Caffe Siena

sliced fresh mozzarella, beefsteak tomatoes and basil, drizzled with olive oil and balsamic reduction.

fresh calamari, lightly breaded and golden fried, served with marinara sauce.

sauteed mussels in white wine with shallots, garlic, herbs and lemon sauce.

sauteed mushrooms with shallots, garlic and scallions, topped with an ivory cream sauce and basil oil in a puff pastry shell.

three slices of garlic bread grilled and topped with artichokes, spinach, forest mushrooms, asiago and tomato basil prosciutto.

baked layers of grilled and pan seared eggplant, parmesan cheese, marinara sauce and basil oil.

chilled smoked salmon on flat bread with diced red onions, capers, grated eggs and sour cream.

pan seared chilean sea bass cake with celery root remoulade and curry aioli

shredded napa cabbage, carrots, jicama and cilantro, tossed in a ginger sesame glaze.

chilled tiger prawns served with spicy cocktail sauce.

fresh crab, roe, cream and sherry.

a delicious consomme with caramelized onions and apple brandy, finished with herb croutons and provolone cheese.

mixed fresh garden vegetables cooked in a rich chicken broth, finished with freshly chopped basil.

fresh spring mix, shaved carrots, cherry tomatoes, cucumbers and balsamic vinaigrette .

shrimp and lobster salad, served with baby spinach, artichoke hearts, tomatoes and hearts of palm in a creamy herb dressing.

romaine lettuce, parmesan cheese and croutons, tossed in caesar dressing.

mixed greens topped with poached sliced pears, walnuts, gorgonzola and raspberry vinaigrette .

arugula, radicchio and endive salad, topped with shaved parmesan, extra virgin olive oil and fresh lemon.

shrimp, scallops and salmon in a delicate lobster sauce.

ham, asparagus and gruyere cheese in a mornay sauce.

lump crab, garlic, shallots, cheese and herbs in a cream sauce.

sauteed tender marinated chicken breast in a flavorful wild mushroom sauce.

a variety of fresh vegetables in a light white wine sauce.

layers of fresh homemade pasta with ricotta cheese, sausage, mozzarella and marinara sauce.

ribbon of pasta tossed in a flavorful cream sauce with shaved parmesan cheese.

linguine with shrimp, calamari, scallops and mussels in a fresh marinara sauce with a touch of hot red pepper .

spinach pasta filled with crab meat, mushrooms, broccoli and cheese, topped with marinara sauce.

sauteed fresh garden vegetables in garlic, olive oil, white wine, fresh herbs and shaved parmesan.

toasted pine nuts, butter, shaved parmigianino and fresh sage.

linguine and baby clams served in a rich broth of garlic, olive oil, white wine and fresh herbs.

angel hair pasta tossed in a sauce of diced tomatoes, fresh basil, garlic and extra virgin olive oil.

arborio rice with sausage, pancetta bacon, shrimp, scallops and peas in a saffron sauce.

sauteed chicken breast with wild mushrooms, marsala wine demi glaze and served with mashed potatoes and green beans .

lightly breaded chicken breast, pan seared and topped with fresh diced tomatoes, grilled eggplant, basil and virgin olive oil.

tender scaloppini of veal sauteed in olive oil, garlic, white wine, lemon, capers and freshly chopped italian parsley, served with mashed potatoes and asparagus.

tender cutlets of veal, lightly breaded and pan seared, topped with marinara, mozzarella and romano cheese, then baked and served with green beans and mashed potatoes.

12 oz. steak grilled and served with caramelized onions, green beans, home fires and wild mushroom sauce.

8 oz. beef filet pan seared and served with grilled tiger shrimp, asparagus, corn risotto and bearnaise sauce.

marinated and roasted rack of lamb, served with eggplant terrine and crispy onion rings.

12 oz. pork chop grilled and served with braised cabbage, caramelized apples, mashed potatoes and honey mustard glaze.

8 oz. center cut salmon filet, pan seared and served with potato puree, leeks and tomato cream sauce, finished with chive oil.

pan seared trout with tomatoes, roasted red peppers and olives, served with potato gratin.

sauteed duck breast and confit duck leg served with corn risotto and demi glaze port wine reduction.