The Rail House Restaurant 10803

White wine, chorizo, shallots, parsley, and crostini.

Dijon mustard and cream. Served with toast points.

Served with hot cherry peppers, sauteed onions, and garlic.

BBQ, sweet chili, or buffalo sauce. Served with blue cheese and celery sticks.

Pan fried with sweet chili dipping sauce.

Creamy mozzarella, roasted peppers, prosciutto di parma, and sweet orange marmalade.

Meat, cheese board, whole grain mustard, grapes, olives, and crostini.

Blistered shishito peppers, Parmigiano, bread crumbs.

14 oz. New York strip steak glazed with Argentinean chimichurri. Served with roasted potatoes and asparagus.

Grilled eight oz. Filet mignon in a porcini mushroom sauce over a bed of sauteed spinach and roasted garlic mashed potatoes.

Served with mashed potatoes and seasonal vegetables.

Double cut smoked pork chops in a mushroom cream sauce. Served with mashed potatoes and seasonal vegetables.

Half organic chicken marinated in a citrus ginger sauce. Served with tricolor rice and sweet plantains.

Served on or off the bone with hot cherry peppers, roasted red peppers, potatoes, hot and sweet sausage sauteed in lemon, garlic, and white wine.

Parmesan crusted chicken breast, sauteed in white wine and lemon. Served with potato croquettes and asparagus.

Pan seared muscovy duck with blackberry sauce. Served with patatas bravas and Brussel sprouts sautéed in an agave mustard sauce.

Clams, mussels, shrimp, chicken, chorizo sausage, peas, olives, and peppers with saffron rice.

Blackened salmon topped with mango salsa over almond rice with grilled asparagus.

Served with arugula, red onion, chipotle aioli on an English muffin. Served with sweet potato fries.

Sesame and wasabi crusted ahi tuna served over Tricolore rice, and asparagus.

Pan fried cod fish topped with shredded cabbage and a spicy mango sauce. Served with saffron rice.

Topped with gruyère cheese and sautéed onions on ciabatta. Served with fries.

Served with Parmigiano Reggiano cheese.

Clams, potatoes, cream, and herbs.

Tossed with apples, goat cheese, candied walnuts, and citrus dressing.

Shredded cabbage, romaine, pine nuts, pickled carrots, and red onions. Tossed with sesame ginger dressing garnished with baby cilantro.

Romaine lettuce tossed with caesar dressing. Served with croutons and shaved parmesan.

Roasted beets, quinoa, goat cheese, almonds, kale, and ginger vinaigrette.

Ripe tomato, cucumber, red onions, olives, feta cheese, pepperoncini, extra virgin olive oil, and white wine vinegar.

Served with broccoli rabe, hot and sweet crumbled sausage, chili flakes, sauteed in garlic and oil.

Rigatoni tossed with bacon lardons in a pink sauce.

Linguine with mixed vegetables. Sauteed with extra virgin olive oil and garlic.

Linguine served with shrimp, clams, calamari, mussels, and scallops, in marinara or fra diavolo.

Pappardelle pasta with short rib stroganoff.

San marzano tomato, fresh mozzarella, basil, and extra virgin olive oil.

Roasted eggplant, zucchini, peppers, caramelized onions, basil, and truffle oil.

Breaded chicken, buffalo sauce, gorgonzola, and ranch dressing.

San marzano tomato, mozzarella, and hot cherry peppers.

Alternating layers of espresso drenched chocolate sponge cake and coffee cream, decorated with cocoa powder.

A layer of chocolate cake with cocoa from Ecuador, filled with chocolate, hazelnut creams, and hazelnut crunch. Covered with chocolate glaze.

Shortcrust pastry base filled with pastry cream. Topped with a layer of sponge cake and lavishly garnished with an assortment of blackberries, raspberries, red currants, and strawberries.

Traditional NY cheesecake flavored with a hint of vanilla, on a sponge cake base.

Alternating layers of rich fudgy cake and smooth chocolate icing, decorated with chocolate shavings.

Limoncello, hazelnut chocolate, and guava mango.

Espresso, amaretto nut, and coconut.

Lemon or orange. Served in the natural fruit shell.