ANTIPASTI
To Start or Share
Crispy Fried Calamari, Pepperoncini, and Peppers with Marinara or Lemon Aioli - $8
P.E.I. Mussels Sautéed with Garlic, White Wine, Butter, and Herbs -
Small Bowl - $7
Large Bowl - $10
Antipasto – Prosciutto di Parma, Salami, Artichoke Hearts, Cheese, Olives and Peppers - $12
Housemade Gnocchi Tossed in Smoked Arugula Pesto over Red Sauce - $8
Crispy Fried Artichoke Hearts with Goat Cheese Cream Laced with Sundried Tomatoes - $8
Baked Flatbread with Parmesan Fondue and Tapenade - $9
INSALATE e ZUPPA
Salads and Soup
Grilled Asparagus and Tomato Salad with Goat Cheese, Sundried Figs, and a Shallot Vinaigrette - $9
Mixed Greens with Cucumber, Red Pepper, and Herbed Garlic Vinaigrette - $5
Caesar Salad with Parmigiano Reggiano and Croutons - $5
Add Pan Roasted Chicken or Sautéed Shrimp - $12
Rustic Housemade Mozzarella and Tomatoes with Basil and Extra Virgin Olive Oil - $7
Iceberg Wedge Salad with Gorgonzola, Pancetta, Tomato, Hard Boiled Egg, and Red Onion - $8
Grilled Vegetable and Spinach Salad with Toasted Pignolis and Balsamic Dressing - $8
Georgia White Shrimp Tossed with Pepperoncini, Feta, Cucumber, Iceberg, and Lemon Vinaigrette - $9
Creamy Tomato Bisque Finished with Pesto - $5
FAVORITI
Chef’s Favorites
Sautéed Salmon over Warm Artichoke Hearts, Cannellini Beans, and Arugula with Lemon Vinaigrette - $17
Seared Filet Mignon with Creamy Spinach Florentine and Grilled Mushroom with Red Onions and Basil - $24
Veal Marsala – Sautéed Scallopine with Mushroom and Sundried Tomatoes over Angel Hair - $20
Chicken Picatta – Sautéed Chicken Breast over Angel Hair with Spinach and Artichokes - $17
Fried Pork Chop with Parmigiano Mashed Potatoes, Steamed Green Beans, and Pancetta Gravy - $20
PASTA
Grilled Vegetable Primavera – Grilled Veggies Tossed with Orrechiette, Tomato Broth and Pesto - $16
Penne Pommodoro – Ripe Tomatoes Sautéed in Garlic and Extra Virgin Olive Oil with Basil - $14
Georgia White Shrimp Puttanesca – Shrimp with Stewed Olives, Capers, Tomatoes, and Garlic - $17
Fettuccine Alfredo with Marinated and Roasted Chicken or Sautéed Wild Georgia Shrimp - $17
Spaghetti and Meatballs Stewed in Housemade Tomato Sauce with Basil and Parmigiano - $14
Smoked Chicken and Ricotta Ravioli with Zucchini and Mushroom Cream Sauce - $14
Baked Ziti with Spicy Sausage, Broccoli Rabe, and Marinara with Roasted Garlic - $15
We have whole wheat pasta available. Please ask your server.
Glynn County says the consumption of raw or undercooked foods may be hazardous to your health.
FROM THE WOOD STOVE OVEN
Lasagna Made with Fresh Pasta Sheets, Meat Sauce, Three Cheeses, and Tomato Sauce - $15
Chicken Parmesan over Mushrooms, Spinach, and Red Onions with a Balsamic Reduction and Mozzarella - $15
Chicken Saltimbocca Calzone Stuffed with Roasted Chicken, Sage, Prosciutto, and White Sauce - - $14
ROMAN STYLE PIZZAS
Margherita – Sliced Tomato, Housemade Mozzarella, Basil, and Extra Virgin Olive Oil - $10
Gorgonzola– Wilted Spinach, Gorgonzola Cheese, Prosciutto, and Mozzarella - $11
Salsiccia– Tomato Sauce, Spicy Sausage, Provolone, and Rosemary Oil - $11
Bianco – Arugula, Provolone, Mozzarella, Parmigiano, and Extra Virgin Olive Oil - $10
Scampi – Wild Georgia Shrimp over Red Sauce with Pesto and Garlic - $13
Wood Stone has made over 5,000 ovens since 1990 in Washington State. Tramici’s 4500 pound “Fire Deck” oven boasts a hearth heated to a temperature of 550 degrees on the floor and 800 degrees at the ceiling. Both radiant heat and gas flames enable us to evenly cook pizzas, roasts, fish, and pastas on a huge stone with ease and consistency. You will appreciate the results.
DOLCE
Desserts
Tiramisu – Lady Fingers Dipped in Espresso and Layered with Mascarpone
Strawberry Topped Cheesecake with Strawberry and Basil Sauces
Gelato and Italian Ices – Dolce de Leche, Banana, Chocolate, Lemon, and Blueberry-Raspberry
HOUSE WINES and COLD BEERS
