– 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

Pasta with Butter & Parmesan

Grilled Cheese & French Fries

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}