Antipasto for Two

A tasting of Italian favorites: artichoke hearts, fresh mozzarella, imported meats and cheeses, Italian olives and pepperoncini • 14

Twin Crab Cakes

Handmade with lump crabmeat lightly sauteed, drizzled with a delicious red pepper aioli • 11

Stuffed Phyllo

Smoked mozzarella wrapped in phyllo dough, fried to a golden brown, finished with a honey and fig glaze • 9

Porcini Sacchetti

Wild porcini and roasted with a blend of cheeses, drizzled with a balsamic glaze • 9

Creole Ravioli

Stuffed with andouille sausage, shrimp and cheese, finished with a tomato cream sauce • 11

Fried Calamari

Hand-breaded calamari served with a spicy marinara sauce and sun-dried tomato basil aioli • 9

Crab-Topped Portobello

Tempura-battered portobello cap topped with jumbo lump crabmeat, diced tomatoes, mozzarella cheese and garlic cream sauce • 11

Toscana Shrimp

Sauteed shrimp tossed in a spicy hot sauce with Asiago and Gorgonzola cheeses. Plated on baby spinach • 9

Tuscan di Zucca

A treasured family recipe: pan-fried zucchini patties with roma tomato slices and a splash of balsamic cream. Try our chef's family favorite! • 8

Shrimp Cocktail

Six chilled shrimp with a trio of dipping sauces: spicy aioli, cocktail and peppered lime mayonnaise • 11

Prince Edward Mussels

Mussels in the shell sauteed in a spicy sriracha butter basil garlic sauce • 12