With powdered sugar, whipped cream and butter With fruit topping (add .75)

Served with Tuscan homefries and toast

Strawberry, Bluellerry, Apple Cinnamon, or Chocolate Chip.

Orange, Cranberry, Apple or Tomato

Strawberry, Blueberry, Apple Cinnamon or Cheese Blintzes

3 thick slices of french toast egg battered with a delicious blend of sweet spices & grilled to a golden brown.

2 poached eggs served upon toasted english muffins with Canadian bacon topped with Hollandaise sauce.

2 eggs any style upon egg battered grilled foccacia with proscuitto ham, sautéed spinach & melted provolone cheese.

2 eggs any style with a 10z. New York Sirloin steak seasoned with our zesty espresso rub & grilled to perfection.

Our homemade foccacia bread, egg battered, then grilled and served with warm caramel sauce.

Flash fried Romano crusted risotto balls served with spicy San Marzano tomato sauce and pesto drizzle.

Fresh Prince Edward Island Mussels simmered with crisp pancetta, gorgonzola, chives and a touch of cream.

Point Judith calamari with fresh squeezed lemon and our cherry pepper tartar sauce.

Hand battered eggplant rolled around prosciutto-herb ricotta cheese finished with Parmesano Reggiano and San Marzano tomato sauce.

Creamy wood-grilled Parmesan polenta finished with a rustic sweet sausage ragout, fresh basil and Tuscan olive oil

Narragansett Bay littleneck clams sautéed with Italian cherry peppers, garlic, fresh basil and white wine.

Tender Pecorino Romano crusted chicken breasts finished with marinara sauce and provolone cheese

Braised local Cod topped with diced Roma tomatoes, whole roasted garlic cloves, lump crab meat and spring chives

Penne tossed with our pink vodka sauce, mozzarella, ricotta and pecorino romano and finished baked with a drizzle of pesto

Penne tossed with wood-grilled chicken, roasted red peppers and toasted pine nuts in a rich pesto-parmesan cream

Pan-seared shrimp served with risotto capri

Choice wood-grilled sirloin finished with crumbled gorgonzola cheese and balsamic syrup

Crispy eggplant layered with caramelized onions, pink vodka sauce, ricotta, buffalo, mozzarella and pecorino Romano. Finished with fresh basil

Wood-grilled and rubbed with roasted garlic and fresh rosemary

Capellini pasta tossed with sautéed Maine lump crab meat, diced leeks, chopped tomatoes, and fresh basil in a white wine and garlic sauce, topped with parmesan cheese.

Handmade spinach and ricotta gnocchi tossed in our pink vodka sauce topped with fresh basil, Pecorino cheese and a grilled marinated portabella mushroom.

Fresh native clams sautéed with pancetta, onions, diced tomatoes, and fresh herbs served in a garlic-clam sauce.

Roasted garlic and grana padano stuffed ravioli sautéed with spiced broccoli rabe, Tuscan olive oil and shaved Parmesan.

With Prosciutto, grilled chicken, roasted garlic, sweet peas and roasted red peppers in a rich pecorino cream.

Angel hair pasta with jumbo shrimp, sautéed with garlic and oil, tossed in our pink vodka sauce.

Homemade grilled Tuscan sausage, diced Roma tomatoes, white beans and baby arugula in a light Pecorino Romano broth.

Linguini tossed with pan-seared veal, chicken breast and large shrimp simmered with porcini mushrooms and baby spinach in a rich marsala cream, finished with toasted pine nuts.

Ricotta cheese, grilled chicken, toasted pine nuts, mozzarella and tossed baby arugula.

San Marzano tomatoes with mozzarella, gorgonzola, parmesan, and pecorino Romano.

Crushed Roma tomatoes, fresh mozzarella, fresh basil and Tuscan olive oil.

Pesto and marinara sauces with homemade Tuscan sausage, grilled chicken, caramelized onions, diced tomatoes, and Italian cheeses.

Pecorino Romano dusted scaloppini topped with San Marzano tomato sauce, ricotta cheese and basil pesto.

Hand-breaded and layered with mozzarella cheese and San Marzano tomato sauce.

Pan-seared with fresh sage and prosciutto, finished with mushrooms and Sicilian Marsala wine and topped with provolone cheese.

Pan roasted and simmered with fresh rosemary and lemon in a light roasted garlic broth.

Pan-roasted and simmered in a garlic chicken stock with roasted red peppers, baby artichokes, and sliced olives then topped with melted provolone cheese.

A chef selection of Northern Italian antipasti served over tossed baby greens.

Mixed baby greens topped with fresh mozzarella, sliced Roma tomatoes, fresh basil and balsamic syrup.

Hearts of romaine and seasoned croutons tossed in our highly-praised Cesare dressing.

Baby field greens mixed with seasoned croutons, sliced red onion, dried cranberries, Roma tomatoes, and crumbled Gorgonzola.

Cornmeal crusted. flash fried George's Bank cod served with risotto Capri and grilled lemon.

Pan-seared Jumbo George’s Bank sea scallops served with a lemon, parsley risotto.

16 oz. USDA choice wood-grilled sirloin rubbed with Tuscan olive oil, porcini mushroom infused sea salt and black pepper, topped with fresh goat cheese, roasted portobello mushrooms.

Oven-roasted Atlantic salmon filet crusted with toasted pine nuts and served with pesto drizzle and balsamic syrup

12 oz Chianti glazed sirloin, turbinado seared Atlantic salmon and wood-grilled Parmesan polenta roasted on a cedar plank

A traditional Tuscan seafood stew prepared in-house with jumbo shrimp, local mussels, large scallops, littlenecks, lump crab meat, and fresh fish simmered in a tomato and saffron broth.