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ANTIPASTI
House Made Flatbread Pizza 10
Freshly Grilled house recipe pizza dough topped with seasonal ingredients. Also Available as Margherita Style with tomato, basil, and fresh mozzarella.
Stefano’s Meatball 14
Large meatball stuffed with fresh Mozzarella cheese, topped with Stefano’s meat sauce.
Stefano's Slider 10
Mini Kobe beef burger seasoned, grilled and topped with havarti cheese, candied bacon, sweet pickled onion, truffle and roasted garlic aioli, oven roasted Roma tomato and Bibb lettuce on a mini brioche bun. With fresh potato chips, bloody mary ketchup and Local Von Blaze pickles.
Summer Shellfish Selections 26
Chefs selection of fresh seasonal shellfish served chilled with lemon, tarragon vinaigrette and house recipe cocktail sauce. Including, but not limited to, steamed colossal shrimp, steamed clams and PEI mussels, Various raw oysters and colossal crab meat.

PASTA
House Made Featured Pasta
Home made pasta of the day using seasonal ingredients.
Seafood Tagliatelle 36
Sauteed fresh lobster, shrimp and clams with San Marzano tomatoes, fresh herbs and garlic over fresh saffron Tagliatelle.
Tortelloni with Zucchini and Parmesan 20
Hand rolled ricotta and parmesan tortelloni with grilled zucchini, sweet grape tomato, basil and parmesan crisps. Served in a parmesan and lemon broth.
Ricotta Gnocchi 14
House made ricotta gnocchi tossed in Stefano's meat sauce with shaved Parmesan Reggiano.
Penne alla Vodka 14
Penne pasta in a vodka-infused rosa sauce.
Add Chicken 6 Add Shrimp 8


STEFANO'S HAND CUT PRIME STEAKS
All cuts served with chef’s choice of daily starch and vegetable
Cuts
6oz. Filet. 38
8oz. Filet. 45
12oz. NY Strip. 34
20oz. Cowboy Rib eye. 55
Add Lobster Tail to Any Steak
4oz Tail. 17
8oz Tail. 34
12oz Tail. 50
Rubs and Sauces
Roasted Garlic butter. 3
Memphis dry rub & Bourbon BBQ. 4
Béarnaise. 4
Mushroom Diane sauce. 5
Back and blue. 5
Coffee Rub and Espresso steak sauce. 5
Oscar-crab and béarnaise. 15
Lobster medallions and Scampi. 18



ZUPPA E INSALATA
Zuppa Speciale
Hand-made soup featuring select, seasonal recipes.
Market Selection 7
Chefs selection of fresh Farmers Market lettuce offerings with herbs in a white balsamic vinaigrette with Ricotta Salata and sourdough croutons.
Stefano's Wedge 8
Baby Iceberg lettuce, Roma tomatoes, olive tapenade, crisp pancetta and Gorgonzola cheese, finished with house blue cheese dressing and balsamic drizzle.
Caesar Parmesan 8
Hearts of Romaine tossed with Caesar dressing, parmesan cheese served in a crisp parmesan bowl.
Caprese 12
Local Heirloom tomatoes, Mozzarella di Bufala, fresh basil and chilled charred zucchini with extra virgin olive oil, aged balsamic reduction and basil foam.
Beet and Arugula 10
Marinated red and golden beets with arugula and local goat cheese in a citrus vinaigrette. Goat cheese mousse and balsamic paint.

PESCE
Halibut e Aragosta 36
Pan seared Pacific halibut over chilled potato and lobster salad, smoked tomoato salsa fresco with garden herbs.
Skuna Bay Salmon 27
Vancouver Island craft raised Skuna Bay salmon roasted with a pistachio and sesame seed crust. With a fennel and shaved beet salad with citrus, mico greens and a golden beet vinaigrette.
Dover sole Meuniere 55
Pan seared Dover sole filleted table side with sauteed spinach and brown butter caper and lemon sauce.
Chef McDonald's Crab Cakes 32
Chefs recipe of colossal lump crab cakes with a local corn and roasted pepper salad, Remoulade sauce, lemon and arugula.

Vitello e Polo
Herb Marinated Local Strip 28
Hand cut 12oz. Hawthorne Valley Farms NY strip marinated in a blend of fresh herbs, garlic and olive oil, char grilled and finished with Salsa Verde, grilled mushrooms, sweet onions and potato.
Filet with Mushroom and Goat Cheese 43
Seared 6oz. Filet stuffed with shitake mushrooms and goat cheese. Finished in a black pepper and Dijon demi glace.
Veal Romano Milanese 28
Hand-cut and pounded weal tenderloin cutlets. Served Romano style with a crispy egg and garlic coating, topped with a salad of arugula, tomato and fresh mozzarella, lemon and Romano cheese.
Chicken Piccata Al Limone 20
Seared chicken breast cutlets in a lemon caper white wine sauce with pasta and daily vegetables. Available with veal 28.
Chicken Paillard Mediterrano 22
Grilled thinly pounded lemon marinated chicken breast topped with a chopped Greek salad. Served with hummus and House made grilled flatbread.
Lamb and Smoke 34
Pan roasted rack of lamb with smoked chanterelle mushrooms, Local smoked bacon and shallot jus, smoked gouda and chive potato souffle.

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