Starters

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Fried Calamari

Tender calamari, fried in a seasoned flour with banana peppers, served with rich marinara sauce. 

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Baked Clams

Fresh Littleneck clams, stuffed with chopped clam seasoned breadcrumbs, served with a garlic lemon oreganata sauce. 

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Grilled Artichokes

​Tender artichokes grilled over hardwood charcoal, finished with a sprinkle of sea salt. Served with a zesty lemon-garlic aioli for dipping.

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Arancini

Cheese: Risotto balls filled with melted mozzarella cheese, spring peas, lightly breaded and cooked to golden brown, served with rich marinara

for dipping.​​

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Homemade Meatballs

Freshly ground beef, basil, fresh parsley, parmesan cheese, milk, bread crumb, egg, garlic powder, onion powder, salt and pepper, braised in marinara sauce served over a white wine mascarpone creamy polenta.

 

Italian Sausage and Peppers

Fresh Italian sausage grilled to perfection, served with roasted peppers, finished in a savory garlic white wine butter sauce

with a hint of red chili flakes. 

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​​​​​Bruschetta

Grilled Italian bread topped with a refreshing blend of diced ripe tomatoes, red onions, fresh basil, drizzled with extra virgin olive oil

and finished with a balsamic glaze.

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Seafood Grigliata

Calamari, shrimp and octopus, marinated in an olive oil, garlic and shallot blend, chargrilled, served with spicy vinegar bell peppers.

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Salads

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Heirloom Tomato & Onion Salad

Local heirloom tomatoes, sliced and tossed with red onions, Kalamata olives, zesty banana peppers and fresh basil. Drizzled with a tangy red wine vinaigrette and served with fresh grilled Italian bread.

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Stacked Eggplant 

Layers of crispy, panko-crusted eggplant, perfectly fried and drizzled with a rich balsamic reduction, layered with fresh mozzarella, fresh local tomatoes, peppery arugula and topped with ricotta salata cheese.

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Caprese salad

Creamy fresh mozzarella paired with ripe heirloom tomatoes and fresh basil, accompanied by thinly sliced red onion.

Drizzled with a vibrant red wine vinegar and extra virgin olive oil.

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Panzanella salad

A refreshing Italian salad with hand torn toasted rustic Italian bread tossed with fresh local tomatoes, crisp cucumbers, and fresh basil.

Finished with thinly sliced red onions extra virgin olive oil and a splash of tangy red wine vinegar.

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Italian Fish Salad

A refreshing medley of Point Judith calamari, Pacific octopus and shrimp poached and chilled for a tender bite. Combined with crunchy celery, zesty banana peppers, and Kalamata olives, tossed with fresh parsley, extra virgin olive oil and a fresh squeeze of lemon juice for a bright finish.

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Roasted Vegetable Salad

Roasted red onions, sweet carrots, eggplant, roasted red peppers, asparagus, zucchini and squash, roasted garlic and fresh herb olive oil. Finished with

a drizzle of balsamic reduction for added depth. Add fresh mozzarella for a creamy complement.​

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​Pasta

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Baked Cavatelli al Forno

Handmade ricotta, egg, flour cavatelli dumplings tossed in a rich marinara sauce with fresh basil, ricotta cheese, parmesan cheese,

topped with mozzarella cheese baked to a golden brown.

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Pappardelle

Homemade ribbons of egg pasta tossed in a bolognese sauce made with sweet Italian sausage, pancetta, beef short rib pork shoulder,

 simmered with red wine, carrots, celery, onion, tomato paste, fresh herbs, and milk.

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Lemon Fettuccini Alfredo with Seared Scallops

Imported fettuccine pasta tossed with a butter & parmesan lemon alfredo sauce topped with skillet crusted jumbo dry sea scallops. 

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Linguini Vongole

Imported linguine tossed with sautéed garlic, butter and tender chopped clams, perfectly complemented by a splash of white wine, bright lemon, and

fresh parsley. Topped with fresh little neck clams, toasted panko breadcrumbs and lemon zest.

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Braised short rib ravioli

Handmade pasta filled with fall-off-the-bone beef short rib, slow-braised in rich Cabernet wine with carrots, celery, onions, and

fresh herbs. Finished with a fragrant sage butter sauce and topped with shaved Parmesan.

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Gnocchi alla Funghi

Handmade potato gnocchi sautéed with a medley of savory mushrooms, fresh garlic and shallots, all brought together in a rich white wine butter sauce with fragrant sage and olive oil.

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Cavatelli Salsiccia

Handmade ricotta and egg dumplings tossed with crumbled sweet Italian sausage and sautéed broccoli rabe, finished in a garlic,

red chili flake, and white wine butter sauce.

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Pasta Carbonara

Imported spaghetti sautéed with crispy guanciale, tossed with Pecorino Romano cheese and a farm-fresh egg yolk,

creating a creamy and indulgent Roman classic.

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Rigatoni alla Vodka

Imported rigatoni tossed in a rich marinara sauce blended with vodka, butter, creamy Mascarpone, and Parmesan cheese,

finished with a touch of cream and fresh basil.

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​​Land

& Sea

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​Risotto 

Extra creamy Arborio rice cooked with butter, shallots, white wine, saffron, chicken stock, parmesan cheese, lemon zest, finished with sweet peas, artichoke hearts, dry sea scallops and Gulf pink shrimp.

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Osso Bucco

Tender beef shank seasoned and pan-roasted then slow-braised in a rich red wine sauce with carrots, tomatoes, celery, onions, and fresh herbs.

Served over creamy white wine mascarpone polenta.

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Chicken Marsala

Tender boneless chicken breast dredged in seasoned flour and pan-roasted to a golden-brown perfection. Finished with sautéed Bella mushrooms,

fresh thyme, and a rich Marsala wine and butter sauce, garnished with fresh parsley.

 

Chicken, Italian Sausage and Peppers with Roasted Potatoes

Bone in chicken thighs and legs, marinated with extra virgin olive oil, fresh garlic, oregano, salt, pepper, paprika roasted to a golden brown, roasted sweet Italian sausage, finished with herb roasted potatoes, spicy vinegar bell peppers in a white wine garlic sauce

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Steak Florentine

Hand-cut 2" thick ribeye/New York steaks, simply seasoned with salt and pepper, grilled over hardwood charcoal to a perfect medium

rare. Sliced and drizzled with extra virgin olive oil and a sprinkle of coarse salt, accompanied by a vibrant chimichurri sauce made with

extra virgin olive oil, fresh lemon juice, parsley, red pepper, and fresh garlic.

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Zuppa DeMare

Calamari, clams, mussels, scallops and shrimp pan roasted in extra virgin olive oil, garlic and red chili flakes, finished in a white wine fresh herb tomato sauce served with imported linguine 

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Italian Fish Salad

A refreshing medley of Point Judith calamari, Pacific octopus, and shrimp poached and chilled for a tender bite. Combined with crunchy celery, zesty banana peppers, and Kalamata olives, then tossed with fresh parsley and a squeeze of lemon juice for a bright finish.

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Lemon Fettuccini Alfredo with Seared Scallops

Imported fettuccine pasta tossed with a butter & parmesan lemon alfredo sauce topped with skillet crusted jumbo dry sea scallops. 

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​Linguini Vongole

Imported linguine tossed with sautéed garlic, butter and tender chopped clams, perfectly complemented by a splash of white wine, bright lemon, and

fresh parsley. Topped with fresh little neck clams, toasted panko breadcrumbs and lemon zest.

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Seafood Grigliata

Calamari, shrimp and octopus, marinated in an olive oil, garlic and shallot blend, chargrilled, served with spicy vinegar bell peppers.

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​​​Desserts

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Tiramisu | Cannoli | Sorbet & Biscotti | Gelato | Assorted Italian Cookies​​

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