The entree menu offers an eclectic variety of pasta, beef, veal, chicken and seafood. Most of the beef and veal entrees are devoted to the French preparation and they are tempting. Caesar Special is two medallions of tenderloin with a bernaise and green peppercorn sauce. Veal Bon Appetite is sauteed with wild mushrooms and topped with a Madeira sauce. Pasta, of course, leads one to think of Italian fare such as Scampi Provencale.
Many entrees begin with the classic preparation, but are given a new interpretation.
The Aglio Olio, for example, is a classic Italian dish, pure and basic-pasta, garlic, oil. Martini's adds to this pesto, broccoli, artichokes and sun-dried tomatoes, for a decidedly different twist. Chicken Linguini has a green peppercorn sauce, unusual in an Italian dish. Pasta a la Martini was a mound of linguini mixed with a tomato-vegetable sauce and topped with a number of large shrimp. Veal Barossa provided two generous slices of sauteed veal topped with bernaise sauce and garnished with lobster pieces and slender stalks of limp asparagus.