Post Office Cafe

Pt. Judith calamari lightly battered tossed with hot peppers, garlic butter & mint

Tempura battered with green onion, cilantro and coconut sriracha aioli

Crispy wings tossed with spicy Thai peanut sauce

Over toasted polenta with a fig and Port wine glaze

Wrapped with prosciutto di parma over wilted spinach with sambuca flambe & candied pignoli

Jewels of Ahi tuna with soy yuzu marinade, with cucumber, radish greens & wasabi guacamole

Over cippolini bacon jam, caramelized green apples finished with apple infused grape must

Ask server what the chef is thinking today

Our famous made to order pasta and bean soup

Ciabatta bread stuffed with bruschetta tomatoes & cheesy spinach dip in gorgonzola gravy

Saffron risotto croquettes filled with fontina & short rib ragu served with roasted pepper tomato remoulade

Baby spinach with crispy pancetta, green apples, sundried cranberries and walnuts with a creamy apple cider vinaigrette

With grape tomatoes, cucumber, Vidalia onion and olives tossed with organic olive oil, lemon and balsamic vinegar

Topped with shaved ricotta salata, pistachios and micro arugula. Finished with blood orange vinaigrette

Baby tuscan kale prepared with traditional caesar dressing, focaccia croutons with white anchovy and pecorino romano

Romaine salad with Imported Italian meats, sharp provolone and marinated veggies

Served with asparagus, truffled fingerling potatoes and cipollini bacon jam. Mama sauce or umbriago with roasted portobellos add $3.

Grilled and finished with pickled peppers, piquillo peppers and roasted potatoes in an agro dolce sauce

Over spinach and mascarpone risotto with sweet baby shrimp garnished with bruschetta tomatoes

Egg battered sole with capers, artichoke hearts and garlic in a lemon butter wine sauce with whipped potatoes and vegetables

Roasted eggplant baked with tomato basil sauce, pcorino and mozzarella topped with buffalo ricotta

House made ricotta pillows dressed with san marzano gravy, butter, basil and pecorino

Rendered pancetta, peas, shallot and creamy parmigiano sauce topped with a sunny side egg

Native littlenecks whole and chopped, with blistered grape tomatoes, chili, garlic, parsley, wine and organic olive oil

Fresh pasta ribbons tossed with slow simmered meat sauce ragu

4 cheese tortellini tossed with pink vodka cream and pecorino

Sauteed in organic olive oil with garlic, chili and pecorino

Rigatoni tossed with San Marzano gravy and topped with Johnny's meatball & buffalo ricotta

Jumbo Gulf shrimp sauteed in garlic, olive oil, champagne and lemon butter tossed with angel hair and topped with toasted bread crumbs and heirloom tomatoes

Pasta ribbons tossed with lobster meat, artichokes, grape tomatoes, green onion and sherry garlic cream

Filled with gorgonzola cheese wrapped with Applewood smoked bacon

Simmered in gravy and topped with buffalo ricotta

Served with gorgonzola gravy

With a sticky sweet soy glaze and kimchi slaw

Filled with spicy Korean BBQ brisket and pickled vegetables

Toasted Tuscan bread, diced tomato, micro red onion, garlic, basil & olive oil

Peanuts, cashews, walnuts and pistachios in a candied chili glaze

Topped with pecorino & mozzarella cheeses and baked with San Marzano gravy served with rigatoni

Tossed with rigatoni in an aglio e olio white wine and pecorino sauce

Sauteed with spinach, grape tomatoes, pignoli nuts and portobello mushrooms in a lemon garlic rosemary sauce over capellini

Baked with prosciutto di parma, mozzarella and sage in a roasted shallot Marsala sauce with whipped potato and vegetables

Topped with pecorino & mozzarella cheeses and baked with San Marzano gravy served with rigatoni