Eggplant "Milanese" ~ 7
Basil stained risotto, sun dried tomato pesto.
Trio of Brushetta ~ 7
Marinated tomatoes and mozzarella, fig gastique and chevre, artichoke olive salad.
Crispy Calamari "Fritto" ~ 9
Mascarpone/balsamic emulsion, red pepper aioli.
Grilled Margherita Pizza ~ 8
Fresh mozzarella, San Marzano tomatoes and lodsa basil.
Spicy "Garlicky" Gulf Shrimp ~ 10
Siracha/honey butter sauce, candied garlic cloves, sautéed baby spinach.
Ahi Tuna Apoivre ~ 10
Black peppercorn crust, blood orange syrup, petite greens and olive salad.
Day Boat Sea Scallops ~ 12
Amaretto cream, butternut squash gnocchi, fried baby spinach.
The Over Stuffed Portabello ~ 12
Jumbo lump crab, baby spinach, roasted red peppers and asiago, finished with a chardonnay blush sauce.
Zuppa di Vongole ~ 9
Top neck clams simmered in spicy pomodoro or steamed in white wine with Italian herbs.
Antipasto "Freddi" ~ 15
A plethora of imported cured meats and cheeses, "Insalata Romana", served on a rustic bread board.
Frutti de Mare Antipasto "Grigliatta" ~ 18
Ahi tuna, Jail Island salmon, gulf shrimps, sea scallops, red pepper aioli, lemon basil gremolata.
Soup & Salads
Cippolini al Forne ~ 5
"French Onion" soup with sherry-merlot reduction, focaccia croûtons, Gruyère, and Asiago cheese.
Caesar ~ 5
Romaine hearts, parmesan tuile, garlic lemon emulsion, focaccia croûtons.
Olivia's Salad ~ 6
Mixed greens, craisons, candied walnuts, orange citronette and a shower of Gorgonzola cheese.
House Made Mozzarella "Caprese" ~7
Roma tomatoes, balsamic-honey reduction, fried prosciutto and fresh basil oil.
Grilled Romaine Heart ~ 7
Stuffed with roasted red peppers and Gorgonzola, drizzled with balsamic vinaigrette.
Walnut Crusted Red Beet ~8
Stuffed with chevre cheese and served over mixed greens with an asparagus lemon vinaigrette.
Truffle/Parmesan Fries ~6
Tonight's Vegetable & Potato ~ 5
Garlicky Spinach ~5
Eggplant Caponata ~5
Wild Mushroom Risotto ~7
Soft Polenta w/ Parmigiano Reggiano ~6
Baked Meatballs & Mozzarella ~8
Sweet Italian Sausage Calabrase ~7
Served with petite garden salad
"So Good You'll Blush" Vodka Sauce ~10 ~14
Tomato cream sauce with sweet peas, shaved prosciutto and penne pasta.
Meatballs & Angel Hair ~10 ~16
Tomato cream sauce with sweet peas, shaved prosciutto, and Mezzi Rigatoni.
Ricotta Gnocchi ~10 ~15
Tossed with a fricassee of fresh tomato, mushrooms, arugula and fresh mozzarella.
Handcrafted Cheese Ravioli ~10 ~16
Ricotta, mascarpone, asiago and grana filled pasta pillows bathed in a fresh tomato bechamel.
Fettuccine ala Carbonara ~10 ~15
Prosciutto, panchetta, sweet peas, caramelized onions, black pepper alfredo.
Pappardelle alla Bolognese ~10 ~16
Classic ragu of beef, veal and pork tossed with hand cut thick noodles.
Seafood "Olivia" ~15 ~24
Shrimp, sea scallops, jumbo lump crab, sambucca blush sauce, taglietelle.
Frutti di Mare ala Fra diavlo ~21 ~36
Rock lobster tail, shrimp, clams and calamari in a spicy arrabiata sauce with red pepper linguine.
Baked Nantucket Bay Haddock ~15
Served with a fresh lemon beurre blanc and tonight's vegetable and potato.
Jail Island Salmon ~21
Artichoke hearts barigoule, creamy roasted red pepper risotto.
Leaning Tower of Ahi Tuna ~21
Crispy polenta cake, eggplant caponata, sautéed arugula, chianti vinaigrette.
Pan Fried Crab Cakes ~24
Dijon beurre blanc, crispy shoe string potatoes, tonight's vegetable.
Rock Lobster Tail ~30
Simply roasted with fresh lemon and drawn butter, served with tonight's vegetable and potato.
Scaloppini Free Roam Chicken Breast ~15
Prepared picatta or marsala style and accompanied by tonight's vegetable and potato.
Panko Crusted Chicken Cutlets ~18
Layered with prosciutto, baby spinach, roasted red peppers and fresh mozzarella, served over angel hair.
Formula Fed Veal Medallions ~18
Wild mushrooms, sweet peas, prosciutto and marsala demi glace, tangled with fresh fettuccine.
Veal della Roma ~24
Napped in a sauce of jumbo lump crab, fresh tomato, baby spinach and artichoke hearts, presented over fresh herb risotto.
Double Thick Cut Pork Chop ~21
Cider brine, red apple and mission fig marmalade, walnut gremolata and mascarpone polenta.
Steak Fondue ~24
Elite Angus NY Strip, gorgonzola and roasted garlic cream, hand cut fries with truffle oil.
Center Cut Filet Mignon ~mkt
Wild mushroom ragu, amarone demi glacé and tonight's potato.
*Consuming raw or uncooked meat, fish, or dairy products
may increase the risk of food borne illness