CHARCUTERIE BOARD for 2
Locally made spicy and mild salumi, mortadella, Italian cheese, olives, mushrooms & taralli 28
BEEF TIPS “CALABRESE”
Dijon marinated & fried beef tenderloin tips/ Calabrian Nduja-honey cream sauce 22
STUFFED CREMINI MUSHROOMS
Fire roasted/ panko, pecorino, parmesan & smoked Gouda/ brown butter/ vin cotto 14
ARANCINI SICILIANI
4 small vegetarian risotto fritters with peas & mozzarella/ served with basil aioli 14
SALMON & SCALLOP CRUDO
Cured fish/ pickled shallot/ jalapeno/
orange emulsion/ pineapple salsa 24
MARITIME OYSTERS
Freshly shucked/ spicy tarragon mignonette 24
TUNA TARTARE
green onion-citronette / jalapeno / tortilla chips 23
OCTOPUS
Fire grilled/ mojo/ cannellini smear/ butter poached black beans/ thyme/ salsa verde 24
CALAMARI FRITTI
Fried squid / roasted garlic-lemon aioli 18
COZZE
P.E.I. mussels/ wine, tomato, garlic, chilies 25
