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– 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 –

Cookie Sandwich, vanilla ice cream, whopper heath bar crumble-10

Profiteroles, chocolate ice cream, caramel sauce-9

Lemon Tart, sugar cookie crust, whipped cream, fresh berries-9

Chocolate Chip & Ricotta Cannolis, shaved espresso dark chocolate - 10

*consuming raw or undercooked meats,poultry,seafood,or eggs may increase your risk of foodborne illness