Appetizer

Crispy Calamari, Preserved lemon risotto, Horseradish Aioli 12

Antipasto for Two: Chef’s Selection of Assorted Meats and Cheeses 18

P.E.I. Mussels Stewed in Basil, Slow Roasted Tomatoes, White Wine, Garlic, Butter 12

Caponatina: Roasted Eggplant, Capers, Plum Tomatoes, Mint, Parmesan Toast 8

Salads

Classic Caesar Salad: Lemon Parmesan Crotons, Romaine Hearts, Shaved Parmesan 12

Mixed Baby Field Greens, Balsamic Vinaigrette, Sweet & Sour Onions 7

Baby Spinach, Caramelized Shallots, Vermont Goat Cheese, Crispy Pancetta 10

Pasta

House-made Spaghetti, Plum Tomato Ragu, Basil, Shaved Parmesan 15

Ravioli of the Night: Ask Server for the Ravioli & Sauce of the Evening 20

Braised Short Rib Bolognese, Fresh Fusilli, Shaved Parmesan Cheese 20

Linguine alla Vongole: Littleneck Clams, House-made Linguine, Red or White 19

House-made Gnocchi, Crispy Prosciutto, Burro Fusso, Sage 19

Spaghetti alla Carbonara: Crispy Pancetta, Parmesan, Onions, Egg Yolk 19

Entrée

Pesce di Notte: Ask Server about the Fish of the Night, Changes Daily 24

B&E statler chicken Breast, breaded, confit tomatoes, Rustic Roasted Potatoes 17

12oz. Rib-Eye Steak Pepper Corn Studded, Country Vegetables, Bistro Potatoes 33

Zuppa di Pesece: An Array of Local and Mediterranean Seafood in a spicy Lobster Cognac Broth 32