Jadie & June’s menu

Fresh clams sautéed in a white wine butter sauce with garlic, heirloom tomatoes, capers, and lemon.

Lightly fried squid rings and tentacles served with a sweet and tangy cherry lime sauce.

A savory sauté of sausage, pancetta, cherry peppers, and broccoli, finished with a topping of toasted breadcrumbs and cheese.

Crispy pork belly served on toasted focaccia with a mascarpone arugula pesto and topped with heirloom tomato salsa.

These hot cherry peppers are stuffed with sausage and gorgonzola cheese, then baked in a red sauce and topped with melted mozzarella.

Four housemade meatballs served over fried dough and topped with a savory Scarpariello sauce.

This appetizer features a layered stack of seared ahi tuna, fresh mango, and avocado, finished with a jalapeño passion fruit puree and crispy fried spinach.

These tender snails are baked with roasted garlic, fennel, and spicy Calabrian peppers, then topped with fresh arugula and Grana Padano cheese.

This salad features an oven-roasted tomato stuffed with fresh mozzarella, served over arugula with crispy crouton crumbs and a drizzle of basil oil.

This salad features a refreshing mix of watermelon, spinach, arugula, heirloom tomatoes, beets, cucumber, and feta cheese, topped with crispy pork belly and a sherry vinaigrette.

A crisp blend of romaine, endive, and radicchio tossed with artichoke hearts, olives, green beans, roasted peppers, salami, and provolone cheese in an Italian dressing.

Creamy parmesan risotto served with butter-poached lobster meat and topped with toasted bread crumbs.

This creamy Italian rice dish features tender chicken, butternut squash puree, and sage brown butter, finished with toasted pumpkin seeds and goat cheese.

Creamy risotto topped with crispy pork belly, fresh arugula, caramelized onions, tomato jam, and gorgonzola cheese.

This creamy Italian rice dish is prepared with a fresh seven-herb tomato sauce, broccoli, and asparagus, finished with a topping of breadcrumbs and asiago cheese.

This flatbread is topped with garlic basil oil, savory prosciutto, creamy brie, sweet raspberry mint jam, and crunchy pistachios.

This artisan flatbread is topped with roasted peaches, creamy ricotta, crispy bacon, fresh basil, honey, and pickled onions.

This flatbread is topped with Cajun-seasoned marinated filet, blue cheese, mozzarella, and crispy fried onions.

A crispy flatbread topped with fresh mozzarella, basil, and ripe tomatoes.

Tender chicken breast served with rigatoni pasta in a creamy vodka sauce featuring onions and a mix of sweet and hot peppers.

This dish features corkscrew-shaped pasta topped with a traditional, slow-simmered meat sauce made from a blend of pork, veal, beef, and sautéed vegetables.

Fettuccine pasta tossed in a rich, creamy butter and parmesan cheese sauce.

Linguine pasta tossed with clams, sundried tomatoes, and broccoli in a light lemon, garlic, and white wine sauce.

Tender shrimp and fresh asparagus are sautéed in a light lemon garlic white wine sauce and served over fettuccine pasta.

Bucatini pasta served with tender chicken and mushrooms in a creamy parmesan and artichoke sauce, finished with a drizzle of truffle oil.

Rigatoni pasta served in a smooth, creamy tomato sauce infused with a hint of vodka.

Breaded chicken breast topped with marinara sauce and melted mozzarella cheese, served with a side of rigatoni pasta.

A thinly pounded, breaded chicken cutlet topped with stuffed pasta shells, melted mozzarella, and a roasted pepper sauce.

A pan-seared chicken breast coated in a seven-herb crust and served with a balsamic honey tomato sauce.

Tender, slow-cooked beef short rib finished on the grill and served with sautéed mushrooms, caramelized onions, and a rich red wine and bone marrow sauce.

A 12-ounce grilled New York strip steak served open-faced on toasted bread, topped with fresh arugula, roasted peppers, and creamy burrata cheese, accompanied by a side of fries.

These pan-seared scallops are wrapped in crispy bacon and served over roasted fennel with a black pepper citrus dressing and a drizzle of pomegranate molasses.

An eight-ounce grilled lobster tail served with a creamy olive and caper sauce.

Pan-seared salmon served over toasted bread in a light broth made with lemon, tomato, spinach, and egg.

This dish features fresh haddock and clams served over linguine in a light tomato broth, finished with capers and scallions.

An 18-ounce ribeye steak topped with truffle butter and a drizzle of hot honey.

Two center-cut beef filets served on a bed of sautéed onions, topped with herb garlic confit and a grilled lemon.

Crispy shrimp lightly coated in rice flour, served with a creamy green herb sauce and a fresh vegetable slaw.

Freshly sliced potatoes fried until golden and crispy.

A classic comfort dish featuring pasta tossed in a creamy, melted cheese sauce.

Creamy, house-made mashed potatoes prepared according to the chef's daily selection of seasonings and ingredients.

Creamy Italian rice dish slow-cooked with savory Parmesan cheese.

Fresh mushrooms pan-seared until tender and lightly browned.