Think Cafe Menu and Prices

$14.00

Four jumbo Diver scallops served on house made petite puff pastry plated with lemon caper butter sauce.

$10.00

Stuffed with Italian sausage, mixed peppers and spinach plated with a tomato concasse.

$14.00

Served resting on a potato nest with horsradish creme fraiche topped with red onions, capers and black caviar.

$14.00

Served wtih sauteed fresh onion and tomato in a spicy red sauce.

$15.00

Three crab cakes plated with organic micro greens and served with a citrus infused remoulade sauce.

$6.00

Chefs'daily creation.

$8.00

$6.00 - $9.00

Organic mesculin greens tossed with wanuts, Maytag bleu cheese, fresh pear and balsamic vinaigrette.

$6.00 - $9.00

Endive lettuce, brown sugar toasted almonds, dried currants and manchego cheese tossed with a 12 year aged balsamic vinaigrette reduction.

$6.00 - $9.00

Topped with white anchovy and homemade crouons.

$6.00 - $9.00

Spinach, tomatoes, bacon, onion, and a sprinkle of Romano cheese, tossed with balsamic vinaigrette and topped with house made croutons.

$6.00 - $9.00

House dried apples and goat cheese tossed with mango balsamic vinaigrette.

$8.00 - $9.00

White asparagus served tossed with fresh lemon, juice, extra virgin olive oil, purple onion, Maytag blue cheese and fresh toamtoes.

$26.00

Mussels, calms, shrimp, calamari, Diver scallops and fresh fish served over linguini pasta and topped with our mild to spicy tomato sauce.

$21.00

Sauteed large shrimp, fresh tomatoes, onions, basil and crushed red pepper in a white wine garlic broth served over angel hair pasta.

$16.00

Penne pasta with sauteed sun dried tomato, onion, portabella mushroom and spinach in a light parmesan butter sauce topped with goat cheese.

$18.00

A rich and flavorful shitake mushroom and red wine risotto accented with roasted young duckling.

$16.00

Prosciutto Di Parma, onions, wild mushrooms and peas in a creamy tomato sauce.

$18.00

Penne pasta, white wine poaached pear and grilled chicken breast in a light cream sauce accented with organic roganic rosemary and goat cheese.

$27.00

Diver scallops, lump crabmeat, onion, green peas and Papardelle pasta in a spicy garlic seafood broth.

$18.00

Penne pasta, white wine poached pear and grilled chicken breast in a light cream sauce accented with organic rosemary and goat cheese

$27.00

Diver scallops, lump crabmeat, onion, green peas and Papardelle pasta in a spicy garlic seafood broth.

$26.00

10 ounces of free-range pork, flanking a coconut milk infused wild mushroom risotto timbale, plated with an Amaretto infused butter reduction and seasonal vegetables.

$18.00

An 8-ounce boneless free-range chicken breast plated with a lemon, artichoke heart and caper butter sauce served over horseradish mashed potatoes.

$28.00

Free-range Australian lamb chops prepared Vesuvio style over mashed potatoes adn served with assorted asparagus.

$36.00

A prime steak topped with a house made ricotta cheese souffle topped with melted cheese and plated with a ginger currant demi-glaze and green asparagus.

$35.00

A 12 ounce grilled veal chop topped with escarole, white beans and garlic served over horseradish mashed potatoes, plated with an organic rosemary butter sauce and seasonal vegetables.

$18.00

Sauteed boneless chicken breast topped with provolone cheese, Prosciutto Di Parma, and plated with an organic sage butter sauce and Peruvian stuffed purple potatoes.

Price may varies

$3.00 - $4.00

$4.00

$3.00

$5.00

$3.00

$6.00 - $5.00

$3.00

$4.00

$3.00

$3.00

$4.00

$7.00