grilled lamb skewers topped with a lemon vinaigrette
Frittura di Pesce
17.00
fried tender squid served with a citrus garlic aioli
Cozze
14.00
fresh P.E.I mussels served in spicy tomato broth
Pane Fritta
10.00
fried pizza dough topped with hand crushed tomato sauce, ricotta, and evoo
Polpo alla Griglia
19.00
octopus mariniated in garlic and chilli flakes grilled and served on a bed of arugula served with blistered cherry tomato, canellini beans topped with crispy capers, lemon zest
Carciofi Fritti
13.00
lightly dusted and fried artichoke hearts served with chipotle aioli
Capesante Carolfiore
18.00
pan seared scallops served on a bed of smoked bacon cauliflower puree