AUTUMN BISQUE
Ginger-spiked butternut squash, carrot, and sweet potato soup, topped with sour cream and scallions 6.5

EGGPLANT CRISPS
Thin-sliced, crisp fried, with Sergio’s classic lemon-thyme dipping sauce 6.5

SOFT SHELL CRAB PIGNOLI
With garlic, butter, parsley and toasted pine nuts. Served with a lemon-fennel slaw 9

SERGIO’S OLIVE MIX
Wonderful assortment of olives with crushed garlic, virgin olive oil, crushed red pepper, lemon, and parsley 5.5

CHÉVRE TRIO
Fresh local goat cheese rolled in fresh herbs, cracked black pepper, and lemon zest. Served with a Chianti reduction, fresh apple, and crackers 9.5

CALAMARI FRITTI
With habanero aioli 8.5

CRISP ARANCINI
Savory Arborio rice croquettes stuffed with fresh mozzarella. Served with a Kalamata olive and caper-spiced marinara dipping sauce 7.5

SHRIMP INFERNO
Flaming hot, pan-seared with a trio of hot peppers. Served with garlic ciabatta toast 9

PRINCE EDWARD ISLAND MUSSELS
In a garlic, pepper, parsley, and white wine broth. Served with garlic ciabatta toast 9

FORMAGGIO PLATE (selections change daily) A selection of three cheeses from local farms, artisans, or cheese mongers. They are often organic, and always delicious. Served with
toasted nuts, honey, fresh seasonal fruit, dried fruit, and crackers 9.5*

* available during dinner hours only