Sunday April 5, 2026

Easter Sunday

LAST SEATING / TAKE-OUT @ 5:30

New England Clam Chowder 12

Eggplant Tower 15

pan-fried thin eggplant layered with burrata & roasted peppers topped with a balsamic glaze

Grilled Baby Lamb Chops 20

served with cucumber & feta

 Strawberry Salad 15

mixed greens, fresh strawberries, red onion, candied pecans & feta cheese in a vinaigrette

Crispy Chicken Wings 16

served with blue cheese

Seafood Salad 20

lobster meat, calamari, shrimp, sea scallops, celery & onions in lemon & olive oil

Homemade Cavatelli 24

with zucchini in a pink sauce

Tagliatelle Calabrese 24

hot sausage, pancetta, meatball and onion in a tomato sauce topped with ricotta cheese

Fusilli Artista 24

chicken, peas, sun-dried tomatoes & mushrooms in a cream sauce

Risotto Di Mare 36

shrimp, calamari, clams, mussels, sea scallops & tomatoes in a lemon wine sauce

Free Range Chicken 28

partially de-boned ½ chicken in garlic & oil served with mixed vegetable & mashed potatoes

Lamb Osso Buco 42

braised lamb shank in a vegetable stew served over mashed potatoes

Veal Martini 32

breaded veal cutlet topped with hot cherry peppers and a parmigiano crust in a lemon wine sauce with mixed vegetables & mashed potatoes

Blackened Swordfish 34

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

Lobster Tail & Shrimp Oreganata 40

4oz lobster tail with shrimp topped with breadcrumbs & chopped tomatoes in a lemon white wine sauce served with linguini