RAW BAR

OYSTERS blue point – ½ DOZEN | 12

TUNA TARTARE over avocado | 10

JUMBO SHRIMP COCKTAIL – 3 pieces | 10

LUMP CRABMEAT | 10

FRITTI

FRIED CALAMARI roasted tomato aioli | 9

FRIED ZUCCHINI | 9

ANTIPASTI

PASTA FAGIOLI SOUP | 6

CAESAR SALAD | 7

ESCAROLE SALAD | 9
red onions, tuscan beans, pignoli nuts, asiago shavings and lemon vinaigrette

GRILLED POTOBELLO | 9
arugula and asiago shavings

WARM PECAN CRUSTED GOAT CHEESE SALAD | 9
arugula and sundried tomatoes

CRISPY POLENTA | 9
cherry tomatoes, red onions, bell peppers, fresh ricotta and parmesan shavings

BURRATA | 10
roasted peppers, plum tomato and fresh

GRILLED CHICKEN PANINI | 14
fontina, tomato and arugula

VEGETABLE PANINI | 14
eggplant, bell peppers, red onion, zucchini, fennel and goat cheese

CAPRESE PANINI | 14
buffalo mozzarella, tomato and prosciutto

SHORT RIB PANINI | 14
sautéed onions and gruyere cheese

CAPELLINI | 16
spicy baby shrimp, sun dried tomato,
gaeta olives, lemon zest

HOUSEMADE PAPPARDELLE | 14
wild mushrooms and spinach in a
parmigiano cream sauce

LINGUINE | 16
white clam sauce

HOUSEMADE GNOCCHI | 14
short rib ragu

PENNE | 16
spicy tomato and shrimp

FUSILLI | 14
broccoli rabe, sausage, garlic and chilis

HOUSEMADE FETTUCCINI | 14
bolognese

RIGATONI | 14
kalamata olives, capers and pignoli nuts in a roasted plum tomato sauce with ricotta salata shavings

GRILLED SHRIMP SALAD | 18
baby greens, asparagus, avocado and apples

FILET OF BRANZINO | 18
chardonnay sauce

SEARED SALMON | 18
asparagus and mustard sauce

CALF’S LIVER | 16
caramelized onions and balsamic

RISOTTO | 22
seared scallops and peas

GRILLED CHICKEN BREAST | 16
sautéed vegetables – portobello, asparagus and roasted peppers with balsamic

CHICKEN ARUGULA | 16
parmesan crusted chicken breast, over bay arugula and parmesan shavings

CHICKEN PARMESAN | 16
penne marinara

HANGER STEAK | 20
with fries