Domenics

Served with sauerkraut, fried sage and stone-ground honey mustard.

Served with roasted date puree, fresh arugula and maple pecans.

In a spicy white wine butter sauce with tomato and basil.

3 delicate puff pastries baked with braised chicken and hearty pot pie filling.

Served with smoked jalapeno aioli.

Served with flatbread.

Fresh mozzarella, sliced roma tomatoes, olive oil, basil and a drizzle of balsamic reduction.

Roasted tomatoes, fresh Mozzarella and basil.

Selection of charcuterie, assorted cheeses and vegetables.

Domenic's house version of the classic recipe with fresh croutons and parmesan.

Mixed greens tossed with roasted tomato vinaigrette, bleu cheese crumble, toasted pecans and fresh tomatoes.

Tossed with a lemon vinaigrette, tomatoes and candied almonds.

Spring greens tossed with grilled bread, fresh mozzarella, extra virgin olive oil, balsamic reduction and tomatoes.

Feta crumbles, romaine, red peppers, red onion, cucumbers and kalamata olives.

Our homemade meatballs sliced and topped with Italian cheeses and marinara.

Slow-roasted pulled pork with ham, pickle, provolone and mojo mayo.

Roasted chicken breast, bacon, lettuce, tomato, Italian cheeses and caper-parmesan mayo.

Italian sausage, beef and marinara layered between pasta, ricotta and mozzarella. Served with fresh seasonal vegetables.

A sage-infused ragu over pappardelle pasta and finished with parmigiano-reggiano.

Our house marinara and meatballs with shaved parmesan.

Cavatappi baked with 3 cheeses, crumbled Italian sausage and arugula in a spicy red chili sauce.

Spaghetti tossed with fresh mozzarella, roma tomatoes and basil in a garlic olive oil sauce.

Freshly grated cheese.

Served with the option of meatballs.

Served with candied almonds.

Please allow us 20-25 minutes to prepare.

Selection of charcuterie, assorted cheeses and vegetables.

Served with flatbread.

Served with white truffle oil, parmigiano, minced red onions, capers and toast points.

3 delicate puff pastries baked with braised chicken and hearty pot pie filling.

Roasted tomatoes, fresh mozzarella and basil.

Served with sauerkraut, fried sage and stone-ground honey mustard.

Finished with truffle oil.

Served with smoked jalapeno aioli.

Served with roasted date puree, fresh arugula and maple pecans.

In a spicy white wine butter sauce with tomato and basil.

Spring greens tossed with grilled bread, fresh Mozzarella, extra virgin olive oil, balsamic reduction and tomatoes.

Tossed with a lemon vinaigrette, tomatoes and candied almonds.

Domenic's house version of the classic recipe with fresh croutons and Parmesan.

Mixed greens tossed with roasted tomato vinaigrette, Bleu cheese crumble, toasted pecans and fresh tomatoes.

Feta crumbles, romaine, red peppers, red onion, cucumbers and kalamata olives.

Served with sage-roasted fingerling potatoes, haricot verts and brown butter aioli.

Bacon and fresh mozzarella meatloaf drizzled with balsamic glaze and served with mashed yukon gold potatoes and seasonal vegetables.

Cavatappi baked with 3 cheeses, crumbled Italian sausage and arugula in a spicy red chili sauce.

Italian sausage, beef and marinara layered between pasta, ricotta and mozzarella. Served with fresh seasonal vegetables.

Bone-in duroc pork chop served with seasonal vegetables, smoked gouda cavatappi pasta and creole honey mustard.

Manicotti served with hazel dell mushroom alfredo on a bed of spinach.

Sauteed chicken medallions in a lemon beurre blanc. Served with fresh spaghetti and marinara.

Sauteed shrimp with smoked bacon, mushrooms and diced asparagus with white wine cream sauce over cheddar polenta.

A sage-infused ragu over pappardelle pasta and finished with parmigiano-reggiano.

Freshly grated cheese.

Served with the option of meatballs.

Please allow us 20-25 minutes to prepare.

Served with candied almonds.