Appetizers & Salads
Soup of the Day 8
Please ask your server about our soup of the day
Mussels 12
Prince Edward Island mussels braised with shallots, garlic, herbs, white wine, and butter
Fried Calamari 11
Lightly dusted with flour and fried. Topped with lemon-rosemary aioli
Crab Polpette 15
Crab “cake” grilled and served with tarragon-caper aioli and greens
Wild Mushroom Ravioli 13
With herbs, pecorino, brown butter, and pinot grigio
Caesar Salad 9
Chopped romaine hearts, focaccia croutons, Parmigiano-Reggiano, and lemon-anchovy dressing
Mixed Green Salad 9
With apples, spiced walnuts, goat cheese, and sherry vinaigrette
Pasta & Entrees
Shrimp Tagliatelle 18
Fresh tagliatelle pasta, local jumbo shrimp, crushed San Marzano tomatoes, basil, garlic, and olive oil
Cappellini with Crab 23
Cappellini tossed with freshly picked jumbo lump crab, chilies, herbs, butter, and lemon
Lasagna Verde 19
Baked lasagna layered with fresh pasta, Bolognese meat sauce, spinach béchamel, and Parmigiano-Reggiano
Pork Milanese 20
Thinly pounded pork tenderloin, dusted with breadcrumbs and pan-fried.
Topped with baby greens dressed with tomato, olives, radishes, Parmigiano-Reggiano, and lemon vinaigrette
Filet Mignon 33
8 oz. filet seared and roasted with potatoes, haricot verts, and mushrooms.
Topped with herbed compound butter
Grouper 29
Grilled and served with potato gnocchi sautéed in brown butter with baby spinach.
Topped with a tomato-olive vinaigrette
Scallops 22
Grilled diver scallops served with saffron risotto
Cioppino 33
Chef’s choice of fresh seafood braised in a light tomato broth with a grilled crostini
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
Split entrees will carry a $5 charge. 20% gratuity added to parties of six or more. One check, two methods of payment per table. |
