Insalata Romana 
Grilled baby Romaine heart, our Caesar salad dressing, shaved Pecorino Romano,
served with or without marinated white anchovies 9

Insalata Patrizia
Tender arugula, grape tomatoes, hearts of palm, pine nuts, avocado,
lemon- extra-virgin olive oil vinaigrette, Parmigiano Reggiano shavings 12

Carpaccio di Manzo
Thinly sliced Kobe beef, baby arugula, shaved Parmigiano Reggiano,
drizzled with lemon juice and extra virgin olive oil from Umbria 13

Burrata con Prosciutto e Arugola 
Italian mozzarella cheese with a creamy center, Prosciutto di San Daniele,
baby arugula, grape tomatoes and crostini 15

Crocchette di Granchio Maryland-Style
Pan fried, lump meat crab cakes, made with minimal fillers,
on red pepper coulis, and a lemon-curry and caper sauce 15

Calamari All’Inzimino
Baby calamari rings and tentacles in a lightly spicy broth with spinach,
tomatoes, garlic, white wine, served with crostini 13




Pappardelle al Ragu di Maiale con Ricotta Profumata 
Wide egg pasta ribbons with pork ragout braised in Chianti wine,
topped with artisanal ricotta quenelle scented with cinnamon and fresh herbs 22

Tortelli di Ricotta e Spinaci con Burro e Salvia
Fresh spinach and artisan ricotta hand-made ravioli
in sage-butter sauce, shaved Parmigiano Reggiano 23

Gnocchi al Tartufo Nero
Hand rolled potato gnocchi in creamy black truffle sauce
drizzled with truffle-honey 24

Orecchiette alla Barese con Salsiccia e Broccoli
Hand rolled “little ears” shaped pasta in garlic, sausage, broccoli rabe and roasted tomatoes 21

Linguine alla Masaniello 
Mussels, wild-caught shrimp, calamari, and clams sautéed with garlic, olive oil,
tomatoes, zucchini julienne and just a hint of chili pepper 26

Tonnarelli con Aragosta
Egg spaghetti topped with Maine lobster tail in delicate lobster reduction sauce
with claw and knuckle lobster meat and fresh grape tomatoes 28




Pollo in Bianco con Vellutata al Dragongello e Vino Bianco
Poached organic chicken breast in tarragon-white wine cream sauce,
turnip and potato mash, herbed haricots vert 21

Cotoletta alla Milanese
Thinly pounded veal loin, lightly breaded in seasoned breadcrumbs and
pan-fried in clarified butter, potato confit, braised red cabbage, arugula salad 29

Bistecca alla Griglia con Salsa Chimichurri e Insalata di Pomodori Heirloom
Hand-cut, certified all natural Angus Beef, boneless ribeye steak with Chimichurri steak sauce, pomme frites and Heirloom tomato salad – Priced by weight

Costoletta di Maiale al Balsamico con Spätzle
Double-thick pork chop with figs and pears in balsamic reduction,
hand-cut spätzle in a light cream sauce, topped with crispy onion strings 28

Gamberi e Capesante al Limoncello 
Sautéed wild-caught jumbo shrimp and scallops finished with Limoncello liqueur,
roasted Mediterranean vegetables, sautéed fresh spinach 26

Salmone alla Griglia con Crema di Limone e Aneto
Grilled Farøe Island salmon filet with lemon and dill vellutata,
sautéed zucchini and carrot ribbons with chanterelle mushrooms 26

Merluzzo alla Livornese
Pan seared cod filet braised in fresh tomatoes with capers and black olives,
steamed Mediterranean couscous and broccoli rabe with garlic and oil 25


We do our very best to keep the menus on our website current.
However, due to daily changes in product availability & quality, menu items may vary or not be exactly as they appear on our website.
Please call us to find out about today’s menu.


    Open From 4 PM To 10 PM.
    Reservations recommended.

Holiday Hours


Seating is limited and reservations are highly recommended. Please call (508) 747-0015

Gift Certificates

Available in any amount. Please purchase at the restaurant or by phone.

Buon Appetitio