Borago Dinner Menu

Tomato Bisque with fresh basil 8

Cornmeal dusted Calamari with a roasted garlic aioli and pomodoro sauce 13

Arroncini with tomato sauce, shaved Parmesan and a basil pesto sauce 10

Parmesan Fried Oysters with roasted corn relish and spicy tomato remoulade 12

Pan seared scallops with a soft cheese polenta and a roasted tomato butter sauce 14

Veal meatballs with soft cheese polenta and a roasted tomato sauce 12

Wild Mushroom Ravioli with shitakes, portabellas, and a porcini mushroom broth 12

Number one tuna, seared rare with arugula, fried capers, shaved Parmesan and a spicy mustard sauce 14

Housemade Focaccia Bread with parmesan, cracked pepper, olive oil, and balsamic vinegar 5   (first basket complimentary)

Insalata
Classic Caesar salad with Foccacia croutons 8

Mixed greens with roma tomatoes, Fontina cheese and a roasted shallot vinaigrette 8

Arugula salad with Gorgonzola, toasted walnuts, lemon and extra virgin olive oil 10

Primi
Linguine with tomato sauce, basil, garlic and Parmesan 15

Angel hair with red chilies, olive oil, garlic and Parmesan 15

Three meat Bolognese with cheese tortelloni and shaved Parmesan 22

Fusilli with toasted pine nuts, artichokes, calamata olives, fresh mozzarella and basil pesto sauce 20

Angel hair with pan seared shrimp, prosciutto, basil, olive oil, garlic and a mirror of tomato mascarpone cream 22

Penne with hot Italian sausage, roasted tomatoes, caramelized onions, portabella mushrooms and herbed goat cheese 20

Chicken linguine with pancetta, shiitake mushrooms, carmelized onions, fresh corn and parmesan cream 20

Secondi
Grouper “Niçoise” with artichokes, calamata olives, tomatoes, haricot verts, whipped potatoes and a white wine butter 29

Horseradish Encrusted Salmon with soft cheese polenta, mixed vegetables and a roasted tomato butter sauce 25

Grilled Filet topped with Boursin cheese served with herb and Parmesan risotto, tiny green beans and tobacco onions 35

Sautéed shrimp and scallops over parmesan and herb risotto, mixed vegetables and a pesto cream 28

Roasted eggplant lasagna with squash, zucchini, mushrooms, tomato fondue and three cheeses 24

Balsamic glazed pork tenderloin with stone ground polenta and haricot verts 29

Chicken or Veal Piccata with whipped potatoes, haricot verts and a lemon caper buerre blanc 24/28

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