Pane E Vino

Pan fried with dried tomatoes seeds, white balsamic vinegar, hot peppers.

Charred Mediterranean octopus, Ceci bean puree, argula, frisee salad.

Butter fried pt. judith calamari, gulf shrimp, local scallops, octopus, smelts, zucchini, sage & citrus aioli.

Farm raised PEI mussels, 'nduja, spicy Calabrian chiles, tomato sea broth, roasted garlic.

Local Narragansett creamery burratta cheese, Parma ham, house fired roasted peppers.

Lightly fried rice dumplings filled with speck, peas, and fontina.

House-made meatballs, Narragansett Creamery ricotta, Neapolitan ragu.

Braised escarole, cannellini beans, guanciale, grilled rustic bread.

Cured salume, artisan cheeses, marinated vegetables.

Thinly sliced ​​raw beef, rocket, shaved grana padano, Worcestershire aioli.

Mixed field greens, radishes, red onions, cherry tomatoes, ricotta salata, white balsamic vinaigrette.

With parma ham, red onions, shaved grana padano, lemon vinaigrette.

Romaine, white anchovies, croutons focaccia, shaved grana padano, house-made caesar dressing.

Roasted beets, baby wild arugula, candied walnuts, goat cheese, blood orange vinaigrette.

Piennolo del vesuvio tomatoes, mediterranean anchovies, capers, itrani olives.

Slow simmered Sunday gravy, local Graziano sausage, meatballs, Narragansett creamery ricotta.

Braised veal and beef ragu, grated grana padano.

San marzano marinara, guanciale, red onions, spicy calabrian chilies, pecorino.

Graziano sausage, san marzano tomatoe cream, pecorino romano.

Four kinds of cheese, San Marzano tomato sauce cream, baked in clay.

Broccoli rabe, ground graziano sausage, pecorino.

Local lobster, shallots, tomato cream sauce.

Gulf shrimp, clams, PEI mussels, squid, scallops, octopus, tomato sea broth.

Pan seared local scallops, saffron risotto, fava bean puree.

House cured duck confit, honey truffle, fig, and walnut ravioli.

Long stem artichokes, lemon, semi-dried tomatoes, white wine sauce, fontina potato cake.

Ham, fresh mozzarella, sage, asparagus, herb roasted creamer potatoes.

Mixed roasted mushrooms, marsala wine demi-glace, fontina potato cake.

Mozzarella, San Marzano tomato sauce, short rigatoni.

Faroe island salmon, cauliflower puree, black beluga lentils, rainbow swiss chard, pomegranate glaze.

8oz filet mignon, crispy shallots, roasted garlic mashed potatoes, asparagus.

Wood-grilled pork chop, spicy caramelized figs, brown butter dumplings, tri-colored cauliflower.

Roasted fingerling potatoes.

Potato cake stuffed with fontina cheese.

Potato puree, olive oil, sea salt.

Rabe, roasted garlic, EVOO.

Sauteed escarole, olives, EVOO.

Roasted tricolor cauliflower with EVOO.

Mascarpone cream layered between espresso-soaked ladyfingers.

Neapolitan style with candied orange, Sicilian style with crushed pistachio, caramel and pecan shell with chocolate chip.

Served warm with fresh whipped cream.

Chocolate layer cake with rich dark chocolate icing.

Gluten Free New York Style Cheesecake served with Luxardo Cherries.

Homemade dark chocolate brownies, coconut ice cream, almond, and coconut chocolate bark.

Caramel ice cream and crushed amaretti cookies drowned in espresso.

Imported selection of ice cream and sorbet - vanilla, chocolate, pistachio, caramel, coconut, lemon sorbet, mango sorbet.