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

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

Eggplant rollatini, jumbo shrimp, stuffed mushroom, Clams casino

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

Calabrese saffron, Posillipo, or Garlic & white wine

A blend of Muenster, gruyere, mozzarella, and pecorino Romano cheeses, served with grilled artisan toast
Add truffles 7.00 | Add Dungeness blue crab 10.00

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

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

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

Marinara
Add Thai chili Sauce 2.00

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

For 2: 22.00 | For 4: 32.00

P/A

For 2: 14.00

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

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

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

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

Ricotta, pecorino Romano, seasoned ground beef, Italian sausage, parmesan Reggiano béchamel & Sunday gravy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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