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Covid 19 Dinner Menu

Appetizers

Handmade Eggplant Rollatini

6.38

(2) - Stuffed with ricotta, plum tomato sauce, topped with mozzarella

Imported Burrata

10.88

Imported burrata, olive tapenade, imported peppadew peppers, speck, crostini

Hot Antipasto

10.13

Eggplant rollatini, jumbo shrimp, stuffed mushroom, Clams casino

Cold Antipasto

10.13

Marinated artichokes roasted red peppers, olives, prosciutto, soppressata, shaved pecorino, mozzarella, tomato

Mussels

10.13

Calabrese saffron, Posillipo, or Garlic & white wine

Tableside Fondue

12.75

A blend of Muenster, gruyere, mozzarella, and pecorino Romano cheeses, served with grilled artisan toast

Add truffles 5.25 | Add Dungeness blue crab 7.50

Carciofi Friti

9.38

Imported long stem Romano artichokes, panko crusted, flash fried, balsamic syrup, goat cheese fonduta

Meatballs in Sunday Gravy

7.88

Pork & beef meatballs, house made ricotta, Sunday gravy, crostini

Clams Casino

8.63

Caramelized onions, Applewood bacon, roasted peppers, white wine lemon butter

Calamari Fritti

10.13

Marinara
Add Thai Chili Sauce 1.50

Artisanal Salumi & Cheese Board

A board of assorted local & imported meats & cheeses, with accompaniments, fruit, baguette

For 2: 16.50 | For 4: 24.00

Soup

Pasta di Fagioli

5.25

Soup of the Day

P/A

Salad

Classic Caesar Salad

For 1: 6.75 | For 2: 10.50

Blue Cheese & Pear

9.00

Baby arugula, sliced pears, moody blue cheese, in a fresh mint vinaigrette

Beet & Goat Cheese Napoleon

8.63

Chopped beet layered with goat cheese, fresh mint vinaigrette, crushed pistachios, baby arugula

Steakhouse Wedge

9.00

Iceberg, crispy bacon, chunky blue cheese, blue cheese dressing

Pasta

Pappardelle Fresca

13.50

Sautéed wild mushrooms, blistered cherry tomatoes, spinach, finished in a white wine touch of cream sauce

Lasagna al Forno

15.75

Ricotta, pecorino romano, seasoned ground beef, Italian sausage, parmesan reggiano béchamel & Sunday gravy

Rigatoni Bolognese

15.75

Savory ragu of beef, mirepoix, San Marzano tomatoes, homemade chive & cracked pepper ricotta

Orecchiette Quattro Formaggio

14.25

Moody blue, Muenster, mozzarella, & parmigiana cheese blend tossed with orecchiette topped with citrus infused arugula

Chicken Tortellacci

14.25

Homemade pasta filled with chicken, broccoli, ricotta, fresh mozzarella, salsa rosa, topped with fresh mozzarella

Pappardelle di Mare

20.25

Day boat scallops, baby shrimp, artichoke hearts, roasted peppers, spinach, blistered tomatoes, crushed garlic, white wine, butter finish

Seafood

All entrées served with house salad

Wild Caught Flounder

20.25

Sautéed with artichoke hearts, capers, shallots, lemon butter white wine sauce, roasted potatoes, seasonal vegetables

Shrimp & Scallop Risotto

25.50

Jumbo shrimp, pan seared day boat scallops, over a creamy leek & mushroom risotto, finished with a saffron emulsion

Seafood Cioppino

26.25

Jumbo shrimp, day boat scallops, wild caught salmon, clams, mussels, calamari, potatoes, served in a San Marzano, anisette, tomato brodo topped with grilled baguette

Herbed Brown Butter Scallops

24.75

U10 Day boat sea scallops, pan seared, sage, cracked pink peppercorn, Himalayan sea salt, brown butter finish, cauliflower cous cous, cherry tomato confit

Salmon Caposante

20.25

Stuffed with scallop mousse, Limoncello gastrique, cauliflower cous cous, cherry tomato confit

Chicken

All entrées served with house salad

Chicken Cordon Bleu

16.50

Free range chicken breast, topped with local smoked ham, imported swiss, finished with a roasted shallot, Dijon chive cream sauce, over herb roasted potatoes

Chicken Florintina

17.25

Free range chicken breast, topped with sliced tomatoes, wilted spinach, melted mozzarella, and finished in a wild forest mushroom sherry wine demi glaze over herb roasted potatoes

Chicken Limoncello

14.63

Panko battered free range chicken, topped with jumbo asparagus over herb roasted potatoes

Chicken Saltimbocca

17.25

Free range chicken breast, encrusted with sage & prosciutto, finished in a natural herb au jus, creamy leek & mushroom risotto

Chicken Classics

13.88

Parmigana with linguine, Francaise, or Marsala served with roasted potatoes and vegetables

Butchers Block

All entrées served with house salad

Filetto Rossini e Gorgonzola Crema

27.00

8oz. filet mignon atop Tuscan toast, grilled prosciutto, porcini demi glaze, gorgonzola crema

Steak au Poivre

26.25

14oz. Black Angus sirloin, pan roasted, shallots, scallions, pink peppercorn, Himalayan sea salt, finished in a cognac demi glaze, touch of cream

Lamb Shank Ossobuco

25.50

Slow braised lamb shank, red wine mirepoix, served over a bed of creamy saffron risotto, pine nut & arugula gremolata

Veal Classics

17.63

Parmigana with linguine, Marsala, or Francaise, served with roasted potatoes, and seasonal vegetables

Veal Cleopatra

20.25

Pan seared veal scallopini, topped with jumbo shrimp, sliced tomatoes, melted mozzarella, and crushed garlic white wine plum tomato sauce

Sirloin Toscana

25.50

14oz. Black Angus sirloin, brushed with rosemary, char grilled, served over a Tuscan hot pepper hash, wilted baby spinach

Filet Marchand du Vin

26.25

8oz. Black Angus filet mignon, sautéed with wild forest mushrooms, finished in a Barolo demi glaze, home fries, sautéed asparagus

Veal Milanese

19.50

Milk fed veal scaloppini pounded thin, breaded, pan fried, served over a bed of home fries, topped with an arugula, fresh mozzarella and cherry tomato salad, aged balsamic reduction, charred lemon

Veal Sorrentino

17.63

Scaloppini, eggplant slices, prosciutto, mozzarella, sherry wine sauce

Executive Chef: Edison Narkaj