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STARTERS

Tuscan Bruschetta  9  toasted ciabatta, pesto & ricotta, fresh cherry tomatoes & basil

Caprese  10  buffalo mozzarella, basil, heirloom tomatoes, with extra virgin olive oil and balsamic vinegar reduction

Brussels Sprouts 10 baked brussels sprouts served with a lemon aioli dipping sauce

Grilled Artichoke  10  marinated, char-grilled artichoke, served with chipotle aioli & roasted aioli dipping sauce

Fried Ravioli 10  served with homemade marinara sauce

Scampi  13  jumbo prawns in a lemon butter white wine reduction with garlic & capers, served with toasted sourdough

Calamari  12  lightly breaded, served with 1515’s dipping sauce

Pan Seared Jumbo Scallops 14  with habanero orange glaze

Crab Cakes   15  served with mint, lemon, caper sauce and julienne cucumbers 

PEI Black Mussels  18  fresh mussels steamed in chipotle broth, served with toasted cheese bread

 

SMALL PLATES

Truffle Mac & Cheese  11 cheddar, gruyere, mozzarella cheese and white truffle oil add smoked apple bacon for $2 or chicken for $4 

Gnocchi Dumplings  12  your choice of pesto, gorgonzola or marinara sauce

Pork Ribs  13  all-natural pork ribs with a warm barbeque glaze

Tuna Tartare   17  fresh diced ahi tuna, mango, chopped avocados, on a bed of  thinly sliced cucumbers, with avocado wasabi mousse, sweet chili and served with won tons

Crab Stack 19  dungeness crab tossed in citrus vinaigrette with avocado on a bed of cucumber slices topped with micro greens and fried fennel shavings

 

SOUPS & SALADS

add $4 for chicken, $6 for prawns and $8 for salmon to any salad 

Tomato Basil or  Soup of the Day   cup 6 bowl 8

French Onion   cup 6

1515    7  romaine lettuce and organic mixed greens, roma tomatoes, green onion, asiago cheese, served with our house vinaigrette

Wedge     9   iceberg lettuce, chopped tomatoes, smoked bacon, shaved red onions, blue cheese dressing and crumbles

Caesar    8  whole leaf of romaine, homemade croutons, and a baked asiago cheese crisp 

Arugula   9  organic arugula, roasted beets, honey vinaigrette, pecans &  feta cheese

 

ENTREE PLATES

 

FROM THE SEA

Salmon Filet   28  grilled & served with corn dill relish, grilled asparagus & mashed potatoes 

Halibut  30 on a bed of lentils, fingerling potatoes, arugula with cherry  tomatoes, topped with jumbo prawns and chipotle reduction

Sea Bass   33 grilled and topped with bay shrimp, scallops, seasonal vegetables, on a bed of pesto gnocchi

Mixed Seafood Grill   34  scallops, prawns, sea bass, salmon, lemon caper reduction, served with grilled vegetables and polenta 

 

MEATS & POULTRY

Artichoke Chicken   25  all-natural free range chicken breast on portabella mushroom  risotto, with artichoke hearts, tomato & white wine sauce

Pork Chop    27  14 oz. niman ranch bone-in pork chop, with pancetta, south american mushrooms, shallots, sherry wine, mashed potatoes, carrots, asparagus

Lamb Chops    28  9 oz. bone-in chops grilled in a pomegranate shallot reduction, served with garlic mashed potatoes, carrots & green beans

New York Steak  30  12 oz. all-natural usda prime beef, served with scalloped potatoes,  grilled vegetables, and mushroom demi glaze

Prime Rib    32  14 oz. all-natural usda prime beef, slow roasted, served with garlic mashed potatoes, broccoli, and a side of au jus & horseradish

 

PASTAS 

Primavera   17  penne with vegetables, walnuts and your choice of marinara, olive oil & garlic, or creamy pesto sauce, topped with asiago cheese 

Verdure Pollo  22  fettucini, chicken, pancetta, sundried tomato, portabello mushrooms, garlic cream sauce with a hint of pesto, topped with asiago cheese

Jambalaya  24  penne, chicken, jumbo prawns, louisiana hot link, bell peppers,  white onions and cajun seasoning, topped with asiago cheese