in-house roasted peppers flavored with capers and olives, grilled marinated artichoke, grilled asparagus, ricotta pesto spread and homemade italian flatbread
freshly sliced prosciutto di parma, salami, capicollo, pecorino cheese and homemade italian flatbread
mixed salad, balsamic vinaigrette
filet mignon carpaccio, arugula salad, lemon vinaigrette, shaved parmigiano reggiano
romaine hearts, cesar dressing prepared with anchovies, croutons, pecorino romano
sliced beets, arugula, balsamic vinaigrette, shaved parmigiano reggiano
escargot, creamy mushroom tomato sauce, toasted bread
burrata cheese, oven-roasted tomatoes, and olive-caper tapenade
grilled octopus with string bean potato salad, in-house roasted peppers and balsamic reduction
artisanal tuscan style salami prepared with fennel seed and pollen, sliced fennel salad
farro salad tossed with cherry tomatoes, mozzarella, basil, pine nuts, extra virgin olive oil and pecorino romano
pan-fried stuffed sardines, mixed salad, lemon vinaigrette
local mixed cheeses, new haven honey, in-house made bread with mission fig, apricot, and walnuts
handmade butternut squash mousse ravioli, butter, sage, pecorino romano
handmade noodles, meat sauce with pork, veal, beef, tomato, pecorino romano
handmade chickpea mousse ravioli, cherry tomato sauce with garlic, rosemary, hint of red pepper, pecorino romano
spaghetti light tomato sauce mussels, clams, calamari, hint of red pepper
handmade noodles, tomato basil, pecorino romano
handmade sausage and broccoli rabe filled ravioli, roasted garlic cream sauce, pecorino romano
handmade ricotta gnocchi, creamy radicchio, red wine sauce, pecorino romano
oven-roasted filet of mediterranean sea bass, white wine sauce with shredded fennel, capers, cherry tomatoes, oregano
amish raised chicken breast, white wine, prosciutto di parma, pine nuts, golden raisins, sage & endive
oven-roasted new zealand baby lamb rack, white wine sauce with brussel sprouts, smoked pancetta
grilled filet mignon, creamy gorgonzola sauce, oven-roasted potatoes
veal scaloppini, marsala wine sauce, cippolini, carrots
scottish salmon, creamy green peppercorn sauce with handmade ricotta gnocchi
grilled ny strip steak, arugula salad, balsamic vinaigrette
homemade italian flatbread
string beans, garlic, extra virgin olive oil
spinach, garlic, extra virgin olive oil
oven-roasted potatoes, rosemary, extra virgin olive oil
brussel sprouts, smoked pancetta
Mixed salad tossed in a Balsamic Vinaigrette
Chilled Spelt salad tossed with mozzarella, cherry tomatoes, pine nuts, basil and Parmigiano Reggiano
Baby spinach salad tossed with walnuts, red onions, Pecorino cheese and olives tossed in red wine, lemon vinaigrette
Romaine hearts tossed with homemade Cesar dressing prepared with anchovies and topped with homemade croutons and Pecorino Romano
Handmade ricotta gnocchi tossed in a creamy Gorgonzola sauce
Handmade noodles tossed with sausage, broccoli rabe and a hint of cream
Spaghetti tossed in a tomato sauce with stewed meatballs topped with Pecorino Romano
Homemade noodles tossed in a meat sauce prepared with pork, beef, veal and a hint of tomato topped with Pecorino Romano
Handmade butternut squash ravioli in a butter sage sauce topped with Pecorino Romano
Grilled Scottish salmon served with a mixed salad tossed with lemon vinaigrette
Grilled 6 oz. Angus Filet Mignon topped with a creamy Gorgonzola sauce and served with oven roasted potatoes
Chicken scaloppini layered with smoked Pancetta, sage and cheese pan sauteed in a white wine sauce with Swiss Chard
Mediterranean Sea Bass with rosemary and garlic prepared WHOLE or FILETTED, GRILLED or OVEN-ROASTED served with spinach
Oven-roasted peppers pan sautéed with garlic, capers and olives served with toasted bread
Prince Edward Isle mussels steamed with garlic, white wine and black pepper
Mixed salad tossed with Balsamic Vinaigrette
Artisan Soprassatas flavored with fennel seeds and fennel pollen served with Pecorino cheese
Grilled Scottish salmon served with a mixed salad tossed in lemon vinaigrette
Cavatelli tossed in a tomato sauce prepared with Calamari
Handmade spinach and ricotta ravioli tossed in a tomato basil sauce topped with Pecorino Romano
Free-range organic chicken scaloppini pan sautéed in a lemon white wine sauce served with spinach and potatoes
Spaghetti tossed in a mixed mushroom sauce prepared with white wine
Handmade sausage and broccoli rabe filled ravioli tossed in a roasted garlic cream sauce tossed with Pecornio Romano
Chocolate Mousse Cake encrusted with Rum soaked Amaretto cookies fresh whipped cream
Lemon Tart with fresh kiwi
Homemade almond biscotti
Short crust cake filled with pastry cream and topped with almonds and powdered sugar
Flourless chocolate cake served with hazelnut gelato
Mascarpone custard layered with espresso soaked lady-fingers and Belgium chocolate
Local mixed cheeses, lavender walnut bread, honey.
Hazelnut Gelato
with a shot of espresso
with a shot of espresso and drizzle of Irish Cream
Pear Sorbet
Served on the Rocks. Aperol, grapefruit juice, Mionetto Prosecco float
Served on the Rocks. Lunazul 100% Agave Reposado Tequila, Aperol, fresh Persian lime juice, splash of fresh Valencia orange juice, shaken, grapefruit peel
served on the rocks. Effen Vodka, touch of Campari, fresh squeezed California lemon juice, shaken, Mionetto Prosecco float
Served up in a Chilled Martini Glass. Absolut citron shaken with fresh squeezed cranberry juice, organic agave nectar and lime juice
Served on the Rocks. Lunazul 100% Agave Reposado Tequila, fresh squeezed Persian lime juice, fresh squeezed cranberry juice & Valencia orange juice, organic agave nectar, shaken: with or without salt
Served Up in a Chilled Martini Glass. High West Double Rye stirred with Cardamaro artichoke liquore and Luxardo Amaro Abano garnished with a Luxardo Marachino cherry
Served Up. CT crafted Rime organic vodka, pear nectar, Mionetto Prosecco float,
Served on the Rocks. Corner Creek Bourbon over muddled basil leaves, dash of aged Modena Balsamic Vinegar and a splash of ginger ale
Served on the Rocks. Distillery 209 Gin, Campari, Cocchi Sweet Vermouth, shaken, with an orange slice
Served in a Flute Glass. Mionetto Prosecco, peach nectar, lemon twist
Served on the Rocks. Carpano Antica Vermouth with a twist of lemon peel
This vibrant and fresh rose come to us from Sagaponack, made from a blend of Merlot, Chardonnay, Cab Franc & Pinot Noir... refreshing & crisp
This Barbera comes from 100% organic vineyards. Elegant, with rose notes and spiced red fruit on the palate... a fresh and liverly red
Bold, earthy, brooding: this magical wine is an Umbrian blend of Sangiovese, Montepulciano & Sagrantino, all organically grown..very small production
a classic Saisson, unfiltered farmhouse ale with Sorachi Ace hops
Artisinal table beer, brewed in the Marche, designed for the Italian dinner table: a Belgian Pale-style, brewed with Sicilian orange blossom honey
also from the Marche, this one is refermented in the bottle with brown candy sugar
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.