Soup of the Day

Mixed Green Salad

Carpaccio

Aged sirloin of beef, baby arugula, shaved Parmesan, capers, lemon & white truffle oil

Veal Scaloppine Madeira

sautéed with wild mushrooms & shallots – Madeira sauce - spaghetti aglio olio & sautéed vegetables

Chicken Salad

Grilled marinated breast with romaine, roasted peppers, cured olives & almonds – Cucumber Raita dressing

Cannelloni

Homemade spinach pasta filled with veal & Parmigiano Reggiano – béchamel & tomato sauces

Panino

Smoked prosciutto & imported mild Provolone – baby arugula, tomato & red onion salad – balsamic vinaigrette

Grilled Steak Salad

Mixed greens, sliced tomatoes, caramelized onions, portobello & Asiago cheese – balsamic vinaigrette

Veal Scaloppine Piccata

Lemon, caper & white wine pan sauce – spaghetti aglio olio – sautéed vegetables

Pennette Bolognese

With the classic meat & cream sauce of Bologna – Parmigiano Reggiano

Salmon Salad

Mixed greens, capers, fennel & tomato – lemon white truffle vinaigrette

Hanger Steak

Grilled with Cabernet demi glace – semolina polenta – sautéed spinach

Breaded Filet of Sole

Lemon, caper & anchovy beurre blanc – spaghetti aglio olio – sautéed vegetables

Spaghettini

Cape littleneck clams, olive oil, white wine, garlic, fresh thyme & crushed chili

Day Boat Haddock

Pistachio crust – lemon beurre blanc – roasted cherry tomatoes – spaghetti aglio olio – sautéed vegetables

Calamari Fritti Salad

Crispy fried calamari served over mixed greens with vinegar peppers & lemon vinaigrette

Bucatini Amatriciana

With sweet onions, pancetta & tomato sauce – Parmigiano Reggiano

Chicken Scaloppine

Lemon & rosemary pan sauce – semolina polenta – sautéed spinach

Calf’s Liver

Sautéed with sweet onions & pancetta – balsamic reduction drizzle – semolina polenta – sautéed spinach

Veal Parmigiano

Breaded veal cutlet baked with marinara & Parmigiano Reggiano – spaghetti aglio olio – sautéed vegetables

Choice of three

Choice of five

Arancini di Riso

saffron risotto croquettes stuffed with Fontina D’Aosta

Marinated Aged Sirloin

grilled polenta, spicy chili sauce & cool Raita

Chicken Spiedini

marinated in chilies, sun dried tomatoes & honey

Tiger Shrimp

sautéed with garlic & potatoes –Arrabiata sauce

Grilled Squab Breast

Chianti reduction & blood orange confit

Seafood Meatballs

simmered in a lobster reduction with fresh cream, tomato & saffron

Roasted Dates

wrapped with speck & stuffed with chevre & rosemary

Seasonal Wild Mushrooms

sautéed with garlic, EV olive oil & fresh parsley

Barnstable Harbor Oysters

with a gratinee of leeks, pancetta, Pernod & cream

Bruschetta del Giorno

grilled focaccia with chef’s choice of topping

Grilled Sea Scallops

marinated with saffron & paprika, wrapped in pancetta

Fried Jumbo Asparagus

wrapped in prosciutto & Panko crusted – citrus aioli

Duck Meatballs

apricot & sweet onion chutney

Jumbo Gulf Shrimp

sautéed with garlic & EV olive oil – finished with Aged Sherry

Skillet Potato “Bravas”

potatoes layered with Manchego, garlic, hot paprika, EV olive oil & sea salt

Empanada

herbed turnover filled with homemade ricotta & pine nuts – salsa cruda

Lamb “Lollipop” Chops

with mint pistou & grilled baby artichoke

“Duck Trap” Smoked Mackerel

with mustard crème fraîche, pickled fennel & saffron rice crackers

Baby Artichokes Confit

wrapped with prosciutto & roasted – lemon aioli

Stuffed “Pepadews”

baby peppers stuffed with Gorgonzola, ricotta, scallions & pistachios

Veal Scaloppine Piccata

Lemon, caper & white wine pan sauce – spaghetti aglio olio & sautéed vegetables

Bucatini Amatriciana

With sweet onions, pancetta & tomato sauce – Parmigiano Reggiano

Grilled Hanger Steak

Cabernet demi glace – semolina polenta & sautéed spinach

Breaded Filet of Sole

Lemon, caper & anchovy beurre blanc – spaghetti aglio olio & sautéed vegetables

Cannelloni

Homemade spinach pasta filled with veal & Parmigiano Reggiano – béchamel & tomato sauces

Veal Scaloppine Madeira

sautéed with wild mushrooms & shallots – Madeira sauce - spaghetti aglio olio & sautéed vegetables

Spaghettini

Cape littleneck clams olive oil, white wine, garlic, fresh thyme & crushed chili

Day Boat Haddock

Pistachio crust – lemon beurre blanc – roasted tomatoes – spaghetti aglio olio & sautéed vegetables

Pennette Bolognese

With the classic meat & cream sauce of Bologna – Parmigiano Reggiano

Chicken Scaloppine

Lemon & rosemary pan sauce – semolina polenta & sautéed spinach

Calf’s Liver

Sautéed with sweet onions & pancetta – balsamic reduction – semolina polenta & sautéed spinach

Veal Parmigiano

Veal cutlet baked with marinara & Parmigiano Reggiano – spaghetti aglio olio & sautéed vegetables

Minestra

soup of homemade brodo, veal meatballs, Swiss chard, thinly sliced crimini mushrooms & soffritto

Hudson Valley Foie Gras

Seared & served with ice wine glaze– caramelized apples, shaved endive & micro greens

Portobello

Grilled marinated portobello, roasted red peppers, fresh mozzarella & sweet onion – EV olive oil & balsamic reduction

Calamari Fritti

With pickled finger peppers on mixed greens – lemon vinaigrette

Antipasto Mista

Chef’s choice of imported cured specialty meats & cheeses with traditional accompaniments

Funghi Freschi

Mixed exotic mushrooms over grilled polenta – melted Fontina D’Aosta

Carpaccio

Aged beef sirloin with baby arugula, Parmigiano Reggiano & capers – lemon & white truffle oil

Cape Littlenecks

Steamed with white wine, saffron, Spanish chourizo, fingerling potatoes & sweet onions

Barnstable Harbor Oysters

Six or twelve oysters baked with a gratinee of leeks, pancetta, Pernod & cream

Tre Colore

Baby arugula, radicchio, frisee & polenta croutons – pomegranate vinaigrette

Mista

House mixed greens with vine ripened tomatoes – red wine vinaigrette

Baby Spinach

With sheep’s milk feta, roasted red and golden beets & pignoli – balsamic vinaigrette

Boston Bibb

With Bosc pears, Gorgonzola dolce & toasted walnuts – aged Sherry vinaigrette

Bianco

Belgian endive, baby frisee, hearts of palm & fennel – Parmigiano Reggiano – lemon vinaigrette

Jumbo Lump Crab

With beet “tartare”, Satsuma tangerines & micro greens, preserved lemon vinaigrette oil

Spinach Tagliatelle

With mixed exotic mushrooms, shallots, garlic & fresh thyme in a Cognac cream sauce

Gnocchi

Homemade gnocchi with chicken rosemary sausage, broccoli rabe, garlic & chilies – Grana Padano

Bucatini Amatriciana

With sweet onions, pancetta & tomato sauce – Parmigiano Reggiano

Linguine Fini

With tiger shrimp, garlic, baby arugula, tomatoes, white wine & EV olive oil – ricotta salata

Pennette Bolognese

With the classic meat & cream sauce of Bologna – Parmigiano Reggiano

Garganelli

With jumbo lump crab, leeks & baby spinach simmered in saffron infused cream – finished with fresh tarragon

Spaghettini

With Cape littleneck clams steamed with EV olive oil, white wine, garlic, fresh thyme & crushed chili

Pappardelle

With New Zealand lamb, braised in Chianti & aromatic vegetables – fresh ricotta & rosemary

Filet of Sole

Panko crusted with lemon beurre blanc, caper berry relish, sautéed spinach & roasted tomato

Wolfe’s Neck Farm Sirloin

Grilled Tuscan style – herbed truffle oil, red onions, broccoli rabe & roasted tomato

Cioppino

Littlenecks, mussels, shrimp, scallops, haddock & calamari – spicy seafood tomato broth with crostini

Long Island Duck Breast

With fruit mostarda demi-glaze & a sweet onion tart – roasted beets & asparagus

Tenderloin of Beef

Grilled 6 oz filet with Cabernet demi-glace & truffle butter – asparagus & baby carrots

Wild Salmon

With a “Saor” style relish of citrus, pignoli, currants & onions – sautéed spinach & baby carrots

Rack of Lamb

Herb crusted & roasted with a port wine & lamb reduction – stuffed artichoke & haricots verts

Saltimbocca

Veal sirloin sautéed with prosciutto & sage, white wine pan sauce – sautéed spinach & baby carrots

Beef Short Ribs

Braised with aromatic vegetables & red wine, polenta, broccoli rabe & roasted tomato

Shrimp Salmoriglio

Grilled jumbo shrimp with green olives, lemon, capers, garlic, parsley, oregano & EV olive oil, Baby butter beans & basmati rice pilaf

Tartufo di Castagna

Individual dome layered with bittersweet chocolate genoise & chestnut ganache, mascarpone mousse & chocolate glaze – marrons glace

Trio of Mediterranean Custards

Crème Caramel, Crème Brûlée & Panna Cotta garnished with fresh fruit

Crostata

Armagnac macerated apricots with fresh raspberries baked in an almond crust served with raspberry gelato

Torta di Limone

A lemon tart with cornmeal crust – blueberry & Meyer lemon sauces sweet crème fraîche

Classic Panna Cotta

Italian custard served with pink grapefruit & Essensia orange Muscat compote – pomegranate seed garnish

Pannetone Pudding

Traditional Italian sweet bread baked with golden raisins & pistachios vanilla ice cream & caramel sauce

Chocolate Sampler

Bittersweet chocolate espresso torte with vanilla Anglaise milk chocolate mousse & hazelnut genoise white chocolate Bavarian and raspberry sponge cake

Cheesecake

New York style cheesecake with vanilla ladyfinger crust Italian cherries

Gelato or Sorbet

daily selections

Cheeses

ask your server for our chef’s daily selection of imported cheeses

Cantucci

Tuscan almond biscotti & Vin Santo for dipping