Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:
Lunch Menu
Primi
Cava Antipasti
"Shaved hot and sweet sopressata peppers, vine ripe tomatoes, Italian long hot peppers, black olives, fresh mozzarella, aged provolone cheese, and roasted Holland bell peppers, with crispy, caramelized garlic"
Prince Edward Island Mussels
"Pan-seared mussels, shaved garlic, extra-virgin olive oil, sauterne wine, a hint of tomato, with focaccia bruschetta"
Grilled Calamari
Fresh Montauk calamari served with caramelized garlic and aged balsamic vinegar
Caprese
"Homemade mozzarella, beefsteak tomatoes, fresh basil, extra virgin olive oil, balsamic vinegar, and fresh cracked pepper with wisps of crispy caramelized garlic"
Insalata
Insalata Tre Colori
"Belgium endive, Boston Bibb lettuce, and lolla rosa, and grilled jumbo shrimp with shaved lemon fennel, sweet Dolcelatte gorgonzola, golden-toasted pine nuts, extra virgin olive oil and lemon essence"
Coddled Spinach Salad
"Fresh baby spinach with local mushrooms, seared pancetta, caramelized Vidalia onions, poached organic egg, with an aged balsamic and truffle glaze"
Grilled Chicken Salad
"Mixed baby greens, Roma tomatoes, organic chicken, farm fresh goat cheese, with aged balsamic vinegar and extra virgin olive oil"
Grilled Shrimp Salad
"Belgium endive, Boston Bibb lettuce, lolla rosa, and grilled jumbo shrimp, with sweet Dolcelatte gorgonzola, golden-toasted pine nuts, extra virgin olive oil and lemon essence"
Seafood Salad
"Diver Sea Scallops, Prince Edward Island mussels, gulf shrimp and fresh calamari tossed with extra virgin olive oil, Roma tomatoes and fresh basil"
Shaved Steak Salad
"Sliced Black Angus steak over baby spinach, seared onions and wild mushrooms with truffle balsamic vinaigrette"
Seared Scallops Salad
"Seared Diver Sea Scallops served over endive and arugula with asparagus, sundried tomatoes and roasted pepper vinaigrette"
Grilled Calamari Salad
"Iron griddle seared Mountak calamari served over mixed greens, Roma tomatoes, crispy garlic, and balsamic vinaigrette"
Panini
Wood-Roasted Organic Chicken
"Fire roasted pulled organic chicken with baby arugula, basil infused aioli, beefsteak tomatoes and roasted Holland peppers"
Rib-eye Steak
"Sliced certified Angus Beef with wild mushrooms, onions, fresh mozarella and aged balsamic vinegar"
Grilled Vegetables
"Zucchini, squash, portabello mushrooms, eggplant, farm goat cheese, finished with extra virgin olive oil and aged balsamic vinager"
Pasta
Ravioli
"Stuffed with fresh ricotta, Dolchelatte Gorgonzola, Grana Padana Parmesan and farm-raised goat cheese, served with an organic tomato pomodoro, caramelized garlic and fresh basil"
Pappardelle
"Torn ribbons of hand-cut pappardelle, served with fire-roasted organic chicken, wild mushrooms, fresh “Fin Herbs” and a chicken broth reduction, laced with Truffle oil"
Fettuccini
"Long flat ribbons of pasta served with broccoli rabe, homemade fennel sausage, crushed red pepper and finished with extra virgin oil and caramelized garlic"
Tortellini
"Little hats of hand-twisted tortellini, stuffed with honey-maple, bourbon vanilla-laced roasted butternut squash, served with a hint of nutmeg, sweet leek and shallot cream sauce "
Rigatoni
"Large tube pasta alla Siciliana, with eggplant, fresh plum tomatoes, garlic, fresh basil, finished with extra virgin olive oil and homemade mozzarella"
Fettuccini Alla Ragosta
"Long flat ribbons of pasta with Maine lobster, fresh plum tomatoes, garlic and fresh basil"
Linguini
"Local little neck clams, shaved garlic, sauterne wine, parsley and finished with extra virgin olive oil"
Fettuccini Alla Ragosta
"Long flat ribbons of pasta with Maine lobster, fresh plum tomatoes, shallots, shaved garlic, basil and a hint of brandy lobster reduction"
Pizze
Margarita
"Classic Napoli pizza with a light Pomodoro sauce, fresh mozzarella, shaved basil, sliced Roma tomatoes, and wisps of caramelized garlic"
Broccoli Rabe & Sausage
"A three-cheese white pie with homemade fennel sausage, sauteed broccoli rabe and caramelized onions"
Pollo & Fungi
"A three-cheese white pie with oven roasted organic chicken, sauteed wild mushrooms and caramelized onions"
Secondo
Woodfire-Roasted King Salmon
"Cedar plank woodfire-roasted salmon, served with a light Pinot Noir butter reduction, grilled Belgium endive and fresh vegetable ratatouille"
Wild Black Striped Bass
"Pan-Seared in extra virgin oil, served with braised spinach, whipped potatoes and an age white balsamic, tomato-asparagus ragu"
Roasted Amish Chicken
"Pan roasted free-range chicken with leeks, capers, shallots and sauterne wine served with seared spinach and crispy potato cake"
Diver Sea Scallops
Pan-seared sea scallops served over assorted grilled vegetables and finished with calamata olive vinaigrette
Desserts
Lemon Meringue
A creamy lemon tart with a crispy egg white topping and a buttery graham cracker crust
Chocolate Torte
"Rich, dense and luscious with a fresh raspberry sauce"
Tiramisu
"Pick me up in Italian, light & rich with legorni sauce, a coffee-cocoa reduction"
Crème Brulee
"A classic creamy custard with ""burnt"" caramel sugar on top"
Profiteroles
"Cream puff pastry shells fillet with Tahitian Vanilla gelato, topped with bittersweet chocolate sauce"
Fresh Ricotta Cheesecake
Light and a creamy variation of classic New York cheesecake served with sweet and tangy cherry sauce
Profiteroles
"Cream puff pastry shells filled with Tahitian Vanilla gelato, topped with bittersweet chocolate sauce"
Sorbet
Ciao Bella Raspberry or Mango
Gelato
Tahitian Vanilla or Valrhona Chocolate
Biscotti
Twice-baked Italian chocolate-nut cookies
Dinner Menu
Antipasti
Caprese
"Homemade mozzarella, beefsteak tomatoes, fresh basil, with extra virgin olive oil, balsamic vinegar, and fresh cracked pepper with wisps of crispy caramelized garlic"
Cava Antipasti
"Shaved hot and sweet sopressata peppers, vine ripe tomatoes, Italian long hot peppers, black olives, fresh mozzarella, aged provolone cheese, and roasted Holland bell peppers, with crispy, caramelized garlic"
Seafood Salad
"Diver Sea Scallops, Prince Edward Island mussels, gulf shrimp and fresh calamari tossed with extra virgin olive oil, Roma tomatoes and fresh basil"
Prince Edward Island Mussels
"Pan-seared mussels, shaved garlic, extra-virgin olive oil, sauterne wine, a hint of tomato, with focaccia bruschetta"
Grilled Calamari
Fresh Montauk calamari served with caramelized garlic and aged balsamic vinegar
Diver Sea Scallops
"Pan-roasted sea scallops, served with vegetables lentil salad and sun-dried tomato coulis"
Clams Vologne
"Pan-Seared local little neck clams served with sliced garlic, fresh basil, sauterne wine, a hint of fresh lemon and grilled foccacia bread"
Insalata
Insalata Mista
"Mixed baby greens, Roma tomatoes, local farm-raised goat cheese, sweet, sectioned orange supremes, with aged balsamic vinegar and extra virgin olive oil"
Insalata Tre Colori
"Belgium endive, Boston Bibb lettuce, and lolla rosa, and grilled jumbo shrimp with shaved lemon fennel, sweet Dolcelatte gorgonzola, golden-toasted pine nuts, extra virgin olive oil and lemon essence"
Pasta
Fettuccini Alla Ragosta
"Long flat ribbons of pasta with Maine lobster, fresh plum tomatoes, garlic and fresh basil"
Ravioli
"Stuffed with fresh ricotta, Dolchelatte Gorgonzola, Grana Padana Parmesan and farm-raised goat cheese, served with an organic tomato pomodoro, caramelized garlic and fresh basil"
Tortellini
"Little hats of hand-twisted tortellini, stuffed with honey-maple, bourbon vanilla-laced roasted butternut squash, served with a hint of nutmeg, sweet leek and shallot cream sauce "
Rigatoni
"Large tube pasta alla Siciliana, with eggplant, fresh plum tomatoes, garlic, fresh basil, finished with extra virgin olive oil and homemade mozzarella"
Pappardelle
"Torn ribbons of hand-cut pappardelle, served with fire-roasted organic chicken, wild mushrooms, fresh “Fin Herbs” and a chicken broth reduction, laced with Truffle oil"
Fettuccini
"Long flat ribbons of pasta served with broccoli rabe, homemade fennel sausage, crushed red pepper and finished with extra virgin oil and caramelized garlic"
Linguini
"Local little neck clams, shaved garlic, sauterne wine, parsley and finished with extra virgin olive oil"
Pizze
Margarita
"Classic Napoli pizza with a light Pomodoro sauce, fresh mozzarella, shaved basil, sliced Roma tomatoes, and wisps of caramelized garlic"
Broccoli Rabe & Sausage
"A three-cheese white pie with homemade fennel sausage, sauteed broccoli rabe and caramelized onions"
Pollo & Fungi
"A three-cheese white pie with oven roasted organic chicken, sauteed wild mushrooms and caramelized onions"
Secondo
Woodfire-Roasted Wild Alaskan King Salmon
"Cedar plank woodfire-roasted salmon, served with grilled endive and finished with a light Pinot Noir butter reduction"
Wild Black Striped Bass
"Pan-Seared in extra virgin oil, served with braised spinach, whipped potatoes and an age white balsamic, tomato-asparagus ragu"
Seafood Risotto
"Prince Edward mussels, white shrimp, diver sea scallops, Arborio risotto and a saffron, sauterne wine reduction"
Shrimp Amalfi
"White shrimp sauteed with shaved garlic, fresh plum tomatoes, extra virgin olive oil and sauterne wine"
Roasted Amish Chicken
"Pan roasted free-range chicken with leeks, capers, shallots and sauterne wine served with seared spinach and crispy potato cake"
Woodfire-Roasted Long Island Duck
"Roasted breast of duck served with whipped butternut squash, grilled asparagus and finished with a black currant Chianti glaze"
Butterfly Veal Milanese
"House-cut veal chop, breaded with fresh focaccia crumbs, served over arugula greens, accompanied by a Beefsteak tomato, fresh basil, shaved garlic and extra-virgin olive oil"
Certified Black Angus Rib-eye
"Fire grilled black Angus steak served with patate fritte and finished with fresh garlic, extra virgin olive oil and parsley"
Desserts
Lemon Meringue
A creamy lemon tart with a crispy egg white topping and a buttery graham cracker crust
Chocolate Torte
"Rich, dense and luscious with a fresh raspberry sauce"
Tiramisu
"Pick me up in Italian, light & rich with legorni sauce, a coffee-cocoa reduction"
Crème Brulee
"A classic creamy custard with ""burnt"" caramel sugar on top"
Profiteroles
"Cream puff pastry shells fillet with Tahitian Vanilla gelato, topped with bittersweet chocolate sauce"
Fresh Ricotta Cheesecake
Light and a creamy variation of classic New York cheesecake served with sweet and tangy cherry sauce
Profiteroles
"Cream puff pastry shells filled with Tahitian Vanilla gelato, topped with bittersweet chocolate sauce"