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A P P E T I Z E R S

10 Baked Brie - Wrapped in a buttery phyllo dough, served with a Black Mission fig compote, Granny Smith apples, plums and toast points

13 BBQ Shrimp - Applewood smoked bacon wrapped shrimp stuffed with basil and served with Bono’s BBQ sauce

13 Rare Seared Grade A Ahi Tuna - Thin-sliced yellowfin tuna seared and served with soy-lime dressing and wasabi-cream sauce

12 Roasted Corn Crab Cake - Golden brown Dungeness crab cake served with spicy rémoulade

Calamari Fritti - Served with a Serrano-cilantro aioli

14 Crab Martini - Fresh Dungeness crab tossed in a Serrano-lime dressing with baby heirloom tomatoes and fresh cilantro garnished with slices of avocado

12 Caprese Tower - Slices of fresh mozzarella layered with red and yellow vine ripened tomatoes and an olive tapenade, garnished with fresh basil and mint, drizzled with a balsamic glaze

12 Carpaccio - Thin-sliced USDA prime filet, with red onion, shaved Parmesan and a Dijon-caper sauce

12 Goat Cheese Bruschetta - Grilled baguette slices topped with cherry tomatoes, fresh garlic, basil, and goat cheese crumbles, then drizzled with a balsamic glaze

11 Bono’s Gourmet Mac & Cheese - With black truffle shavings, pancetta, gruyere and asiago cheese

6 Soup Du Jour

For parties of 8 or more, an 18% gratuity will be added.
$15.00 corkage fee. Split charge $2.00

S A L A D S 

14 Steak Salad - Grilled USDA prime beef with mixed greens, mushrooms, parmesan shavings and a spicy honey mustard dressing

15 Lobster, Avocado and Papaya - Diced lobster, avocado and papaya with a lime-jalapeno dressing

13 Spinach Salad with a Warm Bacon Vinaigrette - Grilled chicken breast served over a bed of spinach with tomatoes, red onion, and toasted walnuts tossed in a warm bacon vinaigrette

8 Caesar - Romaine with house made dressing, fresh croutons and grated parmesan

10 Maytag Blue Cheese - Romaine hearts with roma tomatoes and Applewood smoked bacon

12 Mediterranean Chopped Salad - Chopped romaine, capers, tomato, feta, manzanilla olives, red bell peppers, cucumber and red onion in a mint-kalamata olive vinaigrette with crisp pita chips

14 The Shore Salad - Mixed greens tossed with raspberry-balsamic vinaigrette, toasted hazelnuts, dried apricots and bing cherries topped with Atlantic salmon

11 Apples and Gorgonzola Salad - Sliced apples with arugula, mint, radicchio, walnuts, gorgonzola crumbles, with a roasted garlic vinaigrette

13 Thai Chicken Lettuce Wraps - Grilled chicken breast in an Asian marinade, chopped and served with butter leaf lettuce, Thai chili glaze and a peanut sauce

Add $4 for Chicken
Add $6 for Shrimp
Add $2 for Split Plate

P A S T A

18 Rigatoni Con Carne - A Bono family original recipe with steak, Italian sausage and beef short ribs slow simmered for 8 hours and tossed with hollow tube pasta

18 Sicilian Linguini - Linguini pasta with a sweet Italian sausage, chicken, garlic, roasted bell peppers, caramelized shallots tossed in a light tomato cream sauce

16 Bono’s Lasagna - Layers of sun dried tomato basil and egg noodles, ricotta, mozzarella and parmesan cheese, baked to perfection and topped with sweet basil marinara or Bono’s meat sauce

22 Lobster Fettuccini - Lobster and shrimp sautéed in a lobster broth with garlic, white wine, roma tomatoes and fresh herbs tossed with fettuccini pasta

16 Melanzane Arrabiata - Grilled eggplant sautéed with garlic, fire roasted tomatoes and fresh herbs tossed in a spicy marinara sauce with penne pasta finished with smoked mozzarella

15 T.B.G - Spaghettini pasta tossed with sautéed roma tomatoes, slow roasted tomatoes, fresh basil and diced mozzarella in a light garlic, white wine sauce

16 Chicken Pesto - Penne pasta with tender chicken breast and sun dried tomatoes in a light pesto sauce

17 Ravioli al Fungi - Portobello mushroom stuffed raviolis with sautéed oyster mushrooms in a creamy roasted garlic marsala sauce, finished with gorgonzola crumbles

15 Penne with Sage and Prosciutto - Asparagus tips sautéed with prosciutto and fresh sage then tossed with a grean pea and pine nut pesto

Executive Chef: Jesus Gazga

E N T R E E S 

22 Chicken Piccata - Sautéed free range chicken breast in a lemon-caper sauce, served with sautéed spinach and parmesan risotto

26 Alaskan Halibut - Grilled halibut topped with fresh strawberries, vine ripened tomatoes, basil, and feta cheese crumbles and served over a pilaf style risotto

25 Shrimp Scampi - iger shrimp and rock shrimp sautéed with garlic, white wine, and lemon, served with parmesan risotto and sautéed spinach

25 Pollo Rustica - Free range chicken breast stuffed with asparagus, smoked mozzarella, and Serrano ham drizzled with a rosemary-garlic sauce and served with garlic mashed potatoes and sautéed broccolini

29 New York Steak Caprese - USDA Prime NY Strip topped with roma tomatoes, buffalo mozzarella and drizzled with a balsamic reduction. Served on a bed of garlic mashed potatoes

27 Sesame Crusted Ahi - Sashimi grade yellow fin tuna, seared rare and topped with an Italian salsa verde, garnished with diced avocado and served over a bed of mixed garden vegetables

24 Salmon al Cartoccio - Atlantic salmon wrapped in parchment paper, baked in a marinade of garlic, fresh basil, roma tomatoes and extra virgin olive oil. Served with roasted garlic mashed potatoes and fresh garden vegetables

26 Grilled Swordfish - Served over a pilaf style risotto and topped with fresh roasted roma tomatoes, slices of garlic, scallions, a splash of white wine, a hint of spice