Dina's Restaurant

baked brie topped with a walnut-brown sugar glaze, and fig compote, served with apples, grapes, and pears.

roasted garlic, artichoke hearts, spinach, herbs and baked cheeses, served with homemade tortilla chips.

toasted rosemary bread drizzled with a balsamic glaze, served with an olive tapenade made with a variety of imported olives, tomato, garlic, and shaved parmesan.

premium lump blue crab mixed with fresh herbs and cheeses, lightly coated with panko and pan seared.

five large chilled tiger shrimp served traditionally with cocktail sauce and a lemon wedge.

mussels sautéed in a garlic-butter and white wine sauce with tomatoes and herbs. served with toast points.

gruyere, manchego, and smoked gouda cheeses, served with saucisson sec, chorizo, and duck salami. for sharing.

homemade fresh guacamole and fresh made tortilla chips.

a julienne calamari filet, dusted with flour, fried, and served with our homemade marinara sauce and lemon caper aioli.

an array of fresh heirloom tomatoes, fresh mozzarella, chopped basil, balsamic vinegar and olive oil.

our house salad made with fresh field greens, carrots, cucumber, red onion and tomato.

mixed field greens, gorgonzola cheese, apples, sunflower seeds, tomatoes and raisins. appetizer, entrée.

fresh arugula, oven roasted tomatoes, israeli couscous, and shaved fennel tossed in a lemon-truffle vinaigrette. served with seared beef tenderloin medallions.

crisp romaine with a classic creamy caesar dressing, shaved imported cheeses and croutons. appetizer, entrée, free range chicken caesar, blackened wild salmon.

mixed field greens, pecans, fire-roasted red peppers, tomatoes, fresh sliced pear and gorgonzola cheese.

a wedge of iceberg lettuce topped with bacon, chopped tomato, cucumber, and gorgonzola cheese.

an array of fresh heirloom tomatoes, fresh mozzarella, chopped basil, balsamic vinegar and olive oil. add 6oz. free range chicken breast.

ask your server about today’s selection of soups. cup, bowl.

grandma dipasquale’s recipe. served over whole wheat or fresh spaghetti.

spinach and cheese stuffed homemade ravioli with our marinara sauce and topped with crème fraiche.

fresh lobster stuffed ravioli in a pink vodka sauce and topped with a 4oz. lobster tail.

sautéed free range chicken in a scrumptious white sauce of roasted garlic, gorgonzola cheese and fresh herbs, over fettuccine.

classic dish of cavatappi pasta, peas, diced tomatoes, parmesan cheese, butter and garlic. with chicken, shrimp

mussels sautéed in a garlic-butter and white wine sauce with tomatoes and fresh herbs over linguine.

homemade hearty sauce of chorizo, veal and porcini mushrooms. served over whole wheat or fresh spaghetti.

fresh seafood, oven roasted tomatoes and peas in a creamy saffron risotto.

a classic italian style pizza made with grandma dipasquale’s sauce, fresh mozzarella, fresh basil, and topped with grated parmesan cheese.

cheese and pepperoni with red sauce.

grandma dipasquale’s sauce, mushrooms, sausage, green peppers, kalamata olives, and mozzarella.

olive oil, mozzarella, feta, garlic, spinach, and sun-dried tomatoes.

italian sausage, pepperoni, hot peppers and mozzarella with red sauce.

bbq sauce, grilled chicken, red onions, asiago cheese, mozzarella, and cilantro.

roasted-garlic sauce, tomato, onion, provolone, mozzarella.

roasted-garlic sauce, sun-dried tomatoes, gorgonzola, caramelized onions, lemon zest and fresh basil.

portobello mushrooms, bacon, asiago, and mozzarella with red sauce.

our pork ribs start with a dry rub, are then slow roasted, and grilled to finish with our honey-chipotle sauce. served with roasted fingerlings and root vegetables. quarter, half, full.

a grilled 12oz. angus strip steak served with roasted fingerlings, bacon brussel sprouts, and a port reduction demi glaze.

14oz. choice ribeye grilled to perfection, served with gruyere mashed potatoes and roasted root vegetables.

a grilled 8 oz. grass fed filet served with potato rissole, bacon brussel sprouts and port reduction demi glaze.

our filet mignon served with a 4oz. lobster tail.

our filet mignon topped with a crab cake and hollandaise.

a two bone 16oz. chop rubbed with brown sugar and chili powder, stuffed with smoked gouda and grilled. served with gruyere mashed potatoes, bacon brussel sprouts, and a chocolate mole sauce.

fresh big eye tuna encrusted in wasabi sesame seeds and pan seared. served with purple thai rice, cucumber-radish slaw, pickled ginger, wasabi and soy sauce.

lightly seasoned and seared. served with crimson lentil and pea risotto, watercress and fennel salad.

fresh lightly seasoned char served with purple thai rice and sautéed snow peas.

pan seared jumbo dry sea scallops, served over crimson lentil and pea risotto. with an arugula, roasted tomato and fennel salad and herb butter.

free range chicken breasts, pounded thin, then breaded and pan fried. served over potato rissole and topped with arugula, oven roasted tomatoes, fresh shaved parmesan and a balsamic reduction.

free range chicken breasts pounded thin, breaded, pan fried, then topped with fresh mozzarella and sauce over whole wheat or fresh spaghetti.

a 16oz. hind veal shank braised until “falling off the bone” tender. served over saffron-parmesan risotto and garnished with gremolata.

roasted half duck with a fig compote, wild mushroom-crimson lentil risotto, and roasted root vegetables.

baked brie topped with a walnut-brown sugar glaze, and fig compote, served with apples, grapes, and pears.

roasted garlic, artichoke hearts, spinach, herbs and baked cheeses, served with homemade tortilla chips.

toasted rosemary bread drizzled with a balsamic glaze, served with an olive tapenade made with a variety of imported olives, tomato, garlic, and shaved parmesan.

premium lump blue crab mixed with fresh herbs and cheeses, lightly coated with panko and pan seared.

five large chilled tiger shrimp served traditionally with cocktail sauce and a lemon wedge.

mussels sautéed in a garlic-butter and white wine sauce with tomatoes and herbs. served with toast points.

gruyere, manchego, and smoked gouda cheeses, served with saucisson sec, chorizo, and duck salami. for sharing.

homemade fresh guacamole and fresh made tortilla chips.

a julienne calamari filet, dusted with flour, fried, and served with our homemade marinara sauce and lemon caper aioli.

an array of fresh heirloom tomatoes, fresh mozzarella, chopped basil, balsamic vinegar and olive oil.

our house salad made with fresh field greens, carrots, cucumber, red onion and tomato.

mixed field greens, gorgonzola cheese, apples, sunflower seeds, tomatoes and raisins. appetizer, entrée.

fresh arugula, oven roasted tomatoes, israeli couscous, and shaved fennel tossed in a lemon-truffle vinaigrette. served with seared beef tenderloin medallions.

crisp romaine with a classic creamy caesar dressing, shaved imported cheeses and croutons. appetizer, entrée, free range chicken caesar, blackened wild salmon.

mixed field greens, pecans, fire-roasted red peppers, tomatoes, fresh sliced pear and gorgonzola cheese.

a wedge of iceberg lettuce topped with bacon, chopped tomato, cucumber, and gorgonzola cheese.

an array of fresh heirloom tomatoes, fresh mozzarella, chopped basil, balsamic vinegar and olive oil. add 6oz. free range chicken breast.

ask your server about today’s selection of soups. cup, bowl.

grandma dipasquale’s recipe. served over whole wheat or fresh spaghetti.

spinach and cheese stuffed homemade ravioli with our marinara sauce and topped with crème fraiche.

fresh lobster stuffed ravioli in a pink vodka sauce and topped with a 4oz. lobster tail.

sautéed free range chicken in a scrumptious white sauce of roasted garlic, gorgonzola cheese and fresh herbs, over fettuccine.

classic dish of cavatappi pasta, peas, diced tomatoes, parmesan cheese, butter and garlic. with chicken, shrimp

mussels sautéed in a garlic-butter and white wine sauce with tomatoes and fresh herbs over linguine.

homemade hearty sauce of chorizo, veal and porcini mushrooms. served over whole wheat or fresh spaghetti.

fresh seafood, oven roasted tomatoes and peas in a creamy saffron risotto.

a classic italian style pizza made with grandma dipasquale’s sauce, fresh mozzarella, fresh basil, and topped with grated parmesan cheese.

cheese and pepperoni with red sauce.

grandma dipasquale’s sauce, mushrooms, sausage, green peppers, kalamata olives, and mozzarella.

olive oil, mozzarella, feta, garlic, spinach, and sun-dried tomatoes.

italian sausage, pepperoni, hot peppers and mozzarella with red sauce.

bbq sauce, grilled chicken, red onions, asiago cheese, mozzarella, and cilantro.

roasted-garlic sauce, tomato, onion, provolone, mozzarella.

roasted-garlic sauce, sun-dried tomatoes, gorgonzola, caramelized onions, lemon zest and fresh basil.

portobello mushrooms, bacon, asiago, and mozzarella with red sauce.

our pork ribs start with a dry rub, are then slow roasted, and grilled to finish with our honey-chipotle sauce. served with roasted fingerlings and root vegetables. quarter, half, full.

a grilled 12oz. angus strip steak served with roasted fingerlings, bacon brussel sprouts, and a port reduction demi glaze.

14oz. choice ribeye grilled to perfection, served with gruyere mashed potatoes and roasted root vegetables.

a grilled 8 oz. grass fed filet served with potato rissole, bacon brussel sprouts and port reduction demi glaze.

our filet mignon served with a 4oz. lobster tail.

our filet mignon topped with a crab cake and hollandaise.

a two bone 16oz. chop rubbed with brown sugar and chili powder, stuffed with smoked gouda and grilled. served with gruyere mashed potatoes, bacon brussel sprouts, and a chocolate mole sauce.

fresh big eye tuna encrusted in wasabi sesame seeds and pan seared. served with purple thai rice, cucumber-radish slaw, pickled ginger, wasabi and soy sauce.

lightly seasoned and seared. served with crimson lentil and pea risotto, watercress and fennel salad.

fresh lightly seasoned char served with purple thai rice and sautéed snow peas.

pan seared jumbo dry sea scallops, served over crimson lentil and pea risotto. with an arugula, roasted tomato and fennel salad and herb butter.

free range chicken breasts, pounded thin, then breaded and pan fried. served over potato rissole and topped with arugula, oven roasted tomatoes, fresh shaved parmesan and a balsamic reduction.

free range chicken breasts pounded thin, breaded, pan fried, then topped with fresh mozzarella and sauce over whole wheat or fresh spaghetti.

a 16oz. hind veal shank braised until “falling off the bone” tender. served over saffron-parmesan risotto and garnished with gremolata.

roasted half duck with a fig compote, wild mushroom-crimson lentil risotto, and roasted root vegetables.