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DINNER
Sample Menu Subject To Change

Greenlawn - 4pm - on
Port Jefferson - 4pm - on

MAKE A RESERVATION

PRIMO

Pan-Fried Maryland Crab Cakes. . . . 12
Braised Lentil Salad & Roasted Pepper Aioli

Calamari Fritti . . . . 10
Spicy Marinara & Horseradish Sauce

Arancini. . . . 8
Fried Arborio Rice Balls w/ Fennel Sausage, Provolone & Ragu

Spicy Shrimp, Avocado & Grapefruit
Ciabatta Toasts . . . . 10
Orange-Ginger Coulis

Grandma’s Meatballs. . . . 8
Herb Ricotta & Garlic Crostini


la TAVOLA

Mussels . . . . 16
Spicy Sausage, Plum Tomato, Basil & Saffron Broth

Little Neck Clams. . . . 16
Pan-roasted w/ Lemon, Wine & Toasted Bread Crumbs

Fresh Burrata de Puglia. . . . 14
Creamy Mozzarella, Speck, Long-stem Artichokes, Balsamic Glaze & Olive Oil

Cold Antipasti . . . . 18
Imported Cheeses & Cured Meats, Marinated Artichokes, Roasted Red Peppers & Olives

Hot Antipasti . . . . 24
Eggplant Rollatini, Meatballs, Crispy Long-stem Artichokes, Garlic Shrimp & Arancini

 
INSALATA

North Fork Greens . . . . 7
Cherry Tomatoes, Shaved Pecorino & Balsamic Vinaigrette

Hearts of Romaine Caesar . . . . 7
Ciabatta Croutons, Cured Anchovies & Parmesan

Sliced Strawberry Salad . . . . 8
Stella Gorgonzola, Candied Pecans & Raspberry Vinaigrette

Arugula & Celery Root . . . . 8
Speck, Fresh Orange & Citrus Dressing

 
PASTA

Homemade Ricotta Gnocchi . . . . 21
Slow-cooked Bolognese & Shaved Romano

Orecchiette w/ Hot & Sweet Sausage . . . . 22
Broccoli Rabe, Garlic, & Cherry Peppers

Spaghetti w/ Local Clams . . . . 20
Red or White

Cavatelli . . . . 19
w/ Grandma D’s Meatball Ragu

Penne ala Vodka . . . . 22
Grilled Chicken, Prosciutto & Fresh Basil

Cavatelli & Sautéed Lobster . . . . 27
Spinach, White Beans, Light Tomato & Fresh Basil Broth

 
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salad
SECONDI

Pignoli-Crusted Salmon . . . . 25
Semolina Couscous, Slow-Roasted Tomatoes & Basil-Caper Vinaigrette

Swordfish Puttanesca . . . . 27
Tomatoes, Onion, Capers, Black Olives & Creamy Three-Cheese Risotto

Pan Roasted Diver Scallops & Shrimp . . . . 26
Butternut Squash Risotto & Saffron-Pernod Broth

Shrimp & Sole Soffrito . . . . 27
Couscous, Lemon, Pinot Grigio, Butter & Toasted Bread Crumbs

Balsamic Grilled Chicken Salad . . . . 20
Roasted Red Peppers, Pine Nuts, Artichokes, Mozzarella & Grilled Onion

Chicken Scarpariello . . . . 21
Sausage, Roasted Potatoes, Red Bell Peppers & Onions

Veal Scallopini Sorrentino . . . . 25
Layered w/ Eggplant, Prosciutto & Mozzarella

Grilled Center Cut NY Shell Steak* . . . . 30
Barolo Demi-glaze, Melted Gorgonzola & Garlic-whipped Potatoes

Crispy Long Island Duck . . . . 26
Apricot-Grand Marnier Glaze & Whipped Potatoes

Parmigiana
Chicken 19 | Shrimp 23 | Eggplant or Eggplant Rollatini 18

 

Please Ask Your Server about our Gluten Free Menu Items.

~20% Gratuity may be added to parties of six or more.

*Consuming raw or under cooked meats, shellfish or fresh shell eggs may increase your risk of food-borne illness,
especially if you have certain medical conditions.

 

Executive Chef Joseph DeNicola