Zagat

great south bay, li

southbay, ma

with sea bean and radish

hawaiian longtail snapper with olive oil from sardinia

with extra virgin sunflower oil

with seaweed salt

with hawaiian black lava salt

with tangerine pressed olive oil

with lemon wash

with crushed almonds

with marinated fresh hearts of palm

with lemon wash

with dicilian dried cherry tomato

with pickled asparagus

with organic pistachios

with pink peppercorns

with gaeta olive aioli

with chervil

amberjack and conch “peruvian style”

two minute ceviche, chilis, scallions and mint

six unique tastes of our raw seafood in two flights

farmhouse egg with baby florida shrimp, garden peas and chive flowers

warm snow crab with Oregon morel mushrooms

crispy mediterranean smelts with spring herbs and meyer lemon jam

salad of oregano porcini mushrooms, tim's wild arugula and parmesan vinaigrette

seared local monkfish liver with richters rhubarb and a salad of organic grains

crispy local blowfish tails, steamers and ramps with caper tarragon aioli

giant european style sea scallop with wild spring flower vinaigrette

grilled soft shell crab with green and white asparagus and meyer lemon pressed olive oil

sautéed shad roe with house made pickles and grainy mustard vinaigrette

organic salad of early spring vegetables, sheep's milk ricotta and herb garden vinaigrette

local littleneck clams with Cesare's coppa and cherry bomb peppers

soft cheese from puglia with grilled portuguese anchovies and house cured green olive tapenade

salad of locally grown and harvested winter greens with smashed sardine vinaigrette

grilled octopus with giant corona beans and preserved sorrento lemon

fish soup in the style of amalfi with tomato chili bruschetta

marinated sardines with pepperonata grilled sardines with shallot thyme vinaigrette marinated anchovies with pickled ramps bottarga cured tuna roe with capers, raisins and pinenuts

with a one pound lobster, chilis and mint

squid ink spaghetti with sepia, green chilis and scallion

with a medley of briny clams, hot red pepper and pancetta

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house made guitar cut spaghetti with sea urchin and crabmeat

old chatham sheep s milk ricotta gnocchi with roasted eggplant, tomato and bufala mozzarella

whole mediterranean sea bass for two cooked in sea salt

whole roasted local porgy for two with spring herb and Sicilian almond pesto

whole roasted black sea bass for two with caperberries and olives

pan roasted florida grouper with garden peas, vidalia onions and nueskes smoked bacon

crispy local flounder with fiddlehead ferns, ramps and sorrel

sicilian style swordfish with a ragu of fresh chickpeas, oven dried tomatoes and arugula

sicilian style fish stew

crispy mixed seafood

four story hills farm chicken with fregula, house cured olives and lemon

selection of italian style vegetables

damariscotta, me

with extra virgin sunflower oil

with hawaiian black lava salt

with olive oil from calabria

with sea beans and radish

with seaweed salt

with crushed almonds

with meyer lemon pressed olive oil

with dill

carpaccio with olio verde and chives

with olive oil from chianti

with gaeta olive aioli

two minute ceviche, chilis, scallion and mint

with capezzana olive oil

three unique tastes of our raw seafood in one flight

six unique tastes of our raw seafood in two flights

grilled portuguese white anchovies with house cured green tapenade

seared local monkfish liver with candied kumquat, organic grains and winter greens

grilled local squid with hot red pepper, parsley and lemon

bufala mozzarella with wild arugula and oven dried tomatoes

salad of locally grown and harvested winter greens with smashed sardine vinaigrette

local littleneck clams baked with cesare's sopresatta and cherry bomb peppers

organic salad of local summer vegetables, sheep's milk ricotta and herb garden vinaigrette

salad of local greens and herbs with cold pistachio pressed olive oil

salad of italian bitter chicory with anchovy vinaigrette

crispy local rainbow smelts with caper-tarragon aioli

fish soup in the style of amalfi with tomato chili bruschetta

house marinated sardines with pepperonata marinated fresh portuguese anchovies with oven dried tomato grilled sardines with shallot thyme vinaigrette bottarga (cured tuna roe) with capers, raisins and pinenuts

with a one pound lobster, chilis and mint

house made whole wheat fat spaghetti with sardines, walnuts and fennel compote

house made guitar cut spaghetti with sea urchin and crabmeat

with medley of briny clams, hot red pepper and pancetta

house made squid ink spaghetti with sepia, scallion and green chilies

whole grilled local john dory with marinated meyer lemon

whole roasted black sea bass with caperberries and olives

whole pan roasted local sardines with hazelnuts, pine nuts, almonds and lemon-thyme

roasted montauk cod with wild mushrooms and radicchio

crispy local flounder with spinach and young fennel

roasted local sea scallops with baby artichokes, olives and tim's greens

sicilian style fish stew

grilled octopus with giant corona beans and preserved sorrento lemon

four story hills chicken with primo olives, fregula, and lemon

italian style vegetables

prosecco nv, flor veneto

rose brut murgot 2008 sicilia

arneis, vietti 2011 piemonte

vermentino, "sciala", vigne surrau 2011 sardegna

mourverde/ grenanche/ tirburen, la courtade 2011 provence

verdicchio di castelli dei jesi classico bucci 2008 marche

carignano “grotto rossa” santadi 2009 sardegna

moscato rosa zeni 2007 trentino

raw sugar gelato with brownies and salted toffee, drowned in espresso

warm rhubarb-honey cake with buttermilk gelato and almonds

banana pudding, peanut brittle and salted caramel

warm brioche doughnuts with pineapple and coconut

chocolate mascarpone cheesecake with pistachios and balsamic cherries

house made traditional flavors

house made seasonal flavors

guffanti stracchino di capra, shelburne "farmhouse cheddar", casa madaio "barilotto", old chatham "ewes blue", and seasonal fruit confettura