Dinner Menu Summer 2018

Small Plates

Basil Pesto Flat Bread
Arugula, Feta cheese, and Heirloom Tomatoes. 10.75

Charcuterie gfp
Proscuitto di Parma, Manchego, Spanish and Kalamata olives, caper berries, pickled carrots and cauliflower, crostini, grissini, port wine and fig jam, sopressata, chorizo. 15.75

Arugula, sundried tomato, and olive salad, toasted pinenuts, and toasted focaccia bread.9.75

Diced plum tomatoes, red onions and sweet basil, tossed with balsamic vinegar, and extra virgin olive oil, served on toasted focaccia with aged provolone 7.75

Tomato Braised Meatballs gf
Veal, pork and beef with pomodoro, mashed potatoes and parmigiano. 10.75

Lobster Gnocchi
House-crafted ricotta gnocchi served with butter poached lobster, roasted shallots, roasted red peppers, sautéed asparagus and lemon saffron cream sauce 15.75

Steamed Littlenecks gfp
Served in a limoncello-caper broth, dried Roma tomatoes and grilled foccaccia 12.75

Antipasti gf
House-crafted fresh mozzarella, cherry tomatoes, grilled zucchini and squash, roasted asparagus, oven-dried tomatoes, prosciutto di Parma, marinated olives, roasted red beets, caper berries, and proscuitto and parmigiano stuffed hot cherry peppers 13.75

Crispy Calamari
Spicy marinara and Italian pepperoncini. 11.75

Pancetta Mussels gf
Prince Edward Island Mussels sautéed with fennel, shallots and pancetta in a white wine cream sauce with crispy shallots 11.75

Short Rib and Polenta
Braised beef short rib, crispy polenta, truffle oil, diced tomatoes and micro greens. 11.75

Raviolo Caprese
Fresh mozzarella, diced tomato and basil stuffed ravioli served with basil, tomato and white wine butter sauce. 10.75


The following may be added to any salad:

  • pan-seared chicken breast 5.00
  • herb sautéed shrimp 7.00
  • cured anchovy filets 3.00
  • grilled portabella mushrooms 4.00
  • sautéed beef tenderloin tips 8.00
  • roasted salmon 9.00

Classic Caesar gfp
Romaine hearts tossed with focaccia croutons, classic Caesar dressing, garnished with cherry tomatoes and shaved Parmigiano-Reggiano Appetizer 7.00 Entrée 15.00

Baby Spinach and Roasted Eggplant
with Kalamata olives, toasted chick peas, cherry tomatoes, ricotta salata and herb sherry vinaigrette. Appetizer 7.00 Entrée 15.00

Boston Bibb LT gfp
with crispy pancetta, heirloom tomatoes, crumbled Roquefort and gorgonzola dressing. Appetizer 7.00 Entrée 15.00

Roasted Beets gf with baby greens, smoked candied pecans, crumbled goat cheese and citrus-herb vinaigrette. Appetizer 8.00 Entrée 15.00

Mixed Greens gfp
Cherry tomatoes, sliced cucumbers, bell peppers, shaved red onions, crumbled feta and roasted Marcona almonds. Appetizer 6.00 Entrée 14.00


Chicken Corn Chowder
6.00 cup | 7.00 bowl

French Onion au Gratin gfp
5.00 cup | 6.00 crock

Featured Soup
6.00 cup | 7.00 bowl


Chicken Milanese
with tomato-basil risotto, marinted peppers, and a mushroom-Marsala wine sauce. 26.75

Sesame Seed Roasted Pork Tenderloin
sauteed asparagus and summer heirloom tomatoes, a quinoa, apricot, almond salad, orange-maple butter sauce. 26.00

Grilled Center Cut Filet Mignon gf
Center cut filet of beef, red wine veal jus, roasted garlic mashed potatoes, pancetta roasted Brussels sprouts.
8oz cut 36.75
10oz cut 44.75

Veal Chop gf
Sixteen-ounce French-cut veal rib chop, wrapped in prosciutto di Parma and Parmigiano, pan roasted and served with Marsala wine sauce, herb roasted fingerling potatoes with grilled asparagus. 38.75

Roasted Salmon gf
Topped with roasted pear, bacon, and sweet pea relish with sunchoke puree and a watercress sauce 27.75

Roasted Spring Rack of Lamb gf
Buttermilk mashed potatoes, roasted golden beets and mint basil pesto. 39.75

House-Crafted Pastas gfp

The following may be added to any pasta:

  • Pan-seared chicken breast 5.00
  • Grilled portabella mushrooms 3.00
  • Herb sautéed shrimp 7.00
  • Roasted salmon 9.00

Substitute house-crafted whole-wheat fettuccini 2.00
Substitute Gluten-free pasta 2.00

Frutti di Mare
Shrimp, littleneck clams, Prince Edward Island mussels and calamari, sautéed with garlic, crushed red pepper and white wine over house-crafted linguini pasta 23.75

House-crafted four-cheese tortellini served in Parma Rosa sauce. 19.75

Tenderloin Tip Tortellini
Filet Mignon tips sautéed with shallots, wild mushrooms, diced tomatoes and spinach, served in Marsala cream sauce over house crafted porcini-ricotta tortellini. 26.75

Lump Crab and Shrimp Capellini
Lump crab and sautéed shrimp tossed in our signature ‘crab rosa’ sauce over house-crafted capellini pasta 25.75

Mare e Monti
Shrimp sautéed with asparagus and mushrooms, served in a classic carbonara sauce with sautéed pancetta, fresh egg, sweet peas, diced tomatoes and parmigiano. Accompanied with an eight-ounce grilled center cut filet with Marsala veal demi glace. 38.75

Lobster and Shrimp Gnocchi
House-crafted ricotta gnocchi served with butter poached lobster, sautéed shrimp, roasted shallots, roasted red peppers, sautéed asparagus and lemon-saffron cream sauce 26.75

Ravioli del Giorno
Daily preparation of house-crafted ravioli with coordinating sauce 22.75

Sides gf

Pancetta Roasted Brussels Sprouts gf 8.00

Sautéed Exotic Mushrooms gf 8.00

Grilled Asparagus gf 8.00

  Gluten-Free selections.   Gluten-free possible upon request, let your server know of any allergies. Vegetarian Menu available upon request.

If desired, a custom Event Menu can be built from our restaurant menus. Our event experts would be glad to assist.

Contact us at (302) 533-0201 · (302) 738-5811 ·

View our Dinner Menu (PDF)
View our Vegetarian Dinner Menu (PDF)