Evening Menu

Streamliner

Autumn

2017 Evening Menu

Starters

Bruschetta – Mixed olive tapenade, cherry tomatoes, shaved Parmigiano-reggiano, balsamic reduction and fresh parsley — 10

Pork meatballs with sautéed greens and Streamliner’s roasted garlic tomato sauce – 11

Locally sourced clams, smoked bacon, shallots, red pepper flakes, garlic, white wine, butter and thyme – 12   

Streamliner pomodoro, ricotta, fresh mozzarella, parmesan and fresh basil baked and served with grilled pugliese bread – 10

Salads and Soup

 *All produce, when available, is procured from Persephone Farms

Persephone greens and shaved Parmigiano-reggiano with garlic oil and lemon – 8

Kale, tri-colored quinoa, avocado, green onions, pumpkin seeds, lemon tahini dressing  – 9   

Panzanella salad – organic greens with fresh mozzarella, grilled pugliese bread, kalamata olives, tomatoes and Copa in a pesto-dijon vinaigrette – 11

Soup – Italian sausage with potato and kale – 6

Pasta

We offer gluten free pasta on most dishes, for an additional $2  

Ratatouille Fettuccine – roasted fall squash and eggplant, red bell peppers, Streamliner’s roasted garlic tomato sauce and fresh mozzarella – 15/19

Clam Linguine – fresh basil & parsley pesto, crispy garlic, white wine, butter,  Parmigiano-reggiano – 16/20                    

Quattro Formaggi Penne – sharp cheddar, brie, Gruyére, mozzarella, baked with penne,  breadcrumbs – 14                         

Penne al Sugo di Carne – Chianti and espresso braised beef, red onions, tomatoes, penne and Parmigiano-reggiano – 16/20      

Lasagne – layers of ragu Bolognese, ricotta, béchamel, Parmigiano-reggiano and Streamliner’s roasted garlic tomato sauce – 16                                                                                                                   

Main Course

Airline chicken piccata, crispy kale, roasted fall squashes and fresh parsley – 17

Wild sockeye Salmon, orzo, steamed broccolini, roasted red pepper sauce and fennel – 21

Pan seared scallops, herb polenta, baby carrots, roasted pine nuts, basil pesto sauce – 28

Beef tenderloin, seasonal vegetables, garlic mashed potatoes, shallot & red wine sauce and horseradish butter – 27*

Basics

Choose a pasta and sauce – 12/16

Pastas                              Sauces                                  Adds – 5          

Linguine                         Alfredo                        Pork meatballs  

Fettuccine              Creamy Basil pesto           Chicken

Penne                   Roasted garlic tomato         Clams

Pomodoro