STARTERS
RAW BAR
OYSTERS blue point – ½ DOZEN | 14
LITTLE NECK CLAMS – 1 DOZEN | 14
LUMP CRABMEAT | 16
JUMBO SHRIMP – BY PIECE | 4
FOCACCIA SAMPLER | 24
lump crabmeat, oysters, clams and tuna tartare
FRITTI
FRIED ARTICHOKES | 14
lemon
FRIED CALAMARI | 14
roasted tomato aioli
FRIED OYSTERS | 14
marinara
FRIED GREEN OLIVES | 12
stuffed with blue cheese
FRIED ZUCCHINI | 14
ANTIPASTO
PASTA E FAGIOLI | 8.5
MIXED FOCACCIA GREENS | 10
baby greens with balsamic vinaigrette
CAESAR SALAD | 12
BRUSSELS SPROUT SALAD | 14
baby kale, apples, chopped walnuts and parmesan shavings with mustard vinaigrette
ESCAROLE SALAD | 14
red onions, tuscan beans, pignoli nuts and asiago shavings with lemon vinaigrette
BEET SALAD | 14
arugula, walnuts and goat cheese with citrus vinaigrette
WARM PECAN-CRUSTED GOAT CHEESE SALAD | 14
baby arugula and oven dry tomatoes
CRISPY POLENTA | 14
cherry tomatoes, red onions, bell peppers, fresh ricotta and parmesan shavings
BUFFALO MOZZARELLA | 14
plum tomato, roasted peppers and fresh basil
ANTIPASTO MISTO | 14
roasted peppers and carrots, grilled fennel and eggplant, caramelized onions, marinated artichokes and white beans
STEAMED MUSSELS | 14
fennel, tarragon and crostini
SPICY CLAMS | 14
fresh thyme brodetto
TUNA TARTARE | 16
over avocado
BURRATA | 16
tomato and prosciutto di parma
PASTA
HOUSEMADE PAPPARDELLE | 20
wild mushrooms and spinach in a parmesan cream sauce
PENNE | 20
grilled eggplant, fresh tomato and diced caccio cheese (gluten free also available)
HOUSEMADE TAGLIATELLE BOLOGNESE | 22
FUSILLI | 22
broccoli rabe, sausage, garlic and chilis
RIGATONI | 20
kalamata olives, capers and pignoli nuts in a roasted plum tomato sauce with ricotta salata shaving
HOUSEMADE GNOCCHI | 22
short rib ragu
HOUSEMADE LASAGNA BOLOGNESE | 22
LINGUINI | 24
white clam sauce
CAPELLINI | 24
spicy jumbo shrimp, sun dried tomato, gaeta olives and lemon zest
LINGUINI FRA DIAVOLO | 26
jumbo shrimp
HOUSEMADE BLACK SPAGHETTINI | 28
shrimp, calamari, clams and mussels in a spicy tomato sauce
MARE E MONTI
CHICKEN ARUGULA | 26
parmesan crusted chicken breast over baby arugula, parmesan shavings in a lemon vinaigrette
CHICKEN BOCCONCCINI | 26
peppers, mushrooms and onions
TUSCAN STEW | 30
tilapia, salmon, shrimp, mussels and calamari in a tomato broth served with a crostini
GRILLED SHRIMP | 30
garlic, thyme, mixed greens and chilled white bean puree
SEARED SALMON | 30
asparagus and mustard sauce
FILET OF BRANZINO | 34
fresh herbs, lemon and white wine
CALF’S LIVER | 26
caramelized onions and balsamic reduction
RISOTTO | 32
seared sea scallops and peas
VEAL MILANESE | 30
chopped arugula, plum tomatoes, red onions and diced mozzarella
BRAISED BEEF SHORT RIBS | 34
natural jus
BREAST OF DUCK | 36
port wine and raisins
SIRLOIN STEAK | 38
with fries
SIDES
ROASTED POTATOES with rosemary | 7
SAUTÉED MUSROOMS | 7
SAUTÉED SPINACH | 7
BROCCOLI RABE and roasted garlic | 9
FRENCH FRIES | 7
GRILLED ASPARAGUS | 7
garlic and oil