Saturday February 22, 2025

New England Clam Chowder 12

Eggplant Meatballs 12

served with marinara sauce  

Artichoke Salad 13

arugula, artichoke hearts, roasted peppers, red onion & fresh mozzarella in a vinaigrette

Burrata 14

grilled zucchini, yellow squash & grilled onions topped with a balsamic glaze

Cauliflower & Shrimp Oreganata 18

cauliflower topped with shrimp, tomatoes & breadcrumbs in a lemon wine sauce

Farfalle Fiorentina 24

chicken, spinach & fresh mozzarella tossed in a pink sauce

Dirty Risotto 24

crumbled mixed sausage, pancetta, onions, mushrooms & peppers in a cream sauce

Paccheri Gamberetti 26

shrimp, broccoli rabe & tomatoes in garlic & oil

Pork Braciole 26

braised pork braciole slow cooked in a ragu with a sweet sausage link served over cavatelli topped with shaved reggiano

Free Range Chicken 28

partially de-boned ½ chicken with fresh rosemary in a demi-glaze served with mixed vegetable & mashed potato

Pork Chop Pepperoncino 30

sautéed rib-eye cut pork chop with cherry peppers in a lemon wine sauce served with mixed vegetable & mashed potato

Veal Pizzaiola 32

sautéed veal scaloppini with peppers & onions in a light sherry wine tomato sauce served with mixed vegetable & mashed potato

Pan-Seared Salmon 32

topped with capers in a lemon wine sauce served with mixed vegetable & rice

Blackened Swordfish 34

topped with a lemon beurre blanc served with spinach & rice

Branzino Al Forno 34

egg-battered filet topped with shrimp, tomatoes, roasted garlic & basil in a lemon wine sauce served with mixed vegetable & rice

Cod Livornese 34

baked filet topped with capers, red onions & black olives in a light tomato sauce served with mixed vegetable & rice

Heady Topper (IPA) 16