Brian’s Choice 10
Our bar manager will suprise you with one of his specialties

Le Statte Caldo 9
Malfy gin, limoncello, combier orange topped with soda water

Il Coco Bianco 8
Vodka, Godiva white chocolate, amaretto with a splash of cream served on the rocks

Grapa di Orange 8
Vodka, Pamplemouse rose, sage, fresh grapefruit juice, and a splash of soda water

Il Coco Nero 10
Wild Turkey American honey whiskey, Godiva dark Chocolate, Crème De Cacao, served on the rocks

Bullevard Year 9
Bourbon, Campari, and sweet Vermouth

Spicy Paloma 11
Habanero infused Tequlla, grapefruit juice, and Dry vermouth

Whiskey Apple 12
Apple Whiskey, apple cider, nutmeg, cinnamon, lemon juice, vinlla garnished with diced apple

 Refresh 8
Hendricks, Fresh cucumber, lime juice, and basil served on the rocks

American Ginger 7
Wild Turkey American Honey Whiskey,lemon and ginger beer

Negroni 9
Bombay Safire Gin, campar, and Vermouth on the rocks

Melograno Martini 11
Vodka, Pamplemousse rose, lemon juice, and Pomegranate

Tiramisu Martini 12
Vodka, crème de cacao, Kahlua, espresso and cream

French Martini 11
Vodka, Chambord, pineapple juice, and topped with prosecco

Bellini 8
Procecco infused with seasonal fruit

Domestic and Imported Beer

Bud Light 3
Heineken 4
Sam Adams Seasonal 4
Sam Adams Boston Lager 4
Blue Moon Belgian White 4
Angry Orchard 4
Worm Town I.P.A 5
Peroni Nastro Azzurro 5
O’Douls (non-alcoholic) 3
Omission Lager (Gluten Free) 5

Antipasti

Gamberi alla Piastra 14
Shrimp sautéed with portabella mushrooms, onion, leeks, julienne prosciutto, baby arugula and oven dried tomatoes in a Marsala butter sauce served with grilled garlic bread

Grilled Pizza 12
House made flat bread grilled and topped with your choice of specialty toppings.
Margherita (marinara, fresh mozzarella and basil)
Portobello (house boursin, shredded mozzarella topped with sautéed portobello, drizzled with truffle oil
Prosciutto (Pesto sauce topped with shredded mozzarella, prosciutto and dollops of ricotta)
Bruschetta Trio 10
House made bread grilled and topped with each of the following:
Traditional, Fig, goat cheese caramelized onion, Roasted eggplant, oven dried tomatoes, fresh mozzarella

Fried feta Board 10
Fried Feta, Kalamata olives, pickled red onion served over greens

Leek and Asparagus dip 10
Sautéed leeks, asparagus and onions in a garlic parmesan cream finished in the oven and served with crostini for dipping

Fried oysters 12
Fried oysters served over greens accompanied by our traditional bruschetta and a spicy aoli dipping sauce

Burrata Antipasto 13
Fresh buffalo mozzarella surrounded by shaved prosciutto, pickled eggplant, roasted red peppers and drizzled with e.v.o.o