BALISTRERI'S BLUEMOUND INN

Grilled garlic toast topped with sweet and sour eggplant, tomato, olive, caper and pine nut relish.

Thin slices of prosciutto, hot soppressata, Tuscan salami and melon with olives and shaved parmesan reggiano.

Balistreri’s garlic bread topped with tomato, onion, garlic, fresh basil and parmesan cheese.

Bianchi (wine & garlic butter) Palermitana (tomato & saffron) Al’ Trieste (parmesan cream, tomato concasse, & feta)

Artichokes in a tomato garlic cream sauce topped with a blend of five cheeses and baked to golden brown.

Fresh chicken livers sautéed with onions and mushrooms, herbs and garlic in a white wine sauce with crostini.

Roasted wild mushr ooms atop toasted flatbread with balsamic glaze and goat cheese.

Tender shrimp served with cocktail sauce and lemon.

Medallions of fresh mozzarella breaded and fried then baked in marinara sauce.

Classic (garlic butter, white wine, Della Nesca (garlic butter, sun dried tomato, caper, anchovy paste, and olive)

Seared tenderloin tips topped with gorgonzola cheese and served with crostini.

Buttermilk coated haystack onion rings.

Mixed with aromatic vegetable and sliced lemons in Sicilian style red wine vinaigrette.

Imported Italian tuna atop of romaine lettuce with garbanzo beans, tomatoes, olives, artichokes, red onion, cucumber and hard boiled egg dressed with garlic oil, lemon, and herbs.

Spinach tossed with bacon, red onions, goat cheese, grilled apples, and maple vinaigrette, topped candied walnuts

Romaine lettuce, cucumbers, onions, green olives, smoked salmon and shaved parmesan tossed with cubed garlic bread and limoncello vinaigrette presented with grape tomatoes, pepperoncini, and sliced eggs.

Mesclun, grape tomatoes, and radish sprouts, drizzled with balsamic herb vinaigrette.

Romaine and leaf lettuce in creamy mustard vinaigrette topped with red onions, prosciutto, tomatoes, and blue cheese.

Romaine lettuce tossed with our own croutons and Caesar dressing.

Arborio rice cooked with sautéed red onions, garlic, sage, portabella, cremini, porcini and shitake mushrooms.

Pancetta and pea tortellacci cooked with onion, garlic, artichoke and spicy sausage in sherry wine tomato broth finished with shaved parmesan cheese

Penne pasta sautéed with garlic, olives, onions, and hot giardiniera in a fresh tomato sauce.

Crispy pancetta, shallots, garlic, white wine cream sauce finished with egg yolk and parmesan reggiano.

Pasta tossed with mushroom, Italian sausage, meat sauce, cream and four cheese blend.

Italian sausage garlic, red and yellow peppers, shallots, basil chiffonade, caramelized fennel, fresh mozzarella, and mushrooms, tossed in a zesty marinara sauce with pasta.

Sausage tortellacci in Sherry wine cream sauce with sage, onion, porcini, and portabella , topped with aged provolone

Wide pasta tossed in Alfredo cream sauce with a hint of white wine, garlic, nutmeg, and w hite pepper.

Layers of lasagna pasta, three kinds of Italian cheese, seasoned beef, pork, mushrooms, and our own special sauce.

Grilled chicken ravioli cooked in marinara sauce with pancetta and hot Calabrian peppers.

Braised short rib ravioli sautéed in olive oil with roasted garlic, sage, crimini, portobello, shitake and porcini mushrooms with marsala and hint of tomato

Cheese ravioli and button mushro oms in a slightly spicy pecorino cream cheese marinara sauce.

8 ounces U.S.D.A. Choice Black Canyon Angus

16 ounces U.S.D.A. Prime Linz Heritage Reserve 

RARE: Red & Cool • MEDIUM RARE: Red & Warm • MEDIUM: Pink & Hot • MEDIUM WELL: Thoroughly Cooked

au Poivre • Blackened • Blue Cheese • Sautéed Button Mushrooms • Bacon Wrapped (Filet

House cut filet or New York Strip butter flied, lightly breaded and pan fried with onions, sweet peppers, and mushrooms served with a side of lemons and red sauce.

House cut Rib Eye marinated in the classic New York recipe and grilled, topped with stout battered onion rings and served with sautéed mushrooms and choice of starch.

Served Friday, Saturday, and Sunday

Slow roasted prime rib of beef Au Jus.

Slow roasted prime rib of beef Au Jus.

Sautéed Sicilian breaded with spaghetti sauce and mozzarella served with capellini pasta with garlic butter.

Parmesan style plus prosciutto, eggplant, and spinach, served with apellini pasta with garlic butter.

Lightly floured and sautéed with shallots, garlic, herbs, and capers finished in lemon, butter, white wine sauce.

Lightly floured and sautéed with shallots, garlic, sun dried tomatoes, wild mushrooms, Marsala wine, and

demi glace

Breaded pork cutlet , pan fried with onions, sweet peppers, and mushrooms served with lemons and red sauce.

Half bone in chicken in a rich red sauce with green peppers, caramelized onions, olives, and capers.

Beef Filets pounded and stuffed with salami, Italian sau sage, peas, eggs, and provolone braised in tomato sauce.

Beef medallions filled with Italian cheeses and tomato stuffing, breaded, skewered, and grilled with onion and bay leaf.

One pound lamb shank braised with white wine, garlic, and rosema ry in a mushroom tomato cream sauce served with Chef's vegetables, and mashed potatoes.

Local farm raised rabbit braised in red wine, marinara, onions, peppers, mushrooms, and olives served with penne.

“Considered the World's Best Lobster!”

Served with Chef’s vegetable and drawn butter with a choice of potato.

Bay scallops, shrimp, lump crab meat, and linguini pasta tossed with tomato concasse and lemon.

Mussels, prawns, sea scallops, clams, and cod stewed in a marinara with fennel and aromatic vegetables.

Presented with a side of penne pasta.

Bay scallops and shrimps sautéed with tomato concasse, garlic, onions, and oregano in a feta cheese Alfredo sauce.

Char grilled salmon fillet finished with lemon, capers, oregano and garlic, served with Chef’s risotto.

Pan seared scallops on a ragu of spinach, red onion, and white bean, dressed with salsa verde and crispy prosciutto.

Gulf Shrimp and scallops sautéed in garlic butter with white wine, herbs, and tomato pesto tossed with linguine pasta.

Served with your choice of a garlic white wine sauce or zesty marinara sauce.

Large s hrimp sautéed in olive oil with garlic, onion, and tomato , baked atop of pasta with mozzarella and prosciutto

Served with Chef’s vegetable and your choice of potato or pasta.

Breaded and served with C ole slaw, French fries, tartar sauce, and lemons.

Cod dredged in olive oil and bread crumbs baked, topped with onion tomato relish atop capellin i with garlic butter.

Served with C ole slaw, French fries, tartar sauce, and lemons.

Tenderloin filet gilled to your liking and served with truffle mayonnaise, sweet onions, marinated portabella mushroom cap, and Arugula on garlic bread.

Grilled rib eye prepared to your liking, served open faced on toasted white bread and with a side of au jus.

Chicken breast grilled and served with fresh mozzarella, Roma tomatoes, and basil oil on ciabatta bread.

A Black Angus hamburger charbroiled to your liki ng and served with prosciutto, portabella mushroom, and provolone cheese or bacon and cheddar cheese on a Kaiser roll.

Sausage, mozzarella cheese, mushrooms, olives and onions

Sausage, mozzarella cheese, mushrooms, olives, pepperoni and onions

Sausage, mozzarella cheese, mushrooms, olives, onions, green peppers, and pepperoni

Cheese, mushrooms, olives, onions, green peppers and tomato

Sausage, mozzarella cheese, mushrooms, olives, onions, pepperoni, green peppers and anchovies

Anchovies, sausage, mozzarella cheese, mushrooms, olives and onions

Mozzarella cheese, sausage, pepperoni, mushrooms, black olives, green peppers, onions

Tomatoes, Anchovies, Pineapple, Pepperoncini , Green Olives, Fresh Red Peppers, Artichoke Hearts

Fresh Mushrooms, Ground Beef, Canadian Bacon, Bacon, Chicken, Spinach

Extra Sauce and/or Gourmet Crust Available AT NO CHARGE • ROUND 12” Gluten Free Crust add $1

Extra virgin olive oil, fresh mozzarella, and vine ripened Roma tomatoes, seasoned to perfection.

Basil pesto, rock shrimp, mozzarella, shaved red onion, diced tomato.

Garlic butter, white button mushrooms, mozzarella, parmesan, Romano, and goat cheese topped with white truffle oil.

Roasted red peppers, portabella mushrooms, spinach, and goat cheese on our gourmet c

rust.

Virgin olive oil, garlic, artichokes, sun dried tomato, red onions, Kalamata olives, mozzarella, feta and fresh basil.

Spicy sauce, mozzarella, parmesan, pepp eroni, Canadian bacon, Italian sausages, garlic and giardiniera.

Aged white cheddar, charbroiled bratwurst, polish sausage, red onions, and caramelized sauerkraut.

Topped with creamy ricotta cheese, garlic, parmesan, grilled chicken with a hint of nutmeg.

The classic, plain or topped with strawberries, or chocolate sauce.

Fresh berries, chocolate chips and sweet ricotta cheese baked to order in a buttery pastry calzone served ala mode with spice almonds.

Italian bread in vanilla custard with chocolate chunks and drizzled with caramel.

Decadence, dressed with crème anglaise, raspberry coulis and fresh berries.

Southern style spice cake with banana, strawberry, and cream cheese icing.

Pull your fillings out fudgy with coffee liqueur, topped with a scoop of vanilla ice cream and hot fudge.

An Italian classic, a wafer shell filled with a ricotta cheese mixture.

Vanilla custard with a caramelized sugar crust, served with sliced strawberries.

Vanilla with hot fudge, caramel sauce, and pecans, topped with whipped cream and a cherry.

Three eggs any style served with bacon and American fries and choice of toast.

Aromas of ripe golden apples, acacia, and honeysuckle are exhibited on the nose. On the palate, the wine is dry, fresh and fruit-driven with citrus and stone-fruit flavors.

America’s favorite! This Brut is medium-dry with a light, crisp perfectly balanced cuvee.

Truly amazing Rose made up of Pinot Noir and Chardonnay emphasizing the fruity and floral characteristics of this sparkler.

This marque represents a variation on the Moet & Chandon style, with a character all its own. It is well-balanced and harmonious.

To taste Cuvee Dom Perignon is to discover the unique spirit and style of one of the most outstanding wines of Champagne.

The bouquet is refreshing and delicate with aromas of peach, pear and the textbook citrus blossom, typical of Moscato. Moncalvina is an elegant, slightly sweet and sparkling wine.

Concentrated mouth filling fruit on the palate with a bright acidity and a long finish.

This fine Riesling offers forward fruit and floral aromas of apples and peaches with just a hint of citrus. Relax with Seafood, light salads, pork and poultry.

Harmonious on the palate with hints of white-flesh fruit, particularly white peaches, merge with the floral notes. An extremely pleasant wine, characterized by a crisp aroma and taste.

Intense aromas, rich floral and tropical fruit, especially mango and pineapple. A pleasant apéritif, its full flavor pairs well with meat and fish dishes, crudités, aromatic pasta or rice, grilled white meat or fish.

Concentrated and intense, this wine shows gooseberry, passion fruit and stone fruit flavors with a hint of lime and a long, lingering finish.

Arneis is a richly textured, aromatic variety that yields aromas of white flowers, mint and apricot. Pair with seafood, poultry or all on its own.

This Sicilian grape is grown on twenty year old vines only one mile from the sea in the South Eastern corner of Sicily. Intensely floral aromas of citrus and peach with nice acidity and a full mouth feel. Great with seafood and white meats.

A Super Tuscan blend of Vermentino and Chardonnay. Aromas and flavors of ripened pears and apples lead to a harmonious structure that recalls its Tuscan origin.

As you enjoy drinking the wine, you’ll recognize the signature green apple and lemon of this vineyard, evolving to dried lemon peel and fresh lime zest.

This Chardonnay is both creamy and crisp, with abundant fruit character, mineral and toasty oak flavors. Fantastic with lobster and rich, creamy dishes.

This is a broad, inviting and well balanced red wine. Ripasso, known as “Baby Amarone,” will go great with our meat and full flavored red sauced dishes.

Flavors of plums and strawberry jam lead to a long finish with a dash of spice. Matches well with salmon, lasagna and many other dishes.

An expressive nose dominated by cranberry, raspberries and red plum, with ample underlying notes of warm spice and earth. Bright red fruit flavors define the palate with fresh acidity.

This is a rich mouth-filling Merlot with plum and blueberry flavors and a toasty spice, vanilla character. A charming partner with our meat dishes.

Ripe plum and strawberry fruit flavors make this a very easy wine to drink. Barbera is pizza’s best friend as well as tomato sauced dishes. Wine Spectator Top 100 2012

Exploding with aromas of macerated raspberries, dried lavender, plum tart, and toasty oak accents and lush flavors of ripe berries and spice, supported with a dense core. Velvety soft tannins are already which provide for a lingering finish with hints of minerality and herbal notes.

From the hills of Tuscany comes this smooth and pleasant wine. Loads of ripe fruit flavors are balanced with a hint of oak. Perfect with pasta dishes, light grilled meats and our pizza.

Intense red fruit aromas and flavors are balanced with good acidity and generous, yet soft tannins on a long finish. Works well with pasta, pizza, duck and our red meat dishes.

Rich fruit on the nose reminiscent of plums and blackberries. This wine has soft tannins and a round finish.

100% Estate-Grown Sangiovese from a historic Brunello producer. Fruity bouquet aromas with red berry notes. A very well structured, mellow, long-lasting flavor with smooth, velvety tannins.

A velvety, well-balanced red wine that displays mature, pulpy fruit and the fragrant aroma of raisined grapes.

Made in the Northern Rhone style of blending in Viognier to enhance aromatics of vibrant red plum and fruit. Mouthfilling bright plum and red berry fruits, full-bodied but smooth.

Bold spice and big blackberry fruit with an underlying hint of black pepper and a soft, rich mouth feel. Works well with burgers and dishes with a little spice.

Ripe red berry and cherry fruit flavors and aromas sustained by a fresh, acidic note offset by classic Sangiovese notes of earth, mushrooms and leather with an elegant tannic backbone.

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins.

91 points Wine Spectator

Blackberry and cocoa lead to a rich, layered mouth feel with black cherry, cedar and cassis and structured with lush, mature tannins. Wonderful with our meat dishes or all on its own.

Shows forward aromas of violets and spice before ripe flavors of black plum, dark chocolate and wild cherry. The wine has coiled, tangy acidity and a velvety texture.

Inky plum in color, rich and viscous. Vanilla bean and sweet tobacco aromatics are carried on an amply structured wine with big fruit flavors of ripe cherries and black figs and finishes with notes of spiced currants. Pair with a charred steak or on its own.

Made with the best grapes of Dry Creek Vineyards, this Bordeaux style blend will not disappoint. The wine is an intense blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petite Verdot.

This is Sicily’s most noble red grape. Grown in the South Eastern corner of Sicily on twenty year old low yielding vines that offer ripe blackberry, spice and toasted oak aromas, this wine has soft tannins and full, broad fruit on the palate. Pair with grilled fish and meats.

100% Nero d’Avola / 90 points Wine Spectator

Offers aromas and flavors of dark and sour red cherries, spearmint, spice and oak. A velvety palate of lush, concentrated fruit balanced by a fine acidic underpinning and ripe, sweet tannins ends in a long finish.

50% Sangiovese, 25% Cabernet Sauvignon and 25% Merlot

95 points Wine Spectator. The wine is ruby red with violet reflections and spicy aromas of blackberry. On the palate, ripe berries lead to spices and sweet oak on a full body with firm tannic structure.

Merlot, Cabernet Sauvignon and Cabernet Franc. True Super Tuscan aromas of red fruit and licorice with a velvet texture on the palate.

45% Merlot, 45% Cabernet Sauvignon and 10% Sangiovese

90pts Wine Spectator. A full-bodied wine of intense red fruit flavor and elegant texture supported by ripe, silky tannins.

Rich and silky in texture, with the structure for several years in the cellar. It manages to be at once harmonious, concentrated and elegant, with a lingering finish. Intended to be enjoyable on release, the 2010 Symmetry is destined for evolution in the bottle. Savor it!

85% Carignano, 10% Cabernet Sauvignon and 5% Merlot

93 points Wine Enthusiast. Lively, deep ruby red with complex scents of mature red fruits (mainly black cherry), spices, notes of liquorice and hints of myrtle. An elegant wine that shows exceptional workmanship.

70% Sangiovese and 30% Cabernet Sauvignon / 91pts Wine Spectator

Has aristocratic aromas and flavors of black fruits, forest undergrowth and leather, which enhance a polished, velvety character on the palate.

90% Sangiovese and 10% Merlot

Intense ruby red in color, the wine has a fruity, spicy bouquet and ripe cherry and berries on the palate. It has the vivid acidity typical of Sangiovese, with well-integrated tannins and an earthy finish.

100% Sangiovese Grosso 91 points Wine Advocate

This deep, ruby-red wine has intense, complex aromas of red fruits and spices, with toasty oak notes. The wine shows a silky texture, great finesse and profound flavors, framed by noble, velvety tannins. Though impressive now, this wine will benefit from aging.

100% Nebbiolo

The wine shows layered aromas of mint, fennel, plum and spices before rich red currant flavors, with rose petal and more mint notes. On the palate the acidity is balanced and the tannins are silky, leading to a long finish.

73% Cabernet Sauvignon, 20% Alicante and 7% Petite Verdot

89 points Wine Spectator. The wine has a deep, opaque purple color suggesting intensity and extraction. Heady aromas and flavors deliver jammy black fruit with notes of cedar. The body is full, with silky tannins and a long, penetrating finish.

This big, bold, structured Cabernet shows concentrated black fruit flavors and intriguingly mineral, dusty and loamy notes which add wonderful dimension and complexity. Sophisticated and approachable with an undercurrent of soft, plush fruit that will emerge with further aging.

This latest bottling highlights beautiful aromatics of dark fruit, cigar box, dried herbs, graphite notes and pain grillé. Expressive Bing cherry, licorice, blueberry and blackberry layer this silky smooth wine of great depth and personality. Richly nuanced with supple tannins and a lingering velvety finish.

A dark, scarlet red color, with powerful aromas of sweet ripe cabernet grapes. Initial impressions are fantastically appealing, brooding to expansive textural sensations of finely grained cacao tannins. The whole of the wine is balanced, rich, expressive and impressively complex. The backbone of fine tannin and sweet ripeness is a carry-‑over from perfectly mature fruit.

100% Cabernet Sauvignon

93 points Wine Spectator

This wines classic Cabernet aromas and flavors of cassis and black fruits have intriguing dried herb, spice, vanilla and cedar notes. On the palate, jammy fruit leads to firm, noble tannins before a long finish.

Bailey’s Irish Cream, Finlandia Vodka and Oreo Cookies

Bols Peach Schnapps and a dash of Sambucca di Amore

Miller Lite * Miller High Life * Miller 64 * MGD * Pabst Blue Ribbon * Budweiser * Bud Light * Coors Light

Lakefront IPA * Lakefront East Side Dark * Lakefront Seasonal * Lakefront River West Stein * Lagunitas IPA * Sprecher Amber * Crispin (Apple Cider) * Blue Moon

Peroni * Corona * Heineken * Hacher-Pschorr Weisse * Estrella Damm Daura (Gluten Free) * Magner’s (Pear Cider)

Pasta Salad

Caesar Salad

Tossed Salad

Fresh Vegetables

Cheese Platter

Danish

Asparagus wrapped with Lox

Bagels

Caprese Salad

Peel & Eat Shrimp

Deviled Eggs

Fresh Fruit

Muffins

Seafood Salad

Smoked Salmon

Potato Salad

Pasta Salad

Caesar Salad

Tossed Salad

Fresh Vegetables

Cheese Platter

Danish

Asparagus wrapped with Lox

Bagels

Caprese Salad

Peel & Eat Shrimp

Deviled Eggs

Fresh Fruit

Muffins

Seafood Salad

Smoked Salmon

Potato Salad

Six mozzarella sticks served with marinara sauce.

Served with spaghetti sauce and lemons.

Breaded fresh mozzarella baked with marinara sauce

Extra thick crust with anchovies, Romano, green olives, ragu of

tomato and onion grated parmesan and virgin olive oil. 

Haystack onion rings.

Sautéed tips with gorgonzola cheese served with crostini.

Six deep fried breaded chicken strips served with sauce.

Fried bay shrimp tossed with giardiniera and light tomato sauce

Served butter-flied with mushrooms and onions on Kaiser roll

Bacon, lettuce, tomato plus your choice of cheese.

Sausage, mozzarella cheese, mushrooms, olives and onions

Sausage, mozzarella cheese, mushrooms, olives, pepperoni and onions

Sausage, mozzarella cheese, mushrooms, olives, onions, green peppers, and pepperoni

Cheese, mushrooms, olives, onions, green peppers and tomato

Sausage, mozzarella cheese, mushrooms, olives, onions, pepperoni, green peppers and anchovies

Anchovies, sausage, mozzarella cheese, mushrooms, olives and onions

Mozzarella cheese, sausage, pepperoni, mushrooms, black olives, green peppers, onions

Tomatoes, Anchovies, Pineapple, Pepperoncini , Green Olives, Fresh Red Peppers, Artichoke Hearts

Fresh Mushrooms, Ground Beef, Canadian Bacon, Bacon, Chicken, Spinach

Extra Sauce and/or Gourmet Crust Available AT NO CHARGE • ROUND 12” Gluten Free Crust add $1

Extra virgin olive oil, fresh mozzarella, and vine ripened Roma tomatoes, seasoned to perfection.

Basil pesto, rock shrimp, mozzarella, shaved red onion, diced tomato.

Garlic butter, white button mushrooms, mozzarella, parmesan, Romano, and goat cheese topped with white truffle oil.

Roasted red peppers, portabella mushrooms, spinach, and goat cheese on our gourmet c

rust.

Virgin olive oil, garlic, artichokes, sun dried tomato, red onions, Kalamata olives, mozzarella, feta and fresh basil.

Spicy sauce, mozzarella, parmesan, pepp eroni, Canadian bacon, Italian sausages, garlic and giardiniera.

Aged white cheddar, charbroiled bratwurst, polish sausage, red onions, and caramelized sauerkraut.

Topped with creamy ricotta cheese, garlic, parmesan, grilled chicken with a hint of nutmeg.