Prosciutto di parma, thinly sliced melon, herb mascarpone, baby arugula, white balsamic and frizzled leek.

Moretti Rossa beer simmered PEI mussels, tomatoes, fresh herbs, butter and grilled ciabatta.

Roasted mushroom ragout over pan seared polenta cakes with whipped ricotta, porcini powder and fine herbs.

Sautèed calamari with Kalamata olives, basil, spicy pomodoro sauce and grilled ciabatta.

Sautèed calamari with Kalamata olives, basil, spicy pomodoro sauce and grilled ciabatta.

Cured meats and artisanal cheeses, marinated artichokes, assorted pickled vegetables, olives, hot peppers, hummus and grilled ciabatta.

Oven-roasted tomatoes, basil, oregano, garlic, olive oil and herbed ricotta over grilled ciabatta.

Herbed ricotta, baby spinach and mozzarella stuffed crispy eggplant over pomodoro sauce.

Sauteed crab cakes with green onion saffron sauce and lemon-garlic aioli with field greens.

Gluten free. Pan-seared sea scallops with a balsamic glaze over sauteed spinach with a roasted red pepper and olive sauce.

Jumbo lump crab mixed with herbed bread crumbs and scallion stuffed in a portobella cap and roasted.

Served with house made pomodoro sauce and shaved Parmesan.

Pomodoro sauce, fresh mozzarella, Parmesan and torn basil.

Gluten free. Mixed greens and a medley of cherry tomatoes with balsamic vinaigrette.

Salad of endive and mesclun greens tossed with a raspberry-walnut vinaigrette and topped with pancetta, gorgonzola cheese, toasted walnuts and croutons.

Sliced organic red and golden beets with baby field greens, cherry tomatoes, pan-fried goat cheese and cumin spiced pecans with sun-dried tomato vinaigrette.

Gluten free. Field greens tossed with balsamic vinaigrette topped with sliced tomatoes, fresh mozzarella and fresh basil.

Gluten free. Mixed field greens with kalamata olives, artichokes, grilled asparagus, marinated roma tomatoes, feta cheeseand oregano vinaigrette.

Romaine leaves, garlic ciabatta croutons, black pepper frico and anchovy with house made Caesar dressing.

Tomato, cucumber, feta, pickled red onion, fresh oregano and mint, red wine vinegar and extra virgin olive oil.

Mixed greens, shaved red onion, tomato, cucumber, sweet red pepper and balsamic vinaigrette.

Roasted beets, marinated tomato, pickled red onion, arugula, crumbled goat cheese, garlic ciabatta crouton and raspberry vinaigrette.

Potato gnocchi tossed with house pesto, cream, roasted red pepper, shaved Parmesan and toasted pine nuts. Add chicken, shrimp, seared scallops for an additional charge.

Ground veal, pork, and beef ragout, Italian tomatoes and aromatics, tossed with penne and topped with herbed ricotta.

Spicy Italian sausage, broccoli rabe, roasted garlic, white wine, butter and Parmesan with rigatoni.

Fresh little neck clams, roasted garlic, white wine butter, tomato and fine herbs over linguini.

Fresh pasta rolled with herbed ricotta and seasonal vegetables topped with a Parmesan garlic cream sauce.

Sauteed shrimp and scallops, roasted peppers, spinach and tomato cream sauce, tossed with pappardelle.

Tomatoes, sweet corn, shallots, scallions and tomatoes in a vodka cream sauce topped with baby arugula.

Sauteed shrimp, scallops, mussels, clams, calamari and fresh fish in a spicy pomodoro sauce over linguini.

House made meatballs and pomodoro sauce over bucatini with shredded Parmesan.

Penne pasta and grilled chicken sauteed with kalamata olives, sun-dried tomatoes in a garlic cream sauce.

3 cheese ravioli sauteed with chopped spinach and caramelized onions in a tomato-sherry wine cream sauce.

Pan seared jumbo sea scallops, brown butter, sweet potato and sage gnocchi, bacon lardon and roasted brussels sprouts.

Pan seared salmon, Kalamata olive tapenade, warm fregola sarda, cucumber, arugula, feta and roasted tomato.

Panko crusted, topped with pomodoro sauce and melted aged provolone, over linguine.

Panko crusted, topped with pomodoro sauce and melted aged provolone, over linguine.

White wine, lemon, butter, artichoke hearts, fresh herbs and capers over angel hair.

White wine, lemon, butter, artichoke hearts, fresh herbs and capers over angel hair.

Mushrooms, Marsala, shallot demi-glaze and fresh herbs over linguini.

Mushrooms, Marsala, shallot demi-glaze and fresh herbs over linguini.

Proscuitto di parma, fresh sage and melted aged provolone finished with Marsala pan sauce over herb roasted potatoes and spinach.

Proscuitto di parma, fresh sage and melted aged provolone finished with Marsala pan sauce over herb roasted potatoes and spinach.

Stuffed with prosciutto, aged provolone, house pesto, peppers and onions over herb roasted potatoes and broccoli rabe.

Gluten free. Grilled pork tenderloin with marsala barbeque sauce. Served with roasted garlic mashed potatoes and sauteed spinach.

Fork-tender, braised veal osso buco with aromatic vegetables in a tomato and red wine sauce. Served with garlic mashed potatoes, caramelized onions and spinach.

Red wine braised lamb shank, mint gremolata, herbed polenta and buttery baby carrots.

Gluten free.

Lobster ravioli sauteed with shallots, scallions, cherry tomatoes in a sweet corn vodka cream sauce.

Pan-seared salmon filet with sherry, soy and honey vinaigrette, roasted sweet potatoes and grilled asparagus.

Gluten free. Grilled sirloin steak topped with roasted shallot demi glaze. Served with garlic mashed potatoes and seasonal grilled vegetables.

Fork-tender, braised veal osso buco with aromatic vegetables in a tomato and red wine sauce. Served with garlic mashed potatoes, caramelized onions and spinach.

Gluten free. Grilled scallops with an orange-basil vinaigrette. Served with a roasted pine nut and tomato basil risotto and sauteed julienne vegetables.

Sauteed shrimp and scallops with roasted bell peppers and spinach in garlic-tomato cream sauce, tossed with pappardelle.