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Ostriche
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Captain Jack Oysters
great south bay, li
3.00
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Southbay Blonde Oysters
southbay, ma
3.00
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Crudo
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Fluke
with sea bean and radish
18.00
-
Opakapaka
hawaiian longtail snapper with olive oil from sardinia
19.00
-
Halibut Belly
with extra virgin sunflower oil
19.00
-
Golden Spotted Bass
with seaweed salt
18.00
-
Pink Snapper
with hawaiian black lava salt
18.00
-
Diver Scallop
with tangerine pressed olive oil
20.00
-
Scorpionfish
with lemon wash
18.00
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Sea Trout
with crushed almonds
18.00
-
Giant Surf Clam
with marinated fresh hearts of palm
18.00
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Idiotfish
with lemon wash
18.00
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Black Grouper
with dicilian dried cherry tomato
18.00
-
Icelandic Arctic Char
with pickled asparagus
19.00
-
Wild Washington State King Salmon “La Push”
with organic pistachios
20.00
-
Wild Alaskan King Salmon
with pink peppercorns
20.00
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Hamachi
with gaeta olive aioli
18.00
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Steelhead Salmon
with chervil
19.00
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Ceviche
amberjack and conch “peruvian style”
18.00
-
Razor Clams
two minute ceviche, chilis, scallions and mint
20.00
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Crudo Tasting
six unique tastes of our raw seafood in two flights
30.00
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Altro
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Uovo di Pollo
farmhouse egg with baby florida shrimp, garden peas and chive flowers
20.00
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Granchio
warm snow crab with Oregon morel mushrooms
27.00
-
Latterini
crispy mediterranean smelts with spring herbs and meyer lemon jam
19.00
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Insalata Di Porcini
salad of oregano porcini mushrooms, tim's wild arugula and parmesan vinaigrette
23.00
-
Fegato Di Pescatrice
seared local monkfish liver with richters rhubarb and a salad of organic grains
18.00
-
Coda di Rospa
crispy local blowfish tails, steamers and ramps with caper tarragon aioli
18.00
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Cuore
giant european style sea scallop with wild spring flower vinaigrette
25.00
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Moleche
grilled soft shell crab with green and white asparagus and meyer lemon pressed olive oil
20.00
-
Uovo Di Cheppia
sautéed shad roe with house made pickles and grainy mustard vinaigrette
20.00
-
Verdura Mista
organic salad of early spring vegetables, sheep's milk ricotta and herb garden vinaigrette
18.00
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Vongole
local littleneck clams with Cesare's coppa and cherry bomb peppers
18.00
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Burrata
soft cheese from puglia with grilled portuguese anchovies and house cured green olive tapenade
19.00
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Insalatina Di Amara
salad of locally grown and harvested winter greens with smashed sardine vinaigrette
18.00
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Polipo
grilled octopus with giant corona beans and preserved sorrento lemon
17.00
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Zuppa Di Pesce Amalfitana
fish soup in the style of amalfi with tomato chili bruschetta
16.00
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Pesci Azzuri
marinated sardines with pepperonata grilled sardines with shallot thyme vinaigrette marinated anchovies with pickled ramps bottarga cured tuna roe with capers, raisins and pinenuts
Each: 11.00
Two: 14.00
Three: 16.00
All Four: 19.00
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Primi
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Spaghetti
with a one pound lobster, chilis and mint
30.00
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Spaghetti Neri
squid ink spaghetti with sepia, green chilis and scallion
26.00
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Linguine
with a medley of briny clams, hot red pepper and pancetta
26.00
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Buccatini
h
27.00
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Maccheroni Alla Chitarra
house made guitar cut spaghetti with sea urchin and crabmeat
26.00
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Gnocchi Di Ricotta
old chatham sheep s milk ricotta gnocchi with roasted eggplant, tomato and bufala mozzarella
25.00
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Secondi
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Branzino Per Due
whole mediterranean sea bass for two cooked in sea salt
72.00
-
Orata Americana Per Due
whole roasted local porgy for two with spring herb and Sicilian almond pesto
74.00
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Spigola Nera Per Due
whole roasted black sea bass for two with caperberries and olives
74.00
-
Cernia
pan roasted florida grouper with garden peas, vidalia onions and nueskes smoked bacon
36.00
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Passera
crispy local flounder with fiddlehead ferns, ramps and sorrel
36.00
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Spada alla Siciliana
sicilian style swordfish with a ragu of fresh chickpeas, oven dried tomatoes and arugula
37.00
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Zuppa Di Pesce
sicilian style fish stew
30.00
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Fritto Misto Amalfitano
crispy mixed seafood
33.00
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Pollo
four story hills farm chicken with fregula, house cured olives and lemon
34.00
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Contorni
selection of italian style vegetables
Any One: 9.00
Any Three: 15.00
All Five: 19.00
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