With caramelized onions & spicy italian peppers.

With prosciutto de parma, soppresata, burrata cheese, calvestrano and kalamata olives, cherry tomato and roasted pepper salad. Sized to share.

With cherry tomatoes, hot peppers, celery, fresh parsley, red wine vinegar, & extra-virgin olive oil.

Served with fresh narragansett creamery ricotta cheese & crostini.

In a spicy tomato herb vermouth broth with crostini for dipping.

Topped with pomodoro sauce, pecorino romano cheese, & shaved scallion drizzled with house extra virgin olive oil.

With apples red onion, gorgonzola cheese, pancetta, candied pine nuts tossed in a port wine maple vinaigrette.

Crisp iceberg lettuce, cherry tomatoes, crispy pancetta, & creamy gorgonzola dressing topped with scallions.

Creamy burrata cheese, ripe tomatoes, fresh basil, olive oil drizzle.

Fresh tomatoes, roasted red peppers and narragansett creamery fresh mozzarella tossed in a red wine vinaigrette.

Traditional greek salad of fresh tomato, cucumber, green pepper, red onion, kalamata olives, capers, & dodoni feta cheese dressed with our own extra virgin olive oil & oregano.

Tossed with creamy taleggio cheese served over arugula w/ balsamic and scallions.

With pancetta, beef, veal, pork and wine simmered with a touch of milk.

With roasted butternut squash, cinnamon, nutmeg, pecorino romano, and sage in a light cream sauce garnished w/ candied pine nuts.

With a bianco style veal ragu and sweet peas.

With pomodoro sauce and fresh basil.

With local sausage, broccoli rabe, and roasted red peppers in a garlic olive oil topped with narragansett creamery ricotta.

Fresh bucatini with sauteed shrimp, pancetta, red onion, & red chili flakes.

With crabmeat, green chilies, garlic, fresh parsley, white wine and olive oil.

With tomato, burrata cheese and basil.

With a cremini and oyster mushroom red wine cognac sauce topped with arugula herb salad.

With lemon, oil, oregano served with tomato and cucumber salad & sauteed orzo.

Chop with white wine, vinegar peppers and cherry tomatoes.

Layered polenta with house meatballs, local sausage, marinara, and four cheeses baked until golden brown.

Seared on a cast iron pan served w/ caramelized brussel sprouts and creamy twice baked mashed potatoes.

With lemon, evoo, and oregano served deboned or whole.

With roasted butternut squash, brocoli rabe, and spicy chickpeas on a bed of roasted spaghetti.

With cream, pecorino romano, and taleggio cheese, baked until crispy.

With our own extra-virgin olive oil.

Mall portion of spaghetti with simple tomato sauce or butter and cheese for our smallest guests.

Fried dough topped with smooth tomato sauce and grated pecorino romano cheese.