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Dinner Menu

Antipasti

  • Wardroom Focaccia & Olive Oil

    tasting of three artisanal olive oils 12

    5 | 9

  • Vitello Tonnato

    crispy capers, micro lettuces

    21

  • Scallop Carpaccio

    New Bedford scallops, cantaloupe aguachile, marcona almonds, puffed wild rice

    23

  • Arancini

    seasonal preparation (3 pcs)

    19 (+5 each additional)

  • Grilled Octopus

    nduja emulsion, new potatoes, pickled shallots

    23

  • Burrata

    charred corn relish, Calabrian chili honey, marigold petals, basil oil, fett'unta

    21

  • Artichoke alla Giudia

    lemon aioli, focaccia crisp

    14

  • Formaggio & Proscuitto

    20-month Prosciutto San Daniele, gorgonzola dolce, taleggio, 30-month Parmigiano Reggiano

    for two 23 / for four 46

Insalate

  • Arugula

    parmigiano reggiano, lemon champagne vinaigrette

    12

  • Caesar

    anchovy dressing, croutons, parmigiano reggiano

    14

  • Green Bean Salad

    haricot verts, pecorino romano, toasted hazelnuts crispy prosciutto, frisée, oregano vinaigrette

    14

Pasta

  • Saffron Canestri

    house-made sausage & fennel ragu mascarpone, fennel fronds

    29

  • Ricotta Cavatelli

    braised pancetta, broccoli rabe, Parmigiano Reggiano

    31

  • Wardroom Lasagna

    spinach pasta, béchamel, ragu bolognese

    38

  • Caramelli

    porcini, chives, brown beech mushrooms

    28

  • Ravioli

    four cheese, sage

    28

  • Linguine

    lobster, fra diavolo

    42

  • Mafaldine Nera

    cuttlefish ink mafaldine, red gulf shrimp aglio e olio

    42

  • Gnocchi All'Arrabbiata

    spicy tomato sauce, ricotta impastata

    28

  • Tagliatelle

    ragu bolognese, Parmigiano Reggiano

    29

Entrées

  • Seared Scallops

    pistachio crema, roasted cauliflower, zucchini, chili-garlic crunch, pistachio-orange crumble

    41

  • Veal Chop

    Milanese-style, arugula & cherry tomato salad

    MP

  • Grilled Eggplant

    Yamori Harvest eggplant, shaved fennel, baba ganoush, Castelvetrano olive salad

    30

For the Table

for two or more
with choice of two contorni

  • Dorade alla Livornese

    tomato, caper, olive

    68

  • Rotisserie Chicken

    whole Allen Farms chicken, pan drippings

    51

  • New York Strip

    20oz Angus prime strip steak, salsa verde

    85

  • Charred Lobster

    risotto alla Milanese

    95

Contorni 12

  • Grilled Zucchini & Fennel

    Calabrian chili flakes, fennel pollen

  • Sautéed Mushrooms

    fine herbs

  • Roasted Haricot Verts

    crispy prosciutto, extra virgin olive oil

  • Roasted Marble Potatoes

    agrodolce cipollini, rosemary

* consumption of raw or undercooked meats may increase the risk of foodborne illness

Hours:

Tuesday – Saturday | 5 pm - 9 pm
Lunch | Thursday - Saturday 11 am - 2 pm
Sunday Brunch | 10:30 am - 2:30 pm
Closed Monday
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103 N. Washington StEaston, MD 21601

410-826-5489

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