Executive Chef Tony Clark Chef de Cuisine Dominic Stigliano

Executive Chef Tony Clark
Chef de Cuisine Dominic Stigliano
General Manager Welles Lane
Soup
Fisherman’s Soup
Chilled Tomato Soup with basil
10
8
Salad
Romaine Salad with crostini and anchovy
Bresaola with arugula, lemon and shaved parmesan
Bibb, Endive and Watercress with lemon dressing
Marinated Seafood Salad with lemon and olive oil
Antipasta chef’s daily preparation
8
8
8
14
12
Appetizers
Prosciutto de Parma with macerated figs
Smoked Salmon Tortelloni en brodo
Arancini with marinara
Mussels sautéed with garlic, tomato, and white wine
12
10
12
14
Carpaccio
Beef with sauce verde*
Tuna with black garlic aioli*
Octopus with lemon ginger sauce*
Cheese
Three for 10, and Five for 16
Pecorino Romano hard salty sheep’s milk cheese from western italy
Taleggio semi-soft, washed-rind cheese from northern italy
Robiola soft creamy blend of cow & sheep’s milk from northern italy
Dolcelatte soft blue-veined cow’s milk cheese similar to gorgonzola
Buffalo Mozzarella fresh semi-soft cheese originating in southern
Italy, made from the milk of water buffalos
Burrata fresh italian style cheese with a soft mozzarella shell encasing
mozzarella curd and slightly whipped cream
20% Gratuity is automatically added to all parties of 6 persons or more
*Consuming raw or undercooked meats, poultry, sea food, shellfish,
or eggs may increase your risk of foodborne illness.
12
12
12
Pasta
(gluten free pasta available upon request)
Rigatoni Bolognaise with venison
Lasagne with ragu bolognaise and parmesan reggiano
Braised Meatballs with spaghetti
Gemelli Carbonara with pancetta
Prosciutto Ravioli in brown butter with shallots
Chicken Picatta with creamy pappardelle and basil
20
18
22
16
16
18
Squid Ink Linguine with octopus
Lobster Ravioli with white wine cream sauce and tomato
Linguine with clams
Shrimp Manicotti with blush sauce
Cioppino with mussels, clams, shrimp, and scallops
18
18
18
18
26
Orecchiette with broccoli rabe
Potato Gnocchi with taleggio cream and spinach
16
16
Plates
(all plates served with a side of pasta)
Shrimp Scampi with tomato orzo
Whole Sea Bass stuffed with barchetta
Bronzino Agridolce with roasted fennel and wilted arugula
Prosciutto Wrapped Scallops with spinach
Chicken Parmesan with pappardelle marinara
Pork Chop Milanese with spinach and artichoke salad
Porcini Crusted 10oz. Ribeye with roasted fingerling potatoes
Veal Cotolette with petit salad
24
26
22
26
20
24
36
22
Sides
Broccoli Rabe
Spinach Garlic & Oil
Risotto
Spaghetti with marinara
Soft Polenta with roasted tomato sauce
Roasted Fingerling Potatoes
20% Gratuity is automatically added to all parties of 6 persons or more
*Consuming raw or undercooked meats, poultry, sea food, shellfish,
or eggs may increase your risk of foodborne illness.
8
8
8
8
8
8
Spumante
N/V
Sparkling Pinot Grigio, Voga
10
N/V
Prosecco, Lamberti, Extra Dry, DOC
11
2010
2012
Lambrusco Reggiano, Lo Duca
Moscato d’Asti, Santo Stefano, Piedmont, DOCG
9
13
N/V
Brachetto, Fizz 56, Piedmont
12
Rosé
2012
Rosato di Nerello Mascalese, DiGiovanna “Gerbino,” Sicilia, IGT
12
2011
Chardonnay, Tormaresca, Apulia, IGT
10
2012
Pinot Grigio, Ruffino “Lumina,” Friuli-Venezia Giulia, IGT
8
2011
Pinot Grigio, Banfi “Le Rime,” Toscana, IGT
9
2010
Sauvignon Blanc, Ruffino “Borgo Conventi,” Friuli-Venezia Giulia, DOC 12
2010
Friulano, Bantianich “Adriatico,” Friuli-Venezia Giulia
13
2007
Falangina, Ocone, Campania, DOC
9
2010
Orvieto, Santa Cristina “Campogrande,” Classico, Umbria, DOC
11
2010
Frascati, Fontana Candida “Terre di Grifi,” Lazio, DOC
9
White Wine
Red Wine
2010
Pinot Noir, Sartori, Veneto, IGT
9
2011
Pinot Noir, Fuedo Arancio “Stemmari,” Sicilia, IGT
10
2008
Primitivo, A-Mano, Puglia, IGT
9
2010
Nebbiolo de Langhe, Parusso, Piedmont, DOC
13
2009
Barbera d’Alba, Marchesi di Barolo “Ruvei,” Piedmont, DOC
13
2010
Dolcetto d’Alba, Paolo Scavino, Piedmont, DOC
13
2011
Sangiovese, Santa Cristina, Tuscany, IGT
11
2011
Sangiovese de Maremma, Liugi Cecchi “Bonizio,” Tuscany, IGT
8
2011
2011
Chianti, Ruffino, Classico, Tuscany, DOCG
Chianti, Ruffino, Superiore, Tuscany, DOCG
9
11
2010
Rosso di Montalcino, Il Poggione, Tuscany, DOC
14
2012
Nero d’Avola, Cusumano, Sicily, IGT
10
2011
Montepulciano d’Abruzzo, Cataldi Madonna, Abruzzo
13
2012
Lacrima di Morro d’Alba, Querci’ Antica “Velenosi,” Le Marche, DOC
12
2010
Valpolicella, Santi “Solane,” Classico, Superiore, Ripasso, Veneto, DOC 12
20% Gratuity is automatically added to all parties of 6 persons or more
*Consuming raw or undercooked meats, poultry, sea food, shellfish,
or eggs may increase your risk of foodborne illness.