Menu

Savory Sicilian compote composted of eggplant, olives, tomatoes, capers, and celery stewed down with sweet vinegar. Served chilled and accompanied by crostini, toasted pine nuts, and basil.

Clams and mussels with garlic, white wine, citrus and fennel tomato broth

Grilled Italian bread, dressed arugula with lemon chive oil, minced giardiniera, thinly sliced roast beef and balsamic glaze

Chilled seared sliced tuna with lemon chive oil, tomato confit, cucumber and fennel salad, finished with crispy garlic

Meatball served on whipped ricotta cheese, rosemary, and parmesan

Fried calamari, sautéed banana peppers, olive oil, garlic, and marinara sauce

Cream of carrot and parsnip soup

Chopped romaine lettuce, brioche croutons, housemade Caesar dressing, and parmesan

"Italian Bread Salad" toasted bread tossed with tomato, onion, mozzarella ciliegine, and Italian dressing finished with arugula over top of basil oil

Sweet gem lettuce tossed in Italian vinaigrette topped with shaved red onion, olives, cucumber and parmesan

Penne pasta, sautéed pancetta, onions, thyme, sausage, tomato ragù, egg and parmesan sauce

Meatballs over a bed of spaghetti and tomato sauce topped with parmesan

Ricotta filled ravioli in a light cream sauce with peas and mushrooms

Italian sausage, chopped rapini, and orecchiette pasta sautéed in garlic, olive oil, and parmesan

Square pasta in slow-cooked sausage ragù with fresh basil and parmesan

Braised veal in a tomato demi sauce with fresh pappardelle and citrus zest

Traditional risotto folded with mushrooms and parmesan

Casarecce pasta, buttered pesto, sliced baby zucchini, and cherry tomatoes

Breaded chicken topped with tomato sauce, mozzarella, spiced honey, and arugula

Braised lamb ossobuco over saffron risotto with fresh lemon zest

Breaded veal chop over sautéed mushrooms topped with arugula, red onion, baby heirloom tomato, vinaigrette, fresh squeezed lemon and balsamic glaze

Beef short ribs braised in red wine and coffee sauce over parmesan herb polenta

Slow roasted chicken over saffron risotto with mushroom marsala sauce

24 oz porterhouse steak grilled, served with herb roasted potatoes

20 oz bone-in NY strip

14 oz grilled pork chop topped with sweet cherry peppers and onions with a vinegar sauce

6 oz grilled

12 oz grilled

16 oz grilled ribeye

14 oz grilled veal chop

Garlic Compound Butter Red-Wine Demi B&B 4-Peppercorn Sauce Mushroom Marsala

Clams, whole lobster tail, shrimp, white fish, mussels, and calamari sautéed in garlic and olive oil served in a light tomato broth over linguine

Black Cod lightly dipped in seasoned flour, pan fried and served over warm caponata, charred lemon and arugula

Grilled swordfish with Sicilian style putanesca sauce over sautéed spinach

Shrimp sautéed in EVOO over herb polenta with a classic piccata sauce