ANTIPASTI 

PEI Mussels Provencale
Tossed with chopped plum tomatoes, fennel, capers in a white wine and garlic broth
11

Griddled Lump Crabcake
Fresh lump crabmeat, roasted red peppers, lemon and garlic aioli
12

Fig & Prosciutto Crostini
Toasted pain doire with house made mission fig and port wine jam and thinly sliced prosciutto
9

Biagio Antipasto
Selection of fine imported meats, aged cheese and marinated vegetables
14

Calamari Fritti
Classic style with lemon-garlic aioli
9

Lobster Fritters
Served with a sweet chili sauce
14

Arancini
Spinach, mushrooms and rice lightly fried and served with marinara dipping sauce
11

Eggplant Bracciolettini
Thinly sliced eggplant rolled with ricotta topped with a light tomato sauce
11

Coconut Shrimp Tempura
Skewered and served with a tangy mango purée
12

Gulf Shrimp Cocktail
With homemade cocktail sauce
12

 INSALATE 

Add grilled chicken $5
Add grilled shrimp $9

Caesar Salad
Hearts of romaine, shaved parmesan and fresh baked croutons
8

Mista Salad
Mesculin greens, grape tomatoes, cucumbers and balsamic vinaigrette
7

Watermelon Salad
Mixed greens tossed in a sherry-watermelon vinaigrette wrapped in cucumber slice with seedless watermelon, goat cheese and candied pecans
9

Pear & Gorgonzola Salad
Roasted Anjou pear, gorgonzola, dried cranberries, mesculin and walnuts tossed with an orange-cranberry vinaigrette
9

 PIZZETTAS 

House Pizzetta
Basil pesto, balsamic glazed onions, prosciutto, roasted grape tomatoes and fresh mozzarella
12

Margherita Pizzetta
Roasted grape tomatoes, basil and fresh mozzarella
11

 PASTA 

Lobster Ravioli
Plump lobster-stuffed ravioli in a sherry cream sauce with asparagus and lump crabmeat
24

Gnocchi al Forno
Potato gnocchi baked with basil marinara sauce, topped with melted buffalo mozzarella
16

Bombolotti Bolognese
Classic and savory meat sauce featured over rigatoni pasta
15

Fig and Mascarpone Ravioli
Ravioli pillows stuffed with sweet figs and mascarpone cheese dressed in a light lemon cream sauce with julienne prosciutto and fresh herbs
21

Lobster Bake Macaroni & Cheese
Cavatappi pasta and chunks of Maine lobster blended in an ultra-rich sharp Vermont cheddar cheese sauce baked with a seasoned breadcrumb topping
24

Trinette Primavera
Long ribbon pasta tossed with fresh farm vegetables in a white wine garlic broth
17

Tortellini Panna e Prosciutto
Homemade tortellini with prosciutto and spring peas in light cream sauce
19

Shrimp Scampi
Linguini tossed with jumbo shrimp in a succulent white wine and garlic broth
22

Caponata Ravioli
Roasted eggplant, sun-dried tomato and goat cheese ravioli served in a tomato basil sauce
18

 MAIN ENTREES 

Filet Mignon
Barolo demi-glace, roasted garlic mashed potatoes and prosciutto-wrapped asparagus
29

Braised Lamb Shank
Served in a rich red wine, tomato and lamb sauce with goat cheese mashed potatoes and sautéed spinach
24

Seared Jumbo Sea Scallops
Served with a Sicilian blood orange beurre blanc over a bed of rice pilaf with julienne vegetables
26

Roasted 1/2 Statler Cut Chicken
Stuffed with prosciutto, roasted red peppers, spinach and provolone and covered in a glace de poulet with garlic mashed potatoes
22

Grilled Atlantic Salmon
Over braised lentils with sautéed spinach and parsnips with a lemon beurre blanc
23

Portuguese Seafood Stew
Chorizo, clams shrimp, scallops, mussels, and white fish served in a spicy saffron tomato seafood broth with grilled ciabatta
26

Tuscan Grilled Ribeye
Accompanied with a balsamic demi –glace, roasted red bliss potatoes and grilled asparagus
29

Risotto Di Mare
Jumbo shrimp and scallops blended with asparagus and tomatoes served in a parmesan cheese nest
26

Chicken or Veal Parmigiana
Traditional classic served with potato gnocchi
18/19

Chicken or Veal Saltimbocca
Topped with prosciutto, mozzarella and sage in a white wine sauce with garlic mashed potatoes and julienne vegetables
19/21