Marathon Sunday Menu
Sunday, April 15 , 2018
We will offer this menu ONLY. Please note that we will not have our regular menu available on this day.
For your convenience, please note that a 20% gratuity will be added to all checks.
Pomodoro e Mozzarella – $16 (GL)
Alternating pieces of mozzarella cheese & tomatoes.
Finished with basil, extra virgin olive oil and drizzled with balsamic vinaigrette.
Baby Kale Salad – $12 (GL)
Baby kale leaves tossed in a lemon vinaigrette and
finished with grated Parmigiano cheese and almonds.
Red Beet Salad – $15
Roasted organic red beets tossed with micro greens, fried Goat cheese and pine nuts in a rice wine vinaigrette.
*Caesar Salad – $13 (GL)
Whole leaves of baby Romaine tossed in a white truffle infused dressing.
Served with white anchovies and a fried poached egg.
Arancini – $14 (GL)
Risotto rice balls stuffed with mozzarella.
Lightly fried, topped with Parmigiano Reggiano and served on top of tomato confit.
Gluten free pasta available with either sauce upon request.
Runner’s Penne – $28
Whole wheat pasta with garlic, basil and plum tomato sauce.
Rosie’s Gnocchi – $30
Housemade potato dumplings tossed with a trio of seasonal mushrooms.
Finished with a touch of truffle oil and Ricotta Salata.
*Marathon of Rigatoni Bolognese – $32
House made corkscrew pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine.
Topped with shaved Parmigiano Reggiano.
*Finish Line Shrimp Linguine – $36
Whole wheat linguine served with shrimp and white wine cherry tomato sauce.
*Heart Breaking Chicken Fusili – $36
Served with chicken, asparagus, white wine creamy sauce.
*Chicken – $36 (GL)
Pan seared and halved natural chicken served with Spring vegetables.
Finished with a white wine, rosemary, garlic and lemon sauce.
*Beef Tenderloin – $42 (GL)
A favorite of “The Phantom Gourmet.” An 8oz. center cut filet grilled to perfection and
finished with a Chianti veal demi glaze reduction. Served with a Garlic potato cake and sautéed spinach.
*Salmon – $38 (GL)
Pan seared Atlantic salmon served with grilled zucchini and
finished with thyme, tarragon, lime and roasted cherry tomatoes.
Kiwi Crème Brulee – $13
Served with fresh berries.
Peppino’s Gelato or Sorbetto – $11 (GL)
A trio of Chef Peppino’s homemade gelato or sorbet.
Flaming Crepes – $12
Stuffed with fresh berries, banana and pastry cream. Finished with crème anglaise & caramel.
Fresh Fruit – $12 (GL)
Assortment of fresh fruit.