Weekly Specials

Appetizers:

Aragosta – Poached Nantucket lobster salad, speck, toasted potato buns, crispy lotus root.

Tartar – Yellowfin tuna, chili flake avocado crema’, Sicilian blood orange ponzu (crispy arrowroot garnish).

Ceci – Spiced chic pea puree, Tzatziki, crispy eggplant & zucchini, baked feta, brick oven artichoke flour crostini.

Entrees:

Merluzzo – Pan roasted Pacific codfish, Sicilian large grain cous cous, gaeta olive, tomato, tri color peppers, basil~tomato coulis.

Pesto – Lumaconi, garden basil pesto, yellow squash, pecorino romano.

Grigliata – Mixed Grill – Sweet fennel sausage, crispy skin chicken, pork ribs sautéed broccoli rabe, Italian potato salad.

Gamberi – Grilled colossal shrimp, sage, cucumber, avocado, roasted corn, plum tomato salad.

Appetizers:

Pomodori “Mediterranean Salad” – Beefsteak heirloom tomatoes, cucumbers, red onions, Gaeta olive tapenade crostini, ricotta salata, pesto vinaigrette

Vongole Verace – Spicy baked Calabrian style middle neck clams, herbed ciabatta crumb, spicy Ndjua sausage, local corn chowder broth

Crudo – Thinly pounded Ahi tuna, single estate cold press olive oil, Adriatic sea salt, sesame seed, Bermuda onion, cucumber salad

Entrees:

Merluzzo – Pan roasted Pacific codfish, first of the season wild dandelion salad, fregula, grape tomatoes, bell peppers, white balsamic dressing

Conchiglie – Rainbow Romasneco florets, pancetta, English peas, parmesan wine broth

Gallina – Brick pressed, ½ roast chicken, salsa verde, garlicky long beans, crispy plantians