Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Mixed marinated olives with citrus zest, fennel seeds and mint
Clam soup in a tomato saffron broth with fresh chives and Sardinian fregola.
Thin slices of raw beef tenderloin (York County PA) with arugola, Reggiano, lemon and Sicilian extra virgin
Mountain gorgonzola, Sicilian Ragusano, aged Fontina. Creminelli soppressata, porchetta and Prosciutto di Parma. Walnuts, house made quince cotognata and fresh fruit.
Chilled slices of veal top round poached in white wine and aromatics and served with a sauce made with boiled eggs, anchovies, capers and canned tuna
Grilled eggplant, buffalo mozzarella, basil, aged balsamic and Sicilian extra virgin.
Pan roasted soft shell crab in a lemon caper sauce served with Sicilian chickpea fritter and sautéed arugola.
Grilled fresh Portuguese sardines served with sweet and sour onions with raisins and toasted pine nuts.
Grilled Spanish octopus fingerling potato, watercress, olives, red bell peppers, celery, capers and scallions in extra virgin and red wine vinegar.
Pan roasted day boat scallops dusted with wild Tuscan fennel pollen and served with oven roasted beets and arugola.
Sauteed wild Gulf shrimp in extra virgin and garlic with Campari tomatoes and parsley.
Sauteed Prince Edward Mussel in white wine, garlic, shallots and parsley. Grilled ciabatta bread.
Romaine, radicchio, Belgium endive, arugola, tomatoes, watermelon radishes, and scallions in a white balsamic dressing with extra virgin.
Oranges, fennel and arugola salad with red onions and oil cured olives in a red wine dressing with Sicilian extra virgin.
Grilled fresh lauren bay's Rhode Island calamari with sauteed spinach, lemon, parsley and extra virgin.
House made potato gnocchi in a meat sauce made with beef and pork. Reggiano and basil.
Spaghetti with scallops, calamari, wild Gulf shrimp, mussels and manila clams in white wine, extra virgin, garlic, parsley, campari tomatoes and fresh red fresno peppers
House made semolina cavatelli in a tomato sauce with lamb (Jamison Farm), rosemary and Sicilian pecorino pepato
House made ravioli stuffed with fresh ricotta, parmiggiano and pecorino. Sauteed morel mushrooms, asparagus and fresh english peas, ramps, extra virgin, garlic, reggiano and basil
Rigatoni with smoked mozzarella, prosciutto, roasted and salted pistachio nuts in a cream sauce with Reggiano, fresh ground black pepper and parsley.
Grilled veal rolls stuffed with prosciutto, smoked mozzarella and sage. Served with sage and butter potato gnocchi and sauteed brussel's sprouts.
Two semiboneless quails marinated with rosemary and garlic and served with pan fried sun chokes and sauteed brussel's sprouts.
Grilled calamari, scallop, wild Gulf shrimp and a daily fish selection drizzled with salmoriglio and served with a leek saffron risotto and Sicilian eggplant caponata.
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