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.
Menu for Sienna Bistro provided by Allmenus.com
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