Sharp provolone, prosciutto, Genoa salami, roasted peppers, soppressata, marinated mushrooms, assorted olives, fresh mozzarella, our house made caponata and our house baked focaccia
Tossed with sliced banana peppers in our garlic butter.
Little neck clams baked on the half shell with garlic butter, seasoned cracker and panko crumb with oregano.
Ritz cracker with ham, sausage, roasted pepper, onion, olive and a touch of balsamic vinegar.
Half an order of calamari and four stuffed mushrooms caps.
Traditional Roman risotto balls filled with crabmeat, scallions and mascarpone lightly fried with a panko coating served with our Calabrian chili aioli.
Our zesty meatballs served with fresh ricotta and our garden fresh marinara sauce.
Little necks and mussels sautéed in our marinara sauce with baby Manila clam meat, calamari and shrimp.
Chef Ralph Battista’s creation of squid rings tossed with grape tomato, fresh basil, banana peppers in our sweet balsamic reduction dusted with Romano cheese
Our own house made mozzarella triangles with marinara sauce.
Shrimp roasted with garlic and hot peppers served with polenta fries and our Calabrian chili pepper aioli.
The Official State of RI Appetizer on a flatbread pizza! Tomato sauce, sharp provolone cheese topped with fried calamari, a blend of hot peppers and black olives tossed in a slightly spicy lemon vinaigrette.
Thin crust flat bread pizza baked with basil & sharp provolone cheese, topped with fresh baby spinach and finished off with roasted baby Manilla clams, hot peppers, roasted peppers a drizzle of Calabrian chili aioli & asiago.
Thin crust flat bread pizza with roasted plum tomato, mozzarella, garlic, extra virgin olive oil and fresh basil topped with arugula and grape tomatoes tossed in a light lemon vinaigrette with a dusting of grated Asiago.
Bourbon brown sugar sweet potato mash, white cheddar, sweet onion compote, bbq pork, bacon, scallions and jalapeño aioli drizzle.
A cheesy flatbread pizza topped with a tossed arugula & romaine garden salad with cucumber, tomato and red onion in our red wine vinegar dressing finished off with our delicious meatballs, lots of grated cheese and fresh basil.
Thin crust flat bread pizza with our house made fig jam, gorgonzola cheese topped with arugula tossed in our Meyer lemon vinaigrette and finished with prosciutto, candied pistachios and gorgonzola cheese.
Freshly muddled Strawberry, Exclusive Peach Vodka & Orange Juice finished with Prosecco
Freshly muddled blueberry, lime & mint mixed with Sailor Jerry Rum & Pama Pomegranate Liqueur
Grey Goose Pear, Elderflower Liqueur, Fresh Lemon & Ginger Beer
Black Fig Vodka & Grand Mariner shaken to perfection & finished with two blue cheese stuffed olives
Malfy Lemon Gin, Lemon Cello, Pomegranate Liqueur, lemon juice & simple syrup finished with Sprite & lemon slice
Fresh lime, simple syrup & ginger beer, topped with locally distilled Thomas Tew Rum
Kahlua, Bailey’s Irish Crème, Vodka & Fresh Espresso topped w/ Espresso Beans
Absolute Peppar Vodka mixed with our Bloody Mary mix topped with celery stalk and an antipasto skewar
Create your own pasta entrée
Just right entrées at just the right price! Six options to choose from
Appetizers, Flatbreads & Salads
Arugula, baby spinach, shaved fennel, strawberries, blueberries, oranges, beets and crumbled goat cheese with our house made orange & white balsamic vinaigrette topped off with candied pistachios.
Crisp Romaine with our own creamy Caesar dressing, croutons and shredded parmigiano.
Fresh mozzarella, sliced tomato, slow roasted plum tomato & grape tomato with fresh orange segments, fresh basil, baby arugula and a drizzle of balsamic glaze & EVOO.
A blend of kale and romaine tossed in our refreshing citrus Caesar dressing with avocado, crushed croutons and lots of Romano & Parmigiano cheeses.
Greens, tomato, cucumber, red onions and black olives.
Wide ribbons of our chef’s handmade fresh pasta tossed in a rich tomato ragu with ground beef & sweet Italian sausage nished with a dollop of fresh ricotta.
Light & fluffy gnocchi made fresh daily with semolina, ricotta & Romano cheeses. Your choice of preparation.
Hand made jumbo ravioli filled with lobster, ricotta, Romano an asiago cheeses in a brandied pink sauce with shrimp.
Broccoli Rabe sautéed in extra virgin olive oil with garlic, roasted red peppers and black olives tossed with gnocchi and Romano with grilled chicken breast.
Your choice of our handmade pasta with Luigi’s Tomato Sauce or Marinara and two of our House made meatballs.
Layers of pasta baked with tomato sauce, seasoned ground beef, ricotta, mozzarella and Romano cheeses.
A classic made with our handmade fettucine, besciamella, pancetta, sweet peas, Romano cheese and a panko encrusted six minute egg.
Baby Manilla clam meat and whole little necks simmered in garlic butter sauce (white) or marinara (red) with your choice of pasta.
A medley of shrimp, calamari, baby clam meat and mussels sautéed in our garden fresh marinara.
Tender, breaded veal cutlet with tomato sauce and melted mozzarella.
Tender medallions of veal sautéed in our zesty marinara sauce and layered with prosciutto and provolone cheese.
Tender veal sautéed in a Marsala wine sauce with mushrooms and layered with eggplant and melted provolone cheese.
Your choice of our egg battered “oven fried” eggplant or fried breaded eggplant cutlets layered with tomato sauce, Romano cheese and melted mozzarella.
Boneless chicken breast sautéed in our rich Marsala wine sauce with mushrooms.
Breaded chicken cutlets with tomato sauce and melted mozzarella cheese.
Boneless medallions of chicken pan fried in a light egg batter and finished with a white wine, lemon butter sauce.
Boneless chicken breast sautéed in a garlic butter white wine sauce with artichoke hearts, roasted peppers and mushrooms.
One of our signature sauces with caramelized onion, roasted Fuji apples, dried cranberries and toasted almonds in a brandied maple brown sugar sauce.
Penne or Capellini
Lightly marinated grilled chicken breast served over a bed of sautéed broccoli Rabe with roasted peppers.
514 calories, 5g of fat, 0g trans fat, 23g carbs and 46g protein.
White, flakey cod lightly brushed with EVOO, seasoned and pan roasted served on a bed of fresh spinach and topped with Roma tomato, roasted pepper, capers, basil and lemon vinaigrette.
302 calories, 9g fat,0g trans fat, 11g carbs, 43g protein.
Two pieces of grilled chicken breast topped with roasted plum tomato and fresh mozzarella cheese served with a light lemon-pesto sauce with capers.
492 calories, 9g fat, 0g trans fat, 16g carbs and 43g protein.
Grilled chicken breast topped with melted mozzarella and marinara sauce served with a side order of whole wheat penne marinara.
458 calories, 15g fat, 0g trans fat, 50g carbs and 30g protein.
Fresh salmon baked in EVOO , lemon, basil, oregano and garlic served in a lemon caper sauce served with an arugula, orange and tomato salad.
410 calories, 25g fat, 0g trans fat, 5g carbs and 43g protein.
Jumbo sea scallops pan seared and served over a bed of deceptively creamy cauliflower puree with assorted raisins and cauliflower florets in a triple sec reduction finished with a balsamic glaze drizzle.
382 calories, 9g fat, 0g GF GF trans fat, 29g carbs, 48g protein.
Boneless chicken in a balsamic marinade served over a bed of grilled vegetables, drizzled with a warm, balsamic glaze.
550 calories, 34g fat, 7g trans fat, 25g carbs, 38g protein
Fresh salmon pan seared over broccoli rabe with little necks, cannellini beans, roasted red pepper and a bit of chorizo.
495 calories, 21g fat, 2g trans fat, 28g carbs and 53g protein.
Fresh scrod baked with sherry, butter and topped with seasoned cracker crumbs.
Jumbo shrimp fillled with a spinach and black olive stuffing wrapped with a roasted pepper and prosciutto baked with white wine and garlic butter topped with melted provolone and served over a seafood risotto.
A ten ounce filet grilled to your liking and served with melted garlic butter and mushroom cap.
Two medallions of filet grilled to your liking, then topped with prosciutto and provolone cheese. Served with a white truffle and demi glaze reduction with sliced button mushrooms, Tuscan roasted potato and grilled broccolini.
Six jumbo shrimp with artichoke hearts, roasted peppers, black olives and sun dried tomato served in our garlic butter sauce over hand made pasta.
We couldn’t possibly have made it better, so we made it bigger. An eight ounce veal parm cutlet stuffed into our house baked torpedo roll. Go big or go home baby!!
Our famous thinly sliced eggplant “oven fried” and layered with tomato sauce and melted mozzarella cheese.
Our house smoked BBQ pork shoulder, thin slices of fresh Granny Smith apple & cheddar on house baked Tuscan loaf with chipotle mayo.
Grilled marinated chicken breast with lettuce, tomato, fresh avocado, thick sliced apple wood bacon, muenster and our roasted jalapeno aioli on grilled sliced multigrain.
Genoa salami, ham, soppressata , Margherita pepperoni, prosciutto, lettuce, tomato, onion, hot peppers, roasted peppers & Belgioioso sharp provolone on house baked ciabatta. Served hot or cold.
Breaded chicken cutlets with our rich tomato sauce & melted mozzarella on our house baked torpedo roll.
Fresh mozz roasted plum tomato & basil with balsamic vinaigrette on sliced Tuscan Loaf.
Tuna salad, sliced dill pickles and fresh spinach with muenster grilled on whole wheat.
With whipped cream
With whipped cream
Monin Chocolate, French Vanilla, Hazelnut or Caramel
Choose a glass of our House Sangrias - or - A Domestic Beer
Stuffed Mushrooms, Fried Mozzarella, Clams Oreganata, Crab Arancini, Kale Caesar Salad
Hand Made Cannoli, Nutella Tartlet, Tiramisu, Banana-Nutella Eggroll