{Antipasta}

Calamari Fritti, pickled vegetables, lemon-chili aioli … 14

Escargot dans sa Coquille, roasted garlic-basil pesto butter, toasted bread crumbs … 18

Meatballs, garlic bread, tomato, chilies, bruleed fontina … 14

Mixed Greens, strawberries, red onion, raspberry vinaigrette … 10

Classic Caprese, Heirloom tomato, fresh mozzarella, basil, EVOO, balsamic … 11

Classic Caesar Salad, Artisan romaine, garlic croutons, house dressing, parmigiano … 10

Stuffed Banana Peppers, house-made sausage, marinara, pecorino … 12

PEI Mussels, sausage, tomato, chilies, basil, white wine brodo, lemon … 14

{Secondi}

Penne Rigate “alla Quagliata”, creamy bolognese sauce, fresh english peas, pecorino … 24

Linguini, clams, mussels, capers, chilies, white wine brodo … 25

Pan Seared Scallops, crisp potato cake, fennel, mushrooms, chefs garden spinach,brown butter, lemon, parsley … 28

Ciabbata Crusted Ohio Raised Berkshire Pork Cutlet, penne pasta, house pancetta, vodka cream sauce, bruleed fontina … 20

Chicken Parmigiano, cappellini, slow roasted marinara, fontina … 22

Gio’s Burger, Medium rare, 7 yr cheddar “single”, special sauce, LTO, “everything” brioche, thrice cooked frites … 19

 CAB Hanger Steak, Medium rare, thrice cooked frites, dressed local greens,sauce bearnaise, house ketchup… 26

Please note that consuming raw or undercooked products may increase your risk of food borne illness

Executive Chef Zach Ladner