Dinner Menu

PRELUDE (Appetizers)

SHRIMP SCAMPI Calabrian chile butter, baguette, lemon 18

FOCACCIA PLATE Roasted garlic, marinated tomatoes, balsamic, herb butter 9

SPINACH DIP Roasted tomatoes, garlic, baguette 14

NEW YORK STRIP Wrapped asparagus Asparagus, sliced New York Strip, chili-soy garlic glaze 16

STUFFED MUSHROOMS Italian sausage, fontina, asiago, parmesan, breadcrumbs 16

STEAMED MUSSELS White wine, fennel, fresh herbs, garlic butter, baguette 16

IAN'S FILET TIPS Carnegie’s marinade, demi glace, roasted tomatoes, gorgonzola fondue, baguette 21

•••••••••••• INTERLUDE (Soup & Salad)

SEASONAL SALAD Chef’s preparation MKT

HOUSE SALAD Romaine, iceberg, heirloom, egg, cheddar, crouton crumble, choice dressing 6

WEDGE SALAD Heirloom, Bonge’s bleu cheese, crouton crumble add Chef’s bacon +5 add bleu cheese crumble +2 7

FRENCH ONION SOUP Crostini, provolone 9

ROASTED RED PEPPER BISQUE Chef Ian’s classic recipe, just the way you remember it 8

•••••••••••• MAIN CHARACTERS (Entrées) STUFFED CHICKEN BREAST Fontina, asiago, mashed potatoes, charred broccolini, Sauce Supreme 28

STEAKHOUSE MEATLOAF Tomato glaze, demi glace, mashed potatoes, charred broccolini 36

CARNE-GIE BURGER (2) 4oz. Wagyu patties, house bacon, provolone, comeback sauce, sesame seed bun, cacio e pepe roasted potatoes 20

GRILLED SALMON Sautéed mushrooms, grilled zucchini, orange sauce, Mom’s rice 38

PORK PARMESAN Bonge’s famous, spaghetti al limone, basil 26

LOBSTER & SHRIMP CARBONARA Fettucine, fresh lobster & shrimp, house bacon, marinated tomatoes, Calabrian chiles, lemon, white wine, fennel, fresh herbs 42

RUSTIC EGG SALAD SANDWICH Green onion, lemon zest, lettuce, tomato, sourdough add bacon +3 13

CHICKEN SALAD SANDWICH Roasted chicken breast, green onion, celery, dijon, lettuce, tomato, sourdough 14

ITALIAN BEEF SANDWICH Shaved Italian beef, giardiniera, au jus, provolone, Italian bread 17

BLT House made thick cut bacon, tomato, garlic aioli, iceberg 16

CLASSIC SPAGHETTI meat sauce, baguette, parmesan 14

CHEF’s PASTA Chef’s preparation MKT

RILEY TENDERLOIN Parmesan crusted, remoulade, pickle, sesame seed bun 14

INVOLTINI Fresh pasta, grilled zucchini, spinach, piperade, ricotta, pistachio pesto, pomodoro, provolone, basil 20 (vegetarian lasagna)

NORTH STREET BURGER (1) 4oz. Wagyu patty, house bacon, provolone, comeback sauce, sesame seed bun make it a double +5 11

LUNCH DUET select two: soup, salad, pasta 15

All sandwiches served with chef’s pickled vegetables. Add a lunch portion side +3.5 Creamed spinach, charred broccolini, sautéed mushrooms, grilled asparagus, mashed potatoes, cacio e pepe potatoes, slab bacon, cottage cheese

•••••••••••• PROTAGONISTS (A la carte proteins)

HAND-CUT FILETS 7 oz. 45 | 10 oz. 64 | The Eddie 86

8 oz. LAMB NEW YORK STRIP Pistachio pesto, demi glace 34

PLOT TWISTS (enhancements) GORGONZOLA FONDUE 5

ROASTED TOMATOES 3

SHRIMP SCAMPI 9

CREAMY HORSERADISH 3

DEMI GLACE 5

•••••••••••• SUPPORTING CHARACTERS (Sides) MASHED POTATOES 4

1-LB. baked potato Available after 4pm Add bacon, cheese, scallions +4 6

SLAB BACON Grilled, sorghum 8

PASTA butter, parmesan 5

COTTAGE CHEEE 3.5

CACIO E PEPE POTATOES Black pepper, parmesan cream 8

CREAMED SPINACH Asiago, parmesan, breadcrumbs 7

CHARRED BROCCOLINI Lemon, garlic 5

SAUTEED MUSHROOMS Herb butter 7

GRILLED ASPARAGUS 4

LOBSTER MAC & CHEESE Fresh lobster, penne pasta, mornay, breadcrumbs 21

PREMIUM WHOLE LOBSTER MAC & CHEESE Whole lobster presentation 55