Hours: Tuesday - Thursday 5:30 to 9:30; Friday and Saturday 5:30 to 10:00
Bar opens at 5:00 p.m. Tuesday-Saturday
Sunday brunch is served from 9:00 a.m. - 2 p.m.
Download the Sunday Brunch menu

Soup

• Black and White Bean Soup with Summer Vegetables and Basil 

Salads

• Market Lettuce Salad with Fresh Herbs and Pickled Shallots
• Caesar Salad with Fried Spicy Oysters
• Little Gem Salad with Bacon, Oven Roasted Red Tomatoes and Gorgonzola Dressing
• Arugula, Mixed Melon and Prosciutto Salad with Grano Padano

Appetizers

• Polenta Fries with Smoked Paprika, Cheddar Cheese and a Tomato and Red Pepper Relish
• Marinated Golden Beets with a Poppy Seed Crème Fraiche, Celery and Hazelnuts
• Lobster Pudding with Corn Salad
• House Marinated Olives with Orange and Fennel
• Provencal Roma Tomatoes with Tapenade and Goat Cheese
• Warm Hummus with Marinated Feta, Olives Beets and Croutons
• Sauteed Mushroom Bruschetta with Sherry, Garlic and Manchego
• Cheese Board Served with Fruit and Nuts
• Nightly Antipasto Plate with Vegetables and Cured Meats

Entrees

• Eggplant Puttanesca with Grilled Fennel Bread and Sautéed Greens
• Creamy Gorgonzola and Tomato Grano with Corn, Beans, Carrots and Mushrooms
• House Made Cannelloni with Ricotta, Sweet Peppers and Spinach in a Tomato Sauce with Parmesan
• Grilled Daurade with a Mussel Fennel Sauce
• Pan Sauteed Spicy Scallops with a Beet and Tomato Gazpacho
• Chili and Orange Marinated Grilled Swordfish with Chorizo, Chickpeas and Spinach
• Spanish Rossejat with Scallops and Shrimp
• Spanish Paella with Grilled Chicken, Chorizo and Shellfish
• Chicken Marsala with Roasted Shallots, Mushrooms and Tomato Tubettini
• Grilled Hanger Steak with a Red Wine Sauce, Mashed Potato Caramelized Onion Cake and Sautéed Vegetables
• Grilled BBQ Pork Chop with Creamed Corn, Green Beans and Roasted Fingerling Potatoes
• Caiola’s Burger with Bacon, Cheddar Cheese, Homemade Tater Tots and Sautéed Onions