Laboratorio Kitchen

Executive Chef James DeSisto

Sous Chef Angelo Alburquerque

     APPETIZER

Veal and Beef Meatball- mushroom sauce, pecorino cheese, basil oil   13

PEI Mussels- butter broth, fresh herbs, cherry tomatoes, roasted garlic or fra diavolo   13

House Made Ravioli- ricotta, pecorino, local ramp pesto, lump crab   12

Shrimp Arrabbiata- spicy red pepper, garlic, butter, parsley   13

Fig and Gorgonzola Crostini- local honey, walnut, balsamic syrup, rosemary   11

        SALAD

Baby Spinach- green apple, goat cheese, citrus vinaigrette, toasted almonds   11

Beefsteak Tomato- arugula, gorgonzola, red wine vinaigrette, prosciutto   12

House made Burrata Cheese Puttanesca- capers, olives, tomatoes, micro greens, aged balsamic   12

Organic Greens- grapes tomato, balsamic dressing, parmesan, red onion   11

       ENTRÉE

Atlantic Salmon- charred watermelon, arugula salad, vanilla bean vinaigrette   26

12oz Aged Ribeye- steak frites, chipotle aioli, herb salad   29

Chilean Seabass- cauliflower puree, sautéed spinach, scallion oil   30

Day Boat Scallops- spinach polenta, crispy mushroom, lemon beurre blanc   28

Dry Rubbed Filet Mignon- mashed potato, baby carrots, demi glaze   29

Fresh Tagliatelle Pasta- sautéed shrimp, tomato sauce, fresh basil, roasted garlic   24

Local Mushroom Risotto- chorizo, crispy spinach, lump crab meat   23

Organic Chicken- pureed potato, baby carrots, lemon-butter, fresh herbs   19

We source our ingredients locally, use only grass fed meat, and the freshest seafood in the market. Please inform your server of allergy or dietary restrictions. Vegan-vegetarian options upon request.