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| SICILIAN SAUSAGE with braised escarole and cured black olives | 10. | | ANTIPASTO | 10. | | SHRIMP COCKTAIL with cocktail sauce and Cajun remoulade | 12. | | CHICKEN LIVER CROSTINI | 8. | | BRUSCHETTA | 8. | | GOAT CHEESE TART with bruleed Vidalia onions | 8. | | CLAMS CASINO | 10. | | SOUP Du JOUR | 6. |
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ICED PLATTERS OF TODAY'S
FRESH SEAFOOD
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| LE GRAND 56. | | LE PLATEAUX 2 VINE 98. |
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| MIXED FIELD GREENS with herb and basalmic vinaigrette | 6. | | ENDIVE with Maytag blue cheese, candied walnuts, pear | 8. | | CEASAR SALAD (eggless) with parmean crostini | 6. | | ROASTED BEET with strawberry, bibb lettuce, Roquefort cheeese | 8. | | GREEN BEAN with prosciutto, fried egg, shaved Grana Padano cheese | 8. |
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| MOULES MARINIERE--Mussels steamed in white wine, shallots and black peppercorns, served with pommes frites | 12. | | BLOCK ISLAND SWORDFISH with caponata, tomato-red pepper sauce | 16. | | NOVA SCOTIA ATLANTIC SALMON with wild mushrooms, leeks, creme corn sauce | 16. | | CHICKEN CUTLET with arugula, parmesan, lemon dressing | 12. | | GRILLED CALVES LIVER STEAK with hash brown potato, sweet onion, apple smoked bacon | 16. | | TUSCAN SHRIMP PENNE | 15. | | RAVIOLI Du JOUR | 10. | | HOUSE MADE SPAGHETTI with sauteed summer egetables, Genovese pesto | 12. | | EGGS Du JOUR | 10. | | CRAB CAKE with zucchini, pea shoot and basil salad with mint pesto | 12. | | GRILLED MEDITERRANEAN FLAT BREAD with eggplant, fontina, and roasted red peppers | 12. | | TWO VINE BURGER | 12. | | ROASTED TURKEY BREAST apricot-peach jam, Swiss cheese | 12. |
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| VEGETABLE DU JOUR | 6. | | GREEN AND YELLOW BEANS | 6. | | POMMES FRITES | 5. | | SUMMER VEGETABLE RISOTTO | 6. |
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