Saturday April 4, 2026

New England Clam Chowder 12

Burrata 15

grilled zucchini, squash, roasted tomato and red onion with balsamic glaze

Blackened Baby Lamb Chops 20

over sauteed sweet cherry peppers & onions

 Spring Salad 15

arugula, dried cranberries, red onion, toasted almonds & crumble bleu cheese in a apple cider vinaigrette

Colossal Lump Crab Cake 18

served with a red pepper aioli

Paccheri alla Nonna 23

diced grilled eggplant in a light tomato sauce with fresh mozzarella

Homemade Cavatelli Santa Lucia 24

hot sausage, mushrooms and peas in a pink sauce

Fusilli Fagioli 24

chicken, escarole, cannellini beans and tomato in garlic and oil

Scallops & Shrimp Scampi 32

sautéed in garlic & white wine served over tagliatelle

Free Range Chicken Au Poivre 28

partially de-boned ½ chicken in a brandy peppercorn cream sauce served with mixed vegetable & mashed potatoes

Pork Chop Parmigiana 32

pan-fried thin breaded pork chop topped with fresh mozzarella & basil in a marinara sauce served with rigatoni

Veal Salvatore 32

veal scaloppini with zucchini, onions, tomatoes & mushrooms in a lemon wine sauce with mixed vegetables & mashed potatoes

Blackened Salmon 34

spicy cajun dusted filet topped with a beurre blanc sauce with spinach and rice

Swordfish Piccata 34

sautéed filet topped with capers & artichoke hearts in a lemon wine sauce served with mixed vegetable & rice

Branzino Al Forno 34

 battered filet and shrimp with garlic, basil and tomato in a lemon wine sauce with mixed vegetable and rice

Red Snapper Livornese 34

with red onion, olives and capers in a light tomato sauce with mixed vegetables and rice

    *consuming raw or undercooked meats, fish, shellfish and eggs may increase your risk of food-born illness especially if you have certain