Starters
Tuna Tartare**
cucumber ribbon, orange and ginger glazed crispy rock shrimp, olive oil…..15
Beef Carpaccio**
crisp Roquefort polenta, shaved Parmesan, balsamic Cipollini onions…..14
Crispy Crab Dumplings
potato gnocchi dough, silky black bean puree, avocado salad…..12
Boston Bibb Salad
shaved white onions, toasted walnut dressing, Maytag blue cheese…..9
Greek Style Romaine Salad
tomatoes, cucumber, mixed olives, oregano, phyllo wrapped triangle…..9
Warm Spinach Salad
rendered bacon, hard boiled egg, honey mustard dressing, crispy shallots…..9
Great Northern White Bean Soup
spinach, rosemary oil, Parmigiano Reggiano…..9
Handcrafted Pastas and Risotto
Butternut Squash Tortelli
brown butter, sage, Parmesan cheese…..16
Little Dumplings of Goat Cheese
black olive pasta, fresh yellow tomato ragout…..18
Wild Mushroom Risotto
white truffle oil, shaved Pecorino Romano….19
Linguine and Sausage
sweet Italian sausage, bagna caôda, white wine, tomato, parmesan,
brown butter bread crumbs…..17
Flatbreads
Classico
roasted tomato sauce, parmesan,
and basil oil…..15
Margherita
fresh mozzarella, sliced yellow tomato, parmesan, and sweet basil…..16
Portobello
wild mushroom puree, Fontina, caramelized red onion, truffle oil…..17
Fig and Proscuitto
sweet and sour fig jam, gorgonzola, Proscuitto, and scallion…..18
Asparagus and Ham
Virginia ham, smoked mozzarella, asparagus, caramelized onion, garlic…..18
Chicken Sausage
balsamic onion jam, roasted tomato sauce, herbed ricotta cheese…..17
Sandwiches and Entrees
Olives Classic Sirloin Burger
semolina roll, Black Diamond cheddar, applewood bacon, parmesan frites…..15
Snapper Burger BLT
smokey bacon, grilled scallion aioli, roasted green bean and sprout salad…..18
Proscuitto and Gruyere Panini
Dijon butter, rustic roll, sea salt and vinegar chips…..16
Pan Seared Sea Scallops
charred Brussels sprouts, toasted chestnut and orange salad …..19
Portuguese Chicken
marinated chicken “airline” breast, fontina polenta, roasted tomato, fennel,
smoked chorizo, toasted almonds…..17
Wood Grilled Tavern Steak
Roquefort creamed spinach, sweet and sour shitake glaze…..19
Todd English Robert DeCoste
Chef/Owner Executive Chef
**Consuming raw or uncooked meat or seafood can increase the risk of food-borne illness
An 18% gratuity will be added to parties of six or more