Chef’s Recommendations

ANTIPASTI

Cheese Tortellini Brodo -6
Cheese filled pasta with chicken broth, spinach and tomatoes

Zucchini fritti – 10
Crispy green zucchini, panko breadcrumbs & Reggiano parmesan mixture,fresh lemon,creamy roasted garlic dipping sauce

Palazzo Mussels – 10
PEI mussels, spicy marinara sauce with Mediterranean flavors,crumbled feta cheese & toasted baguettes

Insalata Mista – 10
Baby arugula, fennel, radishes, Parmesano Reggiano, with a roasted garlic lemon vinaigrette

Polipo – 12
Grilled octopus, crispy potato & pancetta, watercress, braised red onion

Tartara di Tonno – 12
Yellow Fin tuna, ceci & fava beans, sesame seeds & watercress & toast points

SECONDI

Spinosini – 20
Fresh linguine with octopus,littleneck clams,PEI mussels, chilies white wine sauce with crispy pancetta

Berkshire pork milanese – 23
Thinly pounded french pork chop lighly breaded, pan seared & topped with arugula salad, grape tomatoes & bermuda onions

Pollo Mattone – 24
Cornish hen pan roasted under a brick, roasted eggplant, olive oil poached potatoes,  cornish hen reduction

Red Snapper Livernoise – 26
crispy red snapper with clams, PEI mussels, shrimp, olives & capers, light marinara sauce over angel hair pasta

Whole Bronzino – 27
Sauteed broccoli Rabe & grape tomatoes, roasted red potatoes, & charred lemon

Tonno alla Piastra e Peperonata – 25
Ahi-tuna steak sesame crusted pan seared(rare) served on a bed of shrimp & sweet pea risotto, charred lemon