Menu

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

Dried figs, minced olives, onions, pimento, thyme, olive oil, balsamic vinegar, ciabatta crostini, sliced cucumbers, basil-chive oil, shaved parmesan

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

Roasted beech mushrooms, semi dried tomatoes, feta, grilled crostini, arugula, balsamic glaze

Seared chilled sliced tuna, lemon chive oil, tomato confit, fennel salad, crispy garlic

Meatball served on whipped ricotta cheese, rosemary, and parmesan

Mozzarella, parmesan, provolone, folded in risotto rice, rolled and coated with Italian breadcrumbs. Accompanied with marinara, pesto, aioli, grated parmesan, and arugula.

Chickpea and fennel soup

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

Burrata, whipped ricotta, baby heirloom tomatoes, vinaigrette, confit oil, basil olive oil, micro arugula pepper, salt, and toasted schiacciata

Sweet gem lettuce, Italian vinaigrette, 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

Butternut squash ravioli tossed in brown butter with fresh sage, crushed red pepper, parmesan, crisp sage

Pulled roasted chicken and casarecce, parmesan garlic cream, roasted tomatoes, spinach, shallots

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

Italian style dumpling tossed in butter, cream, peppers & onions, parmesan and sausage

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

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

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

Slow braised chicken stew with tomatoes, oregano, wine, onion, peppers, mushrooms, and garlic, over saffron risotto

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

Traditional risotto folded with olives, roasted tomatoes, shallots, garlic, capers, and parsley

24 oz bone-in ribeye steak grilled, served with charred broccolini and roasted potatoes

18 oz bone-in New York strip

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

6 oz grilled

12 oz grilled

15 oz New Zealand lamb pesto rubbed, served with peppercorn demi

14 oz grilled veal loin 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

Slow-cooked octopus with white wine, garlic, olives, capers, red pepper flake, tomato sauce, and oregano over herb polenta

Pan-braised Artic Char in white wine, olive oil, and butter, roasted peppers, sautéed artichoke, shallots, and caper berries over parmesan risotto

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

Ricotta filling capped with chocolate chips and pistachios

Coffee-soaked ladyfingers, covered in mascarpone cream with hints of amaretto and coffee. Dusted with cocoa powder, chocolate coated espresso beans, and white chocolate sauce

Sweet classic Italian apple cake, soft and fragrant made with fresh apples, with whipped cream, and caramel drizzle

Housemade flourless chocolate cake, strawberry coulis and coconut gelato

Vanilla gelato, espresso, and whipped cream

Served with whipped cream, white chocolate sauce and blackberries