Large fresh water shrimp crunchy fried and tossed with ginger garlic and calabrese hot pepper.

Nova scotia mussels steamed in white wine, garlic lemon and black pepper.

Cold array of charcuterie, parma prosciutto, salami, artisanal cheesesand vegetable napoleon cold array of charcuterie, parma prosciutto, salami, artisanal cheesesand vegetable napoleon.

Jumbo shrimp with lemon wedge and cocktail sauce.

Crispy fried calamari in rice flour with cherry peppers, tossed in garlic oil and lemon juice.

Smooth polenta swirled with black summer truffles, topped with wild mushroom ragu and Parmesan cheese.

A Parmigiana-style eggplant lasagna layered with mozzarella, marinara and fresh basil.

Traditional meatballs baked with tomato sauce and mozzarella cheese.

Pan seared peekytoe crab dressed with peppers, cucumbers celery, spicy mayoand chives, served with arugula and smoked paprika aioli.

Littlenecks on the half shell baked with traditional casino stuffing on a bed of seasalt.

Imported cured extra lean beef tender, dressed in meyer lemon juiceand cold pressed olive oil, shaved parmigiano, arugula salad.

Romaine hearts, croutons, shaved Parmesan.

Tuscan kale, red quinoa, baby corn, popcorn shoots, organic radishes, passion fruit vinaigrette.

Locally made sweet and creamy mozzarella-like cheese, avocadoand heirloom tomato basil salad, crunchy crostini.

Sicilian tuna, chilled shrimp, lobsterand crisp greens with lemon, olive oil and capers garnished with white anchovies.

Cream of roasted eggplant and tomato soup, genovese basil.

New England's own, cooked with smoked pancetta, potatoesand celery in a creamy clam broth. Served with oyster crackers cup.

A classic sunday's slow cooked ragu of beef, pork and lamb served with homemade fettuccine.

Hand-rolled potato dumplings baked with date tomatoes, basil and bufala mozzarella.

Homemade linguine tossed with manila clams, garlic, parsleyand white wine with a touch of hot pepper, fresh grape tomatoes upon request.

Wild harvested black tiger shrimp, garlic, lemon, parsleyand EVOO, tossed with angel hair pasta.

Homemade braised short rib and 3 cheese ravioli, served with a spinach alfredo sauce.

Ricotta kneaded small cut pasta tossed with baby zucchini, baby corn, pearl tomatoes, pea tendrils, sweet peppers and topped with caciocavallo.

Short rigatoni pasta, lobster meat in a spicy tomato and lobster sauce.

Potato dumplings hand rolled with saffron, tossed with shrimp, scallops, patty pan, tomato concasse, touch of hot peppers.

Homemade linguine, shrimp, scallops, calamari, clamsand mussels sauteed with pear tomatoes, crustacean sauce.

Long standing favorite, pairing of shrimp, scallops, shiitake mushrooms, parsley.

Asparagus, smoked scamorza, tender chicken, white wine risotto.

Grilled marinated chicken breast with tangy fire roasted red peppers and imported provolone cheese.

Parma prosciutto, mozzarella, tomatoand basil sandwich pressed with focaccia bread. Parma prosciutto, mozzarella, tomatoand basil sandwich pressed with focaccia bread.

Herb roasted porchetta sandwich, caramelized onionsand peppers, French friesand salad.

Peppers, zucchini eggplantand provolone, EVOOand basil in sesame scali bread.

Handpicked fresh Maine lobster meat classically dressed with lemon mayo and celery hearts presented in a sweet brioche bun, house fries and salad.

Pan seared scallops drizzled with bacon and scallion aioli, served with butter whipped potatoes and asparagus tips.

Scallops, shrimp, whole belly clams, haddock, crispy friedand served with French fries, cole slaw and tartar sauce.

Haddock filet oven roasted with sherry crumbs and butter, served with daily vegetable and potato.

Grilled salmon served with a tampico salad of orange segments, Bermuda onions, avocado, and arugula.

Classic seafood stew with white fish, scallops, calamari, shrimp, mussels, clams, lightly spicy tomato broth and served with toasted focaccia.

Delicate filets rolled with spinach and crab meat, grilled shrimpand lobster cream, celeriac puree, crispy yellow carrots.

Atlantic black pearl salmon gently poached in sansho pepper broth, roasted baby beets, dandelions, baby fenneland Napa cabbage.

Hook'n'line great banks catch slow grilled and topped with a Sicilian inspired fresh tomato and lime salmoriglio, fine grains, sesame seaweedand pea tendrils salad.

Chicken breast baked with fresh mozzarella cheese and tomato sauce chicken breast baked with fresh mozzarella cheese and tomato sauce.

Breast of chicken sauteed in a white wine lemon caper sauce.

Sauteed boneless breast of chicken topped with puffs of fresh mozzarella and a delicate lemon garlic sauce.

Baked with marinara sauce and mozzarella cheese.

Tender scaloppini sautee with smoked bacon and wild mushrooms in madeira sauce.

Slow braised boneless beef ribs with a bourbon glazed barbecue sauce, sweet potato puree, broccoli rabe.

Angus Beef sirloin tips sauteed with red peppers and onions, served with Parmesan risotto.

Roasted and sliced Angus Beef teres major, crusted with mole coffee spices, truffle fries.

Sauteed boneless breast of chicken topped with prosciutto and fontina cheese, port wine sauce.

Tender scaloppini sautee in a tomato sauce with capers, oregano and anchovies, topped with molten mozzarella.

Braised 4 hours to fall off the bone in a pomegranate star anise and cinnamon broth, served with chickpea and preserved lemon minestra.

Pounded center cut rib chops coated with herbed panko crumbs, potato lyonnaise sautee spinach.

Thick rib eye steak char-grilled to your liking, truffle mashed potatoes, creamed spinach.

8 Ounces Angus Beef tenderloin grilled to perfection, served with crab stuffed shrimp, potato gratinand asparagus tips.

14 Ounces strip rubbed with mole coffee and cocoa spices, wild mushrooms bread pudding, broccoli rabe.

Delightful amalfi' s coast limoncello mousse filled sponge cake glazed with lemon cream.

Shortcake topped with fresh berries and homemade whipped cream.

With Belgian chocolate and vanilla ice cream.

Vanilla, chocolate, coffee.

Sweet bufala ricotta and wheat filling perfumed with orange blossom water.

Our very special recipe.

Served with caramel, chocolate and wild Maine blueberries.

A classic chocolate torte filled with rum macerated apricots.

Ricotta filling.

Strawberries, lemon, mango.