first course

Zuppa di Vongole del New England
New England-style clam chowder

second course

Gaeta-style Snail Salad
Snail salad with olives, celery, onions and spices

Arancini di Pesche
Two fried arancini balls with baby shrimp and baby scallops

third course

Spaghetti alla Vigilia and Pesce del Giorno
Mussels and clams, garlic, pinot grigio and cherry tomatoes

Grilled Salmon
Atlantic salmon with asparagus and fingerling potatoes

Add Perfectly Paired Wine Selections

Reds

Langhe Rosso Rivetto, House Red
Brancaia Tre, Super Tuscan
VMS Governo All’uso, Chianti

Whites

Falanghina, House White
VMS Chardonnay
Biancolella Ischia, Pinot Grigio