Jonathan's Restaurant

baked with fresh mozzarella and homemade croutons.

with vine- ripe tomato, red onions and choice of dressing.

with beefsteak tomato and red onion drizzled with extra virgin olive oil.

arugula, endive, radicchio and toasted walnuts drizzled with balsamic vinaigrette.

hazelnut crusted goat cheese on a bed of mixed greens radicchio and endive with raspberry vinaigrette.

mixed greens, radicchio and endive with crumbled blue cheese, toasted walnuts and choice dressing.

crisp romaine lettuce tossed with a housemade caesar dressing, toasted croutons and pecorino romano shavings.

with crumbled roquefort cheese and bacon served with bleu cheese dressing.

over mixed baby greens and matchstick potatoes served with horseradish mayonnaise.

served with a tomato basil sauce.

jumbo shrimp served with a spicy horseradish cocktail sauce.

thinly sliced and served with red onion capers and lemon drizzled with extra virgin olive oil.

cultivated mussels in a chardonnay garlic and plum tomato basil sauce, accompanied by garlic toast.

fresh lump maryland crabmeat served over romaine lettuce accompanied by a cocktail sauce.

served with wasabi and oriental sesame dipping sauces.

stuffed with ricotta, pecorino romano and spinach baked with fresh mozzarella and tomato basil sauce.

char- grilled with lemon, oregano and extra virgin olive oil, served over mixed baby greens, plum tomatoes and kalamata olives.

steamed little neck clams with garlic, fresh herbs and extra virgin olive oil.

linguini with jumbo shrimp, p.e.i. mussels, little neck clams and sea scallops in a tomato basil sauce.

jumbo shrimp in a garlic chardonnay lemon sauce served over rice or linguini.

sauteed jumbo shrimp in a spicy tomato basil sauce with spicy roasted peppers over linguini.

with julienne chicken in a vodka sauce.

made with clams. mussels, sea scallops, jumbo shrimp and calamari steamed in saffron rice with peas and roasted red peppers.

sauteed julienne chicken breast with broccoli rabe, escarole and sun- dried tomatoes in fresh herbs, garlic and extra virgin olive oil.

cappellini pasta tossed with julienne garden vegetables in a light garlic basil broth.

sauteed eggplant, sweet peppers and zucchini with fresh mozzarella in a plum tomato basil sauce.

stir fry garden vegetables with water chestnuts, baby corn, shiitake mushrooms and toasted sesame seeds served over brown rice.

lightly breaded eggplant baked with mozzarella cheese and tomato basil sauce served with linguini marinara.

sauteed chicken breast with cajun spices in a sweet and sour plum tomato sauce over fettuccine.

pan served medallions of salmon tossed in a light pesto cream sauce with toasted pine nuts and diced fresh tomato.

sauteed veal scaloppini with shiitake mushrooms and capers in a chardonnay wine lemon sauce, served with broccoli over rice or linguini.

lightly breaded veal cutlet baked with mozzarella cheese and tomato basil sauce served with linguini marinara.

sauteed veal scaloppini with shiitake mushrooms, capers, sun- dried tomato and artichokes in a sherry wine sauce, served with rice.

sauteed chicken breast with shiitake mushrooms and capers in a chardonnay wine lemon sauce, served with broccoli over rice or linguini.

lightly breaded chicken cutlet baked with mozzarella cheese and tomato basil sauce served with linguini marinara.

sauteed chicken scaloppini in a mushroom marsala demi-glace served with roasted red potatoes and vegetables.

sauteed chicken breast with shiitake mushrooms, capers, sun- dried tomatoes and artichokes in a sherry wine sauce, served with rice.

with grilled eggplant, zucchini and beefsteak tomato drizzled with balsamic vinaigrette and served with a baked potato.

broiled in fresh herbs, lemon and extra virgin olive oil served with a baked potato & vegetable.

served with a tomato caper tarter sauce, potato croquettes and vegetable.

char- grilled with fresh herbs, lemon, extra virgin olive oil served with char- grilled vegetables and saffron rice.

served with tomato caper tarter sauce, potato croquettes and vegetable.

served with tomato caper tarter sauce, potato croquettes and vegetable.

in fresh herbs, lemon and extra virgin olive oil served with a baked potato and vegetable.

served with tomato caper tarter sauce, potato croquettes and vegetable.

served with grilled vegetables and saffron rice.

broiled Mediterranean style served with sauteed spinach and roasted red potatoes.

with a mirin glaze served with baby corn, snow peas and wasabi mashed potatoes.

(fried broiled). filet of sole, sea scallops and jumbo shrimp served with vegetable and choice of potato.

with a roasted shallot veloute served with potato coquettes and green beans.

char- broiled with a demi- glace served with a baked potato and green beans.

sauteed with crushed black pepper and flamed with a brandy demi- glace served with a baked potato and green beans.

ancho-chili spiced rubbed with chipotle barbeque sauce served with potato croquettes and grilled broccoli.

char- grilled with a port wild mushroom sauce served with mashed potatoes and grilled asparagus.

char-broiled with a demi- glace reduction served on hash brown potato cakes and grilled asparagus.

served with candied sweet potato mashed and grilled broccoli.

with a bourbon espresso barbeque sauce served with grilled broccoli, fries and coleslaw.

with crisp bacon and caramelized onions served with potato croquettes and green beans.

served with a stuffed baked potato and sauteed spinach.

char- broiled and served on a homemade bun with lettuce and tomato, served with fries, onion rings and coleslaw.

char- broiled and topped with a tomato caper sauce, feta cheese, baby arugula, sliced tomato and red onions, served with fries and coleslaw.

char- broiled with crumbled bleu cheese served with caramelized onions, bacon, lettuce, tomato, coleslaw and fries.