RAW BAR

OYSTERS blue point – ½ DOZEN | 14

TUNA TARTARE over avocado | 14

FRITTI

FRIED CALAMARI roasted tomato aioli | 14

FRIED ZUCCHINI | 14

FRIED ARTICHOKES | 14

FRIED BRUSSELS SPROUTS | 10

ANTIPASTI

CAESAR SALAD | 12

BEET SALAD | 12
arugula, goat cheese and walnuts

WARM PECAN CRUSTED GOAT CHEESE SALAD | 12
arugula and sundried tomatoes

CHOPPED SALAD | 12
cherry tomatoes, red onions, bell peppers, avocado, corn, cucumbers and ricotta salata shavings

BURRATA | 14
asparagus, plum tomato and fresh basil

GRILLED CHICKEN PANINI | 18
eggplant, fresh mozzarella and herbed mayo

CAPRESE PANINI | 18
buffalo mozzarella, tomato and roasted peppers and balsamic

SLICED STEAK PANINI | 20
caramelized onions

HOUSEMADE PAPPARDELLE | 20
wild mushrooms and spinach in a
parmigiano cream sauce

LINGUINE | 22
white clam sauce

HOUSEMADE GNOCCHI | 20
basil pesto, string beans and pignoli nuts

PENNE | 20
grilled eggplant, tomato sauce and diced caccio cheese

HOUSEMADE FETTUCCINI | 20
bolognese

RIGATONI | 20
meatballs marinara

GRILLED SHRIMP SALAD | 26
baby greens, asparagus, avocado and apples

SESAME CRUSTED TUNA | 28
soy ginger sauce

SEARED SALMON | 26
over brussels sprout salad with kale, chopped walnuts, apples, parmesan and mustard vinaigrette

PESTO RISOTTO | 26
with shrimpCHICKEN THIGHS | 24
sausage, peppers and mushrooms

CHICKEN ARUGULA | 24
parmesan crusted chicken breast, over bay arugula and parmesan shavings

VEAL SCALLOPINE | 30
mushrooms, sun dried tomatoes and marsala wine

SLICED SIRLION STEAK | 30
over arugula, red onions, cherry tomatoes, shaved parmesan and balsamic vinaigrette