CP REVIEW: An old-school continental menu and a well-restored train station make this restaurant a destination. The menu leans toward Italian fine dining, plus steaks and chops. But well-charred chicken Louisiana and dishes featuring habañero and poblano peppers denote some contemporary American updating. [April 10, 2013]
Hot sausage, black olives, pine nuts, sundried tomatoes, Romano cheese and Italian seasoning, baked in a marinara sauce and topped with melted provolone cheese
8.99
Cajun Chicken Salad
Chicken breast rolled in Cajun spices, char-grilled, and topped with tomato, sautéed onions, and mushrooms, French fries and cheddar cheese over a bed of mixed lettuce
12.99
Italian Wedding
Cup:
3.29
Bowl:
4.29
Scallops Barsac
Scallops sautéed in olive oil, garlic, scallions and white wine dusted with seasoned Panko breadcrumbs and parmesan cheese
25.99
New York Strip, Pittsburgh Style*
Marinated in seasoned butter, put into a hot cast iron skillet, resulting in a charred exterior and a rare interior