SOUP OF THE DAY. 7

CALAMARI
Cornmeal encrusted & crispy, served with fresh lemon, salsa piccante and aioli. 10

CLASSIC CAPRESE
Fresh, locally made mozzarella, ripe tomato and fresh basil. 10

SAUTEED SHRIMP
Perched on a polenta cake with soppressata salami and Valencia orange brandy reduction. 12

CRAB STUFFED FRIED GREEN TOMATO
Green tomatoes stuffed with blue crab Rangoon, served with arugula and drizzled with a sweet chili sauce. 12

BEEF OR OSTRICH CARPACCIO
Thinly slice, dressed in lemon, mustard , truffle oil and garnished with capers and parmegian cheese. 12

SALMON TARTAR
Minced sashimi with capers, olive, parsley, mustard, olive oil and lemon juice. 11

ESCA HUMMUS
A unique blend of chickpeas, parsley, garlic and feta. 9

ARTICHOKE COBBLER
With parmigian streusel and lemon whipped cream. 12

GREEK CHOPPED SALAD
Cucumber, feta cheese, red onion, red and yellow pepper dressed lightly in olive oil and balsamic. 9

ESCA SALAD
Grilled shrimp, roasted red peppers & fresh mozzarella over mixed greens with a balsamic finish. 12

CLASSIC CAESAR
Romaine with chopped tomato and house made dressing. 8
Extras: Chicken 4, Veal 5, Salmon 6, Shrimp 7, Fried Calamari 4

SPINACH SALAD
Pancetta, red beets, candied walnuts over organic spinach with a balsamic finish. 9

CHICKEN RAVIOLI
In fresh tomato and basil 12

CHEESE RAVIOLI
In an aurora sauce. 12

VEAL CANNELLONI
Ground veal wrapped in a French crepe with béchamel, tomato sauce, mozzarella and parmigian. 15

CLASSIC CHICKEN OR VEAL PARMIGIAN
Served with linguine marinara and vegetable of the day. 15

VEAL OR CHICKEN LIMONE
Lightly breaded and pan fried with lemon and capers Served with potatoes and vegetable of the day. 15

LASAGNA BOLOGNESE
Luigi’s special recipe with meat sauce and bescamelle. 15

PROSCIUTTO, MOZZARELLA, ROASTED RED PEPPERS AND BASIL
Served with lyonnaise potatoes. 10

ROASTED RED PEPPER, EGGPLANT AND MOZZARELLA
Served with lyonnaise potatoes. 10

PEA FALAFEL WRAP
With arugola, tomato, Manchego, turmeric and onion vinaigrette. Served with lyonnaise potatoes. 10

BEEF SIRLOIN AND MOZZARELLA
Served with lyonnaise potatoes. 14

GRILLED CHICKEN PAILLARD
Served with herb aioli and lyonnaise potatoes. 10
Add Speck prosciutto & mozzarella cheese. 12

KOBE BEEF BURGER
10 oz. burger with arugola, tomato and onion and your choice of pepper jack, cheddar or goat cheese. Served with homemade steak fries. 15

LAMB CHOPS
American lamb marinated in garlic, rosemary and mustard. Grilled to perfection and served with Esca’s whipped potato and seasonal vegetables. 26

SIGNATURE SWEET AND SAVORY DUCK BREAST
Served with wild rice, roasted shallots and balsamic demi-glace. 22

GINGER PEACH GLAZED CHICKEN
A half chicken marinated in ginger, horseradish and peach preserve, grilled to perfection and served with Esca’s whipped potato and seasonal vegetables. Please allow for additional cooking time. 22

SOLE INVOLTINI
Filet of sole rolled with jumbo shrimp, pan seared and finished in a brandy, green peppercorn and cream sauce. Served with polenta and sautéed organic spinach. 18

NEW YORK STRIP
Grilled and sliced over a selection of fresh vegetables with natural jus and Esca’s whipped potato. 26

LOBSTER RAVIOLI WITH STEAMED CLAMS AND GRILLED SHRIMP
With fresh tomato, basil, garlic and white wine. 24

LAND AND SEA
Grilled petite filet and sea scallops, finished with red pepper relish. Served with Esca’s whipped potato and seasonal vegetables. 25

ROASTED SALMON
Grilled salmon encrusted with Persian spices perched on spinach pie, with asparagus, roasted grape confiture and scallop jus. 18

CHICKEN AND VEGETABLE CURRY
Seasonal vegetables and chicken stewed with red and yellow curry. Served a top a bed of Basmati Rice. Ask for our vegetarian option. 18

FOUR CHEESE AND TRUFFLE PASTA OF THE DAY 8
SPINACH 6
ASPARAGUS 6
HOMEMADE STEAK FRIES 5