Trabocco Kitchen and Cocktails

St. George Dry Rye Gin, Campari, Sweet Vermouth (aged in oak)

Hangar 1 Mandarin Blossom, saffron, ginger beer

St. George Botanivore Gin, pineapple, lime, orange, Lacrima di morro

St. George Raspberry liquor, prosecco

St. George Agricole Rum, grapefruit, Cappelleti, lime

Hangar 1 vodka, lemon, fresh basil

Bulleit Rye, St. George Absinthe, Peychaud's bitters

St. George Bontanivore Gin, Limoncello, thyme

St. George Green Chile Vodka, house-made Mary mix

Silver rum, mint, lime, soda

Buffalo Trace bourbon, Carpano Anticia, Angostura bitters, Luxardo Cherry

Fresh tomato sauce, fresh mozzarella cheese

Fresh tomato sauce, pepperoni, fresh mozzarella cheese

Penne pasta with fresh tomato sauce and parmesan cheese

Penne Pasta with butter and parmesan cheese

Breaded and fried chicken breast strips with french fries

Steamed fresh veggies with olive oil

Penne pasta with creamy cheese sauce

With Trabocco, Giuseppe Naccarelli is fulfilling that dream.

The bright, open, and airy 90-seat dining room with a copper clad, table height fireplace features a 35-foot tower crowned by a large skylight and light sculptures inspired by fishing nets. The dining room offers intimate booths, tables, banquet seating, and a beautiful acacia wood Chef's communal table. The open kitchen, anchored by a black-tiled Stefano-Ferrara pizza oven, lets guests see the excitement of the kitchen in action and offers counter seating for front row views. The 16-seat private wine room is perfect for intimate gatherings, and the bar with communal bar tables pays subtle homage to sleek, sexy Italian sports cars and Vespas. The covered and heated outdoor area provides year-round dining, and the outdoor lounge area is the perfect spot to enjoy a Trabocco signature cocktail and 'stuzzechini' (small plates).

world class Italian cuisine in a family friendly setting, beautiful year-round outdoor dining and lounge, and a sleek and dynamic bar.

Blueberry Panna Cotta flavored with Punch Abruzzese herbal aperitivo

Flourless chocolate cake, chocolate sauce, creme anglaise

Lady fingers, espresso, mascarpone

St. George Dry Rye Gin, Campari, Sweet Vermouth (aged in oak)

Hangar 1 Mandarin Blossom, saffron, ginger beer

St. George Botanivore Gin, pineapple, lime, orange, Lacrima di morro

St. George Raspberry liquor, prosecco

St. George Agricole Rum, grapefruit, Cappelleti, lime

Hangar 1 vodka, lemon, fresh basil

Bulleit Rye, St. George Absinthe, Peychaud's bitters

St. George Bontanivore Gin, Limoncello, thyme

St. George Green Chile Vodka, house-made Mary mix

Silver rum, mint, lime, soda

Buffalo Trace bourbon, Carpano Anticia, Angostura bitters, Luxardo Cherry

Fresh tomato sauce, fresh mozzarella cheese

Fresh tomato sauce, pepperoni, fresh mozzarella cheese

Penne pasta with fresh tomato sauce and parmesan cheese

Penne Pasta with butter and parmesan cheese

Breaded and fried chicken breast strips with french fries

Steamed fresh veggies with olive oil

Penne pasta with creamy cheese sauce

With Trabocco, Giuseppe Naccarelli is fulfilling that dream.

The bright, open, and airy 90-seat dining room with a copper clad, table height fireplace features a 35-foot tower crowned by a large skylight and light sculptures inspired by fishing nets. The dining room offers intimate booths, tables, banquet seating, and a beautiful acacia wood Chef's communal table. The open kitchen, anchored by a black-tiled Stefano-Ferrara pizza oven, lets guests see the excitement of the kitchen in action and offers counter seating for front row views. The 16-seat private wine room is perfect for intimate gatherings, and the bar with communal bar tables pays subtle homage to sleek, sexy Italian sports cars and Vespas. The covered and heated outdoor area provides year-round dining, and the outdoor lounge area is the perfect spot to enjoy a Trabocco signature cocktail and 'stuzzechini' (small plates).

world class Italian cuisine in a family friendly setting, beautiful year-round outdoor dining and lounge, and a sleek and dynamic bar.

grilled octopus, potato, celery, shallots, lemon, olive oil

Di Stefano burrata, rosso bruno tomatoes, basil, olive oil, olives

di stefano burrata, prosciutto, grissini

castelvetrano olives, almonds, ricotta salata cheese

breaded and fried calamari served with spicy tomato sauce

roasted golden and red baby beets, watercress, walnuts, ricotta salata, red-wine vinaigrette

friseé, radicchio, endive, walnuts, red grapes, grilled pear, prosecco vinaigrette, gorgonzola

baby mixed kale, cannellini, carrots, creamy lemon parmesan dressing

lentils, garbanzos, farro, cannellini beans, quinoa, carrots, cherry tomatoes, lemon anchovy dressing

Soup for Sunday, April 13: Wood fire roasted tomato and mixed eggplant (vegan); and - Spiced sausage with beluga lentils, and garden vegetables

caesar salad with romaine, parmesan, egg, croutons, anchovies, lemon anchovy dressing

tomato sauce, basil, fior di latte

half calzone, half pizza with tomato, fior di latte, basil, ricotta, mushroom

zucchini, eggplant, artichokes, mushrooms, tomato sauce, fior di latte

mushrooms, fior di latte, arugula, prosciutto, shaved parmesan, truffle olive oil

spicy Italian sausage, broccoli rabe, tomato sauce, fior di latte

tomato sauce, fior di latte (fresh mozzarella), assorted italian cured meats

fresh tomato sauce, ricotta, eggplant, basil

rigatoni pasta with beef, pork, tomato ragú, parmesan

house-made pasta stuffed with braised oxtail, au jus, pecorino pepato

house-made pasta filled with butternut squash, walnuts, brown butter sage sauce, parmesan, over fresh tomato sauce

baby octopus and tomato ragú with shrimp, scallops, clams, mussels

house-made potato dumplings with roasted butternut squash, mushrooms, white wine, parmesan

Risotto of the day for Sunday, April 13 -- Risotto in a squid ink sauce with baby shrimp, bay scallops, finely julienned calamari and topped with diced tomatoes

House-made spinach pasta, Bolognese meat sauce (beef, pork, tomato ragu), bechamel, parmesan and porcini mushrooms

seafood stew with clams, mussels, shrimp, octopus, scallops, fresh fish filet, tomato broth, with grill-toasted bread

Wood-fire grilled scottish salmon filet, arugula fennel salad, and heirloom tomato salad with grilled polenta

grilled scallops, shrimp, and calamari served over sautéed spinach, arugula, farro, cannellini beans, and grilled tomatoes with lemon and olive oil. served with grill toasted bread

Fresh Scottish salmon filet, in a panko breadcrumb and pecorino crust, baked in the wood-fire oven, over a tomato, basil, olive, and caper sauce. Served with soft polenta and sautéed spinach

Wood-fire grilled, partially de-boned, whole Mediterranean sea bass with cherry tomatoes, kalamata olives, fresh herbs, served with roasted potatoes and almonds, and roasted cauliflower and Brussel sprouts

roasted potatoes and almonds

roasted seasonal vegetables

brocolli rabe sautéed with olive oil, garlic, anchovies

sautéed with olive oil, garlic

green beans sautéed in olive oil and garlic topped with orange and lemon zest

mixed greens, balsamic vinaigrette

Insalata Mista - mixed greens with balsamic vinaigrette/ Choice of one: Maccheroni alla Pecorara - penne pasta with fresh tomato sauce, ricotta, eggplant, basil (can be prepared gluten-free) -or- Rigatoni Bolognese - rigatoni pasta with beef, pork, tomato ragu (can be prepared gluten free)/ Choice of one: Pollo Contadina -- Wood-fire grilled partially deboned Mary's organic chicken, fresh herb and chili flake marinade, served with sauteed spinach and roasted potatoes with toasted almonds -or- Salmone alla Griglia - Wood-fire grilled Scottish salmon filets with lemon olive oil, served with sauteed spinach and roasted potatoes with toasted almonds/ Dessert - Tiramisu

wood-fire grilled 16oz. new york steak, roasted potatoes and almonds, spinach

Wood-fire grilled 16 oz. bone-in pork chop, broccolini rabe sautéed with garlic and anchovy, roasted potatoes with almonds

18+ oz. Boneless Rib Eye, slow roasted rare and finished on the wood-fire grill, served with soft polenta, sauteed spinach, and red wine au jus sauce

wood-fire grilled partially de-boned half-chicken, fresh herb and chili flake marinade, abruzzese salt, roasted seasonal vegetables and potatoes with almonds

Traditional Abruzzese slow-roasted pork, roasted cauliflower and Brussel sprouts, roasted potatoes and almonds

Lamb shank braised with garden vegetables, fresh herbs, red wine, and tomatoes, served with soft polenta and sauteed spinach

7 oz. boneless beef short-rib, braised in tomato, red-wine, and garden vegetables, served with a mushroom and parmesan risotto

Blueberry Panna Cotta flavored with Punch Abruzzese herbal aperitivo

Flourless chocolate cake, chocolate sauce, creme anglaise

Lady fingers, espresso, mascarpone

St. George Dry Rye Gin, Campari, Sweet Vermouth (aged in oak)

Hangar 1 Mandarin Blossom, saffron, ginger beer

St. George Botanivore Gin, pineapple, lime, orange, Lacrima di morro

St. George Raspberry liquor, prosecco

St. George Agricole Rum, grapefruit, Cappelleti, lime

Hangar 1 vodka, lemon, fresh basil

Bulleit Rye, St. George Absinthe, Peychaud's bitters

St. George Bontanivore Gin, Limoncello, thyme

St. George Green Chile Vodka, house-made Mary mix

Silver rum, mint, lime, soda

Buffalo Trace bourbon, Carpano Anticia, Angostura bitters, Luxardo Cherry

Fresh tomato sauce, fresh mozzarella cheese

Fresh tomato sauce, pepperoni, fresh mozzarella cheese

Penne pasta with fresh tomato sauce and parmesan cheese

Penne Pasta with butter and parmesan cheese

Breaded and fried chicken breast strips with french fries

Steamed fresh veggies with olive oil

Penne pasta with creamy cheese sauce

With Trabocco, Giuseppe Naccarelli is fulfilling that dream.

The bright, open, and airy 90-seat dining room with a copper clad, table height fireplace features a 35-foot tower crowned by a large skylight and light sculptures inspired by fishing nets. The dining room offers intimate booths, tables, banquet seating, and a beautiful acacia wood Chef's communal table. The open kitchen, anchored by a black-tiled Stefano-Ferrara pizza oven, lets guests see the excitement of the kitchen in action and offers counter seating for front row views. The 16-seat private wine room is perfect for intimate gatherings, and the bar with communal bar tables pays subtle homage to sleek, sexy Italian sports cars and Vespas. The covered and heated outdoor area provides year-round dining, and the outdoor lounge area is the perfect spot to enjoy a Trabocco signature cocktail and 'stuzzechini' (small plates).

world class Italian cuisine in a family friendly setting, beautiful year-round outdoor dining and lounge, and a sleek and dynamic bar.

grilled octopus, potato, celery, shallots, lemon, olive oil

Di Stefano burrata, rosso bruno tomatoes, basil, olive oil, olives

Di Stefano burrata, prosciutto, grissini

castelvetrano olives, almonds, ricotta salata cheese

breaded and fried calamari served with spicy tomato sauce

roasted golden and red baby beets, watercress, walnuts, ricotta salata, red-wine vinaigrette

friseé, radicchio, endive, walnuts, red grapes, grilled pear, prosecco vinaigrette, gorgonzola

baby mixed kale, cannellini, carrots, creamy lemon parmesan dressing

lentils, garbanzos, farro, cannellini beans, quinoa, carrots, cherry tomatoes, lemon anchovy dressing

Soup for Saturday, February 7 - Wood-fire roasted butternut squash with ginger, and - - Papa al Pomodoro – traditional Tuscan bread soup with toasted ciabatta bread, tomatoes, fresh herbs in chicken stock

caesar salad with romaine, parmesan, egg, croutons, anchovies, lemon anchovy dressing

tomato sauce, basil, fior di latte

half calzone, half pizza with tomato, fior di latte, basil, ricotta, mushroom

zucchini, eggplant, artichokes, mushrooms, tomato sauce, fior di latte

mushrooms, fior di latte, arugula, prosciutto, shaved parmesan, truffle olive oil

spicy Italian sausage, broccoli rabe, tomato sauce, fior di latte

tomato sauce, fior di latte (fresh mozzarella), assorted italian cured meats

fresh tomato sauce, ricotta, eggplant, basil

rigatoni pasta with beef, pork, tomato ragú, parmesan

house-made pasta stuffed with braised oxtail, au jus, pecorino pepato

house-made pasta filled with butternut squash, walnuts, brown butter sage sauce, parmesan, over fresh tomato sauce

baby octopus and tomato ragú with shrimp, scallops, clams, mussels

house-made potato dumplings with roasted butternut squash, mushrooms, white wine, parmesan

Risotto of the day for Saturday, February 7 -- Risotto Nero: Baby shrimp and bay scallops in a black squid ink sauce with finely minced calamari, topped with diced tomatoes and dusted with smoked paprika

House-made spinach pasta, Bolognese meat sauce (beef, pork, tomato ragu), bechamel, parmesan and porcini mushrooms

seafood stew with clams, mussels, shrimp, octopus, scallops, fresh fish filet, tomato broth, with grill-toasted bread

Wood-fire grilled scottish salmon filet, arugula fennel salad, and heirloom tomato salad with grilled polenta

grilled scallops, shrimp, and calamari served over sautéed spinach, arugula, farro, cannellini beans, and grilled tomatoes with lemon and olive oil. served with grill toasted bread

Fresh Scottish salmon filet, in a panko breadcrumb and pecorino crust, baked in the wood-fire oven, over a tomato, basil, olive, and caper sauce. Served with soft polenta and sautéed spinach

Wood-fire grilled, partially de-boned, whole Mediterranean sea bass with cherry tomatoes, kalamata olives, fresh herbs, served with roasted potatoes and almonds, and roasted cauliflower and Brussel sprouts

roasted potatoes and almonds

roasted seasonal vegetables

brocolli rabe sautéed with olive oil, garlic, anchovies

sautéed with olive oil, garlic

green beans sautéed in olive oil and garlic topped with orange and lemon zest

mixed greens, balsamic vinaigrette

Insalata Mista - mixed greens with balsamic vinaigrette/ Choice of one: Maccheroni alla Pecorara - penne pasta with fresh tomato sauce, ricotta, eggplant, basil (can be prepared gluten-free) -or- Rigatoni Bolognese - rigatoni pasta with beef, pork, tomato ragu (can be prepared gluten free)/ Choice of one: Pollo Contadina -- Wood-fire grilled partially deboned Mary's organic chicken, fresh herb and chili flake marinade, served with sauteed spinach and roasted potatoes with toasted almonds -or- Salmone alla Griglia - Wood-fire grilled Scottish salmon filets with lemon olive oil, served with sauteed spinach and roasted potatoes with toasted almonds/ Dessert - Tiramisu

wood-fire grilled 16oz. new york steak, roasted potatoes and almonds, spinach

Wood-fire grilled 16 oz. bone-in pork chop, broccolini rabe sautéed with garlic and anchovy, roasted potatoes with almonds

18+ oz. Boneless Rib Eye, slow roasted rare and finished on the wood-fire grill, served with soft polenta, sauteed spinach, and red wine au jus sauce

wood-fire grilled partially de-boned half-chicken, fresh herb and chili flake marinade, abruzzese salt, roasted seasonal vegetables and potatoes with almonds

Traditional Abruzzese slow-roasted pork, roasted cauliflower and Brussel sprouts, roasted potatoes and almonds

Lamb shank braised with garden vegetables, fresh herbs, red wine, and tomatoes, served with soft polenta and sauteed spinach

7 oz. boneless beef short-rib, braised in tomato, red-wine, and garden vegetables, served with a mushroom and parmesan risotto

Blueberry Panna Cotta flavored with Punch Abruzzese herbal aperitivo

Flourless chocolate cake, chocolate sauce, creme anglaise

Lady fingers, espresso, mascarpone

St. George Dry Rye Gin, Campari, Sweet Vermouth (aged in oak)

Hangar 1 Mandarin Blossom, saffron, ginger beer

St. George Botanivore Gin, pineapple, lime, orange, Lacrima di morro

St. George Raspberry liquor, prosecco

St. George Agricole Rum, grapefruit, Cappelleti, lime

Hangar 1 vodka, lemon, fresh basil

Bulleit Rye, St. George Absinthe, Peychaud's bitters

St. George Bontanivore Gin, Limoncello, thyme

St. George Green Chile Vodka, house-made Mary mix

Silver rum, mint, lime, soda

Buffalo Trace bourbon, Carpano Anticia, Angostura bitters, Luxardo Cherry

Fresh tomato sauce, fresh mozzarella cheese

Fresh tomato sauce, pepperoni, fresh mozzarella cheese

Penne pasta with fresh tomato sauce and parmesan cheese

Penne Pasta with butter and parmesan cheese

Breaded and fried chicken breast strips with french fries

Steamed fresh veggies with olive oil

Penne pasta with creamy cheese sauce

With Trabocco, Giuseppe Naccarelli is fulfilling that dream.

The bright, open, and airy 90-seat dining room with a copper clad, table height fireplace features a 35-foot tower crowned by a large skylight and light sculptures inspired by fishing nets. The dining room offers intimate booths, tables, banquet seating, and a beautiful acacia wood Chef's communal table. The open kitchen, anchored by a black-tiled Stefano-Ferrara pizza oven, lets guests see the excitement of the kitchen in action and offers counter seating for front row views. The 16-seat private wine room is perfect for intimate gatherings, and the bar with communal bar tables pays subtle homage to sleek, sexy Italian sports cars and Vespas. The covered and heated outdoor area provides year-round dining, and the outdoor lounge area is the perfect spot to enjoy a Trabocco signature cocktail and 'stuzzechini' (small plates).

world class Italian cuisine in a family friendly setting, beautiful year-round outdoor dining and lounge, and a sleek and dynamic bar.

Blueberry Panna Cotta flavored with Punch Abruzzese herbal aperitivo

Flourless chocolate cake, chocolate sauce, creme anglaise

Lady fingers, espresso, mascarpone

grilled octopus, potato, celery, shallots, lemon, olive oil

Di Stefano burrata, rosso bruno tomatoes, basil, olive oil, olives

Di Stefano burrata, prosciutto, grissini

castelvetrano olives, almonds, ricotta salata cheese

breaded and fried calamari served with spicy tomato sauce

roasted golden and red baby beets, watercress, walnuts, ricotta salata, red-wine vinaigrette

friseé, radicchio, endive, walnuts, red grapes, grilled pear, prosecco vinaigrette, gorgonzola

baby mixed kale, cannellini, carrots, creamy lemon parmesan dressing

lentils, garbanzos, farro, cannellini beans, quinoa, carrots, cherry tomatoes, lemon anchovy dressing

Soup for Sunday, March 15 - Wood-fire butternut squash and mixed mushrooms (vegan), and spicy, Italian sausage with black Beluga lentils and garden vegetables

caesar salad with romaine, parmesan, egg, croutons, anchovies, lemon anchovy dressing

tomato sauce, basil, fior di latte

half calzone, half pizza with tomato, fior di latte, basil, ricotta, mushroom

zucchini, eggplant, artichokes, mushrooms, tomato sauce, fior di latte

mushrooms, fior di latte, arugula, prosciutto, shaved parmesan, truffle olive oil

spicy Italian sausage, broccoli rabe, tomato sauce, fior di latte

tomato sauce, fior di latte (fresh mozzarella), assorted italian cured meats

fresh tomato sauce, ricotta, eggplant, basil

rigatoni pasta with beef, pork, tomato ragú, parmesan

house-made pasta stuffed with braised oxtail, au jus, pecorino pepato

house-made pasta filled with butternut squash, walnuts, brown butter sage sauce, parmesan, over fresh tomato sauce

baby octopus and tomato ragú with shrimp, scallops, clams, mussels

house-made potato dumplings with roasted butternut squash, mushrooms, white wine, parmesan

Risotto of the day for Sunday, March 15 -- Risotto with shrimp, zucchini, and saffron

House-made spinach pasta, Bolognese meat sauce (beef, pork, tomato ragu), bechamel, parmesan and porcini mushrooms

seafood stew with clams, mussels, shrimp, octopus, scallops, fresh fish filet, tomato broth, with grill-toasted bread

Wood-fire grilled scottish salmon filet, arugula fennel salad, and heirloom tomato salad with grilled polenta

grilled scallops, shrimp, and calamari served over sautéed spinach, arugula, farro, cannellini beans, and grilled tomatoes with lemon and olive oil. served with grill toasted bread

Fresh Scottish salmon filet, in a panko breadcrumb and pecorino crust, baked in the wood-fire oven, over a tomato, basil, olive, and caper sauce. Served with soft polenta and sautéed spinach

Wood-fire grilled, partially de-boned, whole Mediterranean sea bass with cherry tomatoes, kalamata olives, fresh herbs, served with roasted potatoes and almonds, and roasted cauliflower and Brussel sprouts

roasted potatoes and almonds

roasted seasonal vegetables

brocolli rabe sautéed with olive oil, garlic, anchovies

sautéed with olive oil, garlic

green beans sautéed in olive oil and garlic topped with orange and lemon zest

mixed greens, balsamic vinaigrette

Insalata Mista - mixed greens with balsamic vinaigrette/ Choice of one: Maccheroni alla Pecorara - penne pasta with fresh tomato sauce, ricotta, eggplant, basil (can be prepared gluten-free) -or- Rigatoni Bolognese - rigatoni pasta with beef, pork, tomato ragu (can be prepared gluten free)/ Choice of one: Pollo Contadina -- Wood-fire grilled partially deboned Mary's organic chicken, fresh herb and chili flake marinade, served with sauteed spinach and roasted potatoes with toasted almonds -or- Salmone alla Griglia - Wood-fire grilled Scottish salmon filets with lemon olive oil, served with sauteed spinach and roasted potatoes with toasted almonds/ Dessert - Tiramisu

wood-fire grilled 16oz. new york steak, roasted potatoes and almonds, spinach

Wood-fire grilled 16 oz. bone-in pork chop, broccolini rabe sautéed with garlic and anchovy, roasted potatoes with almonds

18+ oz. Boneless Rib Eye, slow roasted rare and finished on the wood-fire grill, served with soft polenta, sauteed spinach, and red wine au jus sauce

wood-fire grilled partially de-boned half-chicken, fresh herb and chili flake marinade, abruzzese salt, roasted seasonal vegetables and potatoes with almonds

Traditional Abruzzese slow-roasted pork, roasted cauliflower and Brussel sprouts, roasted potatoes and almonds

Lamb shank braised with garden vegetables, fresh herbs, red wine, and tomatoes, served with soft polenta and sauteed spinach

7 oz. boneless beef short-rib, braised in tomato, red-wine, and garden vegetables, served with a mushroom and parmesan risotto

St. George Dry Rye Gin, Campari, Sweet Vermouth (aged in oak)

Hangar 1 Mandarin Blossom, saffron, ginger beer

St. George Botanivore Gin, pineapple, lime, orange, Lacrima di morro

St. George Raspberry liquor, prosecco

St. George Agricole Rum, grapefruit, Cappelleti, lime

Hangar 1 vodka, lemon, fresh basil

Bulleit Rye, St. George Absinthe, Peychaud's bitters

St. George Bontanivore Gin, Limoncello, thyme

St. George Green Chile Vodka, house-made Mary mix

Silver rum, mint, lime, soda

Buffalo Trace bourbon, Carpano Anticia, Angostura bitters, Luxardo Cherry

Fresh tomato sauce, fresh mozzarella cheese

Fresh tomato sauce, pepperoni, fresh mozzarella cheese

Penne pasta with fresh tomato sauce and parmesan cheese

Penne Pasta with butter and parmesan cheese

Breaded and fried chicken breast strips with french fries

Steamed fresh veggies with olive oil

Penne pasta with creamy cheese sauce

With Trabocco, Giuseppe Naccarelli is fulfilling that dream.

The bright, open, and airy 90-seat dining room with a copper clad, table height fireplace features a 35-foot tower crowned by a large skylight and light sculptures inspired by fishing nets. The dining room offers intimate booths, tables, banquet seating, and a beautiful acacia wood Chef's communal table. The open kitchen, anchored by a black-tiled Stefano-Ferrara pizza oven, lets guests see the excitement of the kitchen in action and offers counter seating for front row views. The 16-seat private wine room is perfect for intimate gatherings, and the bar with communal bar tables pays subtle homage to sleek, sexy Italian sports cars and Vespas. The covered and heated outdoor area provides year-round dining, and the outdoor lounge area is the perfect spot to enjoy a Trabocco signature cocktail and 'stuzzechini' (small plates).

world class Italian cuisine in a family friendly setting, beautiful year-round outdoor dining and lounge, and a sleek and dynamic bar.

Blueberry Panna Cotta flavored with Punch Abruzzese herbal aperitivo

Flourless chocolate cake, chocolate sauce, creme anglaise

Lady fingers, espresso, mascarpone

grilled octopus, potato, celery, shallots, lemon, olive oil

Di Stefano burrata, rosso bruno tomatoes, basil, olive oil, olives

Di Stefano burrata, prosciutto, grissini

castelvetrano olives, almonds, ricotta salata cheese

breaded and fried calamari served with spicy tomato sauce

roasted golden and red baby beets, watercress, walnuts, ricotta salata, red-wine vinaigrette

friseé, radicchio, endive, walnuts, red grapes, grilled pear, prosecco vinaigrette, gorgonzola

baby mixed kale, cannellini, carrots, creamy lemon parmesan dressing

lentils, garbanzos, farro, cannellini beans, quinoa, carrots, cherry tomatoes, lemon anchovy dressing

Soup for Tursday, March 26 - Wood-fire roasted tomato and red bell pepper (vegan), and Mixed beans with farro and Porchetta (slow-roasted pork)

caesar salad with romaine, parmesan, egg, croutons, anchovies, lemon anchovy dressing

tomato sauce, basil, fior di latte

half calzone, half pizza with tomato, fior di latte, basil, ricotta, mushroom

zucchini, eggplant, artichokes, mushrooms, tomato sauce, fior di latte

mushrooms, fior di latte, arugula, prosciutto, shaved parmesan, truffle olive oil

spicy Italian sausage, broccoli rabe, tomato sauce, fior di latte

tomato sauce, fior di latte (fresh mozzarella), assorted italian cured meats

fresh tomato sauce, ricotta, eggplant, basil

rigatoni pasta with beef, pork, tomato ragú, parmesan

house-made pasta stuffed with braised oxtail, au jus, pecorino pepato

house-made pasta filled with butternut squash, walnuts, brown butter sage sauce, parmesan, over fresh tomato sauce

baby octopus and tomato ragú with shrimp, scallops, clams, mussels

house-made potato dumplings with roasted butternut squash, mushrooms, white wine, parmesan

Risotto of the day for Thursday, March 26-- Risotto with wood-fire roasted beef, with mushrooms, red wine, and parmesan, topped with a red wine au jus

House-made spinach pasta, Bolognese meat sauce (beef, pork, tomato ragu), bechamel, parmesan and porcini mushrooms

seafood stew with clams, mussels, shrimp, octopus, scallops, fresh fish filet, tomato broth, with grill-toasted bread

Wood-fire grilled scottish salmon filet, arugula fennel salad, and heirloom tomato salad with grilled polenta

grilled scallops, shrimp, and calamari served over sautéed spinach, arugula, farro, cannellini beans, and grilled tomatoes with lemon and olive oil. served with grill toasted bread

Fresh Scottish salmon filet, in a panko breadcrumb and pecorino crust, baked in the wood-fire oven, over a tomato, basil, olive, and caper sauce. Served with soft polenta and sautéed spinach

Wood-fire grilled, partially de-boned, whole Mediterranean sea bass with cherry tomatoes, kalamata olives, fresh herbs, served with roasted potatoes and almonds, and roasted cauliflower and Brussel sprouts

roasted potatoes and almonds

roasted seasonal vegetables

brocolli rabe sautéed with olive oil, garlic, anchovies

sautéed with olive oil, garlic

green beans sautéed in olive oil and garlic topped with orange and lemon zest

mixed greens, balsamic vinaigrette

Insalata Mista - mixed greens with balsamic vinaigrette/ Choice of one: Maccheroni alla Pecorara - penne pasta with fresh tomato sauce, ricotta, eggplant, basil (can be prepared gluten-free) -or- Rigatoni Bolognese - rigatoni pasta with beef, pork, tomato ragu (can be prepared gluten free)/ Choice of one: Pollo Contadina -- Wood-fire grilled partially deboned Mary's organic chicken, fresh herb and chili flake marinade, served with sauteed spinach and roasted potatoes with toasted almonds -or- Salmone alla Griglia - Wood-fire grilled Scottish salmon filets with lemon olive oil, served with sauteed spinach and roasted potatoes with toasted almonds/ Dessert - Tiramisu

wood-fire grilled 16oz. new york steak, roasted potatoes and almonds, spinach

Wood-fire grilled 16 oz. bone-in pork chop, broccolini rabe sautéed with garlic and anchovy, roasted potatoes with almonds

18+ oz. Boneless Rib Eye, slow roasted rare and finished on the wood-fire grill, served with soft polenta, sauteed spinach, and red wine au jus sauce

wood-fire grilled partially de-boned half-chicken, fresh herb and chili flake marinade, abruzzese salt, roasted seasonal vegetables and potatoes with almonds

Traditional Abruzzese slow-roasted pork, roasted cauliflower and Brussel sprouts, roasted potatoes and almonds

Lamb shank braised with garden vegetables, fresh herbs, red wine, and tomatoes, served with soft polenta and sauteed spinach

7 oz. boneless beef short-rib, braised in tomato, red-wine, and garden vegetables, served with a mushroom and parmesan risotto