Medusa Grill & Bistro

Starters

• Saganaki$8.75

  pan fried kasseri cheese flamed table side, finished with fresh lemon. a house specialty.

• Roasted Red Pepper & Goat Cheese Saganaki$11.50

  roasted red pepper slices topped with french goat cheese seasonings and olive oil, baked till soft and flambeed with brandy and lemon.

• Grilled Calamari$9.75

  tubes and tentacles grilled over cherry wood and served atop sauteed shallots and romaine with a dollop of skordalla.

• Skordalia$8.75

  a dip made of garlic and almonds with lemon and olive oil served with fresh dipping vegetables and pita points.

• Sicilian Beef Filet Kabobs$16.50

  lightly seasoned choice beef tenderloin fried and topped with garlic butter.

• Fried Shrimp Kabobs$14.50

  3 larger shrimp lightly breaded and fried till golden served with a thai chili sauce.

• Olives & Feta$8.75

  a variety of imported olives niscoise, kalamata and dried morrocans. with chunked feta.

• Soup Du Jour$6.75

• Roasted Red Beets w/ Feta$9.75

  roasted red beets tossed with olive oil and topped with feta.

• Greek Salad$9.25

  crisp lettuce tossed to order in a lemon vinaigrette, topped with red onion, tomatoes, cucumbers, feta cheese, peppercinis and kalamata olives.

• Cesar Salad$8.50

  chopped romaine leaves drizzled with cesar dressing, crutons and parmesan.

Entrees

entrees are accompanied with whipped potatoes and sauteed vegetables

• Hand Cut Steaks & Lamb Chops

  choice steaks and locally raised lamb chops available upon request.

  • Market Price

• Chef's Choice$40.00

  an entree created by chef greg just for you. choose meat, seafood, or a combination of the two.

• Lobster Alfredo$37.50

  8oz canadian lobster meat poached in cream and finished with parmigiano reggiano cheese, and egg yolk served over imported pasta.

• Sicilian Filet$34.50

  8oz beef filet encrusted with seasonings pan fried to order and topped with parsley butter and lemon.

• Salmon & Lobster$29.50

  norwegian salmon fillet grilled with half a grilled canadian lobster tail.

• Shrimp Diavola$27.50

  texas prawns sauteed in garlic and olive oil finished with tomato sauce and sweet butter, served over imported pasta. served mild, medium, or spicy... your choice.

• Pork Cutlet Milanese$21.50

  pork tenderloin thinly pounded and pan fried in olive oil finsihed with white wine, fresh lemon, capers, veal glace and sweet butter.

• Lemon Oreganato Chicken & Shrimp$19.50

  wood grilled marinated breast of chicken topped with a grilled prawn and served with tsatziki

• Pasta Primavera$17.50

  sauteed vegetables atop imported pasta served with a dollop of skordalia

Dessret

• Gelato-Italian Gourmet Ice Cream

  chef greg prepares "lato gelato" from scratch using his own gelato milk base combined with fresh ingredients. gelato contains a 6% butterfat content vs. traditional ice cream containing 25% or more fat content. greg uses real, all natural flavorings made in house from scratch with different flavors to choose from. cheg greg also prepares delicious sorbetto's of fresh fruit and cane syrup (dairy free). bon appetito

  • 2 Scoop$7.00
  • 3 Scoop Sampler$9.50
  • Sampler of All Flavors$15.00
  • Pint (To Go)$6.00
  • Quart (To Go)$9.00

• White Chocolate Creme Brulee$7.00

  the classic casual dessert with white chocolate, the best in town!

• Chocolate Mousse$7.00

  bittersweet choclate folded with whipped cream, sabayon and meringue. sure to satisfy any chocolate lover!

French Country Wine Dinner

• Boulette D'epinards Dans Le Soupe D'asperges Au Saumon

  spring spinach dumpling in a creamy asparagus soup with diced lox. wine pairing: roblet-monnet rully, les grenouilles, cote chalonnaise 2010

• Canard Truffe' Galantine De Pistache, Sauce Dijonnaise

  duck galantine with truffle and pistachio, dijon mustard sauce. wine pairing: fessy chateau des reyssiers regnie, cru du beaujolais 2011

• Petite Salade Nicoise

  traditional vegetable salad with olive oil poached tuna. wine pairing: domaine de triennes st. auguste, provence 2010

• Carre D'agneau Parisienne

  rack of lamb with a dijon, crumb and herb crust. paris style wine pairing:

• Pommes Fondant & Haricots Verts Eschalots

  pommes fondant & haricots verts eschalots. wine pairing: chateau belair haut medoc, bordeaux 2010

• Paris Brest Et Fraise Glace

  choux pate' filled with custard cream and almonds, strawberry gelato. wine pairing: chateau villefranche, sauternes 2010