| Prosciutto, Asparagus and Burrata |
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Grilled asparagus, prosciutto di parma, burrata cheese, sweet and sour cipollini onions |
| Zucchini Goat Cheese Parcels |
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Grilled zucchini, whipped goat cheese ricotta, pinenuts, mint, marinara and crispy zucchini |
| Octopus Carpaccio |
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Thinly sliced octopus carpaccio, green bean, frisee and cherry tomato salad with mint and white wine vinaigrette |
| Calabrian Mussel Soup Gratin |
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Maine mussels, cherry tomatoes, red onions, parsley and bechamel gratinated with bread crumbs |
| Caesar Salad |
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Romaine, shaved fennel, marinated white anchovies, hard-cooked egg, parmesan and crostino |
| Mozzarella Artigianale |
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Artisinal hand-made mozzarella, vine-ripened tomatoes, basil, balsamic, toasted crostino |
| Arugula Salad |
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Baby arugula, shaved 24 month aged parmigiano, roasted peppers, pickled shallots and balsamic |
| Spinach Ricotta Mezzaluna |
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Halfmoon ravioli, fresh cherry tomato sauce, parmesan and basil oil |
| Spaghetti Carbonara Primavera |
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Fresh spaghetti, sweet and snap peas, spring onion, prosciutto, parmesan and mint |
| Tagliatelle Alla Bolognese |
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Spigas ragubolognese, tagliatelle pasta, parmesan, basil |
| Eggplant Parmigiana in Crosta |
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Layers of eggplant, parmesan, mozzarella and tomato sauce baked in a crispy puff pastry |
| Lobster Fra Diavolo with Scialatielle Pasta |
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1 ¼ Lb maine lobster in the shell, amalfi-style thick pasta noodles dressed with a spicy san marzano lobster sauce |
| Gnocchetti ai Frutti di Mare |
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Small potato gnocchi, baby shrimp, cockle clams, calamari, crushed tomato and chopped baby arugula |
| Risotto Del Giorno |
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| Sardinian Lobster Salad |
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Fresh shucked 1 1/4 lb maine lobster, vine-ripend tomatoes, cucumber, red onion, orange and avocado |
| Grilled Fresh Whole Mediterranean Sea Bream |
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New potatos, artichokes, roasted tomatoes and arugula, salmoriglio herb vinaigrette |
| U10 Dayboat Scallops |
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Seared scallops, oyster mushrooms, extra virgin olive oil potato puree, fried capers, tomato vinaigrette |
| Sicilian Swordfish Steak |
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Grilled swordfish, topping of black olive pesto and crushed pistachios, quinoa salad, eggplant caponata |
| Half Chicken al Mattone |
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Roasted under a brick, roasted baby carrots, parsley and parmesan potato purée, lemon pan sauce |
| Grilled Veal Chop |
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14 oz Bone-in veal chop finished in the wood burning oven, roasted green beans with tomato and basil,fried mezzaluna potatoes and salmoriglio herb vinaigrette |
| Roasted Green Beans, Tomato, Basil |
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| Eggplant Caponata, Quinoa Salad |
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| Roasted Baby Carrots |
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| Roasted Oyster Mushrooms |
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| Parsley, Parmesan Potato Puree |
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| Broccoli Rabe, Garlic and Peperoncino |
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