– DINNER MENU –
– BEGINNINGS –
Oysters on the Half Shell, rice wine mignonette, spicy tomato shooter - 24
Fried Calamari, arugula, pickled chillies, spicy aioli, limoncello vinaigrette - 17
Misto del Mar, tuna, salmon, avocado, soy ginger vinaigrette - 21
Mezze Plate, white bean hummus, marinated artichokes, olives, feta, pita - 16
Lamb Carpacio, lemon aioli, candied fennel, pomegranate syrup - 14
House Charcuterie Board, traditional accompaniments, crostini - 22
Caesar Salad, rosemary croutons, parmesan crisp - 12
– FOCUS –
Crispy Chicken Cutlet, house vinegar peppers, fingerling potatoes, meuniere sauce - 30
Sesame Glazed Salmon, cucumber tabbouleh, lemon tahini vinaigrette, olive tapenade - 29
Roasted Pork Chop, parmesan gnocchi, herb pesto, grilled peaches, balsamic syrup - 34
Spaghettini Pasta, little neck clams, oven cured tomato, linguica, basil, fried garlic - 28
Bavette Steak Frites, haricot verts, green goddess vinaigrette, maitre d' butter - 36
Pan Seared Crab Cakes, asparagus, summer corn salsa, saffron & pepper vinaigrette - 38
– SIDES –
Asparagus-10 Cauliflower-8 Fries-10 Truffle Fries - 12
– For the Kiddos-8 –
Chicken Fingers & French Fries
Pasta with Butter & Parmesan
Grilled Cheese & French Fries
– SOMETHING SWEET –
Profiteroles, chocolate ice cream, caramel sauce - 9
Cookie Sandwich, vanilla ice cream, whopper & heathbar crumble - 10
Chocolate Mousse, whipped cream, hazelnut biscotti - 9
Earl Grey Creme Brulee, lemon frosted sugar cookie - 10
ORO Italian Ice, blueberry, vanilla, prosecco float - 10
*consuming raw or undercooked meats,poultry,seafood,or eggs may increase your risk of foodborne illness