Cheesy risotto filling, and tomato dipping sauce.

Deep-fried, homemade mozzarella with a crunchy panko crust, and tomato-basil dipping sauce.

Local point Judith calamari, flash-fried with semolina tempura batter, spicy pepperoncini, your choice of garlic-basil aioli, or Thai chile sauce.

Italian truffle honey cracked black pepper.

Prosciutto di parma, sopressata, marinated mozzarella, and asiago house-made specialties.

Slow-simmered in tomato sauce, topped with pecorino romano, fresh basil, and hand-dipped local ricotta.

Homemade for di latte, tomato caponata, and aged balsamic vinegar.

Sweet, and sour eggplant appetizer, and shaved ricotta salata.

Hearts of romaine, sun-dried tomatoes, carrots, cucumbers, pickled red onions, and aged balsamic vinaigrette.

Grilled marinated chicken breast, baby arugula, homemade Mozzarella, asiago, tomato caponata, roasted red peppers marinated artichoke hearts, extra virgin olive oil, and balsamic-fig preserve.

Classic insalata misto, flame-grilled steak speeding, oven-roasted portobello mushrooms, and balsamic glaze.

Crisp romaine hearts, homemade caesar dressing, toasted garlic croutons, and tangy asiago.

Copps Island, and c.t.

Milford c.t.

Small: three blue points, three clams, 1/4 lb. Shrimp. Large: six blue points, six clams, 1/2 lb. Shrimp.

Half dozen per order.

One dozen per order.

Crispy panko crust, hot, and spicy Thai chile sauce.

Eight ounces custom blend. Burger, melted American cheese, lettuce, tomato, and Vito's special sauce.

Eight ounces custom blend burger, melted American cheese, nukes smokehouse bacon, sunny side farm egg, organic arugula, and balsamic onion jam.

Eight ounces custom blend burger, melted American, nukes bacon, and grilled pine Island onions.

Eight ounces custom blend burger, melted Italian fontina, sauteed portobello mushrooms, organic arugula, and truffle aioli.

Fresh Mozzarella pouch, creamy stracciatella center, extra virgin olive oil, prosciutto.

Sicilian green olives, gorgonzola cheese filling, extra virgin olive oil.

Mixed olives, oven-roasted, lemon, rosemary, and extra virgin olive oil.

Sweet, and spicy peppers, Vermont goat cheese filling, and extra virgin olive oil.

Hot Stuffed Peppers

Black summer truffle-stracciatella center, and extra virgin olive oil.

Rosemary crust topped with smoked mozz, roasted portobello mushrooms, Parmigiano Reggiano, scallions, and imported white truffle oil.

Roma tomatoes, homemade mozzarella, fresh basil, extra virgin olive oil, and Pecorino Romano.

Crushed tomatoes, homemade mozzarella, pecorino romano, hot soppressata salami, and hot chile honey.

Slowly simmered meatballs, homemade mozzarella, local ricotta, pecorino, and basil, flash-fried crust, and oven finished.

Crushed tomatoes, fresh mozzarella, aged mozzarella, pecorino romano, shaved grana, oregano, fresh basil, and extra virgin olive oil.

Roma tomatoes, homemade mozzarella, basil, homemade fennel sausage, fresh garlic, and old-world pepperoni.

Rosemary crust, fontina, fresh mozzarella, tomato concasse, baby arugula, shaved Sicilian potato cheese, and balsamic-fig preserve.

Crushed tomatoes, fresh mozzarella, baby arugula, prosciutto di parma, and balsamic-fig preserve.

Rosemary crust, local ricotta, homemade mozzarella, Italian fontina, asiago, and scallions.

Homemade cavatelli with sauteed broccoli, garlic, olive oil, red bell peppers, and shaved ricotta salata.

Imported spaghettini pasta with slow-simmered meatballs or sausage in tomato-basil sauce, and Locatelli romano.

Fresh littleneck clams, homemade linguine, garlic, and extra virgin olive oil with a touch of crushed red pepperoncino.

Homemade sausage, veal, and meatballs slow simmered in the thick and hearty ragu. Served with local ricotta, Locatelli romano, and imported rigatoni.

Colossal Gulf shrimp, local day boat scallops over linguini with a traditional scampi sauce of lemon, white wine, and garlic.

Handmade ricotta-filled manicotti baked in our wood-fired oven with locatelli romano, fresh mozzarella, and slow simmered meatballs or sausage.

Homemade fresh fettuccine noodles with a four-hour ragu of local beef, pork, veal, white wine, and tomato. Finished with imported white truffle oil, and Parmigiano Reggiano.

Colossal Gulf shrimp, local clams, and point Judith calamari in a spicy plum tomato marinara over linguine.

Crispy deep-fried shrimp topped with a homemade manicotti, tomato basil sauce, pecorino romano, and melted mozzarella cheese.

10 oz Iowa heritage pork chop, topped with hot cherry pepper sauce served with seasonal vegetables, and garlic mashed potatoes.

Crispy breaded local veal cutlet, plum tomato sauce, pecorino romano, homemade mozzarella, and imported spaghettini pasta.

Dry aged certified angus beef steak, aged 21 days, grilled over an open fire. Served with garlic-herb butter, and twice cooked fries.

Oven-roasted Faroe Island organic salmon fillet, sweet, and spicy Calabrian chile-apricot glaze, with seasonal blood orange salsa Fresca, and seasonal vegetables.

Pan-fried breaded chicken cutlets with fresh tomato-basil sauce, locatelli romano, melted mozzarella, and imported spaghettini pasta.

Comes with a truffled mushroom medley, pellegrino marsala demi-glace, and crisp arancini di riso.

Vanilla, and cinnamon with chocolate chips.

Vanilla, and chocolate ice cream covered in chocolate with a cherry in the center.

Chocolate chips with pistachio cream.

Oreo cookie crust, homemade peanut butter fudge filling, Belgium chocolate ganache, mixed berry compote, and fresh whipped cream.

12 pieces. Garlic, herbs, and extra virgin olive oil.

Six pieces. Pecorino crumb topping.

Italian truffle honey, and cracked black pepper.

Shaved ricotta salata.

Marinated mozzarella knots, tomato caponata, and balsamic syrup.

Sea salt, parmigano, and garlic-truffle aioli.

Panko encrusted mozzarella and tomato dipping sauce.

Long Island, and NY.

P.E.I., and Canada.

Eight ounces custom blend. Burger, melted American cheese, lettuce, tomato, and vito's special sauce.

Eight ounces custom blend burger, melted American cheese, nukes smokehouse bacon, sunny side farm egg, organic arugula, and balsamic onion jam.

Eight ounces custom blend burger, melted American, nukes bacon, and grilled pine island onions.

Eight ounces custom blend burger, melted Italian fontina, sauteed portobello mushrooms, organic arugula, and truffle aioli.

Buttermilk, and spice marinated chicken breast, crispy panko crust, and Catskill sugar house maple syrup.

Whipped cream.

Italian fontina, smoked mozzarella, nueskes bacon, caramelized onions, parmigiano reggiano, and egg on top.

Homemade fennel sausage, mozzarella, pepperoni, roasted garlic, basil, pecorino, tomato sauce topping, and fried potatoes.

Homemade maple-fennel sausage, two eggs any style, crispy potatoes, and Italian toast.

Maple two stack, two eggs, homemade maple-fennel sausage, nukes bacon, potatoes, whipped vanilla butter, Catskill sugar house maple syrup, and Italian toast.

Hot steamed milk, foamy milk, and one shot of espresso.

Baileys Irish cream, topped with coffee, and whipped cream.

Amaretto disaronno and jp wiser is rye whiskey topped with coffee, whipped cream, and crumbled amaretti cookies.

Jameson whiskey, topped with coffee, and whipped cream.

Frangelico, chambord, topped with coffee, and whipped cream.

Double espresso served with molinari sambuca on the side.