Thinly sliced fully cooked mediterranean octopus, dressed with a lemon vinaigrette and topped with a rucola salad.

16

A select few antipasti from various regions in Italy.
15

Filet Mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of Parmigiano Reggiano.
16

Baby rucola and red beets tossed with smoked prosciutto, toasted pine nuts, goat cheese and roasted peppers, in a fig balsamic dressing.
14

Rucola salad with dried figs, walnuts, pears and gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.
14

Imported from Naples buffalo milk mozzarella served with bresaola (cured beef), baby rucola, tomato and olives.
18

Lightly semolina floured calamari deep fried.
(Fresh off the boat-never frozen from Rhode Island)
16

Mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine.
16

Portobello mushroom topped with goat cheese, black truffle and toasted almonds, baked and drizzled with balsamic.
14

Baby rucola tossed with prosciutto, artichokes, shavings of parmigiano cheese, olives and capers in a leek-garlic-olive oil dressing.
14

Smoked salmon sauteed in white wine-touch-of-cream pistachio sauce. Served with bowtie pasta.

26

Italian imported porcini sautéed in a white wine onion-touch of cream sauce, served with homemade fettuccine.
28

Pennette pasta tossed with smoked pancetta, onion and eggplant in a plum tomato sauce.
25

Casarecce pasta tossed with ground sausage, butternut squash and smoked mozzarella in a white wine-touch of cream sauce.
26

Cheese tortellini served in a mushroom sauce with prosciutto, shallots, green peas and a touch of cream.
26

Homemade potato gnocchi served in a veal-pork-beef-tomato ragu’ sauce.
26

Diced Maine Shrimp sautéed with zucchini, grape tomatoes, shallot and garlic in a white wine-saffron sauce, tossed with casarecce pasta.
27

Mussels, shrimp, clams and calamari sautéed in a white wine-roasted tomato garlic sauce served with risotto arborio.
28

Fresh gulf of Mexico Shrimp sautéed with shallot and cherry tomatoes in a white wine-tomato-touch of cream sauce, served with homemade fettuccine over a layer of pesto.
27

Filets of veal sautéed with mushrooms, figs and shallots, topped with goat cheese and served in a veal demiglaze sauce.
30

Tender filets of veal sautéed in a lemon-caper-butter sauce with artichokes and sun dried tomatoes
30

All natural flat iron steak lightly breaded, flash seared and topped with rucola, shavings of parmigiano and bruschetta tomatoes, served next to mascarpone flavored mashed potatoes.
34

All natural boneless chicken thigh topped with prosciutto and fontina cheese sautéed with shallots and mushrooms and served next to rosemary roasted potatoes.
29

Salmon dusted with fresh herbs and pistachio, baked, topped with fried leeks, drizzled with a balsamic-wasabi dressing served next to spinach and roasted potatoes.
29

All natural chicken thigh sautéed with shitakee mushrooms, black olives, sun-dried tomatoes and artichokes.
29

Pork medallions pan-seared and topped with a yellow apple-scallion-pancetta-demiglaze touch of honey sauce, served next to mascarpone flavored mashed potatoes and red beets.
32

Red snapper filet sautéed with clams, mussels and calamari in a white wine-saffron seafood stock sauce, served over crostini.
29

Imported sheep milk ricotta cannoli from Sicily

Mascarpone, cream cheese, cannoli shell base

Vanilla, cream, caramelized sugar

60% cocoa, melted nutella, vanilla gelato

Homemade pistachio pannacotta

Homemade tiramisu’.