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Dinner Menu

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    • Appetizers

    • Artichoke Heart Pâté

      served warmed with crostini and sprinkled with Romano

    • Pan-Roasted Eastham Mussels

      with vermouth garlic butter

    • Grilled Sardines Setúbal Style

      with Portuguese mohlo and piri piri

    • Baked Wellfleet Oysters

      daily preparation

    • Provincetown Jigged Squid

      with piri piri and orange reduction

    • Pan-Fried Polenta

      with caramelized mushrooms

    • "Deconstructed" Sliders

      daily preparation

    • Skillet Tossed Olives

      cured black, Kalamata and Sicilian green olives, tossed with garlic, thyme, and orange zest

    • Pan-Fried Goat Cheese

      with grilled figs, local honey, and fig balsamic

    • Salads

    • Caesar

      classic preparation with anchovies

    • Tuscan Bread Salad

      local greens, cucumber, tomato, red onion, & basil tossed with warmed croutons, goat cheese, and balsamic vinaigrette

    • Mista

      local greens, grilled portobello mushrooms, and goat cheese with a tomato balsamic vinaigrette

    • Agro

      watercress tossed with lemon-black pepper vinaigrette, and topped with grated Romano and roasted pistachios

    • House

      hydroponic Boston Bibb lettuce with red onion and grape tomato with a mustard vinaigrette

    • Pasta

    • Straw and Hay

      shredded grilled chicken, Kalamata olives, roasted garlic, and basil over baby spinach and spaghetti

    • Romeo's Angel

      a flavorful vegetarian pasta with artichoke hearts, pine nuts, currants, sun-dried tomatoes, tossed with fresh mint, basil, extra-virgin olive oil, and angel hair

    • Shrimp Savalas

      shrimp, Kalamata olives, feta, cherry tomatoes, and garlic tossed with baby spinach over spaghetti

    • Sicilian Littleneck

      littleneck clams, spicy sausage, fennel, roasted garlic, and plum tomatoes over spaghetti

    • Fra Diavolo

      Chipotle spiced tomato sauce with mussels, clams, squid, and fish over spaghetti

    • Penne Prosciutto

      with garlic and black pepper in a light tomato vodka cream sauce

    • Entrées

    • Roasted Cod

      served with escarole, white beans, prosciutto and Arborio rice in a savory broth

    • Pan-Seared Salmon

      with a smoked salt crust, served with organic baby carrots and roasted red potatoes, and topped with lemon confit

    • Pollo Allo Capristo

      grilled chicken thighs in a piquant roasted red pepper sauce, served with polenta, and sautéed greens

    • Grilled Duck Breast with Port Wine Reduction

      served with pan-fried mashed potato cakes and haricot vert

    • Grilled "Galvanized" Pork Chops

      served with fried cornmeal and white beans with linguica and kale

    • Grilled 16oz. Porterhouse Steak

      served with sea salt and vinegar, baby Yukon Gold potatoes and sautéed greens

    • Scafata (vegan)

      of fava beans, escarole, artichoke hearts, and seasonal vegetables served with quinoa fritters

      prosciutto available by request

Before placing your order, please inform your server if a person in your party has a food allergy. Eating raw or rare cooked foods increases your chance of food borne illness.

No split checks on parties of 6 or more.

“The menu is not the meal” - Alan Watts