Positano

Fried, arrabbiata, agrodolce, or oreganata.

Crispy Portuguese octopus w/ potato and string beans.

Served in a spicy marinara sauce or in a white sauce.

Pan fried jumbo lump crabmeat, with pico de Gallo, sriracha aioli, jalapeno aioli.

Connecticut littleneck clams prepared oreganata style (8 pieces).

Raw tuna over squid-ink crispy rice, mango wasabi aioli and jalapeno.

Imported specialty mozzarella w/ a soft center, over crispy eggplant tempura, black truffle honey.

Fried cheese and bread. Served with a side of tomato sauce.

Acquarello rice mixed with cheese, cracked black pepper, panko breaded and fried with Calabrian chili aioli.

Breaded, fried, and stuffed with mascarpone, parmigiano, pecorino Romano, ricotta and spinach. Tomato basil sauce.

Layers of lightly breaded eggplant, fried until golden, baked with rich tomato sauce, fresh mozzarella, and grated Parmigiano Reggiano, finished with basil and a drizzle of extra virgin olive oil.

Broccoli rabe, sweet sausage, sun-dried tomato, Acquarello rice, balsamic glaze.

Pan-fried meatballs with tomato sauce and topped with grated pecorino Romano.

Chopped Italian salumi with romaine lettuce, roasted peppers, Italian olives, red wine vinaigrette, and shredded Sicilian caciocavallo cheese.

Wine ripened tomatoes, cucumbers, onions, green peppers, extra virgin olive oil, sea salt, and barrel aged feta cheese.

Thinly sliced beef with baby arugula, capers, lemon vinaigrette, infused white truffle oil, shaved grana padano cheese.

Romaine, crouton, parmigiano reggiano, homemade Caesar dressing.

Boston bibb and poached pear, candied walnuts, gorgonzola cheese, fig balsamic and red wine reduction.

Romaine, roasted peppers, olives, cucumber, tomato, red onion, shaved parmigiano reggiano and red wine vinaigrette.

Red and golden beets, Italian frisée, baby arugula, fried honey goat cheese, crumbled pistachio and balsamic glaze.

Traditional Roman style with cacio cheese, cracked peppercorn.

Acquerello rice, mixed with mild mushrooms, 24 month aged parmigianno reggiano.

Yellow potato gnocchi with brown butter sage veal broth with aged provolone del Monaco.

Vodka sauce with Calabrian chilis.

Twisted pasta tubes with pistachio and broccoli rabe pesto, heirloom tomatoes, crumbled sausage, toasted sesame seeds.

Homemade buffalo ricotta cavatelli, with sausage, roasted cauliflower, tomato sauce, shaved aged ricotta salata.

Stuffed purse shaped pasta, mushrooms, peas, and prosciutto in brandy pink sauce.

Long tube-like pasta with smoked pancetta, onions, parmigiano reggiano, sweet peas, heavy cream.

Wide-ribbon pasta, classic meat sauce w/ beef, veal, & pork.

Shrimp, clams, Italian olives, capers and fresh tomato.

Sepia-stained pasta, clams, mussels, calamari & octopus, light tomato sauce.

Baby Manila clams with extra virgin olive oil, garlic and parsley.

Hand rolled long corkscrew shaped pasta with red wine braised octopus and bone marrow.

Acquerello rice, Maine lobster meat, brown butter sauce with tarragon.

Pan-fried, tomato sauce, fresh mozzarella.

Breaded and pan fried, served with baby arugula, red onions, cherry tomatoes, fresh mozzarella, red wine vinaigrette, balsamic glaze.

Pan-fried with Calabrian chili vodka sauce, straciatella cheese and fresh mozzarella.

Semi-boneless half chicken, sweet sausage, pepperoncini, white wine brown sauce.

Mary's Farm whole chicken, oven roasted, fingerling potatoes, broccoli rabe, capers and shallots, pan drippings.

Mixed wild mushrooms, sage, marsala wine sauce.

Floured and egg battered in lemon, white wine, butter sauce.

Breaded and pan-fried, topped with prosciutto di Parma, fontina cheese, spinach, exotic mushrooms, black truffle infused marsala sauce.

10 oz center cut with a Bordelaise Demi-glace sauce, baby carrots, mashed potatoes.

16 oz grilled, black truffle and green peppercorn sauce, baby carrots, potato purée.

Vinegar peppers, broccoli rabe and onion.

Mixed wild mushrooms, sage, marsala wine sauce.

Floured and egg battered in lemon, white wine, butter sauce.

Breaded and pan-fried, topped with prosciutto di Parma, fontina cheese, spinach, exotic mushrooms, black truffle infused marsala sauce.

Sauteed with mixed wild mushrooms, sun-dried tomatoes, cognac cream sauce infused with black truffle. Mashed potatoes and asparagus.

Breaded and pan fried, served with baby arugula, red onions, cherry tomatoes, fresh mozzarella, red wine vinaigrette, balsamic glaze.

Pan-fried with Calabrian chili vodka sauce, stracciatella cheese and fresh mozzarella.

Pan-fried, tomato sauce, fresh mozzarella.

Pan-seared over potato purée, piquillo pepper sauce, broccolini, crumbled pistachio.

Sautéed with fresh herbs, lemon, garlic, and butter over homemade linguini, toasted breadcrumbs.

Blackened with caponata Siciliana, agrodolce sauce.

Sweet chili miso marinade over butternut squash acquerello rice.

Pan seared with skin-on, baby gem lettuce, mashed potatoes, maple-mustard glaze.

Double cut, black truffle oreganata encrusted, lamb reduction with cipolini onions and spinach.

Thin sliced Yukon gold potatoes, slowly caramelized with sweet onions, butter, and fresh herbs until golden and crisp.

Vanilla gelato topped with a single espresso.

Caramelized apple with brown sugar. Served warm with vanilla gelato and caramel sauce.

Bread soaked in a caramel sauce, cinnamon, fresh bananas, and topped with banana-nutella gelato.

Traditional Sicilian pastry. Tube-shaped cinnamon shell with sweet, creamy ricotta filling. Freshly made by Villabate-Alba. (Two per order.

Layered phyllo dough with French cream. Topped with fresh raspberries, strawberries, and blueberries.

Traditional ricotta cake topped with fresh berries and confectionary sugar.

Pistachio ice cream served with a chocolate shell and cherry and shaved almonds center.

Coffee-flavored Italian dessert. It is made of "ladyfingers" dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

Chocolate lava cake with Nutella. Served warm with vanilla gelato.

Traditional Italian vanilla and chocolate ice cream served with a chocolate shell and a cherry and shaved almonds center.

Vanilla and milk custard topped with burnt brown sugar.

Pistachio cream center surrounded by pistachio gelato, rolled in praline hazelnuts and pistachios.

Strawberries and banana in a brown sugar Grand Marnier butter sauce, served over vanilla ice cream.

Wood-grilled South African U3 prawns served with sweet chili ginger glaze and spicy mayonnaise.

Creamy burrata paired with Iberico prosciutto, ripe melon, candied walnuts, and a drizzle of aged saba.

Tempura-fried soft shell crab served with julienned cucumber, spicy mayo, and sweet soy glaze.

Hand-cut filet mignon tartare with cornichons, capers, sea salt, lemon mustard vinaigrette, fig balsamic glaze, and shaved black truffle.

Homemade ravioli stuffed with braised short rib, buffalo ricotta, caciocavallo, and Parmigiano Reggiano, finished with a red wine tomato demi-glace and shaved black truffle.

Mafaldine pasta with lobster meat and roasted rainbow cauliflower in a pesto cream sauce, finished with toasted pistachios.

Pan-seared Alaska halibut served with Manila clams over homemade potato gnocchi in a velvety New England clam chowder sauce, finished with lemon breadcrumbs.

Pan-seared soft shell crab sautéed with roasted garlic, extra virgin olive oil, fresh parsley, Calabrian chili, and a touch of tomato sauce, served over homemade linguine.

Pounded, breaded and pan fried with a spicy Calabrian chili vodka sauce, fresh mozzarella, stracciatella cheese, over paccheri.

White wine, lemon, and caper butter sauce.

Pan-seared American Wagyu meatballs finished with black truffle teriyaki sauce and mango wasabi aioli.

Yukon gold mashed potatoes, broccolini, Jack Daniels sauce, fresh porcini mushrooms, shaved fresh horseradish.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.