5:00 p.m. to Close

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 & Heirloom Tomato

Arugula Pesto, Aged Balsamic, Micro Basil

15

 

Rose’s Caesar Salad

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

11

 

Charcuterie Board

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

19

 

Organic Roasted Beet Salad

Cauliflower Giardinieria, Gorgonzola Crème, Pistachio, Arugula

11

 

 

Antipasti Caldo

“Oysters Casino”

Blue Point Oysters, House Bacon, Casino Butter

18

 

Mushroom Arancini 

Pecorino, Pepper Coulis

9

 

Spinach Dumpling

Cracked Pepper, Pecorino Sauce

 11

 

Calamari Fritto  

Zucchini, Oregano Aioli

15

 

Charcoal Shrimp

Rosemary Garlic Butter, Caponata Relish

13

 

Crispy Sage Polenta

Tapenade, Galloni Prosciutto, Arugula, Roasted Peppers, Pecorino

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/Local Vegan Mozzarella +3

 

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

16

 

Sausage & Broccolini

Broccolini, Tomato, House Mozzarella

16

 

Secondi/Entrees

Cedar River Ribeye

Gorgonzola Potato Gnocchi, Winter Squash, Cippolini, Port Demi

39

 

Sixty South Salmon

Butternut Squash Risotto, Port Fumet, Golden Raisins, Pine Nuts

30

 

Chicken Milanese 

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

21

 

Veal Chop Parmigiana

San Marzano Tomato, House Made Mozzarella, Broccolini

36

 

Pasta

Maine Lobster & Mascarpone Cannelloni

Peas, Cauliflower, Butter Poached Claw, Black Truffle Butter

29

 

Grilled Calamari

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

26

 

Mom’s Manicotti

House Made Ricotta, San Marzano Tomato, Mozzarella

16

 

Mushroom Strozzapreti

Cage Free Egg, Melted Leeks, Pecorino

20

 

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

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, Linguine

32

 

Potato Gnocchi “Carbonara”

House Made Berkshire Pork Sausage, Broccolini, 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