Prince Edward Island mussels, garlic, shallots, white wine, and fresh herbs.

Hand-crafted meatballs served over homemade tomato sauce topped with ricotta salata.

Middle neck clams baked with bread crumbs, extra virgin olive oil, garlic, pecorino Romano, and tomatoes.

Chicken wings baked with lemon, sliced garlic, oregano and parsley.

Selection of imported and domestic meats, cheeses, and daily pairings.

Pasta and beans.

Hearts of romaine, traditional Caesar dressing, and herbed croutons.

Mixed field greens, toasted almonds, Bermuda onions, sliced granny smith apples, Maytag gorgonzola, and balsamic vinaigrette.

Iceberg wedge ten crisp wedges topped with pancetta, shaved red onion, cherry tomatoes, and gorgonzola dressing.

Purple and yellow baby beets with pecan pesto, arugula, fresh figs, goat cheese, and tossed in a raspberry vinaigrette.

Hand-crafted meatballs, mozzarella and tomato sauce served on ciabatta.

Eggplant, mozzarella and, tomato sauce served on ciabatta.

Sauteed wild mushrooms and onions, choice of cheese served on ciabatta.

Herb grilled chicken, basil pesto, and fresh mozzarella.

Sweet Italian sausage, sauteed peppers and onions roasted garlic.

Grilled chicken, roasted pepper, mozzarella, and sweet balsamic glaze.

Breaded chicken cutlet, mozzarella, and tomato sauce served on ciabatta.

Melted mozzarella and red pepper flakes served on ciabatta.

Applewood smoked bacon, heirloom tomato, and fresh mozzarella.

Sliced prosciutto, genoa salami, roasted red peppers, and provolone.

Boars head turkey, applewood smoked bacon, and heirloom tomato.

Plum tomatoes, fresh mozzarella, sea salt, and basil.

Mozzarella, ricotta, pecorino romano, and caramelized onions. Topped with thinly sliced crispy potato and truffle essence.

Mozzarella, San Marzano tomatoes, spicy soppressata, honey, and red pepper flakes.

Fresh mozzarella, plum tomatoes, and pepperoni.

Provolone, broccoli rabe, sweet Italian sausage, and red pepper flakes.

Black mission figs, goat cheese, arugula, red onions, and sweet balsamic truffle oil.

Hand-crafted meatballs, San Marzano tomatoes, caramelized onions, fresh ricotta, mozzarella, and pecorino romano.

Breaded chicken breast, mozzarella, tomato sauce, and spaghettini.

Tender chicken scallopini served over fresh grape tomatoes, young basil, and linguine with lemon piccata caper sauce.

Penne pasta in a homemade tomato sauce with basil and a touch of cream.

Spaghettini tossed in a truffle cream sauce with a mushroom medley and grana padano cheese.

Sauteed spinach, smashed fried fingerling potatoes, and citrus vinaigrette.

Linguini and little neck clams with white or red sauce.

Homemade pappardelle with a blend of veal, pork and beef, San Marzano tomatoes, mascarpone cheese, and a touch of cream.

Linguini with jumbo gulf shrimp, roasted garlic, and oregano in a spicy tomato sauce.

Fried calamari. Served with a side of marinara sauce and a lemon wedge.

Artichoke stuffed with panko bread crumbs, garlic, pecorino Romano cheese, tomatoes, and truffle oil.

Bufala Mozzarella, roasted red peppers, sliced vine ripe tomatoes, and extra virgin olive oil.

Middle neck clams baked with bread crumbs, extra virgin olive oil, garlic, pecorino Romano and tomatoes.

Prince Edward Island mussels, garlic, shallots, white wine and fresh herbs, topped with garlic crostini.

Chicken wings baked with lemon, sliced garlic, oregano, and parsley.

Hand-crafted meatballs. Served over tomato sauce and ricotta cheese. Topped with ricotta salata.

Sea scallops served over jersey corn relish and pancetta vinaigrette.

Selection of imported and domestic meats, cheeses and daily pairings.

Hearts of romaine, traditional Caesar dressing, and herbed croutons.

Burrata Mozzarella, prosciutto di parma, poached pears fresh seasonal fruit, honey, and extra virgin olive oil.

Purple and yellow baby beets with pecan pesto, arugula, fresh figs, and goat cheese, tossed in a raspberry vinaigrette.

Baby spinach, toasted almonds, granny smith apples, shaved red onions, and dried cranberries. Tossed in a tangy basil vinaigrette.

Crisp wedge topped with pancetta, shaved red onion, cherry tomatoes and gorgonzola dressing.

Mixed field greens with toasted almonds, bermuda onions, sliced granny smith apples, maytag gorgonzola and balsamic vinaigrette.

Macadamia and panko encrusted goat cheese, mixed greens, dried cranberries, candied pecans, poached pears and wild raspberry vinaigrette.

Linguini and little neck clams with white or red sauce.

Penne pasta in a tomato sauce with basil and a touch of cream.

Homemade pappardelle with a blend of veal, pork and beef, San Marzano tomatoes, mascarpone cheese and a touch of cream.

Linguini with jumbo gulf shrimp, roasted garlic and oregano in a spicy tomato sauce.

Orrechiette pasta tossed with sweet Italian sausage, broccoli rabe, and diced tomatoes in a white wine garlic sauce.

Spaghettini tossed in a truffle cream sauce with a mushroom medley and grana adano cheese.

Mezze rigatoni pasta with fried eggplant in a roasted tomato sauce, topped with ricotta salata.

Mezza Rigatoni sauted in extra virgin olive oil with fresh carrots, peas, cherry tomatoes, yellow & green squash, garlic, shallots & red pepper flakes, topped with fresh basil and grated cheese

Breaded chicken breast topped with mozzarella & tomato sauce, served with spaghettini.

Tender chicken scallopini with wild mushroom marsala. Served with sauteed spinach and potato croquette.

Tender chicken scallopini with lemon caper sauce. Served with sauteed spinach and potato croquette.

Chicken scallopini, prosciutto di parma, house-made mozzarella and fresh sage, served over sauteed spinach and mashed potatoes in a white wine sauce.

Grilled center-cut filet mignon dressed with port wine reduction, served with mashed potatoes and asparagus.

Red wine braised beef short ribs. Served with mashed potatoes, baby carrots, and green beans. Finished with a burgundy reduction and topped with crispy shallots.

Tender veal scallopini with wild mushroom marsala sauce. Served with sauteed spinach and potato croquette.

Tender veal scallopini with lemon piccata caper sauce. Served with sautéed spinach and potato croquette.

Breaded bone-in veal chop topped with baby arugula, red onions, tomatoes zuppa and insalata and shaved Parmigiano Reggiano, drizzled with aged balsamic reduction.

Served over sauteed spinach with smashed fried fingerling potatoes and citrus vinaigrette.

Mediterranean sea bass seasoned with lemon, extra virgin olive oil, sea salt, and parsley, served with string beans and grape tomatoes.

Pan seared chilean sea bass served in a light tomato broth with fresh baby clams and mussels.

Pan seared blackened ahi tuna with wild mushroom truffle risotto, charred asparagus, and balsamic glaze.

East coast halibut, tuscan white beans, sauteed escarole, and plum tomatoes in a white wine broth.

Roasted jumbo shrimp with seasoned bread crumbs and garlic. Served over zucchini and squash noodles in a white wine butter sauce.

Fired roasted with garlic and extra virgin olive oil.

Broccoli rabe with garlic and extra virgin olive oil.

Panko encrusted, seasoned mashed potatoes with pecorino romano.

Sauteed spinach with garlic and extra virgin olive oil.