The Left Bank Menu

daily

daily

fresh milk mozzarella and mesclun greens served with white balsamic-dijon vinaigrette

over mesclun with avocado, marinated tomatoes and a creamy wasabi-caper dressing

fresh beets, raspberry vinaigrette, macadamia nuts, and aged balsamic syrup

fresh milk mozzarella, basil leaves and roasted pepper with greek style vinaigrette

with artichoke stuffing and port wine green peppercorn sauce

sashimi grade raw tuna with sriracha chile aioli, cilantro and ginger on warm sushi rice with nori and crisp wontons and sesame-soy drizzle

on artichoke bottoms with baked goat cheese, citrus vinaigrette and balsamic syrup on a bed of greens

baked in san marzano tomato sauce with asiago cheese and shredded basil

with tomato-corn and jalapeno salsa and creole remoulade

layered between crisp wontons with sauteed bok choy, bean sprouts and mushrooms, served w/ a warm asian vinaigrette

with black rice and lemon aioli

layered with ricotta, marinated plum tomatoes, basil leaves, fresh mozzarella and portobello mushrooms

topped with butter-poached lobster, garlicky greens and monterey jack. served with roasted fingerling potatoes

with a rich mushroom ragout, applewood smoked bacon and horseradish cheese

baked and topped with sliced tomato, roasted red onion, artichoke and toasted bread crumbs

cutlets topped with arugula, avocado, cucumber and tomato salad with miso vinaigrette and gorgonzola cheese

chorizo, mushrooms, sun dried tomatoes, olive oil and fresh basil

grilled chicken, grape tomatoes, basil pesto cream sauce, fresh milk mozzarella

plum tomato sauce and fresh basil

linguini tossed w/ fresh seafood in a light shellfish-tomato broth w/ garlic, wine, olive oil, and leeks, garnished w/ egg dipped artichoke hearts and parmesan slivers

spinach, garlic, red peppers and mushrooms in a romano cream sauce w/ toasted bread crumbs

tossed in a marsala wine sauce with wild mushrooms, roasted red onions, sweet peppers and asiago

tossed with lobster, shrimp and crabmeat served in a shellfish-brandy cream w/ julienne vegetable arugula and tarragon

spinach, artichokes, marinated plum tomatoes, feta, mozzarella & kalamata olives

chicken, basil pesto, portobello, mozzarella and gorgonzola

cilantro pesto fresh tomato salsa, roasted banana peppers, cheddar & jack cheese

grilled beef tenderloin, horshradish cheese spread, asparagus roasted red peppers and mozzarella