dinner
[APPETIZERS]
Roasted Portabella Mushroom Stuffed with Unaged Goat Cheese, Roasted Red Peppers, Spinach, Basil, and Pine Nuts with a Balsamic Reduction 7.00
Crispy Fried Calamari with Hot Cherry Peppers, Tossed in our own Seasoned Batter; Served with a Hot Cherry Pepper Aioli 11.00
Garlicky P.E.I. Mussels in a White Wine, Basil, Butter and Lemon Broth 11.00
Lump Blue Crab Cakes with a Garlic-Red Pepper Aioli 13.00
Fried Provolone Hand-Cut and Batter-Dipped Wedges, Served with Marinara and Roasted Garlic Dipping Sauce 8.00
Spinach and Artichoke Dip Served with Homemade Flatbreads 8.00
Sangiovese Braised Wild Boar with Roasted Mushrooms and Herbs; Served over Tagliatelle Pasta and Drizzled with White Truffle Oil 12.00
Tuscan Hearth Roasted Wings Marinated Herbs and Spices; served with our House-Made Gorgonzola Dressing 8.00
Frito Misto Fried Eggplant and Zucchini; Served with a Warm Fontina Dipping Sauce 8.00
Siena’s Bruschetta Hand-Cut Rustic Bread Topped with Fresh Tomatoes Mixed with Artichokes, Kalamata Olives, Basil, Garlic and Extra Virgin Olive Oil; Drizzled with a Balsamic Reduction 7.00
[SALADS]
Top any Salad with Grilled Chicken – add 5.95; Grilled Scallops – add 9.95; Grilled Shrimp – add 9.95; Grilled Salmon – 7.95
House Mesclun Greens, European Cucumber, Grape Tomatoes and Shaved Carrots, Tossed with a Balsamic Vinaigrette 7.00
Caesar Romaine Lettuce with Garlic Anchovy Dressing with white anchovies upon request 9.00
Tuscan Vegetable with Tuscan Bread, Greens, Provolone, Roasted Pepper, Roasted Tomatoes, Cucumber and Caperberries; Tossed with a Red Wine Vinaigrette 9.00
Mediterranean Romaine Lettuce, Roasted Tomatoes, European Cucumber, Kalamata Olives, Red Onion, Artichoke Hearts, Feta Cheese and Croutons; Tossed with a Greek Vinaigrette 10.00
Baby Spinach and Cranberry Salad Dried Cranberries, Pecans, Crumbled Gorgonzola, Sliced Pears, and Crispy Bacon Tossed with Honey Mustard Vinaigrette 10.00
Heirloom Tomato Caprese Fresh Buffalo Mozzarella, Basil, Extra Virgin Olive Oil, and Sea Salt Drizzled with a Balsamic Reduction 10.00
[BRICK OVEN PIZZAS]
All pizzas are 16 inch, with a crispy, Roman-style crust
Margherita Tomato, Mozzarella and Fresh Basil 14.95
Pepperoni Traditional Pepperoni Pizza with Imported Pepperoni and Mozzarella 16.95
Sausage Roasted Italian Sausage with Caramelized Onions, Hot Cherry Peppers, Mozzarella and Fresh Basil 16.95
BBQ Chicken with Smoked Mozzarella, Scallions, Grilled Chicken, Peppers and Housemade BBQ Sauce 16.95
Portabella Mushroom with Spinach, Ricotta, Toasted Garlic, Tomato Sauce and Mozzarella 16.95
Veggie Roasted Mushrooms, Asparagus, Spinach, Roasted Peppers, Mozzarella & Goat Cheese 16.95
Alpine Pizza Pesto Marinara with Prosciutto, Smoked Mozzarella, Caramelized Onions and Mozzarella 16.95
Eggplant Pizza Marinara, Fresh Eggplant, Feta, Spinach, Caramelized Onions, and Mozzarella 16.95
Bolognese Siena’s Hearty, Traditional Bolognese Sauce with Mozzarella and Fresh Basil 16.95
Meat Lover’s Pizza Siena’s Homemade Meatballs, Spicy Sausage, Pepperoni, Mozzarella, and Fresh Basil 16.95
['White' Pizzas]
Pesto Basil Pesto, Mozzarella and Caramelized Onions 14.95
Danny’s Special Crispy Bacon, Gorgonzola, Caramelized Onions, Candied Walnuts and Mozzarella 17.95
Manager’s Special Pesto, Pepperoni, Creminis, Ricotta, and Mozzarella 16.95
Greek Salad Pizza Basil Pesto and Mozzarella; topped with Romaine Lettuce, Kalamata Olives, Roasted Tomatoes, European Cucumbers, Feta Cheese, Croutons, Artichokes, Red Onion, tossed with Lemon-Herb Vinaigrette 16.95
Four Cheese and Broccoli Ricotta, Provolone, Mozzarella and Parmesan Cheeses with Basil Pesto, Broccoli Florets, Caramelized Onions and Roasted Garlic 16.95
[CONTEMPORARY PASTAS]
Mediterranean Pasta Penne tossed with Roasted Chicken, Kalamata Olives, Smoked Mozzarella, Roasted Tomatoes and Spinach 19.00
Chicken, Hot Pepperoncini and Mild Mascarpone Sauteed Chicken Breast with Pepperoncini, Cremini Mushrooms, Roasted Tomatoes, Basil-Mascarpone Cheese and White Wine; Served over Penne 19.00
Lobster Ravioli Tossed in a Light Sherry Cream Sauce with Roasted Corn, Green Onions, Asparagus, Parmesan Cheese, and Topped with More Fresh Lobster Meat 27.00
Wild Mushroom Ravioli Sauteed with Cremini, Portabella, Procini and Oyster Mushrooms, Shallots, Roasted Peppers, and Spinach in a Parmesan Broth 22.00
Penne Pomodoro Chopped Fresh Tomatoes, Basil, Buffalo Mozzarella, Garlic, Extra Virgin Olive Oil, and Parmesan Cheese Tossed with Piping Hot Penne 16.00
[CLASSIC PASTAS]
Chicken and Broccoli Tossed with Penne, in a Light Alfredo Sauce 17.50
Vegetarian Broccoli, Penne, and Alfredo Sauce 14.50
Veal Saltimbocca (Italian for “jumps in the mouth”) Veal Scaloppine Sauteed with White Wine and topped with Sage Leaves, Prosciutto and Smoked Mozzarella; Served with Linguine and Sauteed Asparagus 23.00
Chicken Parmigiana Hand-Made and Sauteed; Served over Cappellini 19.50
Veal Picatta Pounded Thin and Sauteed; Served over Linguine with Sauteed Asparagus 23.00
Tagliatelle Bolognese A Rich and Savory Sauce made with Beef and Pork in the Authentic Style of Bologna, Italy. Served over Tagliatelle, a Flat, Wide Pasta made from Eggs and Semolina 21.00
Siena’s Shrimp Scampi with Roasted Tomatoes, Capers, Roasted Garlic, and Basil; Over Cappellini 25.00
Spring and Summer Vegetable Pasta Fresh Peas, Bell Peppers, Asparagus, Zucchini, Summer Squash, Red Onion, and Broccoli in a Light Basil Cream Sauce Tossed with Penne 18.00
[ENTREES]
Lemon-Honey Roasted Statler Chicken Breasts with a Sweet Onion Reduction; Served with Mediterranean Orzo-Feta Salad and Sauteed Broccolini 19.00
Stuffed Italian Meatloaf Filled with Sweet Italian Sausage, Fresh Mozzarella, Sauteed Spinach and Roasted Red Pepper; with a Housemade Pesto Ketchup, Roasted Garlic Mashed Potatoes, and Sauteed Broccolini 20.00
Pan-Roasted Cod Filet with Herbed Breadcrumbs and a Light Dill Cream Sauce, Sauteed Spring Vegetables, and Parmesan Au Gratin Potatoes 22.00
Grilled Hand-Cut 12 Ounce Ribeye Steak Topped with Homemade Boursin Cheese and Served with Parmesan Au Gratin Potatoes and Sauteed Spring Vegetables 28.00
Pan-Seared Jumbo Scallops with a Citrus-Basil Pesto; Served with an Applewood-Smoked Bacon Risotto and Sauteed Broccolini 26.00
Pan-Seared Salmon with a Toasted Sunflower Seed Crust; Served with a Sweet Lemon Drizzle, Himalayan Red Rice and Grilled Asparagus 22.00
Spicy Tuscan Seafood Stew Scallops, Shrimp, Littleneck Clams, Mussels, Cod, and Salmon; with Tomato, White Wine and Fresh Herbs, and a Herb Crostini May be Ordered Mild Upon Request 24.00
Grilled Center Cut Swordfish with a Caper-Butter Sauce; Served with Grilled Italian Ratataouille, Herbed Wild Rice and Sauteed Asparagus 26.00
Bourbon-Rosemary Grilled Steak Tips with Homemade Steak Sauce; Served with Buttermilk-Scallion Yukon Mashed Potatoes and Sauteed Spring Vegetables 25.00
Sangiovese-Braised Boneless Short Ribs with a Natural Braising Reduction; Served with Herb Roasted Yukon Potatoes and Sauteed Green Beans 23.00
Grilled 8 Bone Rack of Lamb with a Red Wine Reduction; Served with Spring Pea Risotto and a Spring Vegetable Caponata 27.00
Executive Chef, Nicholas Jankowski Owner-Host, Graham Silliman
An 18% gratuity will be added to parties of 5 or more.
Consuming raw or undercooked meats, poultry, fish or eggs increases the risk of food-borne illness.
