Sienna Bistro

bulb garlic roasted until tender and mild. Accompanied by red sauce, goat cheese and toast.

two cannelloni stuffed with ground beef, chicken and veal-one half topped with our housemade red sauce, the other half topped with bechamel.

a spicy saute of shrimp served over a light cream sauce and a seasoned blend of rices.

handmade gnocchi in a dolce gorgonzola cream with beef tenderloin tips and fresh spinach.

crusty italian bread topped with pesto, mozzarella, herbs and roma tomatoes.

pappardelle pasta tossed with fresh broccoli in a parmigiano-reggiano cream sauce.

brie-style cheese topped with seasoned bread crumbs and finished with a house fruit preserve.

a large portabella cap stuffed with diced scallops and shrimp in a roasted red pepper compote. topped with bechamel and bel paese cheese.

sweet lobster meat combined with herbs and finished with a roasted red pepper cream sauce.

classic italian crepes stuffed with blue crab meat, artichoke hearts, goat cheese and herbs. finished with a tarragon sherry cream.

please ask your server for details.

hand-cut beef tenderloin, caramelized onions, fresh greens and horseradish mayonnaise on italian bread. served with a side salad.

the fish of the day, roasted and served on a bed of mixed organic greens with balsamic roasted vegetables and feta cheese.

a varied mix of organic greens served with carrots, kalamata olives, red onions, tomatoes and your choice of housemade dressing on the side.

a sienna favorite-rich and spicy.

a thick chop topped with a french whole-grain mustard, caramelized onion sauce. served with today's fresh vegetable and starch.

a hand-cut kansas tenderloin accompanied by a rich marsala cream reduction. served with today's fresh vegetable and starch.

juicy roasted duck breast topped with a prosciutto and italian dark cherry port sauce. served over wild rices with the vegetable of the day.

cooked tender on the bone in a stew of tomatoes, onion, garlic, herbs and tagliolini, then dressed in a honey balsamic glaze.

finished with a sweet vermouth shitake mushroom cream sauce and served with today's fresh vegetable and starch.

done in a rich, rustic style, unfined. served with fresh vegetable and starch.

a filet of salmon wrapped in parchment paper with assorted vegetables and truffled yukon gold potatoes.

lobster and scallops tossed in a light tomato sage creamsaucewith fresh asparagus on a bed of linguine.

tender chicken breast sauteed with onion, spinach, olives and mushrooms and tossed with bowtie pasta in a delicate feta cream.

handmade ravioli stuffed with ricotta, mushrooms and caramelized onions and tossed in a marsala cream with smoked chicken apple sausage and fresh spinach.