5:00 p.m. to 10:00 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.

 

Antipasti Freddo

Rose’s Caesar Salad

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

11

 

Local Greens & Gorgonzola Salad

Pickled Red Onion, Spiced Walnuts

12

 

Charcuterie

Artisan Meats & Cheeses, Fig Preserves, Walnut-Artichoke Pesto, House Bread

30

 

House Made Burrata

Heirloom Tomatoes, Arugula, Basil-Walnut Pesto, Local Honey, Balsamic Reduction

18

 

Antipasti Caldo

Mushroom Arancini 

Pecorino, Pepper Coulis

9

 

“Oyster Casino”

Blue Point Oysters, House Bacon, Casino Butter

18

 

Lamb Meatballs

House-made Marinara, Oregano, Grana Padano

10

 

Spinach Dumplings

Cracked Pepper, Pecorino Sauce

 12

 

Fried Shrimp

House Made Pickles, Pepper Coulis, Oregano Aioli

15

 

Roasted Cauliflower 

Gorgonzola, House-made Bacon, Spiced Candied Walnuts

10

 

Pizza

48-hour Fermentation Caputo Flour, Fresh Yeast, Water, Sea Salt. Gluten Free +2/Local Vegan Mozzarella +3

 

Margherita    

San Marzano, House Mozzarella, Basil

15

 

Smoked Chicken & Jalapeño

Pickled Jalapeños, House Made Ranch, Alfredo, Swiss Cheese, Chives, Shallots

16

 

Veggie & Ricotta

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

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

18

 

Sausage, Peppers & Onions

Cippolini Onion, Roasted Baby Bell Peppers, Tomato, House Mozzarella

16

 

Meg’s Vegan Pizza

Cippolini Onion, Roasted Baby Bell Peppers, Shaved Brussels Sprouts, Basil Pesto, Vegan Cheese

18

 

Pizza Bianco

Sauce Alfredo, Mixed Herbs, Calabro Ricotta, Lioni Mozzarella, Grana Padano, Parmigiano

16

 

Secondi/Entrees

Dry-Aged Ribeye

Lobster Risotto, Lobster-Brandy Reduction

45

 

North End Chicken Piccata

Chablis, Lemon, Capers, Cream, Broccolini

26

 

Chicken Milanese 

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

26

 

Mediterranean Branzino

Arugula Crème, Pea Risotto, Micro Salad, Oregano Beurre Blanc

32

 

Maine Lobster Thermidor

Lobster Risotto, English Peas, Truffled Asparagus, Fontina, Tarragon Zabaione, Grilled Lemon

45

 

Sixty South Salmon “Cacio e Pepe”

Fennel Pollen, Arugula, Spiced Pepitas, Honey & Balsamic Reduction, Butternut Squash

32

 

Pasta

 

Mom’s Chicken Parmigiana

San Marzano Tomato, House Made Mozzarella, Vermicelli

28

 

Seared Scallop Pappardelle

Truffle Mushroom Cream, Escarole, Leek

32

 

Vermicelli & Clams

Local Clams, Pulgra Butter, Chablis, Parsley

26

 

Eggplant Parmigiana

House Mozzarella, San Marzano Tomato, Vermicelli

26

 

Mom’s Manicotti

House Made Ricotta, San Marzano Tomato, Mozzarella

16

 

Mushroom Strozzapreti

Cage Free Egg, Melted Leeks, Pecorino

20

 

Jumbo Shrimp Fra Diavolo

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

32

 

Bolognese Pappardelle  

House Ricotta, Tuscan Olive Oil

26

 

Short Rib Pappardelle 

Fresh Peas, Black Truffle, Grana Padano

 26

 

Wild Gulf Shrimp “Scampi”

Garlic, Lemon , Chablis, Parsley, Vermicelli

32

 

Sausage & Broccolini

Sherry, Roasted Garlic, Vermicelli

20

 

Vermicelli & Lamb Meatballs

San Marzano Tomato, Grana Padano, Tuscan Olive Oil, Whipped Ricotta

20

 

Vegan & Gluten Free Pasta

Zucchini Pasta, Roasted Mushrooms, Truffle, Garlic, Olive Oil, English Peas, Vegan Cheese

22

 

Contorni/Sides

Roasted Vegetables 8

Kids Pizza 10

Brussels Sprouts 8

Broccolini 8

House Bread w/Ricotta, Balsamic & Olive Oil 5

“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