Menu
Appetizers
Maine Blue Mussels
15Simmered with garlic, fresh tomato in white wine & lemon broth
Tuna Tartare
15sesame dressed & cucumber wrapped, with pickled vegetables & wasabi crème fraiche
Baked Oysters "Rockyfeller"
17Sauté spinach, arugula, apple wood bacon & parmigiano
Fried Calamari
14Crispy & tender with spicy marinara & remoulade sauces
Stuffed Mushrooms
12With ground veal, roasted peppers, spinach & pine nuts
Bacon Bleu Shrimp
14Jumbo shrimp, apple wood bacon & buttermilkbleu cheese in a brandy cream
Coquille St. Jacques
16Pan seared sea scallops in a rich mornay sauce
Escargoten Croute
13French snails in a sauce 0f butter, garlic and herbs presented in a pastry shell
Pecan Smoked Trout
16From cold Maine waters, with a piquant horseradish sauce, Served with a side salad of spinach, arugula, tomatoes & onion
White Truffle & Porcini Ravioli
14Jumbo round Italian stuffed ravioli sautéed with garlic, tomato, basil and fresh mozzarella
Bruschetta
012Fresh tomato , basil, onion & EVOO on toasted spiced crustini
Brie & Fruit Plate
15Grilled 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
14Sliced black angus tenderloin chilled, with capers, parmigiano lemon basil dressing & Italian black truffle oil
Soups & Salads
Soup Du Jour
10French Onion
11Caesar
9The classic with parmigiano reggiano
Spinach & Arugula
10Baby greens, tomato, mushroom, onion & warm bacon vinaigrette
Fresh Mozzarella & Tomato
Hearts of palm, olives, EVOO & balsamic dressing
The Wedge
10Crisp iceberg, tomatoes, crumbled blue cheese, apple wood smoked bacon & buttermilk bleu cheese dressing
Pasta
Penne alla Vodka
21Italian sausage, fresh basil and hot cherry peppers sautéed in light cream, marinara, vodka, & parmigiano reggiano cheese
White Truffle & Porcini Ravioli
23Jumbo round Italian stuffed ravioli sautéed with garlic, tomato, basil and fresh mozzarella
Lasagna
20Layered with ground beef, ricotta & mozzarella, baked with tomato basil sauce
Cannelloni
20Pasta tubes stuffed with ricotta, veal, spinach, pine nuts and roasted red peppers, baked with marinara and béchamel sauce
Vegetarian Pasta Medley
18Pasta 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
20Traditional cream sauce with mushrooms, proscuitto, parmigiano and butter
- Add chicken 6
- Add shrimp 8
-Add salmon 9
Entrees
N.Y. Strip
3814 oz Premium sterling silver beef strip loin with maitre d’ butter
Filet Mignon
418 oz center cut aged angus beef tenderloin with mushroom bordelaise sauce
Osso Buco Milanese
39Braised 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
29Chicken
24Piccata
Scaloppini sautéed with lemon, butter, white wine & capers
Veal
28Chicken
27Oscar
Scaloppini topped with crabmeat, asparagus & hollandaise
Veal
32Chicken
27Parmigiana
Breaded veal cutlet baked with rich marinara fresh mozzarella & parmigiano cheese
Veal
27Chicken
21Grilled Lamb Chops*
37Australian rib chops with red pepper jelly
Prime Pork Ribeye*
27Grilled & finished with Au Poivre & blackberry gastrique
Muscovy Duck*
29Pan seared breast with port wine & sundried cherry demi-glace, candied hazelnuts & chevre
A "Tail" or Two from Rocky
Varies5 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*
MarketFresh fish received daily & prepared with Chef’s whimsy
Crab Cakes
VariesJumbo 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*
27With a ragout of flame roasted creamed corn, bell pepper leek, spinach & apple wood smoked bacon
Sashimi Grade Ahi
28Sesame crusted & grilled rare with Asian honey aioli
Linguine & Clams
24Simmered in garlic, EVOO & basil. Available red or white
Linguine Fra Diavolo
32Shrimp, scallops, crab, clams & mussels in spicy marinara sauce
Scampi & Scallops Provencal
28Caramelized garlic, fresh tomatoes, white wine lemon & butter tossed with fettuccine
Desserts
Chocolate Marquis
10Chef’s award winning recipe in the 2009 Chocolate Soirée. Light chocolate mousse topped with fresh whip cream & candied hazelnuts
Tiramisu
9Authentic! Espresso coffee, mascarpone cheese and liquor
Bread Pudding
8Warm old-fashioned bread pudding with creamy white chocolate and rum raisin sauce
Cheesecake
8Crust-less authentic New York cheesecake. Perfect texture with a savory lingering finish
Creme Brule
8Vanilla infused cream with a caramelized sugar topping
Zabaglione For Two
15Warm Italian custard sauce with sweet marsala wine served over vanilla ice cream with fresh strawberries
Gelato
8Flavor du jour
Sorbet
8Flavor du jour
Affogato
10Traditional Italian Dessert, Vanilla Gelato served with a shot of espresso on top
Davani's After Dinner Pleasures
Espresso
4Rich Italian brewed coffee
Cappuccino
6Italian coffee prepared with espresso, hot milk, and topped with a thick steamed-milk froth
Irish COffee
10Coffee, Irish whiskey topped with thick cream
Coffee Kioki
11Coffee 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.