Long Island Restaurant Week

November 3 – November 10

*Menu is not available after 7PM on Saturday, November 9.

INSALATA

Choice of one

BEET & WATERCRESS

Roasted golden and red beets, watercress, crumbled goat cheese, candied pistachio, fresh horseradish, herb vinaigrette

BABY ARUGULA & BUTTERNUT SQUASH

Crumbled gorgonzola, roasted squash, candied pecans, pomegranate seeds, red onion, cabernet vinaigrette

CAESAR

Romaine, Parmesan crisps

LOCAL BURRATA +5

Cherry tomatoes, basil pesto, tomato honey, micro basil

PIATTI PICCOLI

Choice of one

PANE FRITTO E PROSCIUTTO

Fried homemade dough, Prosciutto di Parma, rosemary,
Maldon sea salt, extra virgin olive oil

MUSSELS +2

Rosemary, white wine, cream broth

FRITTO ZUCCHINI

Crispy zucchini, mozzarella cheese

MEATBALLS

Tomato sauce, ricotta cheese, Pecorino Romano

EGGPLANT MEATBALLS

Eggplant, breadcrumbs, tomato sauce, Parmesan cheese, basil leaves

CARNE + PESCE

Choice of one

PORK RIBS

Balsamic barbecue sauce

FLAT IRON STEAK

Salsa verde sauce

CALAMARI

Olive tapenade relish, lemons

CRISPY OCTOPUS

Chickpea salad

SHORT RIB +3

Cauliflower purée, micro greens

DOLCI

Choice of one

GELATO

Vanilla, chocolate or pistachio

SEASONAL SORBETTO

RESTAURANT WEEK WINE FLIGHT

Additional 18
VIOGNIER, Bedell Cellars, North Fork Long Island ‘18
PRIMITIVO, Varvaglione 12 E, Mezzo Salento ’15
BRUNELLO DI MONTALCINO, Poggiotondo Tuscany ‘12

29.95 per person
Beverages, tax and gratuity not included

RESERVE YOUR TABLE