Dinner Menu
Antipasti Eggplant "Milanese" ~ 7
Light Panko crust, sun-dried tomato pesto, basil risotto Clams Casino ~ 8
Top neck clams stuffed with a classic mix of pancetta, roasted peppers, and Pecorino Romano Calamari "Fritto" ~ 9
Mascarpone vinaigrette, red pepper aioli
Jumbo Lump Crab stuffed Portabello ~ 12
With roasted red peppers, fresh spinach, and Asiago cheese Grilled Margherita Pizza ~ 7.5
Frsh mozzarella di Bufalo, lotsa basil, Oven dried Roma tomatoes Tempura Fried Lobster Tail ~ 15
Assorted dipping sauces, soy linguine "Lo Mein" Bacon Wrapped Maine Diver Scallops ~ 12
Apple-Zucca risotto, roasted garlic and vanilla cream foam Antipasto "Caldi" ~ 18
Hot
Kobe Beef Meatball, Sausage Calabrese, Clams Casino, Crab stuffed Portabello Antipasto "Freddi" ~ 15
Cold
Daily plethora of imported cured meats and cheeses, typical accompaniments, served on a bread board
Insalate Ceasar ~ 5
Romaine hearts, focaccia crouton, olives, Parmesan tuiles, lemon-garlic emulsion Olivia's Salad ~ 5
Greens, dried cranberries, pecans, orange citronette, and a shower of "Maytag" bleu cheese House Made Fresh Mozzarella ~ 7
Ricotta salata, white truffle oil and a warm salad of baby spinach, domestic roasted mushrooms, artichoke hearts, and honey-balsamic syrup Red Beet "Carpacio" ~ 7
Chevre cheese, "Rocket" greens, smoked bacon-apple vinaigrette, toasted walnuts
Contorni Arborio Risotto with Reggiano and wild mushrooms ~ 5 Mascarpone Polenta ~ 5 Broccoli Rabe with roasted garlic ~ 5 Caponata ~ 3 Black Truffle Mashed Potatoes ~ 5 Garlicky Spinach ~ 3
Artisanal Paste
All pastas are fresh and hand crafted on premise, so please enjoy responsibly as they are highly addictive "So good you'll Blush" Vodka Sauce ~ Half 6/Whole 13
"Grey Goose" reduction, sweet peas, shaved prosciutto, Mezzi Rigatoni Giant Kobe Beef Meatballs and Spaghetti ~ Half 7/Whole 15
"Alta Cucina" tomatoes, fried garlic, fresh basil, Parmigiano Reggiano Ricotta Gnocchi ~ Half 7/Whole 15
Ragu of exotic mushrooms, fresh spinach, Roma tomatoes, and fresh mozzarella Pappardelle alla Bolognese ~ Half 8/Whole 16
Classic ragu of pork, veal, and beef, roasted peppers, Pancetta and tomato cream, ricotta salata Zucca "Mezza Luna" ~ Half 10/Whole 21
Semolina Pasta, Butternut Squash, and Mascarpone, fresh sage and hazelnut brown butter sauce Kobe Beef Short Rib Ravioli "Pyramid" ~ Half 12/Whole 24
With dolce Gorgonzola, Porcini mushroom Demi glace, rustic Broccoli Rabe pesto Giant Maine Lobster Ravioli ~ Half 12/Whole 26
Fresh herb pasta, chevre cheese, charred tomato crema
Seafood "Bolognese" ~ Half 12/ Whole 24
Shrimps, Scallops, and Lump Crab, Sambucca crema, Roma tomatoes, saffron Taglietella Pescatore Fra Diavlo ~ Half 18/Whole 40
Lobster tail, Shrimp, Clams, Calamari, spicy Pomodoro Cioppino broth, and squid ink Linguine
Prima Piatti
Walnut Crusted Alaskan Salmon* ~ 21
Honey-black truffle streakier, pan fried Rapini, and roasted red beet infused risotto Yellow Fin Ahi Tuna* ~ 24
Calamata olive and Cabernet reduction, rocket greens, fried stone crab polenta
Jumbo Lump Crab Cakes ~ 24
Roasted shallot and Dijon beurre blanc, sweet corn salsa, potato Gaufrettes
Kurobuta Pork Rib Chop* ~ 21
Apple, Raisin, and "Bookers" bourbon glaze, panchetta and sweet pea risotto Filet Mignon* ~ 30
Gorgonzola fritto, Porticini fused Bordelaise, black winter truffle mashed potatoes Chicken Breast or Veal Loin "Marsala" ~ Chicken 18/Veal 21
Pecorino and Panko Crust, ragu of arugula and apples, Lemon infused risotto
Make it Parmigiano, add 3
Chef/Proprietor: Rob Musto
Sous Chef: Dan Straigis
*Consuming raw or uncooked meat, fish, or dairy products may increase the risk of food borne illness
Petite simple salad to be included with Entrees; excluding half pasta orders
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