The Repp Menu (Update 2026)

Fontina, Parm, and Mozzarella with roasted garlic and fresh herbs, served with crostini

fried and tossed in garlic honey glaze

bacon wrapped and served with Dijon gastrique

with raspberry preserves, balsamic glaze and crostini

breaded and fried crisp, with sweet cili sauce. Half order $13

with house-made garlic aioli

with mushroom tapenade, Kalamata olives, feta and flatbread

with garlic, shallots and heirloom tomatoes in a white wine, butter, cream broth. Half order $15

pesto, tomato, and basil with balsamic reduction and olive oil and crostini

house made dressing, parm, and crouton crumbles. Entree size $14

with Gorgonzola, fried shallots, and dried apricots tossed in roasted shallot vinaigrette. Entree size $14

with roasted beets, goat cheese, and cashews with a balsamic vinaigrette. Entree size $14

Add Prawns $11 Add Filet Mignon $20

Daily house-made soup by the cup. Bowl $14

with seasonal vegetables and choice of garlic mashed or roasted red potatoes

with seasonal vegetables and choice of garlic mashed or roasted red potatoes

on any steak

with garlic herb polenta, braised vegetables, and rosemary pan jus. Limited availability

over sun-dried tomato creamy risotto, topped with Sambuca caramelized apple chutney

haddock, clams, scallops, and prawns in a white wine cream reduction

over creamy couscous with apple and bacon

with mixed mushrooms over fettuccini

served with sautéed greens, caramelized onions, mushrooms, and roasted red potatoes topped with cherry-bourbon sauce

rich cream sauce with basil and cashews over linguini

with creamy parmesan, tomato, and basil

white wine and lemon butter sauce with capers, artichoke hearts, rosemary and thyme over linguini

braised with red wine and mushrooms, served with seasonal vegetables and creamy garlic mash

with seasonal vegetables and choice of garlic mashed or roasted red potatoes

with seasonal vegetables and choice of garlic mashed or roasted red potatoes

on any steak

with garlic herb polenta, braised vegetables, and rosemary pan jus. Limited availability

over sun-dried tomato creamy risotto, topped with Sambuca caramelized apple chutney

haddock, clams, scallops, and prawns in a white wine cream reduction

over creamy couscous with apple and bacon

with mixed mushrooms over fettuccini

served with sautéed greens, caramelized onions, mushrooms, and roasted red potatoes topped with cherry-bourbon sauce

rich cream sauce with basil and cashews over linguini

with creamy parmesan, tomato, and basil

white wine and lemon butter sauce with capers, artichoke hearts, rosemary and thyme over linguini

braised with red wine and mushrooms, served with seasonal vegetables and creamy garlic mash

with seasonal vegetables and choice of garlic mashed or roasted red potatoes

with seasonal vegetables and choice of garlic mashed or roasted red potatoes

on any steak

with garlic herb polenta, braised vegetables, and rosemary pan jus. Limited availability

over sun-dried tomato creamy risotto, topped with Sambuca caramelized apple chutney

haddock, clams, scallops, and prawns in a white wine cream reduction

over creamy couscous with apple and bacon

with mixed mushrooms over fettuccini

served with sautéed greens, caramelized onions, mushrooms, and roasted red potatoes topped with cherry-bourbon sauce

rich cream sauce with basil and cashews over linguini

with creamy parmesan, tomato, and basil

white wine and lemon butter sauce with capers, artichoke hearts, rosemary and thyme over linguini

braised with red wine and mushrooms, served with seasonal vegetables and creamy garlic mash