6:00 p.m. to 11:00 p.m.

Newly certified in Neapolitan pizza making, Chef Suzanne will serve hand crafted, made-from-scratch pies in a rustic pizza oven, plus homemade pastas, charcuterie, cheeses, plus dishes from her mom’s original Italian menu. “Linda Rose’s Sunday Dinner” specials will feature family-style courses and specialties from her childhood family gatherings.

 

Antipasti Freddo

House Burrata Caprese

Heirloom Tomato, Arugula, Roasted Pepper, Balsamic, Pickled Red Onion, Arugula Pesto, Rosemary House Bread 13

 

Rose’s Caesar Salad

Lemon, Olives, Tomatoes, Calabrian Chili, Grana Padano, Anchovies, Rosemary Croutons 10

 

Charcuterie Board

House Porchetta, Artisan Meats, Olives, Artisan Cheese, Roasted Garlic, Balsamic, Roasted Baby Bells, Walnut Artichoke Pesto 19

 

 

Antipasti Caldo

Mushroom Arancini 

Pecorino, Pepper Coulis 9

 

Spinach Dumpling

Cracked Pepper, Pecorino Sauce 11

 

Zucchini Blossoms & Baby Zucchini   

Goat Cheese Ricotta, Pepper Coulis, Pecorino, Oregano Aioli 12

 

Charcoal Shrimp

Rosemary Garlic Butter, Caponata Relish 13

 

Grilled Calamari

Squid Ink Pasta, Rosemary Butter, Arugula, Capers, Saffron Aioli 16

 

Crispy Sage Polenta

Pecorino, Galloni Prosciutto, Arugula, Kalamata Olives, Roasted Peppers, Aged Balsamic, Truffle Oil 12

 

Roasted Cauliflower 

Gorgonzola, House Smoked Guanciale, Spiced Candied Walnuts 10

 

Lamb Meatballs

San Marzano Tomato, House Mozzarella 10

 

 

Pizza

48-hour Fermentation Caputo Flour, Fresh Yeast, Water, Sea Salt. Gluten Free +2

 

Margherita    

San Marzano, House Mozzarella, Basil 15

 

Veggie & Ricotta

House Mozzarella, Baby Bells, Cipollini, Mushrooms, Basil, San Marzano, Olives 16

 

“The Cuban”

Smoked Chicken, Fontina, Ham, Mustard Sauce, Pickled Red Onion 16

 

Pineapple Grove “Hawaiian”    

Fontina, Honey Ham, Sage Olive Oil, Cipollini, Calabrian Chili, Pineapple Gastrique 16

 

Mushroom & Galloni Prosciutto 

Arugula, Mascarpone, Truffle Oil, Aged Balsamic 15

 

Sausage & Broccoli Rabe 

Broccoli Rabe, Tomato, House Mozzarella 16

 

Gorgonzola & Short Rib

Fig Vincotto, Pickled Red Onion, Pea Greens 17

 

 

Secondi/Entrees

Dayboat Swordfish Niçoise Salad

Little Gem, Radicchio, Potato, Haricot Vert, Anchovy Vinaigrette 28

 

Seafood Fritto

Diver Scallops, Jumbo Gulf Shrimp, Calamari, Zucchini, Lobster Aioli, Oregano Aioli 24

 

Organic Mediterranean Sautéed Branzino

Broccoli Rabe, Taggiasca Olives, Capers, Confit Tomatoes 26

 

Chicken Milanese 

Sage, Galloni Parma Ham, Fontina, Peas, Wild Mushrooms 19

 

Veal Chop Parmigiana

House Mozzarella, San Marzano, Broccoli Rabe 36

 

Angus Flat Iron / Rolling Hills Family Farm

Potato Gnocchi, Fall Vegetables, Port Reduction, Walnut Gremolata, Gorgonzola Cream 36

 

Pasta

Mom’s Manicotti

House Made Ricotta, San Marzano Tomato, Mozzarella 15

 

Mushroom Strozzapreti

Cage Free Egg, Melted Leeks, Pecorino 17

 

Linguini & Middle Neck Clams

Lemon, Shallot, Garlic, Chablis 26

 

Seared Scallop Pappardelle

Truffle Mushroom Cream, Escarole, Leek 32

 

Jumbo Shrimp Fra Diavolo

Pappardelle, San Marzano, Pecorino, Calabrian Chili, Tuscan Olive Oil 28

 

Bolognese Pappardelle  

House Ricotta, Tuscan Olive Oil 24

 

Short Rib Pappardelle 

Fresh Peas, Black Truffle, Grana Padano 24

 

 

“I want to understand where I am, cooking is about emotion, It’s about culture, it’s about love, it’s about memory.”

- Massimo Bottura