FULL MENU

• Vongole Ripiene 23.

  Baked stuffed clams with pancetta

• Baccala e Parmiggiano Fritters    18.

  Fritters two ways; with baccala and with imported Parmiggiano Reggiano

• Calamari Fritti.  24.

  Calamari fried to a golden brown, served over fresh tomato salad

• Risotto di Salmone Sbricciolata    35.

  Creamy risotto with bits of salmon 

• Cioppino Pescarese     42.  

  Rich seafood stew with scallops, salmon, littleneck clams, mussels, and shrimp

• Lobster fra diavolo.    49.

  Lobster tail in a spicy whole lobster fra Diavolo sauce over maccheroni chitarra 

• Baccala Fritta   36.

  Fresh cod, batter dipped and fried to a golden brown

DOLCE

• Panettone and Eggnog Bread Pudding    16.

  Classic Italian Christmas bread soaked in eggnog and baked into a rich bread pudding. 

• Caggionetti.     18.

  A must-have Christmas dessert in Abruzzo. Delicate ravioli casing filled with chocolate, chestnut, almonds, lemon, and cinnamon.  Lightly fried and drizzled with honey and sprinkled with lemon and orange zest.