$5.99 Appetizers, Flatbreads & Salads offered at our bar Tuesday thru Friday from 4 to 6pm.
Little neck clams on baked on the half shell with garlic butter, seasoned cracker and panko crumb with oregano.
Traditional Roman risotto balls filled with crabmeat, scal- lions and mascarpone lightly fried with a panko coating served with a Calabrian chili aioli.
Zesty meatballs made with freshly ground veal served with fresh ricotta and our garden fresh marinara sauce.
Fresh ribbons of Fresh zucchini “pasta” folded around a pillow of ricotta and mozzarella baked with marinara and Romano.
Artichoke hearts in a light crispy batter served with our house made gorgonzola dipping sauce
Sharp provolone cheese, sopressata, red roasted peppers, Castelveltrano and Kalamata olives. Served with our house baked Ciabatta.
Thin crust flat bread pizza with roasted plum tomato, garlic, extra virgin olive oil and fresh basil topped with arugula and grape tomatoes tossed in a light lemon vinai- grette with a dusting of grated Asiago.
Thin crust flat bread pizza topped with fresh spinach tossed in pesto with baby Manilla clams, roasted peppers, hot peppers, bas- il, garlic and sharp provolone cheese. Finished with a drizzle of Calabrian chili aioli
Thin crust flat bread pizza- white cream sauce, grilled chicken, caramelized onion, sliced apple, taleggio, fresh herbs and crispy pancetta crumbles
Thin crust flat bread pizza with our house made fig jam, gor- gonzola cheese topped with arugula tossed in our Meyer lemon vinaigrette and finished with prosciutto, candied pistachios and a gorgonzola cream drizzle.
Arugula, shaved fennel, oranges, beets, goat cheese, Meyer lemon vinaigrette & candied pistachios
A blend of kale and romaine tossed in a refreshing citrus Caesar dressing with crushed croutons and lots of