Menu Guide Fall 2021

A Southern Lakes Newspapers publication

Dine In. Dine Out. Fall 2021

Your guide to restaurants in the Southern Lakes area

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The restaurant industry is slowly getting back to normal after a very rough year that saw more 110,000 eateries temporarily or permanently close their doors. Thanks to rising vaccination rates and other factors, including assurances from public health officials regarding the safety of dining out, consumers are once again comfortable with the idea of going to restaurants.

As restaurants begin catering to larger crowds, it’s expected that certain changes implemented in 2020 are bound to become permanent or, at the very least, stick around for a little while longer.

Reserve a spot

Reservations will be necessary. Many restaurants, even those that did not require reservations prior to the pandemic, may continue to encourage them. Not only will reservations give them greater control over the volume of patrons they host, but they also afford staff ample time to clean and disinfect tables and other surfaces.

Dining alfresco

Outdoor dining will still be available.

Outdoor dining filled an important need and presented restaurants with an avenue to generate revenue when indoor dining was restricted or prohibited.

A May 2021 Morning Consult survey found that diners prefer outdoor dining to indoor dining. With that in mind, restaurants likely will still set aside outdoor areas for diners to eat comfortably, particularly those who were successful in creating attractive and comfortable al fresco offerings.

Take it home

More restaurants will offer takeout options. Even though on-premise dining had started to catch up to takeout orders for many restaurants by the spring of 2021, takeout figures to stick around to satisfy safety-minded customers who still desire curbside convenience.

Cleaner facilities

Expect increased sanitation technology.

Restaurants may continue to make upgrades with safety and sanitation in mind. In addition to touchless sink features, selfflushing toilets and minimal touch or touchless payment methods, businesses may implement UVC light air purification

above: Dining out is gaining steam as customers increasingly feel confident and comfortable enjoying meals away from home. on the cover: The Shrimp PoBoy at Spanky’s Sports Bar and Grill is a crowd pleaser.

systems and upgrades in HVAC filtration.

Barriers that were effective in preventing the spread of disease may remain in place to continue to protect workers and patrons from any type of airborne illness.

Benefits for loyalty

Loyalty programs will grow in popularity. Many organizations have implemented loyalty programs to track how often consumers patronize a business and to offer discounts and other deals for repeat customers.

Restaurants may increasingly roll out loyalty programs that allow diners to earn points for each meal and reward repeat business through emailed coupons or free items.

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Dine In. Dine Out. Published by Southern Lakes Newspapers LLC - Fall 2021 1102 Ann St., Delavan, WI 53115 (262) 728-3411 Editor ......................................... Tracy Ouellette Page Designer........................Jennifer DeGroot Creative Director............................Heidi Schulz Advertising Director .............. Vicki Vanderwerff For advertising opportunities, call (262) 725-7701, ext. 135

DINING GUIDE • FALL 2021

Some dining trends that will hang around after the pandemic has ended

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Here to Stay

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Restaurant

thrivesduring pandemic

Owner says Waterford is becoming restaurant destination

by Tracy Ouellette EDITOR

DINING GUIDE • FALL 2021

W

aterford is experiencing a bit of a revival with its flurry of downtown events and the village’s focus on brining in visitors to enjoy the community’s offerings and local restaurants.

Spanky’s Sports Bar and Grill is one of those restaurants, even amid the coronavirus pandemic.

“We’re doing all right,” owner Matt Allen said. “In today’s day and age, if you can’t adapt, you’re in trouble. Luckily we were able to bend enough not to break and we’re doing really well.”

Allen and his wife, Karen, opened

Spanky’s on Jefferson Street in Waterford in December 2017 and have seen the bar/ restaurant grow rapidly. Matt Allen credits the quality of the food they serve and a supportive community for the success.

“We’re kind of an unassuming place from the road, but you can come in and the quality of food in our kitchen is second to none in the area and we have a lot of great restaurants here,” he said. “We’ve had a resurgence in Waterford, thanks to the village’s efforts, and people now come out here just for the food. We have so many good restaurants, Café 213, Rivermoor, Hometown Table, the Hilltop in Tichigan, there’s really good food here.

“Waterford’s not a place you would think about coming out to, to eat before, but now it’s an attraction. People are coming from all over to eat our food.”

While visitors to Spanky’s will find the normal pub fare of burgers and pizza, the restaurant’s take on the classics and the rest

Growing pains Spanky’s quick success has presented some challenges, however.

“We’ve outgrown our spot,” Allen said.

“We’re to the point on weekends we cannot make anymore food because the kitchen is full, the dining room is full, the patio is full … we’re taxed to deliver all that food in a timely manner to meet the customers and our expectations.”

Allen said they know they will have to move into a bigger facility, but they aren’t

Spanky’s Sports Bar and Grill owners Karen and Matt Allen (center) and their sons, Jacob Allen (right), line and pizza cook, and Sam Allen (left), who worked as a bartender at the restaurant before he graduated from the University of Wisconsin-LaCrosse and moved to Ft. Meyers, Florida.

SUBMITTED PHOTO Dine In. Dine Out.

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of the menu reflect the owners desire to serve food that’s above average, Allen said.

“We’re a hometown, neighborhood tavern that serves gourmet fare,” he said.

“And we’ve have a great pizza, we’re in the running for best pizza in Racine County.

But we have so much more than that. We always have something new, whether it’s an event or food or new drink special, there’s always something.”

rushing into anything.

“A bigger kitchen would definitely solve some of our growing pains, but we’re probably going to be here for the short term,” he said.

“We’ve had offers, but for us to make that move, it’s got to be what we need and want.

We’re not going to shoehorn this into a place that’s not a good fit.

“And we’re definitely not leaving Waterford,” Allen added. “We are absolutely not leaving this town.”

Community minded

above: Spanky’s Sports Bar and Grill is known for its pizza.

This is the Luisa pizza, which is off the menu of Matt Allen’s good friend, Paul De Luisa, who owns the restaurant Luisa’s in Salem. Other specialty pizzas on the menu include the Taco, BBQ Chicken, Tuscan, Supreme and more. left: The food at Spanky’s Sports Bar and Grill is restaurant quality and more than just burgers and pizza. This dish, Korean BBQ steak tacos with shredded cabbage, queso fresco, sriracha Mayo and cilantro, is just one of the menu specials offered over this past summer.

SUBMITTED PHOTOS Dine In. Dine Out.

DINING GUIDE • FALL 2021

That strong sense of community is important to Allen and his family.

“We’re a veteran-owned company, I’m a veteran,” he said. “This is our community and we’re active in it. We do a lot of charity work, fundraisers, donations for our local veterans organizations. We were lucky enough during our Spankypalooza fundraiser to write a $5,000 check for Veterans Outreach of Wisconsin. And our annual golf outing at Rivermoor raised $1,750 for the local VFW. We’re proud to be part of this community and to be able to give back. We support the Waterford High School athletics and choral programs, I love the fact that we’ve been successful here and can pay it forward with the local kids organizations.

“This community has taken care of us and now it’s our turn,” he added. “This community steps up and takes care of its own, no matter who’s in need.”

Spanky’s Sports Bar and Grill is at 485 S. Jefferson St., Waterford. Hours of operation are 11 a.m. to 10 p.m. Tuesday, Wednesday, Thursday and Sunday 11 a.m. to midnight Friday and Saturday and 11 a.m.

For more information, call 262-332-7223, visit www.spankyswaterford.com and find the restaurant on Facebook.

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Try something

New

The most popular ethnic cuisines he United States is often described as a melting pot because it’s home to people from many backgrounds. That diversity is a badge of honor for many in the United States, and it’s one that foodies in particular may be especially thankful for.

All sorts of ethnic cuisines are available throughout the United States, and a recent analysis of Google Trends data by the international foodie magazine Chef’s Pencil found that certain foods are especially popular among diners.

Chinese

Chinese food is the most searched for cuisine on Google. Chinese food is especially popular in the northeastern United States, and New Jersey in particular.

Residents of Delaware, New York and Connecticut also • CONTINUED ON PAGE 8 above: Indian cuisine has become a favorite for many. The rich, and sometimes spicy, flavor profile is a delight to the senses. left: Ordering Chinese takeout has something for everyone with local restaurants offering large menus.

DINING GUIDE • FALL 2021

T

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TRY SOMETHING NEW are enamored with Chinese food.

Mexican

The U.S. and Mexico share a border, but the experts at Chef’s Pencil note that Mexican food didn’t catch on in the United States until 1910. Despite that, Mexican cuisine is the second most popular in the U.S. based on Google trends data.

That popularity might be why 9 percent of restaurants in the United States are Mexican restaurants.

Italian

popular in various parts of the United States, including Tampa, Florida, and San Diego, California.

Thai

If the popularity of Chinese, Mexican and Italian food does not raise an eyebrow, the fourth most popular ethnic cuisine just might.

Thai food does not have as lengthy a relationship with American diners as the top three styles of cuisine on this list, having not taken off until the early 2000s. But the popularity of Thai food is undeniable. Readers may be surprised that Google Trends data indicates Thai food has its highest popularity score in Alaska.

Indian

The popularity of Indian food is a testament to the allure of spice. Though it’s only the fifth most popular ethnic cuisine in the United States, Indian food is wildly popular on both coasts. In fact, Google Trends data indicates its highest popularity scores are in New Jersey and Washington state.

It’s worth noting that these delicious ethnic cuisines are not only popular in the United States. Canadians also favor many of the same ethnic cuisines that their southern neighbors enjoy. According to Chef’s Pencil, Chinese food is the most popular ethnic cuisine in Canada, followed by 2.

Italian; 3. Thai; 4. Indian; and 5. Mexican.

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Italian cuisine rounds out the top three.

Residents of New Jersey and New York find Italian cuisine especially hard to resist, but this beloved ethnic cuisine is wildly

• CONTINUED FROM PAGE 7

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everyone Popular restaurant dining styles

rundown is ideal for diners who want to try new things and eat a great meal at the same time.

Dining out provides an opportunity to try many different foods that people may not normally prepare at home. It also introduces individuals to various themes and styles of dining.

Broadening one’s culinary horizons can contribute to well-rounded adults and children who are likely to adapt well to various social situations. New dining experiences also may serve as the basis for making conversation or even developing new relationships.

Dining styles vary depending on the type of restaurant. The following

Hibachi restaurants provide both a meal and a show. Hibachi is a Japanese style of cooking and the word translates to “fire bowl.” Hibachi involves cooking foods on a high-heat metal cooking plate, according to Shinto Japanese Steakhouse & Sushi.

The cooking plate often is built into a table that diners sit around. The chef prepares the food while engaging the customers in the experience.

Hibachi

• CONTINUED ON PAGE 10

Different dining styles ensure there’s a restaurant for everyone.

Three unique and popular ways to dine out Restaurants serve foods in many different ways. Food trucks, pop-up restaurants and ghost restaurants are growing in popularity, and each offering has its own unique way of catering to customers.

• Food trucks and stands are small units instead of large brick-and-mortar restaurants. Normally they serve a small menu of a singular type of food that is prepared quickly to order.

• Pop-up restaurants enable chefs, owners and guests to try new foods and restaurant concepts. Pop-ups typically open briefly for a limited period of time in unconventional locations, such as shipping containers or unused buildings. Pop-up restaurants generate buzz because of their short life spans.

• Ghost restaurants are delivery-only, virtual restaurants. They have flexibility to alter their menus on the fly and can charge lower prices due to minimal overhead costs.

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DINING GUIDE • FALL 2021

Something for

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DINING STYLES Tapas

Tapas style features several small plates of food. Tapas are small, savory dishes, but can be quite filling when several dishes are chosen. Tapas traces its origins to Spain, but has become a notable restaurant trend in many different countries. Eating tapas enables diners to try many different things and share plates with others.

Family style

Family style of service is common in Italian and some Greek restaurants. It falls in between buffet dining and more formal plated sit-down dinners. According to the food and dining resource Grooving Gourmet, family-style involves wait staff bringing food to the table in large serving dishes.

These items are passed around for each person to fill his or her plate. Family-style is reminiscent of dining at home, where one to three different foods are offered and guests serve themselves.

• CONTINUED FROM PAGE 9

Buffet

With buffet dining, diners visit a centralized food station and serve themselves foods from various platters or chafing dishes. Sometimes food is spooned or served by personnel staffing the buffet table. Buffets let people try a variety of foods in sizable amounts.

Café or bistro

Café or bistro style service involves food served from a counter. Items may include coffee, espresso, pastries, and sandwiches. These restaurants are known for their relaxed and intimate settings.

Fast casual

One increasingly popular dining trends is fast casual, which is more upscale than fast food but equally as convenient.

Open kitchens are popular at fast casual chains. Foods tend to include gourmet breads and organic ingredients, among others. Panera Bread is an example of a fast casual chain.

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The perfect HOW TO PAIR WINE WITH DIFFERENT CUTS OF MEAT

Filet mignon Filet mignon is among the most popular and expensive cuts of meat. The cost of filet mignon can make pairing it with wine even more intimidating. Wine Folly recommends pairing filet mignon with a Merlot or Merlot-based red blend, a Touriga Nacional or a Mencía.

Each of these wines capably complements the subtle flavor of filet mignon and bring out its natural flavor.

New York strip steak New York strip steak, sometimes referred to as shell

steak or Kansas City strip, should come out tender when cooked correctly. The meat experts at Massachusetts-based Butcher Boy Market note that a Cabernet SauvignonNew York strip pairing is a classic combination. Though red wines are often the recommended pairing with meat, Butcher Boy Market notes that white wine, and champagne in particular, pairs well with New York strip steak. Wine Folly also notes that reds like Blaufränkish, an Austrian red, and a blend of Grenache Syrah Mourvèdre also pair very well with New

York strips.

Rib-eye An especially flavorful cut of steak, the rib-eye is favored by people who like a big cut of meat. Wine Folly notes that a Sonoma or Napa Valley Zinfandel pairs very well with grilled ribeyes.

High tannin wines can cut through the fat of ribeyes, but Wine Folly also notes that wines such as an Amarone della Valpolicella or Valpolicella Superiore Ripasso that have a strong fruit flavor can pair well because they contrast the natural flavor of the ribeye.

Sirloin Sirloin is a leaner cut of meat that can still taste great when grilled. Wine Folly recommends a range of reds and cooks can choose one based on how they’re seasoning the meat or which sauce they’re using. For example, a French Syrah pairs well with butter sauces. Wine Folly also notes that Spanish Tempranillo or Montepulciano d’Abruzzo pair well with sirloin.

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The right wine can make cuts of meat like filet mignon, ribeye and sirloin taste even better.

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DINING GUIDE • FALL 2021

Wine enthusiasts insist that nothing can make a meal more flavorful than a good wine. A great pairing of wine and food can make for a memorable meal that people can savor long after the last dish has made its way into the dishwasher.

It’s easy for novice wine drinkers to become intimidated when tasked with pairing wines. That’s especially the case when pairing wine with meat. No two cuts of meat are the same, which means a wine that pairs well with one cut may not pair as well with another.

The wine experts at Wine Folly (winefolly.com) note that leaner cuts of meat tend to pair well with lighter wines.

For fans of richer, fattier cuts of meat, high tannin wines can cut through the fat and make for a flavorful pairing.

If that isn’t specific enough to make pairing wine and meat less confusing, individuals can consider these pairing suggestions for popular cuts of meat.

match

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Sticking to a diet while eating out What to do when dining out is a challenge dieters know well.

It’s easy to control ingredients and portion sizes at home, but not nearly as easy when dining out.

Harvard Health Publishing says the average American eats out about five times a week, and that means figuring out how to stick to diets. Rest assured there are plenty of ways to socialize and enjoy meals away from home without compromising a diet.

Do your research Many establishments post their menus online and dieters can use that to their advantage. Prior to booking a reservation, review a restaurant’s menu online to ensure there’s something on there that won’t compromise your diet.

If you need further clarification, call the restaurant and see if substitutions can be made.

Have a go-to dish Many restaurants offer at least

Dieters can employ various strategies to stick to their diets while dining out.

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one diet-friendly item like a Cobb salad. Dieters can choose a go-to healthy dish that won’t compromise their meals and then look for it when dining out.

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overindulge on bread, potatoes or a sugary dessert.

Drink water Don’t drink your calories.

Alcoholic beverages or sweetened soft drinks can be heavy in calories. Instead of using your calorie allotment on liquids, save these indulgences for food.

Be forthright with dietary needs Share with your server or party host what you can and cannot eat. Most establishments or individuals are happy to help customers stick to a particular diet. You’re not being “a pain” or “picky” by being frank about what you need to eat to be healthy.

Look for healthy cooking methods.

Scan the menu for foods that are steamed, grilled, baked, and stir-fried. These cooking methods generally use very little oil or butter. Steer clear of heavy gravies or cream-based sauces as well. If there is a sauce, ask for it on the side.

Check out favorite dishes You may not know what you’re eating unless you investigate. U.S. federal law now requires all restaurants with more than 20 locations to provide nutritional information for menu items. Search CalorieKing for data on foods from hundreds of popular nationwide chains.

Choose the right food order According to BodyBuilding. com, eat protein first, followed by vegetables, and leave carbohydrates for last. The protein and vegetables should slow down digestion, leaving you feeling fuller, faster. That means you’ll be less likely to

Snack before Don’t arrive at a restaurant feeling famished. Eat a small snack before leaving home or bring a few safe items you can use as backups so you’ll have something to eat if the menu does not have much healthy fare.

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Dining out with unvaccinated children

Check virus infection rates Study the Centers for Disease Control and Prevention risk levels for areas where you intend to dine out. This information is

free and can provide valuable insight as to the safety of a given area.

customers.

New York City mayor Bill DeBlasio announced in late August 2021 that visitors Opt for outdoor seating to gyms and indoor dining establishments It’s generally safer to dine outdoors than would have to be vaccinated beginning in indoors. According to Saskia Popescu, September – showing proof of at least one an infectious disease epidemiologist vaccine dose. and assistant professor at George Mason While requiring vaccinations is a University, when dining indoors people hot-button issue across the globe, diners are eating and drinking without masks on. concerned about unvaccinated individuals They don’t know other people’s vaccine should contact local restaurants requiring status and they are there for prolonged vaccinations to determine if ineligible periods of time, during which virus persons can still dine there. If so, those particles could be circulating through the restaurants may be safer bets than air. Virus particles are dispersed outdoors establishments with no such requirements. more easily than in a crowded interior space.

Wear a mask Wear masks as much as possible. Have Dine at off-peak hours unvaccinated children wear masks while If you must eat indoors due to weather walking through the restaurant and other or other circumstances, it may be better crowded areas. They can pull down masks to dine during off-peak hours when the to eat and then put them back on when restaurant is largely unoccupied. This they finish eating.

(METRO CREATIVE) reduces the risk of contact with other people.

Look for proof Consider restaurants that require proof of vaccination status. A growing number of restaurants are not only requiring their staff to be fully vaccinated, but also their

Dining out with unvaccinated children requires parents to carefully assess risk and make decisions that keep their children as safe as possible.

DINING GUIDE • FALL 2021

Dining out safely and confidently has long been a coveted component of getting back to normal life after the pandemic.

In spring of 2021, mask mandates were lifted in most areas and it seemed like dining out and other activities were returning. However, new variants of the virus and breakthrough infections have added to uncertainty and raised some familiar questions about the safety of dining out, particularly with unvaccinated children.

Though COVID-19 vaccines are now available to people ages 12 and older, children younger than 12 remain ineligible for vaccination at press time. As a result, families may once again be wondering how to navigate going out.

Epidemiologists and other public health experts agree that there is no such thing as zero risk when dining out. Families must conduct their own risk assessment before venturing out with unvaccinated individuals. The following tips can help parents assess that risk so they can make the safest, most informed decisions possible.

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old favorites

TRACY OUELLETTE Dine In. Dine Out.

New restaurant offers

by Tracy Ouellette EDITOR

DINING GUIDE • FALL 2021

MEATLOAF POTATO BOWL EARNS POPULARITY ATOP MENU

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When Waterford’s Amanda and Matthew Rooney decided they wanted to open a restaurant in the area, things didn’t go quite as they planned, but the end result is better than they expected.

“I was a co-owner of a Rocky Rococo’s for eight years and it was always my dream to open a restaurant one day,” Matthew Rooney said. “I went to culinary school at Blackhawk Tech and it’s been my plan to own a restaurant since I was 19.”

When the Rooneys first went to the Village of Waterford, they petitioned to open a Rocky Rococo pizza parlor, but were denied.

“They didn’t think it would do well and

the co-owner of the Rocky Rococo’s where Matthew was a co-owner didn’t want another restaurant,” Amanda said. “He offered to buy Matthew out so we went and did what we always wanted to do and opened our own restaurant.”

The restaurant, Hometown Table, opened its dining room this summer.

Matthew has created the menu himself, using some family recipes and creating new items with the goal of providing good, old-fashioned, home-style, American food.

“We wanted to make it affordable and we wanted to offer the comfort food everyone knows in a comfortable, cozy atmosphere,” Amanda said.

The couple said some of their menu items have already become local favorites as they were open for pickup and delivery before they opened their dining room.

“People really like the Meatloaf Potato Bowl and the Rueben sandwich, and the chicken salad and mac and cheese are popular too,” Amanda said.

The meatloaf for the bowls are Matthew’s “secret recipe” and its popularity means he is making trays of the entrée every day.

Other menu offerings include sandwiches, burgers, pasta, pan-seared salmon, salads, flatbreads and desserts. The restaurant also has family meals available

for takeout.

What you won’t find on the menu is pizza, which the Rooney’s can’t sell because of the buy-out agreement with his former Rocky Rococo’s co-owner.

“But we have flatbreads,” Matthew said. “I can’t make a buffalo-chicken pizza, but I can make a buffalo-chicken flat bread.”

In early October, the restaurant announced new offerings on its Facebook page.

“You’ll be noticing some changes throughout the next couple weeks. Menus, breakfast options, beer! All good things are on the way! One thing you will notice right away though is that we added a tiny lounge and coffee bar section! For the days you want to stay back after a meal and chat with friends, or you just want to get out of the house and have a change of scenery, we got you,” the post read.

Matthew, who is a U.S. Army veteran, said he served abroad in Germany for three years to help pay for culinary school. He didn’t cook in the Army.

“I was a combat engineer,” he said. “But this was a way to get me back in school.

He was able to go back to culinary school after he was medically discharged from the Army, Amanda added.

Now, with the restaurant open and the community supporting the new venture, the Rooneys are working hard to make it a success.

With four children, ages 3 to 13, hard work is something they are familiar with.

“Sometimes the older ones help out, but I think they just like to be with us,” Amanda said.

The Rooneys said business was en a bit “hit or miss” in the first few days of the dining room being open, but saw a steady pick up in business with the community checking out what’s new in town.

“We just wanted to create a place that when people wanted to go out to eat, they would think of us. A place to make friends and have some really good food.”

The restaurant, at 315 N. Milwaukee Ave., Waterford. Fall hours of operation are 11 a.m. to 2 p.m. and 4 to 8 p.m. on Monday, Tuesday, Thursday and Friday; and 11 a.m. to 8 p.m. on Saturday and Sunday.

The dining room is open and take out is available with in-person or online ordering.

For more information, to view the menu, or place an order, go to www.hometowntable. com. opposite: Hometown Table owner Matthew Rooney takes individual meatloaves off a baking pan for one of the Waterford’s restaurant’s specialties. The Meatloaf Potato Bowl is one of the new restaurant’s popular menu items. right: The Hometown Burger at Hometown Table in Waterford is a popular menu item. top: Pulled pork mac and cheese at Hometown Table is the perfect warm up during a blustery day.

DINING GUIDE • FALL 2021

Veteran owned

SUBMITTED PHOTOS Dine In. Dine Out.

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N7065 US Highway 12 • Elkhorn, WI 53121 • 262-742-2500 Holi Cannoli Continues To Offer CARRY-OUT and DINE-IN during our OPEN hours Wednesday & Thursday 5:00-9:00 p.m.; Friday & Saturday 4:00-10:00 p.m.; Sunday 4:00 p.m.-9:00 p.m.

- Prices Subject To Change -

Appetizers Baked Clams (6) – Little neck clams topped with a bread crumb mixture & served in a lemon butter sauce 10.95 Bruschetta (4 pieces) – Toasted Italian bread, chopped tomatoes, garlic, olive oil & basil 6.95 Fried Calamari – Do you really need a description? 12.95 Grilled Calamari – Grilled calamari drizzled with a balsamic vinaigrette 12.95 Italian Sausage & Peppers – Sautéed in a garlic white wine sauce 12.95 Mussels – Red or white sauce 14.95 Rotolini – Thinly sliced baked eggplant, stuffed with ricotta cheese & served with marinara sauce 10.95 Fried Mozzarella – Served with marinara sauce 9.95 Salads Cannoli Salad – Mixed greens, cucumbers, onions, corn, carrots, bell peppers, tomatoes and roasted peppers topped with mozzarella and tossed in Italian dressing 12.95 Caprese Salad – Sliced tomatoes, fresh mozzarella, extra virgin olive oil, topped with fresh basil 9.95 Caesar Salad – Romaine lettuce tossed in a Caesar dressing topped with shaved parmesan and croutons 10.95 Side House Salad - served with Italian dressing 5.95 Pasta Choose a noodle and a homemade sauce Noodles Sauces Angel Hair – Long, super-fine noodles Alfredo – Parmesan cream sauce 16.95 Fettucini – Thick, flat, long noodles Alio Olio – Garlic & Olive Oil 12.95 Gnocchi – Ricotta pasta dumplings Arrabbiata – Spicy red sauce 14.95 Linguine – Long, flat strands Bolognese – Meat sauce 16.95 Penne – Shaped like a quill Marinara – Red sauce 12.95 Rigatoni – Tubes with lines Pesto – Basil, garlic, parmesan & pine nut puree 14.95 Spaghetti – Long, thin strands Putanesca – Red sauce with black olives, capers, garlic, onions & a hint of anchovy 14.95 Gluten Free Penne Vodka Sauce – Creamy tomato sauce 16.95 Additional Sides Meatballs or Italian Sausage 5.95 • Chicken 5.95 • Shrimp 6.95 • Broccoli or Spinach 4.95 • Rapini (Seasonal) 6.95 • Poppy’s Giardiniera 1.95 Add vegetable to pasta 1.95/each Entrées

Chicken Marsala – Chicken breast sautéed with mushrooms in a Marsala wine sauce 18.95 Chicken Parmesan – Lightly breaded chicken breast topped with mozzarella & marinara sauce served over spaghetti 18.95 Chicken Vesuvio – Chicken with garlic & oregano in a white wine sauce served with peas & potato wedges bone-in 17.95 boneless 18.95 Cannoli Chicken – 1/2 of whole deboned chicken, herb infused in a lemon butter sauce 17.95 Eggplant Parmesan – Lightly breaded eggplant topped with mozzarella & marinara sauce served over spaghetti 16.95 New York Strip Steak* (12oz.) – Grilled to your liking topped with sautéed mushrooms served with mashed potatoes and broccoli 38.95 Tilapia Francese – Tilapia filet dipped in a light flour & egg batter sautéed in a white wine sauce 19.95

DINING GUIDE • FALL 2021

*Cooked to order. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of food borne illness.

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Wood-Fired Pizzas All pizzas are 16” and well done Cheese Pizza – Tomato sauce and mozzarella cheese 20.95 Arugula, Prosciutto & Shaved Parmesan Pizza 25.95 The Holi Cannoli Pizza – Mozzarella, ricotta, parmesan & provolone 23.95 Greek Pizza – Feta cheese, Kalamata olives, pine nuts & spinach 24.95 Margherita Pizza – Roma tomatoes, fresh mozzarella & basil 23.95 Sausage Pizza – Tomato sauce, cheese & crumbled Italian sausage 21.95 Chicken Sausage Pizza – Chicken sausage, spinach, garlic, olive oil & mozzarella 24.95 Create Your Own Pizza – Includes tomato sauce & cheese ($1.95 per additional topping) 20.95

Anchovies; Black, Green or Kalamata Olives; Cheese: Goat Cheese, Mozzarella, Parmesan, Provolone, Ricotta; Garlic; Green Peppers; Mushrooms; Onions; Pepperoni; Chicken Sausage; Italian Sausage (Our crust is so thin, we suggest no more than 2 additional toppings) Be Sure To Follow Us On

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