FEATURED FOCACCIA 12 (v)
Served with Italian spices & olive oil.

GOAT CHEESE & CRANBERRY FLATBREAD 18 (v)
Topped with whipped goat cheese, dried cranberries, toasted walnuts, hot honey with red pepper flakes, olive oil, and thyme.

SEASONAL BRUSCHETTA 15 (v)*
Served on toasted sourdough, featuring fresh ingredients that change to highlight the flavors of the season. *Vegetarian? Ask your server.

ROASTED BRUSSELS 14 (v)(g)
Roasted with olive oil, garlic, red pepper flakes, parmesan, and balsamic.

HOUSE-CUT BEEF TIPS 26 (g)*
6oz beef tips with napa cabbage, spring giardiniera, and blue cheese velouté. *Gluten-friendly without velouté.

SCHIACCIATA DI CIPOLLE 16 (v)
Rustic Italian onion flatbread made with sweet caramelized onions, parmesan, fresh rosemary, and olive oil, baked until golden with a crisp. Served with a side of whipped feta.

RAW OYSTERS* (g)
16 (4) | 30 (8) | 42 (12)
Selection of Cold-Water Oysters, shucked to order on ice with mignonette, cocktail sauce, horseradish, and lemon wedges.

OYSTERS ROCKEFELLER
18 (4) | 34 (8) | 48 (12)
Selection of Cold-Water Oysters, topped with creamy spinach and breadcrumbs.

CHILLED HALF MAINE LOBSTER (g) 29
Lemons & melted butter.

Add: Chicken +10 | Salmon +20

ITALIAN CHOPPED SALAD 14 (v)
Crisp iceberg and romaine lettuce tossed with cucumbers, garbanzo beans, Kalamata olives, and ripe tomatoes, finished with shaved parmesan and a drizzle of house-made Italian vinaigrette.

SEASONAL SALAD 15
Rotating seasonal salad featuring fresh ingredients that change regularly to highlight the flavors of the season. *Vegetarian? Ask your server.

CAESAR 12 (g)*
Romaine, parmesan, and croutons. *Gluten-friendly without croutons.

Served with Italian potato salad. Sub chopped salad +$3

ITALIAN LOBSTER ROLL 38
Chilled fresh Maine lobster tossed with olive oil, lemon zest, mascarpone cream, dill, and chives on a toasted New England roll. Also available as: the Original R.C. Maine Lobster Roll, lightly tossed in mayo, or the Connecticut Roll, lightly tossed in melted butter.
Make It Overstuffed +22

BURRATA CAPRESE SANDWICH 22 (v)
Toasted baguette with basil pesto, arugula, creamy burrata, cherry tomato confit, chili oil, and balsamic glaze.

Prepared fresh to order.

SEASONAL DUCK BREAST 30 (g)
Pan-seared duck breast with a rotating seasonal accompaniments.

HOUSE-CUT BEEF TIPS 46 (g)*
10oz of beef tips served over a rich blue cheese velouté. Accompanied by roasted broccolini and Italian mashed potatoes. *Gluten-free w/o the velouté.

RACK OF LAMB 54 (g)
9oz rack of lamb served atop a mint parsley sauce, accompanied by Italian mashed potatoes and Vichy carrots.

CREAMY WILD SALMON 38 (g)
Pan-seared wild salmon topped with a garlic parmesan cream sauce, cherry tomatoes, spinach, and basil. Served with Vichy carrots and Italian mashed potatoes.

LASAGNE AL FORNO 26
Classic Italian baked pasta layered with house-made meat ragù, ricotta, mozzarella, and parmesan, baked until golden. Served with roasted broccolini.

EGGPLANT PARMIGIANA 24 (v)
Breaded eggplant topped with pomodoro sauce, parmesan, and fresh basil. Served with Spinaci con panna e parmigiano and Italian potato salad.

THREE CHEESE TORTELLINI 23 (v)
Tender tortellini filled with a blend of three cheeses, tossed in a creamy tomato sauce with basil and a touch of chili.

CHICKEN PICATTA GNOCCHI 26 (v)*
Gnocchi with capers, artichokes, and lemon butter sauce. *Vegetarian w/o chicken

BAKED RAGÙ RIGATONI 26
Rigatoni tossed with house-made meat ragù in a tomato basil sauce with garlic, Italian herbs, and olive oil, topped with parmesan and mozzarella, then baked until golden.

LOBSTER ALLA VODKA 38 (v)*
Linguine with vodka cream sauce, fresh Maine lobster, parmesan, and parsley. *Vegetarian w/o lobster. *Add Half Lobster +27

TRUFFLE CHICKEN ALFREDO 29 (v)*
Fettuccine with parmesan sauce and white truffle oil, topped with a chicken breast. *Vegetarian w/o chicken

CREAMY SHRIMP LINGUINE 29 (v)*
Linguine tossed in a garlic parmesan cream sauce with cherry tomatoes and basil, finished with seared shrimp. *Vegetarian without shrimp.

CHICKEN CARBONARA 29
Fettuccine tossed with chicken, pancetta, garlic, eggs, butter, and parmesan in a rich carbonara sauce.

TIRAMISÙ 12 (v)
Mascarpone, ladyfingers soaked in espresso, topped with cocoa and a chocolate hazelnut wafer

ITALIAN LEMON CREAM CAKE 13 (v)
Lemon cream cake topped with vanilla cake crumbs and sugar, served with whipped cream and fresh strawberries

DELIZIA AL PISTACCHIO 14 (v)
A delicate dome of sponge cake filled with pistachio cream, topped with pistachio glaze, and finished with pistachio crumbs

WHITE & DARK CHOCOLATE MOUSSE CAKE  15 (v)
Three layers of raspberry-soaked chocolate sponge cake layered with milk and white chocolate mousse, finished with bittersweet chocolate ganache

CANNOLI RICOTTA CHOCOLATE CHIP CAKE 13
A soft, delicate cake layered with creamy ricotta and dark chocolate chips, inspired by the classic flavors of Italian cannoli

AFFO-GOT-YA 15 (v) (gf)
Vodka, Toasted Coconut Rum, Giffard Crème de Cacao Espresso Served over Vanilla Ice Cream