Dinner Menu

Small Plates

Eggplant "Milanese" ~ 7
Basil stained risotto, sun dried tomato pesto.

Trio of Brushetta ~ 7
Marinated tomatoes and mozzarella, fig gastique and chevre, artichoke olive salad.

Crispy Calamari "Fritto" ~ 9
Mascarpone/balsamic emulsion, red pepper aioli.

Grilled Margherita Pizza ~ 8
Fresh mozzarella, San Marzano tomatoes and lodsa basil.

Spicy "Garlicky" Gulf Shrimp ~ 10
Siracha/honey butter sauce, candied garlic cloves, sautéed baby spinach.

Ahi Tuna Apoivre ~ 10
Black peppercorn crust, blood orange syrup, petite greens and olive salad.

Day Boat Sea Scallops  ~ 12
Amaretto cream, butternut squash gnocchi, fried baby spinach.

The Over Stuffed Portabello  ~ 12
Jumbo lump crab, baby spinach, roasted red peppers and asiago, finished with a chardonnay blush sauce.

Zuppa di Vongole  ~ 9
Top neck clams simmered in spicy pomodoro or steamed in white wine with Italian herbs.

Antipasto "Freddi" ~ 15
Cold
A plethora of imported cured meats and cheeses, "Insalata Romana", served on a rustic bread board.

Frutti de Mare Antipasto "Grigliatta"  ~ 18
Ahi tuna, Jail Island salmon, gulf shrimps, sea scallops, red pepper aioli, lemon basil gremolata.

Soup & Salads

Cippolini al Forne ~ 5
"French Onion" soup with sherry-merlot reduction, focaccia croûtons, Gruyère, and Asiago cheese.

Caesar ~ 5
Romaine hearts, parmesan tuile, garlic lemon emulsion, focaccia croûtons.

Olivia's Salad ~ 6
Mixed greens, craisons, candied walnuts, orange citronette and a shower of Gorgonzola cheese.

House Made Mozzarella "Caprese"  ~7
Roma tomatoes, balsamic-honey reduction, fried prosciutto  and fresh basil oil.

Grilled Romaine Heart ~ 7
Stuffed with roasted red peppers and Gorgonzola, drizzled with balsamic vinaigrette.

Walnut Crusted Red Beet  ~8
Stuffed with chevre cheese and served over mixed greens with an asparagus lemon vinaigrette.
 

Side Dishes

Truffle/Parmesan Fries  ~6

Tonight's Vegetable & Potato  ~ 5

Garlicky Spinach  ~5

Eggplant Caponata  ~5

Wild Mushroom Risotto  ~7

Soft Polenta w/ Parmigiano Reggiano  ~6

Baked Meatballs & Mozzarella  ~8

Sweet Italian Sausage Calabrase  ~7

Pasta
Served with petite garden salad
Sizes:  Half~Full

"So Good You'll Blush" Vodka Sauce  ~10 ~14
Tomato cream sauce with sweet peas, shaved prosciutto and penne pasta.

Meatballs & Angel Hair  ~10 ~16
Tomato cream sauce with sweet peas, shaved prosciutto, and Mezzi Rigatoni.

Ricotta Gnocchi  ~10 ~15
Tossed with a fricassee of fresh tomato, mushrooms, arugula and fresh mozzarella.

Handcrafted Cheese Ravioli  ~10 ~16
Ricotta, mascarpone, asiago and grana filled pasta pillows bathed in a fresh tomato bechamel.

Fettuccine ala Carbonara   ~10 ~15
Prosciutto, panchetta, sweet peas, caramelized onions, black pepper alfredo.

Pappardelle alla Bolognese  ~10 ~16
Classic ragu of beef, veal and pork tossed with hand cut thick noodles.

Seafood "Olivia"   ~15 ~24
Shrimp, sea scallops, jumbo lump crab, sambucca blush sauce, taglietelle.

Frutti di Mare ala Fra diavlo  ~21 ~36
Rock lobster tail, shrimp, clams and calamari in a spicy arrabiata sauce with red pepper linguine.
 

Entrées
                                                           
Baked Nantucket Bay Haddock  ~15
Served with a fresh lemon beurre blanc and tonight's vegetable and potato.

Jail Island Salmon  ~21
Artichoke hearts barigoule, creamy roasted red pepper risotto.

Leaning Tower of Ahi Tuna  ~21
Crispy polenta cake, eggplant caponata, sautéed arugula, chianti vinaigrette.
                                                     
Pan Fried Crab Cakes  ~24
Dijon beurre blanc, crispy shoe string potatoes, tonight's vegetable.

Rock Lobster Tail  ~30
Simply roasted with fresh lemon and drawn butter, served with tonight's vegetable and potato.

Scaloppini Free Roam Chicken Breast  ~15
Prepared picatta or marsala style and accompanied by tonight's vegetable and potato.
                                                     
Panko Crusted Chicken Cutlets  ~18
Layered with prosciutto, baby spinach, roasted red peppers and fresh mozzarella, served over angel hair.

Formula Fed Veal Medallions  ~18
Wild mushrooms, sweet peas, prosciutto and marsala demi glace, tangled with fresh fettuccine.

Veal della Roma  ~24
Napped in a sauce of jumbo lump crab, fresh tomato, baby spinach and artichoke hearts, presented over fresh herb risotto.

Double Thick Cut Pork Chop  ~21
Cider brine, red apple and mission fig marmalade, walnut gremolata and mascarpone polenta.

Steak Fondue  ~24
Elite Angus NY Strip, gorgonzola and roasted garlic cream, hand cut fries with truffle oil.

Center Cut Filet Mignon  ~mkt
Wild mushroom ragu, amarone demi glacé and tonight's potato.



*Consuming raw or uncooked meat, fish, or dairy products
may increase the risk of food borne illness