Antipasti
| Chef’s Special Bruschetta in two ways | $10 |
| Wood Roased Kasseri Cheese served in a Cast Iron Skillet with Fresh Herbs and Toast Points | $10 |
| Chef\'s Selected Creminelli Fine Italian Meats, Marinated Tomatoes and Kalamata Olives | $13 |
| Herb Crusted Beef Carpaccio with Caper Vinaigrette and Shaved Parmesan | $9 |
| Crispy Calamari, Rock Shrimp, Fennel, and Green Beans with Spicy Red Pepper Aioli | $14 |
| Oysters Asiago ~ wood-oven roasted Blue Point Oysters with Asiago Cheese, Spinach, and Anisette Aioli | $16 |
| Steamed Manila Clams and Mussels in a Tomato Beurre Blanc with Peppers, Onions, Pancetta and Garlic Crouton | $17 |
| Thin Crust Hearthbread with Cold Smoked Atlantic Salmon, Dill Crème Fraiche, Black and Orange Caviar | $15 |
| Chef’s Thin Crust Hearthbread Selection of the Evening | A.Q. |
| Create your own Thin Crust Hearthbread | $13 |
Insalate
| Mixed Greens, Tomato, and Red Onion with Herb Vinaigrette | $4 |
| Hearts of Romaine Caesar with Garlic Croutons and Shaved Parmesan | $8 |
| with Grilled Breast of Chicken | $12 |
| Seasonal Pears, Arugula, Radicchio, Endive, Pine Nuts, and Gorgonzola Cheese in a Champagne Vinaigrette | $9 |
| Organic Spring Mix Salad with Dried Cranberries, Candied Walnuts Feta Cheese and Sweet Basil Vinaigrette | $7 |
Pasta
| Shell Pasta with Roasted Corn, Sugar Snap Peas, and Fresh Tomatoes in Natural Vegetable Broth | $17 |
| Spaghetti with Meatballs in Marinara | $19 |
| Chef\\\\\\\\\\\\\\\'s Choice Risotto | A.Q. |
| Wood- Oven Baked Veal Canneloni served with Creamy tomato Sauce | $24 |
| Frutti Di Mare. with Mussels, Clams, Prawns, Salmon And Sea Bass, served over Linguine Alla Puttanesca | $25 |
| Wood-oven baked Lasagna with Italian Sausage, Béchamel and Pomodoro | $19 |
| Penne Pasta with Smoked Chicken, Roasted Tomatoes, Olives, Fetta Cheese and Fresh Basil served in a Light White Wine Broth | $20 |
| Chef Seasonal House Made Ravioli | A.Q. |
Secondi Piatti
| Eggplant Medallions with Spinach, Pomodoro and Mozzarella | $18 | |
| Pan Seared Chicken Picatta Served with Olive Oil Mashed Potatoes, Asparagus in a Light Caper Butter Sauce | $28 | |
| Wood-Oven Roasted Half Chicken with Garlic-Dijon Butter, Olive Oil Mashed Potatoes, and Natural Chicken Jus | $20 | |
| Pan Seared Beef Scallopini served with Parmesan Mashed Potatoes, Sauteed Seasonal Forest Mushroom, Broccoli Raab and Sweet Vermouth Reduction | $29 | |
| Traditional Pan Seared Veal Parmesan served with Marinara and Spaghetti | $30 | |
| Wood-Oven Roasted Filet of Salmon with Pancetta Pesto Crust and toasted Vegetable Couscous | $23 | |
| Grilled Hawaiian Sea Bass (Walu) served on Asparagus and Pan Fried Risotto Croquet with a Red Bell Pepper Ginger Sauce | A.Q. | |
| Tuscan Pulled pork and beef meatloaf served with Parmesan mashed potatoes and summer berry sauce | $26 | |
| Wood-Oven Roasted, Cured Double Center-Cut Pork Chop with Scallion Mashed Potatoes, Balsamic Roasted Red Onions, and Pork Reduction | $29 |