Appetizers
| May the Chef Suggest $0.00 | ||
| Our always changing specials menu | ||
| Prosciutto e Burrata $10.95 | |
| 4oz. ball of fresh mozzarella with a creamy center served with thinly sliced prosciutto di parma and roma tomatoes, dressed with extra virgin olive oil | |
| Pizza Di Grano $11.95 | |
| 12 in wheat pizza topped with house marinated artichoke, mozzarella, speck prosciutto, and basil | |
| Ostrice Al Crudo $10.95 | |
| Prime bevan oysters (6), served raw on the half shell with horseradish and cocktail sauce | |
Soup of the Day
| Lentil with mixed vegetable Cup $2.00 Bowl $3.50 | |
| Our homemade soup of the day. | |
Entrees
| Spaghettini con Cozze Citronella $16.95 | |
| P.E.I. mussels simmered in a spicy lemongrass, cilantro broth with a hint of cream and served with thin spaghetti | |
| Strozzapreti Tre Colori $17.95 | |
| Homemade spiral pasta tossed in a creamy arugola pesto with sauteed shrimp and cherry tomato | |
| Nasello Al Forno $23.95 | |
| Fresh hake fish (9-10 oz) from New England, baked and served over a bed of saffron, leek, and asparagus risotto | |
| Branzino alla Griglia $29.95 | |
| Fresh fillet of Chilean sea bass grilled and served over a bed of sauteed fresh spinach, white cannellini beans and tomatoes | |
| Tagliata Di Manzo Al Balsamico $23.95 | |
| A pan seared 10-12 oz. ribeye steak, presented in a rosemary balsamic wine sauce, served with roasted asparagus, and mashed potatoes | |
Dolce
| Crocantino Semifreddo $6.95 | |
| Mascarpone cheese with walnuts, semi-frozen, topped with caramel and powdered sugar | |
| Lemon Mascarpone Cake $6.95 | |
| Lemon cake layered with mascarpone cheese and served with a side of raspberry gelato | |
