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Dina's Restaurant
15 Washington St
Ellicottville, NY 14731
Uber
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Dinner Menu
Appetizers
Baked Brie
baked brie topped with a walnut-brown sugar glaze, and fig compote, served with apples, grapes, and pears.
Artichoke Dip
roasted garlic, artichoke hearts, spinach, herbs and baked cheeses, served with homemade tortilla chips.
Olive Crustini
toasted rosemary bread drizzled with a balsamic glaze, served with an olive tapenade made with a variety of imported olives, tomato, garlic, and shaved parmesan.
Crab Cakes
premium lump blue crab mixed with fresh herbs and cheeses, lightly coated with panko and pan seared.
Shrimp Cocktail
five large chilled tiger shrimp served traditionally with cocktail sauce and a lemon wedge.
Mussels
mussels sautéed in a garlic-butter and white wine sauce with tomatoes and herbs. served with toast points.
Charcuterie
gruyere, manchego, and smoked gouda cheeses, served with saucisson sec, chorizo, and duck salami. for sharing.
Fresh Guacamole & Chips
homemade fresh guacamole and fresh made tortilla chips.
Fried Calamari
a julienne calamari filet, dusted with flour, fried, and served with our homemade marinara sauce and lemon caper aioli.
Caprese
an array of fresh heirloom tomatoes, fresh mozzarella, chopped basil, balsamic vinegar and olive oil.
Salads & Soups
appetizer or entrée portions, dressing choices: tomato-basil vinaigrette, honey balsamic, red wine italian vinaigrette, blood orang vinaigrette and ranch.
Dina’s Wild Field Salad
our house salad made with fresh field greens, carrots, cucumber, red onion and tomato.
Sheila Salad
mixed field greens, gorgonzola cheese, apples, sunflower seeds, tomatoes and raisins. appetizer, entrée.
Tenderloin Salad
fresh arugula, oven roasted tomatoes, israeli couscous, and shaved fennel tossed in a lemon-truffle vinaigrette. served with seared beef tenderloin medallions.
Caesar Salad
crisp romaine with a classic creamy caesar dressing, shaved imported cheeses and croutons. appetizer, entrée, free range chicken caesar, blackened wild salmon.
Pear Gorgonzola Salad
mixed field greens, pecans, fire-roasted red peppers, tomatoes, fresh sliced pear and gorgonzola cheese.
Wedge Salad
a wedge of iceberg lettuce topped with bacon, chopped tomato, cucumber, and gorgonzola cheese.
Caprese
an array of fresh heirloom tomatoes, fresh mozzarella, chopped basil, balsamic vinegar and olive oil. add 6oz. free range chicken breast.
Homemade Soups Prepared Daily
ask your server about today’s selection of soups. cup, bowl.
Pasta
Spaghetti & Meatballs
grandma dipasquale’s recipe. served over whole wheat or fresh spaghetti.
Spinach Ravioli
spinach and cheese stuffed homemade ravioli with our marinara sauce and topped with crème fraiche.
Lobster Ravioli
fresh lobster stuffed ravioli in a pink vodka sauce and topped with a 4oz. lobster tail.
Garlic Gorgonzola Chicken
sautéed free range chicken in a scrumptious white sauce of roasted garlic, gorgonzola cheese and fresh herbs, over fettuccine.
Pasta & Peas
classic dish of cavatappi pasta, peas, diced tomatoes, parmesan cheese, butter and garlic. with chicken, shrimp
Mussels Linguine
mussels sautéed in a garlic-butter and white wine sauce with tomatoes and fresh herbs over linguine.
Bolognese
homemade hearty sauce of chorizo, veal and porcini mushrooms. served over whole wheat or fresh spaghetti.
Seafood Risotto
fresh seafood, oven roasted tomatoes and peas in a creamy saffron risotto.
Gourmet Pizza
small, large.
Margherita
a classic italian style pizza made with grandma dipasquale’s sauce, fresh mozzarella, fresh basil, and topped with grated parmesan cheese.
Sean L.
cheese and pepperoni with red sauce.
The Boss
grandma dipasquale’s sauce, mushrooms, sausage, green peppers, kalamata olives, and mozzarella.
Judy D.
olive oil, mozzarella, feta, garlic, spinach, and sun-dried tomatoes.
Joe D.
italian sausage, pepperoni, hot peppers and mozzarella with red sauce.
Bryan S.
bbq sauce, grilled chicken, red onions, asiago cheese, mozzarella, and cilantro.
Debbie R.
roasted-garlic sauce, tomato, onion, provolone, mozzarella.
Emmylu C.
roasted-garlic sauce, sun-dried tomatoes, gorgonzola, caramelized onions, lemon zest and fresh basil.
Jenny D.
portobello mushrooms, bacon, asiago, and mozzarella with red sauce.
Entrees
Cowgirl Ribs
our pork ribs start with a dry rub, are then slow roasted, and grilled to finish with our honey-chipotle sauce. served with roasted fingerlings and root vegetables. quarter, half, full.
Ny Strip
a grilled 12oz. angus strip steak served with roasted fingerlings, bacon brussel sprouts, and a port reduction demi glaze.
Ribeye
14oz. choice ribeye grilled to perfection, served with gruyere mashed potatoes and roasted root vegetables.
Filet Mignon
a grilled 8 oz. grass fed filet served with potato rissole, bacon brussel sprouts and port reduction demi glaze.
Surf & Turf
our filet mignon served with a 4oz. lobster tail.
Filet Oscar
our filet mignon topped with a crab cake and hollandaise.
Pork Chop
a two bone 16oz. chop rubbed with brown sugar and chili powder, stuffed with smoked gouda and grilled. served with gruyere mashed potatoes, bacon brussel sprouts, and a chocolate mole sauce.
Big Eye Tuna
fresh big eye tuna encrusted in wasabi sesame seeds and pan seared. served with purple thai rice, cucumber-radish slaw, pickled ginger, wasabi and soy sauce.
Sea Bass
lightly seasoned and seared. served with crimson lentil and pea risotto, watercress and fennel salad.
Arctic Char
fresh lightly seasoned char served with purple thai rice and sautéed snow peas.
Scallops
pan seared jumbo dry sea scallops, served over crimson lentil and pea risotto. with an arugula, roasted tomato and fennel salad and herb butter.
Chicken Cecelia
free range chicken breasts, pounded thin, then breaded and pan fried. served over potato rissole and topped with arugula, oven roasted tomatoes, fresh shaved parmesan and a balsamic reduction.
Chicken Parmesan
free range chicken breasts pounded thin, breaded, pan fried, then topped with fresh mozzarella and sauce over whole wheat or fresh spaghetti.
Osso Buco
a 16oz. hind veal shank braised until “falling off the bone” tender. served over saffron-parmesan risotto and garnished with gremolata.
Duck
roasted half duck with a fig compote, wild mushroom-crimson lentil risotto, and roasted root vegetables.