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— LUNCH —
Daily Specials | Please ask your server
— Small bites —
— Soup of the day —
Ask your server | No happy hour pricing
Cup $4 | Bowl $6
— Bruschetta —
Mix and matching unavailable Roasted Peppers & Goat Cheese | Bresaola & Figs | Caprese | Tomato & Eggplant | Smoked Salmon & Pesto | Brie, Apple & Walnut
— Shrimp Scampi —
Sautéed jumbo shrimp tossed with white wine, lemon, butter, fresh basil and tomatoes.
— Focaccia —
House made focaccia bread topped with olive oil, mixed parmesan cheese and rosemary.
— Calamari —
Crispy fried calamari served with a tomato marinara sauce.
— Mozzarella Carrozza —
Ciabatta Bread stuffed with fresh mozzarella, breaded, deep fried and served with marinara sauce.
— Antipasto Board —
Italian meats, cheeses and veggies served with a house made roasted pepper & almond hummus and flatbread.
— Meatballs —
2 house made meatballs tossed in tomato sauce served over polenta and topped with
aged provolone cheese.
— GREENS —
— Romana —
Romaine Lettuce, homemade croutons, caesar dressing and parmesan cheese.
— Caprese —
Vine ripe tomatoes, fresh mozzarella, extra virgin olive oil and fresh basil.
— Arugula —
Arugula, shaved fennel, parmesan cheese, roasted tomatoes, artichoke, and lemon herb vinaigrette.
— Chopped —
Romaine lettuce, tomato, fresh basil, red onion, chic peas and salami tossed in a
— Strawberry —
Mixed greens, fresh strawberries, gorgonzola cheese, caramelized walnuts, and wild-berry vinaigrette.
— Wood fired pizza —
Gluten free available upon request
— Pubblico —
Roasted garlic cream sauce, caramelized onions, roasted tomatoes and beef tenderloin topped with fresh mozzarella.
— Margherita —
Fresh mozzarella, roasted tomatoes, tomato sauce and fresh basil.
— Primavera —
Tomatoes, wild mushrooms, artichokes, onion, bell peppers, tomato sauce and
— Seafood —
Sautéed shrimp, calamari, scallops, lobster brandy cream sauce, fresh basil, tomatoes and fresh mozzarella.
— Sausage and Wild Mushroom —
House made grilled Italian sausage, wild mushrooms, crushed roasted tomatoes, roasted bell peppers, fresh mozzarella, fresh basil and drizzled with truffle oil.
— Pepperoni —
Pepperoni, tomato sauce, and
— HOMEMADE pasta —
— Clam Linguini —
House made linguini tossed with sautéed fresh manila clams, white wine, fresh tomatoes, garlic and fresh basil.
— Lobster Ravioli —
House made ravioli stuffed with lobster, ricotta cheese and herbs and served with pan seared jumbo shrimp, jumbo scallops and tossed in a lobster brandy cream sauce.
— Seafood Fettuccini —
House made fettuccini tossed with brandy lobster cream sauce, scallions, sautéed jumbo shrimp, jumbo scallops, P.E.I mussels, and fresh tomatoes.
— Sausage & Mushroom Linguini —
House made linguini and sausage tossed with wild mushrooms, garlic, shallots and truffle cream sauce.
— Chicken Fettuccini —
House made fettuccini tossed with lemon infused cream sauce, parmesan cheese and grilled chicken.
— Spaghetti with Meatballs —
House made spaghetti tossed with beef/pork meatballs, tomato sauce and fresh basil.
— Rigatoni —
House made rigatoni tossed with Italian sausage ragu and topped with ricotta cheese and baked in our wood fired oven.
— Lasagna —
House made lasagna made with beef/pork and béchamel sauce. Topped with fresh mozzarella and parmigiano Reggiano and baked in our wood fired oven.
— Spinach and Ricotta Ravioli —
House made ravioli stuffed with roasted garlic, spinach, ricotta and topped with marinara sauce
— GLUTEN FREE —
— Cauliflower Steak Polenta —
Roasted Cauliflower on a bed of corn polenta and topped with wild mushrooms, cherry tomatoes and fresh basil. Drizzled with truffle and olive oil.
— Penne Primavera —
Gluten free penne tossed with tomatoes, asparagus, wild mushrooms, cauliflower, garlic, basil and extra virgin olive oil.
— Salmon Fagiolo —
8oz pan seared Atlantic Salmon served over a Cannellini, Kidney and Black bean mix and topped with fresh bean sprouts.
— Entrées —
— Grilled Salmon —
Grilled salmon (8 oz.) marinated with Italian herb, topped with a fig balsamic glaze. Served with rosemary fingerling potatoes and sautéed seasonal vegetables.
— Seabass —
Striped seabass (8 oz.) topped with roasted artichokes and roasted tomatoes. Served on a bed of house made linguini tossed in a white wine caper sauce.
— Cioppino —
House made linguini tossed with a whole lobster, jumbo shrimp, jumbo scallops, P.E.I mussels, manila clams, calamari and a tomato and white wine butter sauce. Served with garlic crostini.
$46 | Split Charge $8
— Seafood Risotto —
Arborio rice tossed with manila clams, calamari, jumbo scallops, jumbo shrimp and fish in a lobster tomato white wine sauce.
— Chicken Picatta —
Airline chicken topped with a lemon, caper and white wine picatta sauce and served with roasted garlic parmesan mashed potatoes.
— Chicken Marsala —
Airline chicken topped with a mushroom and red wine marsala sauce and served with roasted garlic parmesan mashed potatoes.
— Chicken Parmesan —
Crispy breaded chicken breast topped with marinara sauce, fresh mozzarella and basil. Served with house made spaghetti.
— Beef Risotto —
Arborio rice served with herb grilled beef tenderloin (6 oz.). Tossed with wild mushrooms, butter, and parmesan cheese.
— Lamb Chops —
Baked in our wood fired oven and served with roasted garlic mashed potatoes and seasonal vegetables.
— Dessert —
— Crème Brulee —
— Amaretto Flourless Chocolate Torte —
— Apple Rum & Fig Bread Pudding —
— Classic Tiramisu —