Lunch Menu

Long Island little neck clams with seasoned breadcrumbs

Italian dry-cured ham, thinly sliced .

Accompanied by fresh mozzarella,

baoi l and EV00

With tomato gravy

Grilled tuscano bread vi th seasoned plum tomato

Small to medium size mussels (depending on season)

Iron skillet roasted with sea salt, garnished with

Lightly floured and fried, served with tomato sauce

Italian dry-cured ham thinly sliced accompanied by fresh mozzarella, basil and EVOO

Tuscan Batard bread sliced and lightly toasted. Accompanied by chopped tomato, basil and garlic marinated in EVOO

Iceberg, romaine and Boston lettuces chopped

vith red pepper, red onion and tomato.

Dressed vi th red wine vinaigrette

Traditi onal, classic recipe

Arugula vi th orange wedges ,

red onion and gorgonzola cheese .

Dressed in a lemon vinaigrette

Dried cranberries, toasted pistachios and gorgonzola cheese, tossed with a home made balsamic vinaigrette

Baby mixed greens, kalamata olives, tomato, red onions and gorgonzola cheese. Mixed with EVOO and red wine vinaigrette

Plus tomatoes, garlic, basil and EVOO. Recommended with rigatoni

Calamari Sautéed in marinara. Recommended with linguine.

Onions and prosciutto sautéed in vodka with plum tomatoes and cream. Recommended with penne

Two large meatballs, slowly cooked in a rich ragu sauce. Recommended with spaguetti.

Pureed vegestable and herbs, slow cooked with beef and plum tomato.

Pounded, lightly breaded and fried. Served with arugula, cherry tomato and lemon

Pounded chicken breast or veal with

seasoned bread crumb. Covered in tomato sauce and melted mozzarella

Thin , round, crisp crust. 

Topped with fresh mozzarella, basil and plum tomato

Grilled 10oz American Wagyu burger. Served on daily baked, brioche bun. Topped with Vermont cheddar, red onion, tomatoand Boston bib lettuce. Served with fries

10oz Salmon filet saut8ed with white wine, garlic, and chopped tomato. Served with grilled eggplant and zucchini