Garlic & Rosemary Dipping Oil - 3
Cheese Board - 10
Chef selection of cheeses, sliced meat and fresh fruit.
Butternut Squash Soup - 7
Served with pumpkin bread.
Pumpkin Ravioli - 9
Served in a nutmeg cream sauce with sage.
Coconut Shrimp - 12
Served with Grand Marnier dipping sauce
Scallops with Chipotle Cream Sauce - 12
with pancetta and mushrooms.
Small & Table Plates
Clams Casino - 6/12
Littleneck clams broiled and topped with seasoned crumbs and pancetta.
Bruschetta - 6/9
Toasted crostini topped with prosciutto di Parma, fresh mozzarella and fresh arugula.
Roasted Asparagus Wrapped In Prosciutto - 5/8
Finished with balsamic drizzle.
Hand Cut Mozzarella - 6/9
Pan fried and served with San Marzano tomato sauce.
Sauteed Artichokes - 9/14
In Scampi Sauce
Caesar - 7
Tossed romaine with Caesar dressing and homemade croutons.
Waldorf Salad - 11
Beet - 11
Fresh arugula tossed in gorgonzola vinaigrette and finished with pistachios and balsamic glaze.
Paula - 9
Lettuce, Genoa salami and imported provolone tossed in red wine vinaigrette.
Dinner Salad - 5
Fresh lettuce served with tomatoes, red onion and olives tossed with our homemade balsamic vinaigrette dressing. Great accompaniment to any entree.
add Shrimp 10 | add Chicken 8
NEW! Marinated Lamb Chop Lollipops (5) - 26
Served with fresh mint & pesto cream risotto.
Grilled Chicken Caprese - 22
Topped with tomato, fresh mozzarella and basil with balsamic glaze drizzle.
Fresh Pasta & Vegetables - 16
Seasonal vegetable medley served over fresh pasta, sauteed in garlic white wine sauce.
Lobster Salad Roll - 23
Fresh shucked lobster meat served on buttered brioche roll with homemade potato crisps and coleslaw.
Baked Haddock - 17
Fresh haddock filet topped with seasoned crumbs.
Blackened Salmon - 23
Served with mashed potato and vegetable.
Shrimp Fusilli - 20
Shrimp with our fresh fusilli pasta, tossed in a lemon cream sauce with tomato and fresh basil.
Seafood Sautee - 23
Fresh clams, mussels, calamari and shrimp sauteed with your choice of scampi or spicy fra diavolo sauce, served over fresh fusilli pasta.
Rib Eye Steak - 23
12 oz. Rib Eye finished with gorgonzola cream sauce.
*Prime Rib - 21
Slow roasted to perfection. While it lasts!
Crispy Oven Roasted Duck - 24
Slow roasted half duck finished in orange Grand Marnier sauce.
Chicken Donato - 22
Chicken cutlet topped with fresh mozzarella and arugula and balsamic glaze. ** Featured on WLVI "What's Cooking" show **
Table at 10 Chicken Cutlet - 17
Chicken breast breaded and pan-fried, finished with a light lemon drizzle.
Table at 10 Pork Chop - 17
Bone-In pork chop pounded, breaded and pan-fried, finished with a light lemon drizzle.
Entrees above served with red bliss garlic mashed potato and vegetable.
Excludes pasta dishes.