Panko-crusted fried cheese curds. Served with citrus Buffalo sauce.

Includes an assortment of artisanal meats & cheeses, mozzarella caprese, roasted peppers, cured vegetables, aged balsamic glazed, and extra virgin olive oil.

Breaded & fried eggplant rolled with ricotta, mozzarella & pecorino cheeses and topped with melted mozzarella cheese and tomato fondue.

Little neck clams with caramelized onions, roasted red peppers, bacon, and lemon butter sauce.

Panko-crusted Buffalo mozzarella ball. Served with tomatoes, basil, and mozzarella cheese fondue.

Served with house-made marinara sauce.

PEI mussels with shallots, scallions, garlic, grape tomatoes, white wine, chili flakes, and lemon zest.

House-made fresh mozzarella cheese with beef steak tomatoes, roasted red peppers, basil pesto, and aged balsamic fig reduction.

Applewood-smoked bacon-wrapped jumbo shrimp with prosciutto rosemary cream sauce.

Ground pork, veal & beef meatballs with whipped ricotta cheese, tomato fondue, and grilled crostini.

Panko-crusted chicken breast with baby spinach, roasted red peppers, melted mozzarella cheese, and roasted shallot dijon brandy cream sauce. Served with side salad.

Medallions of free range chicken with sweet & hot sausage & peppers, garlic, onions, potatoes, rosemary, and white wine brodo. Served with side salad.

Pan-seared chicken breast with dungeness blue crab meat, melted Swiss cheese, roasted peppers, basil, and roasted garlic white wine butter sauce. Served with side salad.

Pan-roasted wild caught salmon with sauteed capers and lemon white wine reduction. Served with side salad.

Pan-roasted & egg-battered flounder fillet with shallots, artichoke hearts, capers, and lemon butter white wine. Served with side salad.

Char-grilled 16oz. black angus NY strip. Served with pink peppercorn brandy demi glaze, herb roasted potatoes, seasonal vegetables, and side salad.

Pan-seared 8oz. center cut filet mignon with porcini mushroom demi glaze, grilled prosciutto, artisan toast, and gorgonzola cream drizzle. Served with side salad.

Pan-seared veal scallopini with eggplant, prosciutto, mozzarella cheese, roasted potatoes, veggies, and sherry wine reduction. Served with side salad.

Slow-roasted pork shank with saffron risotto, arugula, pine nut gremolata, and white wine mirepoix. Served with side salad.

Pan-seared veal scallopini with sliced tomatoes, jumbo shrimp, melted mozzarella cheese, and white wine garlic butter sauce. Served with side salad.

With Marsala wine and mushroom sauce. Served with side salad.

Breaded chicken breast in a white wine and lemon sauce. Served with side salad.

With Marsala wine and mushroom sauce. Served with side salad.

Breaded veal in a white wine and lemon sauce. Served with side salad.

Breaded chicken cutlets with tomato sauce, mozzarella cheese, and Parmesan cheese. Served with side salad.

Breaded veal cutlets with tomato sauce, mozzarella cheese, and Parmesan cheese. Served with side salad.

House-made squid ink tagliatelle pasta with polenta-dusted jumbo shrimp and saffron in dungeness blue crab cream sauce.

Fusilli with sweet & hot sausage, olives, and broccoli in calabrese chili garlic white wine butter sauce.

Layered house-made pasta sheets with ground beef, fresh ricotta & mozzarella cheeses, and basil in traditional bechamel sauce.

Pappardelle with wild exotic mushrooms, shallots, thyme, and roasted garlic in white wine porcini truffle cream sauce.

Linguini with sauteed littleneck clams, garlic, Italian long hots, grape tomatoes, and spinach in white wine butter sauce.

Penne pasta with shredded Buffalo mozzarella, burrata cheese, and extra virgin olive oil in pink prosecco cream sauce.

Fettuccine with clams, mussels, calamari, shrimp, flounder, caramelized shallots, scallions, and basil in white wine San Marzano tomato sauce.

Linguini with grilled jumbo shrimp, roasted red peppers, and white baby spinach in garlic white wine sauce.

Penne pasta with medallions of chicken breast, shallots, scallions, grape tomatoes, garlic, cannellini beans, and spinach in white wine & cream.

Cavatelli with milk-fed ground veal, filet mignon, pork, mirepoix, San Marzano tomato, and house-made cracked pepper ricotta cheese.

Iceberg lettuce wedge with crispy applewood smoked bacon, grape tomatoes, and buttermilk blue cheese dressing.

Farm fresh arugula with candied walnuts, sliced bosc pears, crumbled Gorgonzola cheese, and zinfandel vinaigrette.

With toasted pistachios, roasted beets, red onions, crumbled goat cheese, agave, and extra virgin olive oil.