APPETIZERS & SALADS

SHRIMP AJO: Shrimp Sautéed with Garlic in Lemon Juice, Butter, and White Wine Sauce over soft Polenta. 15

FRIED CALAMARI: Rings, flour-dipped, corn crusted and deep fried. Served with Marinara and Aioli Sauces. 15

MUSSELS MARINIERE: Fresh PEI Mussels sautéed in White Wine, Lemon Juice, Butter, and Capers. 14

CAESAR SALAD: Chopped crispy Romaine Heart, Croutons, Parmesan Cheese with Caesar Dressing. 11
With Chicken 18 With Shrimp 20 With Salmon 22

AVOCADO SALAD: Ripe Avocado over Iceberg, Red Beets, Strawberry and Feta Cheese with Italian Dressing. 14
With Chicken 21 With Shrimp 23 With Salmon 25

SOUP OF THE DAY: Ask your server for today’s selection. 7
 

ENTREES

CHICKEN DIJON: Roasted Chicken Breast served with seasonal mixed vegetables, potato, creamy mushrooms and Dijon Mustard demi-glace,  20

CHICKEN PICCATA: Chicken Breast sautéed in Lemon-Butter-Capers Sauce. Served over Angel Hair Pasta and topped with our special Marinara Sauce.  20

LINGUINI MUSSELS: Fresh PEI Mussels tossed with Shallots, Garlic and fresh herbs in Tomato Sauce. Served with Linguini Pasta. 19

FLOUNDER FRANCAISE: Flour & Egg-dipped Flounder Fillet sautéed and served with seasonal mixed vegetables and potato in Beurre Blanc Sauce. 22

SALMON ALMOND: Almond-crusted Filet, sautéed Vegetables and Potatoes with Mustard Cream Sauce. 24

BLACKENED TILAPIA: Served w/Calamari, Saffron-Risotto Paella, Tri-color peppers and Green Peas in a creamy Lobster Sauce. 21

LOBSTER RAVIOLI: Lobster-stuffed Ravioli tossed with pieces of Shrimp, Onion, Sweet Yellow Corn, Carrots and Spinach in Parmesan Alfredo Sauce. 19

MUSHROOM RAVIOLI: Tossed with Wild Mushrooms, Baby Spinach, Caramelized Onions in Brandy Brown Cream Sauce. 17 

STEAK FRITES: Grilled 7 oz NY Strip topped with Bordelaise Sauce and served with French Fries. 25

IDYLWOOD BURRITO BOWL: Ground Beef or Grilled Chicken, steamed Basmati Rice, chopped Romaine Heart, Black Beans, Pico de Gallo and Sour Cream. 18

PASTA

TRADITIONAL FETTUCINE ALFREDO: Chopped Boneless Chicken Breast tossed with shaved Carrots, Spinach and Parmesan Alfredo Sauce served with Fettuccine Pasta. 22

AUTHENTIC LINGUINE BOLOGNESE: Baked ground beef with diced Carrots, Celery, Onion, Mushrooms, Tomatoes and Demi-glace served with Linguine Pasta. 22

LOUISIANA SHRIMP RIGATONI: Roasted Shrimp tossed with Rigatoni Pasta, caramelized Onion, Mushrooms, Grape Tomatoes in a Cajun Cream Sauce. 26

MARDI GRAS JAMBALAYA: Shrimp, Chicken Breast & Merguez and Penne Pasta tossed with Tricolor peppers, Onions, Tomatoes and Cajun Butter Sauce. 25

NORWEGIAN SALMON TORTELLINI: Chopped Salmon served with Tri-color Tortellini Pasta, diced Mixed Vegetables in a homemade Pesto Sauce and Beurre Blanc. 23

CHICKEN PARMESAN: Breaded Chicken breast served with melted Mozzarella Cheese, Tomatoes & Capellini Pasta topped with Pesto Sauce. 21

SANDWICHES

BEEF BURGER: Served with French Fries in a Brioche Bun with Lettuce, Tomato, Mayonnaise and onions. 18
Add: Cheese 2 Bacon 2.50     

LAMB BURGER: Served with French Fries in a Brioche Bun with Lettuce, Tomato, Mayonnaise and onions.  19  

CALIFORNIA CHICKEN BREAST: Served with French Fries in a Sub Roll with Lettuce, Tomato, Mayonnaise, Onion, Avocado and melted Provolone Cheese. 18                          

DESSERTS: 9
Specially prepared by our own Pastry Chef: Aida

TIRAMISU
Layers of creamy Mascarpone Cheese, Chocolate and Ladyfingers soaked in Espresso and Amaretto.

CHOCOLATE MOUSSE CAKE
Devil’s Food Cake layered with chocolate mousse and Ganache.

CREME BRULEE
Velvety-textured Vanilla Custard, finished with a caramelized sugar crust.

KEY LIME TART
Brown Sugar Crust filled with Key Lime Custard.

NEW YORK CHEESECAKE
Buttery Graham Cracker Crust with a rich and creamy filling.

GERMAN CHOCOLATE CAKE
Chocolate Cake with toasted Coconut, Pecans and rich Caramel.

Some items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.