From cold Maine waters, with a piquant horseradish sauce, Served with a side salad of spinach, arugula, tomatoes &  onion

White Truffle & Porcini Ravioli

14

Jumbo round Italian stuffed ravioli sautéed with garlic, tomato, basil and fresh mozzarella

Bruschetta

012

Fresh tomato , basil, onion & EVOO on  toasted spiced crustini

Brie & Fruit Plate

15

Grilled Brie with seasonal fruit & flatbread crackers or Baked Brie wrapped in a puffed pastry with granny smith apples & walnut caramel sauce, prosciutto & seasonal fruit

Carpaccio

14

Sliced black angus tenderloin chilled, with capers, parmigiano lemon basil dressing & Italian black truffle oil


Soups & Salads

Soup Du Jour

 10

French Onion

 11

Caesar

 9

The classic with parmigiano reggiano

Spinach & Arugula

 10

Baby greens, tomato, mushroom, onion & warm bacon vinaigrette

Fresh Mozzarella & Tomato

 

Hearts of palm, olives, EVOO & balsamic dressing

The Wedge

 10

Crisp iceberg, tomatoes, crumbled blue cheese, apple wood  smoked bacon & buttermilk bleu cheese dressing


Pasta

Penne alla Vodka

21

Italian sausage, fresh basil and hot cherry peppers sautéed in light cream, marinara, vodka, & parmigiano reggiano cheese

White Truffle & Porcini Ravioli

23

Jumbo round Italian stuffed ravioli sautéed with garlic, tomato, basil and fresh mozzarella

Lasagna

20

Layered with ground beef, ricotta & mozzarella, baked with tomato basil sauce

Cannelloni

20

Pasta tubes stuffed with ricotta, veal, spinach, pine nuts and roasted red peppers, baked with marinara and béchamel sauce

Vegetarian Pasta Medley

18

Pasta prepared with a medley of seasonal vegetables and your choice of sauce:

- Basil  Pesto (basil, garlic, parmesan & olive oil)
- Red Marinara Sauce (tomatoes, garlic, olive oil)
- White Wine Sauce (lemon, butter, white wine, capers)

Fettuccine Alfredo

20

Traditional cream sauce with mushrooms, proscuitto, parmigiano and butter

- Add chicken      6

- Add shrimp      8

-Add salmon      9


Entrees

N.Y. Strip

38

14 oz Premium sterling silver beef strip loin with maitre d’ butter

Filet Mignon

41

8 oz center cut aged angus beef tenderloin with mushroom bordelaise sauce

Osso Buco Milanese

39

Braised in an aromatic blend of wine & vegetables over saffron risotto with gremolata garnish

Marsala

Scaloppini  sautéed with wild mushrooms In a delicate Marsala wine sauce

Veal

29

Chicken

24

Piccata

Scaloppini sautéed with lemon, butter, white wine & capers

Veal

28

Chicken

27

Oscar

Scaloppini topped with crabmeat, asparagus & hollandaise

Veal

32

Chicken

27

Parmigiana

Breaded  veal cutlet  baked with rich  marinara fresh mozzarella & parmigiano cheese

Veal

27

Chicken

21

Grilled Lamb Chops*

37

Australian rib chops with red pepper jelly

Prime Pork Ribeye*

27

Grilled & finished with Au Poivre & blackberry gastrique

Muscovy Duck*

29

Pan seared breast with port wine & sundried cherry demi-glace, candied hazelnuts & chevre

A "Tail" or Two from Rocky

Varies

5 oz cold water lobster tail prepared your choice of broiled grilled or beer battered.

One as an accompaniment - 17

One as an entree - 23

Two as an entree - 38

Catch*

Market

Fresh fish received daily & prepared with Chef’s whimsy

Crab Cakes

Varies

Jumbo lump crab, green onions & roasted peppers, served with remoulade sauce

One as an accompaniment - 17

One as an entree - 23

Two as an entree - 38

Grilled Salmon*

27

With a ragout of flame roasted creamed corn, bell pepper leek, spinach & apple wood smoked bacon    

Sashimi Grade Ahi

28

Sesame crusted & grilled rare with Asian honey aioli

Linguine & Clams

24

Simmered in garlic, EVOO & basil.  Available red or white

Linguine Fra Diavolo

32

Shrimp, scallops, crab, clams & mussels in spicy marinara sauce

Scampi & Scallops Provencal

28

Caramelized garlic, fresh tomatoes, white wine lemon & butter tossed with fettuccine


Desserts

Chocolate Marquis

10

Chef’s award winning recipe in the 2009 Chocolate Soirée.  Light chocolate mousse topped with fresh whip cream & candied hazelnuts

Tiramisu

9

Authentic! Espresso coffee, mascarpone cheese and liquor

Bread Pudding

8

Warm old-fashioned bread pudding with creamy white chocolate and rum raisin sauce

Cheesecake

8

Crust-less authentic New York cheesecake. Perfect texture with a savory lingering finish

Creme Brule

8

Vanilla infused cream with a caramelized sugar topping

Zabaglione For Two

15

Warm Italian custard sauce with sweet marsala wine served over vanilla ice cream with fresh strawberries

Gelato

8

Flavor du jour

Sorbet

8

Flavor du jour

Affogato

10

Traditional Italian Dessert, Vanilla Gelato served with a shot of espresso on top


Davani's After Dinner Pleasures

Espresso

4

Rich Italian brewed coffee

Cappuccino

6

Italian coffee prepared with espresso, hot milk, and topped with a thick steamed-milk froth

Irish COffee

10

Coffee, Irish whiskey topped with thick cream

Coffee Kioki

11

Coffee made with Brandy, Kahlua and Cream De Cocoa


All Entrée’s are served with Chef’s selection of accompaniments. Parties of five and more, 20 % gratuity will be added.

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

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