ITALIAN EASTER BRUNCH

Sunday, April 1st 10am-3pm

French Toast

Thick sliced cinnamon raisin loaf with fresh berries, powdered sugar, maple syrup and crème Chantilly

$14

Benedict Italiano

Prosciutto, poached egg, and hollandaise over toasted focaccia

$16

Crab Cake Benedict

Fresh lump crab cake, and poached egg with hollandaise served over toasted focaccia

$17

Maryland Crab Omelet

Lump crab meat, asparagus tips and provolone cheese in a four-egg omelet topped with a cream of crab sauce

$14

Sausage and Pepper Omelet

Sweet Italian sausage, roasted bell peppers, and caramelized onions in a four-egg omelet

$12

Breakfast Pizza

Brick-oven pizza topped with garlic, mozzarella, ham, bell peppers, and eggs

$14

Capesante Estivi

Hand harvested diver scallops pan seared, served on a bed of arugula, with a marinated tomato and corn relish, topped with shaved fennel and finished with a lemon oil

$25

Braised Lamb Shank

Slow braised lamb shank in an herb infused Chianti sauce, served over a bed of chilled grilled scallions, tabbouleh and finished with a mint coulis

$24

Soft Shell Crab Salad

A pair of soft shell crabs cornmeal and flour encrusted, and pan seared, served over a salad of roasted corn, grape tomatoes and baby arugula, finished with a lemon white wine sauce

$25

Cioppino

A Fisherman’s stew of mussels, clams, scallops, shrimp, fresh fish and crab meat, served in a tomato, white wine and herb broth

$22