Dinner Menu

Dinner service Wednesday – Sunday 5pm – 9:30pm

Reserve a Table

Soup & Salads

PASTA E FAGIOLI SOUP

White cannellini bean soup with pasta pipette, Roma tomato, celery, onion, oregano 8 W

RUMARI SALAD

Mesclun mixed greens, Parmesan, red onion, grape tomatoes,
balsamic Italian dressing 12 D

ROASTED CAESAR SALAD

Roasted romaine, shaved Parmesan, croutons, Caesar dressing, imported Italian anchovies 15 D, E, F, W

NAXOS ISLAND GREEK SALAD

Slab of feta cheese with herbs, kalamata olives, grape tomatoes, cucumber, shaved red onion, sliced green pepper, capers, red wine vinaigrette 18 | Half 12 D

CAPRESE

Vine ripe tomato slices, buffalo mozzarella, basil, extra virgin olive oil,
balsamic glaze 14 D

Appetizers + Salads

Italian Meatballs

Seasoned beef polpette, parsley, onion, garlic, Parmesan,
mozzarella, fresh marinara 18 D, W

CALAMARI Fritti

Crisp fried baby squid, served with tangy fresh marinara sauce 18 E, SF, W

MELANZANE ALLA CAPRESE

Grilled eggplant parmesan, topped with buffalo mozzarella,
fresh marinara sauce, basil 14 D

Zucchini al Forno

Grilled zucchini baked with Italian sausage, mushrooms, fresh marinara, mozzarella topped with Calabria sauce. 16 D

CARPACCIO DI BUE

Sliced filet of beef with extra virgin olive oil, capers, arugula,
lemon zest, shaved Parmesan 16 D

SCAMPI AGLIO E OLIO

Giant Tiger prawns sautéed in garlic, butter and white wine with Italian parsley 24 D

BRUSCHETTA

Chopped tomato, basil, extra virgin olive oil, balsamic and pesto drizzle, with toasted garlic crostini 16 D, W

Mushroom BRUSCHETTA

Chopped shiitake and white mushrooms sautéed with garlic and rosemary, white wine, butter,
extra virgin olive oil, topped with Parmesan, with toasted garlic crostini 18 D, W

Pasta

CHEF’S ROTELLE

Fresh pasta, rolled with prosciutto, béchamel, buffalo mozzarella, topped with two sauces,
half fresh marinara and half Alfredo cream sauce 32 D, E, W

LINGUINE FRA DIAVOLA

Cream, garlic, green onion and Calabria sauce 24 D, W | Sautéed Shrimp 39 SF
Calabria sauce

LINGUINE A LA BUCANIERA

Clams, mussels, shrimp, lobster, basil, green onion, choice of fresh marinara or white wine sauce 48 D, SF, W

SPAGHETTI LOBSTER CARBONARA

Lobster and crispy pancetta tossed in a rich cream and egg sauce, finished with snow peas and Parmesan 42 | with extra grilled Maine lobster tail 61 D, E, SF, W

CAPELLINI PRIMAVERA

Seasonal vegetables, choice of aglio e olio or fresh marinara 24 W

Salmon Penne alla Vodka

8 oz of hand-cut salmon pieces, shallots, vodka sauce, finished with Parmesan 32 D, F, W

FETTUCCINE ALFREDO

Classic cream and Parmesan reduction 24 D, E, W

with organic chicken breast 33 | with Maine Lobster 43 SF | with sautéed shrimp 41 SF | with sautéed mushrooms 32 D

BUCATINI BOLOGNESE

North Italian recipe, ground beef sautéed with tomato, shallots,
carrots and white wine 27 E, W

RIGATONI FILETO MARSALA

Sliced beef filet, mushrooms, caramelized onions and Marsala cream sauce 38 D, W

SHORT RIB RAVIOLI

Served alla checcha with fresh tomato, parsley, basil, garlic and spinach 34 D, E, W

SPAGHETTI AND MEATBALLS

Seasoned beef polpettes and marinara sauce 28 D, E, W

Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs, may increase your risk of foodborne illness.

TODAY’S SPECIAL

Ask your server for details!

ENTRÉES

BISTECCA ALLA FIORENTINA

18 oz Prime bone-in rib-eye seared with herb-butter, lemon and a hint of garlic, served with spinach and roasted Greek lemon potatoes 68 D

FILETTO AL PEPE VERDE

10 oz Filet mignon, cognac, shallots and green peppercorns sauce with a touch of cream,
served with spinach and roasted Greek lemon potatoes 62 D

VEAL PICCATA

Veal scallopini sautéed with lemon, butter and capers served with spaghetti marinara 34 D, W

VEAL SALTIMBOCCA

Veal scallopini sautéed with sage and butter, topped with prosciutto, finished with demi glace
and buffalo mozzarella, served with penne arrabiata 34 D, W

GREEK LAMB CHOPS (4)

New Zealand lamb chops, flame-grilled, served with spinach and Greek lemon potatoes, garnished with lemon and Dijon drizzle 38 D

SOUVLAKIA

Traditional Greek specialty, (2) marinated skewers, flame grilled, served with soft pita, tzatziki,
tomato, cucumber, red onion, mint, and a side of Greek feta fries | with beef filet 26 or chicken 21 D, W

POLLO ALLA PARMIGIANA

Baked boneless chicken breast topped with fresh marinara, mozzarella and Parmesan cheese, served with spaghetti aglio e olio 32 D, E, W

POLLO ALLA MARSALA

Boneless chicken breast sautéed with mushrooms, shallots and Marsala wine, served with spaghetti aglio e olio 32 D, W

POLLO PICCATA

Boneless chicken sautéed with lemon, butter and capers served with
spaghetti marinara 32 D, W

PAPOU’S MOUSSAKA

Oven-roasted eggplant, zucchini and potato, layered with lean meat sauce, baked with béchamel sauce and Parmesan cheese, served with a side of feta and tzatziki 32 D, E

GRILLED CHICKEN LIMONI

Organic half-chicken, marinated 4 hours with lemon zest and garlic, served with spinach
and roasted Greek lemon potatoes 32 D

Blackened Salmon

Served with sautéed seasonal vegetables and rice 34 F

SWORDFISH PUTTANESCA

Grilled swordfish sautéed with garlic, olives, capers and fresh marinara sauce, served over linguine aglio e olio 34 F, W

HALIBUT PICCATA

Alaskan Halibut, pan-seared with lemon, butter and capers, served with
spinach and rice 42 D, F, SF, W

GRILLED PRAWNS

Prawns pan-seared with garlic-butter, white wine and lemon,
served with spinach and rice 48 D, SF, W

Kid’s Menu

CHICKEN FINGERS WITH FRENCH FRIES 16 D, W

PASTA WITH BUTTER AND PARMESAN 10 D, W

PASTA WITH ALFREDO AND CHICKEN 14 D, W

PASTA WITH MEAT SAUCE 14 D, W

MACARONI AND CHEESE 12 D, W

Ask you server for special requests. Chidren 12 and under.

Sides

Greek Lemon Potatoes 8
Greek Feta Fries 9 D
Sautéed Spinach 8
Broccoli 7
Sautéed Mushrooms 9 D
Seasonal Mixed Vegetables 7
Tzatziki 6 D
Warm Organic Olive Bowl with Roasted Garlic and Crumbled Feta 12 D
Macaroni and Cheese 12 D, W
Rice 5
Lobster Macaroni and Cheese 19 D, SF, W

ALLERGEN NOTICE & GLUTEN-FREE OPTIONS

Please inform your server of any food allergies or dietary restrictions.
Common allergens are identified on our menu as:
D (dairy/milk), E (eggs), F (fish), SF (shellfish), W (wheat),
P (peanuts), TN (tree nuts), SE (sesame), SO (soybeans).

We are happy to accommodate allergen eliminations and substitutions whenever possible. Many items can be prepared gluten free; substitute most pasta dishes with gluten-free penne for +$3. Other substitutions may be subject to an upcharge.
Please ask a team member for assistance.

Desserts

TIRAMISU

Layers of soaked cookies, creamy mascarpone, and a dusting
of chocolate powder 12 D, E, W

SORBET TRIO

Chef’s choice 12

GRAND MARNIER SOUFFLÉ

Vanilla gelato, whipped cream and Grand Marnier liqueur 18 D, E, W

CHOCOLATE SOUFFLÉ

Chocolate gelato and whipped cream 18 D, E, W

TRIO CHOCOLATE CAKE

Rich dark chocolate, fluffy meringue, crushed cookies,
chocolate syrup and whipped cream 12 D, E, W

WALNUT BAKLAVA

Flaky layers of phyllo filled with chopped walnuts, served warm
with vanilla ice cream 13 D, E, W, TN

Best for Last

IRISH COFFEE

Jameson Irish Whiskey with fresh coffee and housemade cream 16 D

CARAJILLO

Licor 43 liqueur, freshly brewed espresso, large ice cube, garnished with an orange peel 16