Starters
Raw Oysters (6)
MKT
Selection of raw oysters from both coasts
Ceviche
15
Shrimp and lump crab meat ceviche
Charcuterie Board
17
Chef’s selection of assorted artisanal meat and cheese
Octopus
17
Char-grilled, heirloom tomato, red onion, Kalamata olive, red wine vinaigrette
Zucchini and Quinoa Cakes
13
Served over arugula with tzatziki sauce, paprika and EVOO
Shrimp Cocktail (3)
14
Mexican blue diamond shrimp served with house made cocktail sauce
Shrimp Bobby
18
Jumbo shrimp sautéed in a light egg wash with lemon and butter, served with fresh grilled vegetables
Salmon Pastrami
13
House made salmon pastrami layered with herbed cream cheese and potato pancakes
BURRATA
15
Fresh mozzarella stuffed with cheese curd served over arugula with toast points and spicy peppers
CRAB CAKES
14
Augie’s soon to be world famous crab cakes served with a sun-dried tomato beurre blanc
SWEET AND SPICY CALAMARI
15
Lightly fried east coast squid tossed in balsamic syrup with hot giardinera
SCALLOPS PORCINI
18
sea scallops, porcini dust, pancetta jus
FOIE GRAS MOREL
18
Moulard duck liver, morel mushroom, shallot, cream, grilled baguette
SAUSAGE AND PEPPERS
15
Charred Italian sausage served with garlic, mixed peppers and pepperoncini peppers
GRILLED VEGETABLE PLATTER
13
Drizzled with a roasted red pepper vinaigrette
MUSSELS
15
West coast Mediterranean mussels, white wine, tomato, or saffron broth
STEAK TARTAR
18
Hand chopped filet mignon, shallot, garlic, caper, orange zest, Italian parsley, Quail egg, Truffle oil, toast point
Salads / Soups
Soup of the Day / Ecuadorian Quinoa and Vegetable Soup
5House Salad
5
Romaine hearts and mixed greens in a traditional casaer dressing or choice of dressings
Caesar Salad
5
Romaine hearts and mixed greens in a traditional Caesar dressing
Caprese Salad
10
Beef steak tomatoes, fresh mozzarella, basil served in a balsamic vinaigrette
Beet Salad
7
Beets drizzled with EVOO and balsamic syrup topped with feta cheese, pistachios and orange segments
ARUGULA SALAD
6
Baby arugula tossed in an apricot raspberry vinaigrette topped with goat cheese, dried cranberries, and candied pecans
KALE AND QUINOA SALAD
6
Fresh kale and quinoa tossed in a lemon dressing with currants, pine nuts, and Parmigiano Reggiano
RAINBOW CHOP SALAD
13
Romaine lettuce, red cabbage, apples, pears, mango, pecans, strawberries and bleu cheese tossed in a red wine vinaigrette
BOBBY'S SALAD
13
Mixed greens, red onion, tomatoes, cucumbers, roasted peppers, broccoli, asparagus, hearts of palm, garbanzo beans, and blue cheese tossed in a choice of dressings (serves 2)
Entrees
Bobby's Burger
15
10 ounce ground brisket and short rib burger topped with gouda cheese, alfalfa sprouts, tomato, red onion, mayo, ketchup, and spicy brown mustard; served with fries - add bacon $2, add avocado $3
Gnocchi Duck
20
House made gnocchi, roasted duck ragu
Harry's Fettuccini
18
Alfredo cream sauce, prosciutto di parma, toasted parmigiano reggiano
Rigatoni Eggplant
18
roasted eggplant, plum tomato, garlic, fresh mozzarella, basil, Parmigiano Reggiano
Cavatelli Contadina
19
House made cavatelli tossed in a plum tomato sauce with pancetta, prosciutto, crumbled sausage, shitake mushrooms, and chili flakes
Spaghettini Carbonara
16
caramelized onion, pancetta, olive oil, farm egg, cracked pepper
Cavatelli Contadina
19
House made cavatelli tossed in a plum tomato sauce with pancetta, prosciutto, crumbled sausage, shitake mushrooms, and chili flakes
Penne Shrimp Aaron
25
rock shrimp, prosciutto di Parma, mushrooms, peas, cream
Bobby's Jambalaya
25
Italian sausage, baby shrimp, cajun butter, bell pepper, onion, Arborio rice
Spaghetti SCallops
28
sea scallops, garlic, sweet cream butter, asparagus, Parmigiano bread crumbs
Ciopino
29
Italian fisherman's stew (served over spaghetti $5 supplement)
EGGPLANT PARMESAN
16
Thinly sliced eggplant pan fried and baked in a marinara sauce with mozzarella cheese, served with penne
CHICKEN PAILLARD
23
Boneless breast of chicken in a zesty breading, pan seared, topped with a kale salad
Brick Chicken
23
half deboned chicken, cayenne, zesty panko, kale, heirloom tomato, Parmigiano Reggiano
CHICKEN VESUVIO
24
Half chicken roasted with garlic, olive oil, and sautéed with white wine served with roasted potatoes and peas
MEDITERRANEAN CHICKEN
24
Half chicken chicken marinated in EVOO, garlic, and fresh herbs, char-broiled, served with roasted potatoes
VEAL SCAMPI
28
Jumbo shrimp, egg wash, lemon, butter, white wine
VEAL RUSTIC
26
mushroom, roasted pepper, asparagus, garlic, white wine, oregano, vegetable of the day
STUFFED PORK CHOP
29
16oz. double cut pork chop stuffed with ricotta, prosciutto, roasted peppers, mozzarella, and spinach; breaded, pan seared, roasted, and topped with parmigiano reggiano and sautéed bell peppers
FRESH FISH SELECTION FROM AROUND THE WORLD
MKT

Steaks and Chops
We are proud to serve hand selected wet aged USDA Certified beef and veal char broiled to perfection
Skirt Steak
28
12oz
Filet Mignon
46
12oz. Center Cut
Filet Mignon (petite)
36
8 oz.
NY STrip
48
14 oz. USDA Certified PRime
VEAL CHOP
47
14 oz. Bone In
PORK CHOP
25
16 oz. Double Cut
LAMB CHOPS
28
12 oz.
FILET MIGNON CHOP
80
18oz. custom cut, bone in USDA Certified Prime, aged 30 days
Compliments
Compliment your steak or chop with one of the following preparations:
JALEPENO
4
Roasted jalapeno salsa
VESUVIO
4
Olive oil, garlic, oregano, white wine
GRECIAN
4
olive oil, lemon, oregano, garlic
Funghi
5
Assorted wild mushrooms, shallots, red wine, cream
Goat Cheese
5
Goat cheese, balsamic reduction
Gorgonzola
5
gorgonzola, red wine reduction
WHISKEY
5
mushrooms, peppercorn, bourbon, cream
Peperoncino
7
Italian sausage, olive oil, garlic, white wine, red peppers and spicy pepperoncini peppers
Bobby's
4
Button mushrooms, garlic, butter
Al Forno
4
Garlic, butter, panko, Parmigiano REggiano
OSCAR
8
lump crab meat, bearnaise