Nightly Specialties

Saturday, May 23rd

Antipasto

Babbalucci – Sicilian dialect for “escargot”, these snails
are hand-packed with a garlic and herb butter then
sauteed with onions, plum tomatoes, a touch of
tomato paste and a splash of white wine  16

Ostriche – Katama Bay oysters from MA, medium in size, slightly briny with a sweet ocean taste, served with traditional cocktail sauce and fresh lemon on the side  Half Dozen – 18

Carne

Carne – Tender rib eye steak lightly seasoned and grilled
to your desired temperature, drizzled with a red wine
and beef reduction sauce, served with baked sweet
potato and grilled zucchini 30

Quaglie – Two semi-boneless quails stuffed with bread crumbs, celery, onions, raisins, lightly seasoned and grilled, drizzled with a beef and red wine reduction, served
with sweet potato and grilled zucchini  30

Pesce

Pesce alla Griglia –  Whole D’Orata lightly seasoned
and grilled, served whole head and tail with a savory
olive oil, garlic and lemon sauce  27

Fish Kabob – Skewered shrimp, scallop, tuna, cherry tomatoes, onions and zucchini lightly seasoned and grilled, served over mixed field greens and drizzled with a light dressing of olive oil, lemon and red wine vinegar 24

Soft Shell Crab – Two soft shell crabs lightly floured
and fried to a crispy golden brown, topped with
marinara sauce and served with sauteed spinach  30

Pesce del Giorno –  Grilled Corvina filet (similar in taste
and texture to Red Snapper) topped with a sweet
tomato marinara sauce and served with sauteed spinach  24