Starters & Small Plates

Fresh imported burrata, heirloom cherry tomatoes, basil oil, aged balsamic reduction, flaked Maldon sea salt, served with toasted sourdough crostini

Golden-fried calamari rings, lemon zest aioli, house-made marinara, charred lemon wedges, fresh parsley, and a touch of smoked paprika

Double-fried jumbo chicken wings tossed in choice of: black truffle butter, ghost pepper honey glaze, or classic NY buffalo, served with blue cheese dip

Charcoal flatbread, whipped ricotta, roasted garlic confit, sundried tomatoes, kalamata olives, fresh basil, chili flakes, finished with herb oil

Velvety Maine lobster bisque served in a miniature sourdough bread bowl, topped with crème fraîche, chives, and a lobster claw garnish