Dina's Restaurant

Appetizers

• Baked Brie

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

• Artichoke Dip

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

• Olive Crustini

  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.

• Crab Cakes

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

• Shrimp Cocktail

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

• Mussels

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

• Charcuterie

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

• Fresh Guacamole & Chips

  homemade fresh guacamole and fresh made tortilla chips.

• Fried Calamari

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

• Caprese

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

Salads & Soups

appetizer or entrée portions, dressing choices: tomato-basil vinaigrette, honey balsamic, red wine italian vinaigrette, blood orang vinaigrette and ranch.

• Dina’s Wild Field Salad

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

• Sheila Salad

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

• Tenderloin Salad

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

• Caesar Salad

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

• Pear Gorgonzola Salad

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

• Wedge Salad

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

• Caprese

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

• Homemade Soups Prepared Daily

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

Pasta

• Spaghetti & Meatballs

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

• Spinach Ravioli

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

• Lobster Ravioli

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

• Garlic Gorgonzola Chicken

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

• Pasta & Peas

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

• Mussels Linguine

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

• Bolognese

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

• Seafood Risotto

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

Gourmet Pizza

small, large.

• Margherita

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

• Sean L.

  cheese and pepperoni with red sauce.

• The Boss

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

• Judy D.

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

• Joe D.

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

• Bryan S.

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

• Debbie R.

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

• Emmylu C.

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

• Jenny D.

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

Entrees

• Cowgirl Ribs

  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.

• Ny Strip

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

• Ribeye

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

• Filet Mignon

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

• Surf & Turf

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

• Filet Oscar

  our filet mignon topped with a crab cake and hollandaise.

• Pork Chop

  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.

• Big Eye Tuna

  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.

• Sea Bass

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

• Arctic Char

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

• Scallops

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

• Chicken Cecelia

  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.

• Chicken Parmesan

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

• Osso Buco

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

• Duck

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