Copper Bottom Restaurant

Served with a marinara or fra diablo sauce.

Thin sliced prosciutto with roasted red peppers, tomato and fresh mozzarella with a balsamic drizzle.

Asparagus breaded and fried topped with a caper lemon butter sauce with fried prosciutto and shaved parmesan.

Shrimp dredged with a cajun spice served with a cold cucumber dill sauce.

Served with grilled polenta.

Sweet and hot sausage, olive oil, garlic, cherry tomato, broccoli rabe and fresh herbs with crushed red pepper.

Mixed greens with endive, riddicio, cucumber, carrots and tomato topped with frizzled onions.

Tossed mixed greens with dried cranberry, sliced almonds and fried goat cheese with a raspberry vinaigrette.

Chopped egg, mushrooms, bacon, cherry tomato, shaved parmesan cheeseand a black peppercorn dressing.

Served with fresh mozzarella and tomato with a balsamic vinaigrette.

Sauteed with olive oil, white wine, garlic, sweet and hot sausage, jalapeno, cherry tomato and broccoli rabe over bowtie pasta.

Served on a bed of sauteed spinach with garlic mashed potatoes and a tomato caper lemon butter sauce.

Pan seared salmon filet served over grilled vegetables topped with a tomato-lemon caper brushetta with roasted potatoes.

Served over gnocchi pasta with olive oil, garlic and lemon zest.

Marinated with olive oil, garlic, rosemaryand lemon. Served with mushroom corn risotto.

Served over stewed zucchini with a crisp potato cake and vegetable medley.

Topped with dijon mustard and herb crumbs. Served with cheddar, bacon and sour cream croquette.

Served with a crisp potato cake and vegetable medley with a cabernet red wine sauce.

Served over dirty mashed potatoes with vegetable medley and black peppercorn sauce.