LUNCH MENU
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
PANINIS
GRILLED CHICKEN PANINI | 14
fontina, tomato and arugula
VEGETABLE PANINI | 14
eggplant, bell peppers, red onion, zucchini, fennel and goat cheese
buffalo mozzarella, tomato and prosciutto
SHORT RIB PANINI | 14
sautéed onions and gruyere cheese
PASTA
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
MARE E MONTI
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