| Bruschetta |
$8.00 |
Baked crostini topped with fresh Roma tomato, red onion, fresh herbs, cannellini beans and a balsamic glaze |
| Eggplant Fries' Parmesan |
$8.00 |
Crispy eggplant fries topped with roasted tomatoes and melted buffalo mozzarella |
| Jumbo Lump Crab Cakes |
$11.00 |
Three petite cakes broiled, served with garlic chili aioli |
| Apple Torretta |
$8.00 |
Gala apples stacked with crumbled gorgonzola, walnuts, basil and a lemon dijon vinaigrette drizzle |
| Stuffed Potato Croquettes |
$8.00 |
Crispy potato cakes stuffed with salami and mozzarella, served with honey balsamic mustard |
| Sundried Tomato Caprese |
$8.00 |
House-made mozzarella, sundried & grape tomato confit and a basil walnut pesto |
| Arancini |
$8.00 |
Crispy risotto balls stuffed with pancetta, peas and Parmesan, served with pickled red onions and balsamic vinaigrette |
| Calamari |
$11.00 |
Semolina-dusted and flash fried, then drizzled with lemon basil olive oil and served with our homemade marinara |
| Prince Edward Island Mussels |
$11.00 |
Pan-steamed in a pomegranate, Prosecco and scallion broth |
| Antipasta |
$12.00 |
A variety of Italian meats, garnishes and fresh house-made mozzarella |
| Build Your Own Flatbread |
$8.00 |
Choose your sauce: Marinara, pesto, roasted tomato, alfredo Choose your toppings: spinach, arugula, onions, mushroom, peppadew, goat cheese, mozzarella cheese, parmesan cheese, green peppers, pancett |
| Crab and Corn Chowder |
$8.00 |
Creamy seafood base with lump crab meat, fresh corn and a touch of sherry |
| Portalli Salad |
$7.00 |
Baby greens tossed in a lemon dijon vinaigrette with poached pears, celery, goat cheese, and toasted walnuts |
| Spinach Salad |
$7.00 |
Baby spinach tossed in a blackberry vinaigrette with sliced strawberries, toasted almonds, pancetta, and bleu cheese crumbles |
| Bookmaker |
$9.00 |
Romaine with ham, salami, provolone, Kalamata olives, raw onion, cherry tomatoes & hardboiled egg with a parmesan vinaigrette |
| Caesar |
$7.00 |
Traditional salad of crisp romaine, croutons and a homemade anchovy-based dressing, topped with hardboiled egg crumbles and a parmesan crisp |
| Lasagne Bolognese |
$15.00 |
Traditional Italian classic layered with ricotta, mozzarella and a veal and beef bolognese sauce |
| Seafood Fra Diavolo |
$19.00 |
Sauteed jumbo lump crab, mussels & shrimp with penne in a spicy pepper marinara. Chunky hand-crushed tomato sauce can be substituted |
| Venetian Pea Risotto |
$19.00 |
Made with fresh pea puree, cream, sauteed shrimp, pancetta and a parmesan crisp |
| Seasonal Gnocchi |
$15.00 |
Seasonal preparation featuring the freshest local products available |
| Portobello Ravioli |
$19.00 |
With parsley pesto, sauteed shrimp, onions, and bacon in vodka tomato cream sauce |
| Cheese Tortellini & Roasted Chicken |
$16.00 |
Roasted chicken breast with leeks, onions and spinach over three-cheese tortellini tossed in tomato cream sauce |
| Seafood Carbonara |
$22.00 |
Sauteed shrimp, scallop & crab with spaghetti tossed in an egg pancetta cream sauce |
| Mussels & Sausage |
$19.00 |
Sauteed mussels, mild Italian sausage, arugula and scallions served over spaghetti with a roasted tomato veloute |
| Chicken Marsala Fettuccine |
$16.00 |
Broiled chicken breast in a marsala wine sauce over fettuccine noodles with Italian sausage & wild mushrooms |
| Traditional Manicotti |
$15.00 |
Stuffed with ground beef, Italian sausage & ricotta, with homemade marinara and melted Buffalo mozzarella |
| Cioppino Over Fettuccine |
$22.00 |
Sauteed jumbo lump crab, shrimp and scallops in a tomato white wine veloute over fettuccine pasta |
| Surf & Turf Penne |
$19.00 |
Jumbo shrimp and filet mignon tips with arugula & peppadew in red wine cream sauce, served over penne with sauteed mushrooms |
| Spaghetti & Meatballs |
$15.00 |
This classic is made using veal and beef meatballs and our homemade marinara. A chunky hand-crushed tomato sauce can be substituted |
| Vegetarian Inganno |
$14.00 |
Sauteed spaghetti squash noodles with sundried tomatoes, basil, and shallots topped with a grilled portobello |
| Jumbo Lump Crab Cake |
$23.00 |
Broiled and served with an old bay veloute, and creme fraiche chive mashed potatoes |
| Pan-Seared Sea Scallops |
$18.00 |
Large seared sea scallops served over a celery cauliflower risotto, drizzled with tomato tarragon jus |
| Salmon Con Granchio |
$21.00 |
Grilled fillet topped with jumbo lump crab & black pepper veloute and served over a warm salad of arugula & sundried tomatoes |
| Mahi Mahi |
$19.00 |
Grilled fillet served over an orange, bacon and spinach salad and drizzled with a balsamic glaze |
| Wild Rockfish |
$21.00 |
Grilled fillet with a whole grain mustard creme fraiche and roasted fingerling potatoes & ham |
| Grilled Salmon |
$17.00 |
Topped with sundried tomato basil butter and served with sauteed asparagus |
| Beef Short Ribs |
$20.00 |
Served with a red wine demi-glace over scallion and mushroom polenta, and topped with Roma tomato and herb salsa |
| Blackened Chicken Florentine |
$18.00 |
Twin blackened breasts topped with jumbo lump crab in a roasted tomato cream sauce, served with sauteed asparagus |
| Braised Pork Osso Bucco |
$18.00 |
Slow-braised miniature pork shanks in a wild mushroom demi-glace, served over rosemary goat cheese polenta |
| Grilled Veal Porterhouse |
$25.00 |
Grilled to your liking and smothered with drambuie glazed wild mushrooms, served with sauteed baby spinach |
| Filet Mignon |
$23.00 |
6 oz Grilled black angus filet topped with black truffle butter, served with eggplant fries |
| Braised Lamb Shank |
$23.00 |
Slow-cooked shank topped with a chianti demi-glace, served with creme fraiche chive mashed potatoes |
| Bottomless Bloody Marys and Mimosas |
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| Scrambled Eggs |
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| Pancakes |
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| Tomatoes Provencal |
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| Maple Sausage Links |
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| Applewood Smoked Bacon |
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| Fresh Fruit |
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| Smoked Salmon |
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With capers, hard boiled egg, red onion |
| Omelets |
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Made to order |
| Home Fries |
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| Cannoli |
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Italian pastry shell filled with a sweet ricotta chocolate chip cream |
| Panna Cotta |
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Vanilla bean custard served with fresh strawberries and a balsamic drizzle |
| Tiramisu |
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Espresso-soaked lady fingers layered with marscapone cream and dusted with cocoa |
| S'More |
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Rich chocolate mousse topped with carmelized marshmallow fluff with homemade shortbread cookies for dipping |
| Poached Pear Puff Pastry |
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Port and vanilla-poached pear and whipped marscapone inside a puff pastry |
| Lemon Blackberry Bread Pudding |
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Topped with toasted almonds and vanilla creme anglaise |
