Design by Kelvin Hughes Productions

Streamliner Diner Winter 2012 Dinner Menu

(Click HERE to download a copy)

Starters

Bruschetta with roasted squash, goat cheese spread and fried sage leaves – 6

Baked brie with dried cherries, roasted nuts and honey – 8

Pork meatballs with sautéed spinach and roasted garlic tomato sauce – 8

Roasted eggplant filled with scallions, sweet Italian sausage and fresh ricotta,

baked in a traditional pomodoro sauce – 9

Spicy calamari sautéed with toasted garlic, fresh kale, chickpeas and tomatoes

in a burgundy wine vinegar sauce – 9

Roasted garlic bulb, spiced nuts and mixed olive plate with crostini - 6

Salads and Soup

(greens are always organic and, when available, locally grown at Persephone Farms)

Greens and shaved parmigiano-reggiano with garlic oil and lemon – 7

Fennel, fresh pear, and radicchio in a Stilton vinaigrette - 8

Panzanella salad – greens with fresh mozzarella, grilled bread, kalamata olives,

tomatoes, and copa in a pesto-dijon vinaigrette – 10

Hearty Winter Vegetable and White Bean Soup - 6

Pasta

Streamliner Puttanesca – linguine tossed with pomodoro, kalamata olives, capers,

anchovies, garlic, fresh parsley, and parmigiano-reggiano – 14/18

Sweet Italian sausage, roasted red bell peppers, toasted walnuts, blue cheese and

penne tossed in our roasted garlic tomato sauce – 15/19

Crab and prawn manicotti served with tomato and zucchini sauce – 16

Penne, fresh arugula, and toasted pinenuts tossed in melted ricotta,

butter and white wine – 14/18

Calamari Fra Diavolo – a spicy sauce of tomatoes, white wine, brandy and olive oil

tossed with calamari, fresh parsley and linguine – 16/20

Lasagna - layers of winter vegetables, ricotta, besciamella, and parmigiano-reggiano – 16                    

Main Course

Mediterranean Chicken – Braised 1/2 organic chicken with lemon and green olives,

served on garlicky spinach and orzo - 18

Wild Steelhead Salmon pan fried and served over honey harissa chickpeas

with charred brussel sprouts - 20

Pan seared sea scallops topped with a saffron vinaigrette served over a celeriac puree - 20

Slow braised pork shank over a savory stew of cannellini beans and tomatoes,

and wilted greens - 18

Tenderloin with shaved horseradish root, garlic mashed potatoes, and escarole – 25*

Basics

Choose a pasta and sauce – 12/16

Dinner Hours: Tues – Thurs (5 - 9 pm), Fri and Sat (5 - 9:30 pm), Closed Sun/Mon

  *Pssst… we’ll cook it to your liking, but remember,raw or undercooked food can make you sick.

Pastas

Linguine
Pennei
Fettuccini

Sauces

Creamy Basil Pesto
Alfredo
Roasted Garlic Tomato
Pomodoro

Adds - 5

Pork meatballs
Chicken