Lump Crab Cakes Wasabi . . . . . 12 Lentil Bell Pepper Salad
Imported Cheeses & Dry Aged Meats ~for two 15 Warm Marinated Olives, Roasted Peppers, Marinated Long-Stem Artichokes, Pepperoncini
House-Made Mozzarella . . . . . 8 & Sweet Roasted Peppers Grilled Red Onion, Fresh Basil, Balsamic Vinaigrette
Zuppa di Mussels . . . . .10 Pinot Grigio & Tomato Broth, Garlic, Fresh Herbs
Calamari Fritti~ for one or two . . . . .8/11 Spicy Marinara & Lemon Horseradish Remoulade
North Shore Clams Oreganata. . . . 9 Whole Top Necks alla Ruvo
Portobello Sandwich. . . . 10 Spinach, Goat Cheese, Roasted Peppers, Aged Balsamic Drizzle, Basil-Infused EVOO
Sautéed Jumbo Shrimp. . . . 13 & Shaved Brussel Sprouts Pancetta, Toasted Pine Nuts, Shallot-Prosecco Sauce
Crispy Long-Stem Artichokes Oreganata. . . . 10 over White Bean-Kalamata Olive Salad with Roasted Garlic Aioli
~ 18% gratuity will be added to parties of six or more ~ $5 entrée sharing charge | ~ menus subject to change
Executive Chef Joseph DeNicola