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Misto Aromatico Di Pesce / $16.50

Section of baked seafood, aromatic bread crumbs

Affettato Misto / $14.50

Assorted cured meats

Misto Di Mare In Cassernola / $16.50

Mixed seafood casserole

Frittura Di Mare / $16.50

assorted seafood

Cozze Al Guazzetto / $16.50

P.E.L. mussels steamed in tomato white wine gaile broth

Soup Of The Day

Caprese / $18.50

Fresh buffalo mozzarella
with sliced tomato and fresh basil

Mista / $10.50

Baby greens, vine tomato,
red onions in an Italian dressing

Insalate Biancoblu / $10.50

Rugola, cherry tomato, ratichio

Agnolotti / $28.50

Filled with ricotta cheese and
spinach in a truffles cream sauce

Linguine Alle Vongole / $21.50

Linguine with flesh clams, white or red sauce

Spaghettini Carbonara / $18.50

Pancetta, onions, and parmesan cheese

Papardelle Alla Bolognese / $20.50

with Tuscan meat sauce

Rigatoni focaccia / $18.50

Double smoked bacon, sage, rosemary, garile white wine, cream and tomato sauce

Tortellini Alla Panna / $18.50

Meat tortellini with cream sauce and sweet peas

Capellini Primavera / $20.00

Fresh mixed vegetables with a touch of tomato sauce

Piccata di Pollo al Limone / $22.50

double chicken breast sautéed in white wine, butter and lemon

Pollo Parmigianao / $25.50

Pounded breaded whole European breast served With marinara and topped with imported cheeses

Pollo Al Funghi / $22.50

Pounded of chicken breast serve with mushrooms and marsela

Pollo Meatballs / $18.50

Grounded organic chicken
in a biancoblu marinara

Costoletta Di Vitello Alla Milanese / $48.50

Mesclun green and cherry tomatos

Filetto di Manzo alla Romana / $45.50

12oz filet of beef with spicy caper sauce

Bistecca alla Griglia - Market Price

prime aged ny strip

Pesce Del Giorno
(ASK SERVER)

Selection of daily fresh catch

Alaskan King Salmon / $34.50

dijon mustard sauce onion and capers

Scampi Oreganata / $32.50

jumbo shrimp with bread crumb crust Sautéed with white wine, lemon and garlic served with escarole

Risotto A Piacere
(ASK SERVER)

Piccata di Vitello al Limone / $32.50

Veal sauteed n white wine, butter and lemon

Sautéed Spinach & Garlic / $9.50

Sautéed Asparagus / $11.50

Steamed Broccoli / $9.50

Seasoned Vegetables / $9.50

Craftsman

1 oz Hennessy V.S.O.P Privilège 1 oz Glenmorangie Quinta Ruban 1 oz Grand Marnier 1/2 oz Fresh Squeezed Lemon Juice Garnish: Orange Twist Procedure: Shake with ice until chilled, fine strain into a cocktail coupe or martini glass, garnish with an orange twist. Glassware: Bulleit Specialty Glass.

Bloody Martini    /    $15

Belvedere, Grand Marnier, Fresh squeezed blood orange Glassware: Martini.

LycheeTini    /    $14

Reyka Vodka, Fresh lychee puree, Grand Marnier, Fresh lemon and lime juice Glassware: Martini.

Mint To Be Gimlet    /    $14

Hendricks Gin, Agave Nectar, Fresh lime juice, muddled mint and cucumber Procedure: In a cocktail shaker muddle the cucumber, mint and agave nectar(5-7 times), fill shaker with ice, then pour lime juice and gin, shake until chilled and strain into a martini glass. Garnish with a spring of mint.

Crush On Bianco Blu    /    $14

Plantation Dark Rum,Bacardi Mango Rum, Fresh lemon and lime juice, pineapple juice, orange juice, muddled fresh blueberries Procedure: Place fresh lemon and lime juice with 5-7 fresh blueberries in a shaker and muddle 5 times,add spiced rum, mango rum, 2 dash of orange and 2 dash of pineapple juice,shake well and strain into Coupe glass, add ice Garnish: with lime wheel Glassware: specialty beige/brown tiki mug

Italian Stallion    /    $15

2 oz Patron Reposado ½ oz Campari ½ oz fresh lime juice ½ oz fresh grapefruit juice ½ oz simple syrup Grapefruit twist for garnish. Procedure: Combine all ingredients into a mixing glass and shake with ice, strain into a chilled coupe(preferred) or martini glass.

Italian Menagea Trois    /    $16

1 ¾ oz Patron Roca Silver ¾ oz Patron Citronage Orange 1 oz Fresh lime juice ¾ oz Agave nectar ½ oz CaposaldoChianti Procedure: Build all ingredients in a shaker, shake

Perfect Patron Margarita    /    $14

1.5 oz Patron Silver 1 oz Patron Citronage Lime 1 oz pineapple juice .5 oz fresh lime juice Garnish: Lime wheel, and pineapple wedge Procedure: Combine Liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a rocks glass and garnish with a lime wheel and pineapple wedge.

Mamma Mia! Call Me an Old Fashioned     /    $14

2 oz Sagamore Rye Whiskey 2 dash Angostura Bitters 1 Sugar Cube or 1 bar spoon of simple syrup Garnish: Orange Twist Procedure: Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.) Add rye or bourbon. Stir.Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube.

Bianco Blu    /    $15

Sailor Jerry Spiced Rum, fresh lemon and lime juice, splash of orange juice, splash of pineapple juice, 3 rose pedals , dash of St. Germain Elderflower Liqueur, topped with Caposaldo Prosecco Brut, finished off with a spray of Lavender Procedure: Build in a shaker all ingredients, except for champagne and shake. Top off with champagne and spray of lavender.

Sgroppino     /    $14

1 oz StoliVanilla Vodka 1/3 cup Lemon Sorbet Topp off with Caposaldo Prosecco Brut( approx. 3 oz) Procedure: Build all ingredients in shaker except prosecco, shake and serve in a flute glass. Top off with Caposaldo Prosecco Brut. Garnish with lemon swirl and mint. Glassware: Flute

Bianco Bellini    /    $14

Fresh peach, Grand Marnier, Caposaldo Prosecco

Between the Sheets    /    $15

Ketel One Botanical Vodka Peach & Orange Blossom, Ketel One, Limoncello, Aperol, Orange Juice

Call Me Martell    /    $15

1.5 oz Martell Cognac VSOP Blue Swift .75 oz Fresh Lemon Juice .75 oz Honey syrup Procedure: Build all in a shaker , shake and strain into a chilled Coupe Glass. Glassware: Coupe Garnish: Lemon Twist ** Honey Syrup: Equal parts honey and water

The Boss    /    $15

2 oz Patron Anejo 1 oz Martini Rosso Vermouth .25 oz Rosemary Syrup** 1 dash Angostura Bitter Procedure:Build all ingredients in a shaker, Shake and Strain into a Chilled Coupe Glass. Garnish with Orange twist dropped into the cocktail. Garnish: Orange Twist Glassware: Coupe Glass

*Rosemary syrup

Combine 1 cup pure cane sugar and one cup of water in a sauce pan and bring to a simmer. Add the petals of two sprigs of rosemary and simmer until a predominant rosemary flavor emerges. Strain rosemary from syrup and chill.** This can be substituted with simple syrup, adding rosemary.

Cool Toddy    /    $15

1.5 oz. Bluecoat Barrel-finished Gin .75 oz. Earl Gray Tea/Vanilla-infused Honey .75 oz. Lemon Juice Glass:Martini/Coupe Garnish: Lemon Peel Procedure:Chill glass. Combine ingredients in a mixing tin. Add ice and shake until chilled. Strain into a chilled martini glass. Express lemon peel oils over surface of cocktail, rub peel-side around rim, then place in glass.

Edgewater Socialite    /    $16

1 oz. Redemption Bourbon .75 oz. Amaro Lucano .75 oz. Campari 1 barspoon Port/Madeira Wine Glass:Rocks Garnish: Orange Slice Procedure:Combine ingredients in a mixing glass. Add ice and stir until chilled. Strain into a rocks glass over fresh ice. Slide orange slice down the side of the glass.

Take Me Home    /    $16

2 oz. Smooth Ambler Contradiction Bourbon .5 oz. GRAND MARNIER .25 oz. LazzaroniAmaretto 2 dash Angostura Bitters Glass:Rocks Garnish: Orange Peel Procedure:Combine ingredients in a mixing glass. Add ice and stir until chilled. Strain into a rocks glass over fresh ice. Express orange peel oils over surface of cocktail, rub peel-side around rim, then slide down the side of the glass.

Nostalgic Mule    /    $15

1 oz. Absolut JUICE Apple .75 oz. SkrewballPeanutbutter whiskey .5 oz. Lemon Juice 2 dash Angostura bitters Top w/ Ginger Beer Glass:Highball Garnish: Lemon Wedge Procedure:Build ingredients in a highball glass over ice. Stir to combine.