Yellow-fin tuna tartare in Venetian style with cucumber
Iceberg, Arugula, Kalamata Olives, Red Onions, Pepperoncini
Pasta, Fennel, White Beans & Fresh Tomatoes
Garlic Crouton
Italian Sausage & Roasted Peppers
Prince Edward Island Mussels, served Tuscan Style
Spinach, Garlic & Seasoned Breadcrumbs
Carpaccio, as created at Harry’s Bar in Venice, with shaved summer truffles
Homemade spinach spaghettini with Penobscot crabmeat
Fresh favas with shaved Pecorino Toscano and parmesan
