Gravy Italian-American Kitchen

Starters

Calamari

Deep-fried calamari, lightly seasoned with sea salt and Parmesan cheese, finished with banana peppers and lemon

Crispy Fried Mozzarella Wedge

Served on a bed of arugula and basil with with house gravy dip, balsamic reduction and bruschetta

Risotto Balls

Four creamy saffron risotto balls, filled with fontina cheese and herbs, rolled in Italian bread crumbs and deep fried to perfection and served over our house gravy

vegetarian

Zuppa

Freshly crafted soups by our chefs featuring local ingredients

vegetarian

Traditional Bruschetta

Four grilled baguette slices topped with fresh tomato, basil, ricotta, finished with olive oil, balsamic reduction

vegetarian

Salads

Add a protein:

grilled or fried chicken $5 | grilled Portobello $5 | local shrimp $7 | salmon $7 | 1 seared scallop $4

Pomegranate & Pickled Fennel

Mixed greens, fresh pomegranate seeds, pickled fennel, goat cheese, topped with a mix of fried mint and spiced walnuts with garlic-honey vinaigrette

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vegetarian

House

Mixed greens, grape tomatoes, cucumbers, red onions, shaved cheese blend, balsamic drizzle with house-made Italian dressing

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vegan

Italian Chopped

Cucumber, cherry tomatoes, mozzarella, olives, salami, and red onions, balsamic drizzle over romaine heart lettuce with house-made Italian dressing

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Classic Caesar

Romaine, shaved cheese blend, croûtons and our house-made Caesar dressing

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From The Oven/Grill

From The Stove

Parmesan-Crusted Striped Bass

Pan-seared striped bass with Parmesan crust served over a tomato fennel stew and topped with pickled fennel and a lemon wedge

Creamy Mushroom & Spinach Risotto with Scallops

Arborio rice with Fox Farm and Forage mushrooms, red peppers, and spinach in a creamy white sauce topped with grilled portobello and scallops

Spaghetti alla Carbonara

Spaghetti, pancetta, local mushrooms, shallots, peas and white wine tossed in a creamy parmesan and egg sauce topped with our pepper blend

Chicken Lemon Garlic Pasta

Grilled chicken breast with sautéed capers, garlic, cherry tomatoes, and shallot served over spaghetti tossed in a white wine lemon butter sauce, topped with grated Parmesan and fresh parsley

Gnocchi

Potato gnocchi, local mixed mushrooms, roasted red peppers, leek cream sauce, finished with truffle oil drizzle

vegetarian

Chicken Alfredo

Grilled chicken and broccolini over tagliatelle pasta in a creamy Alfredo sauce

Roasted Butternut Squash Ravioli

Ravioli with roasted butternut squash, toasted pumpkin seeds, sautéed kale and fried sage tossed in a brown butter wine sauce

vegetarian

Tagliatelle Bolognese

Thinly sliced tagliatelle with beef Bolognese and ricotta

Dinner

Feature

Starters

Antipasto Board

Salads

From The Oven/Grill

From The Stove

Desserts