Summer 2023 Menu
Our Current Menu
Open Sunday through Thursday 12 PM -8:00 PM
Friday & Saturday 12 PM - 9:00 PM
Join us everyday from 4-6:30 for our Piattini menu —
small plates perfect for after work or before a movie— exclusively at the bar.
Please book online @Resy or call 508.477.5929
Reservations are highly recommended and encouraged!
aPPETIZERS
Soup of the Day cup 5 bowl 8
Crispy Fried Calamari with hot cherry peppers & smokey pepper aioli 21
Garlicky P.E.I. Mussels sautéed in a lemon-garlic white wine sauce with red pepper flakes GF 20
Meatballs served with Siena’s marinara and topped with melted mozzarella GF 12
Truffle Fries tossed with white truffle oil, rosemary, and Parmesan; served with a roasted garlic aioli 15
Tuscan-Hearth-Roasted Wings tossed with herbs, spices and Parmesan & served with house-made gorgonzola dressing 20
Fried Mozzarella Sticks breaded mozzarella sticks fried until golden; served with Siena’s marinara sauce 14
Crispy Brussels Sprouts with Parmesan cheese a Calabrian hot honey dipping sauce GF 14
Scampi con Crostini four jumbo shrimp sauteed in garlic butter, tuscan herbs, and white wine; served with grilled country bread 17
Roasted Baby Artichokes roasted long-stem artichoke hearts baked with Italian herbs and cheeses with Parmesan cream sauce GFM 17
GF= gluten free
GFM=gluten free modification
SALADS
Top any Salad with Grilled Chicken – add 12 5 oz. Grilled Salmon – add 15
3 Steak Tips - add 14 3 Grilled Shrimp— add 14
Garden
mixed greens, cucumbers, shaved carrots and grape tomatoes; tossed with balsamic vinaigrette GF 14/19
Caesar
romaine lettuce, croutons tossed in our house Caesar dressing with shaved Parmesan GFM 15/20
Mediterranean
romaine lettuce, grape tomatoes, cucumber, kalamata olives, red onion, artichoke hearts, pepperoncini, feta cheese and croutons; tossed with a Greek vinaigrette 19
Harvest Bowl
toasted farro, apples, pistachios, gorgonzola, roasted Brussels sprouts, dried cranberries, and mixed greens; tossed with a cranberry-white balsamic GFM 18
Roasted Beet
candied walnuts, orange segments, and fresh unaged goat cheese over mixed greens; tossed with a honey-Dijon vinaigrette GF 18
GF= gluten free
GFM=gluten free modification
BRICK OVEN PIZZA
All pizzas are 16 inch, with a crispy, Roman-style crust
Tomato based Pizzas
Margherita
crushed tomatoes, mozzarella, fresh basil 24
Cheese
house marinara, mozzarella 23
Pepperoni
imported pepperoni, mozzarella 26
Sausage
crumbled, roasted Italian sausage with caramelized onions, hot cherry peppers, and fresh basil (Spicy!) 26
Tuscan Sausage
Italian sausage, chunky tomato, roasted garlic cloves, ricotta and mozzarella cheeses with fresh basil 26
Portabella Mushroom
ricotta, spinach, roasted garlic, marinara, and mozzarella 26
Veggie
roasted mushrooms, asparagus, red bell peppers, mozzarella, goat cheese, and fresh spinach 26
Meat Lover’s
Siena’s homemade meatballs, crumbled Italian sausage, pepperoni, mozzarella, and fresh basil 26
'WHITE' PIZZAS
Pesto
basil pesto, mozzarella, roasted bell peppers, and caramelized onions 26
Danny’s Special
crispy bacon, Gorgonzola, caramelized onions, candied walnuts, and mozzarella 26
Four Cheese and Broccoli
ricotta, provolone, mozzarella, and Parmesan with basil pesto, broccoli florets, caramelized onions, and roasted garlic 26
Greek Salad
basil pesto and mozzarella topped with a chopped salad of romaine lettuce, kalamata olives, roasted tomatoes, European cucumbers, feta cheese, artichokes and red onion, tossed with Greek dressing 26
Quattro Formaggi
mozzarella, gorgonzola, Asiago, provolone, garlic and olive oil 26
BBQ Chicken
smoked mozzarella, grilled chicken, scallions, fresh red onion, bell pepper, and BBQ sauce 26
Due to the small size of our brick oven, pizza preparation can take longer on busy evenings….your patience is appreciated.
Sandwiches
Available 12-4
served with French fries, tossed greens, Caesar salad +2 or truffle fries +4
Shaved Prime Rib Bagnato
our tribute to the roast beef sandwich at the Mercato Centrale in Florence, Italy
thinly - sliced prime rib topped with mozzarella cheese and roasted-garlic aïoli on ciabatta bread; served with pan juices for dipping 16
Fish Sandwich fried cod filet with lemon-caper aioli; 16
Chicken Caesar Wrap crisp romaine with Caesar dressing and grilled chicken in a whole wheat wrap 14
Chicken Parmesan Sandwich with Siena’s marinara and melted mozzarella 16
Meatball Sandwich homemade meatballs & marinara with melted mozzarella and parmesan in a toasted bun 16.
Turkey Wrap sliced turkey with chipotle aioli, Applewood smoked bacon, romaine lettuce and fresh tomato in a whole wheat wrap 16.
Steak & Cheese shaved prime rib and provolone cheese with sautéed peppers and onions on a toasted sub roll 16.
Chicken Salad Wrap diced chicken with dried cranberries and walnuts, romaine lettuce and tomato in a whole wheat wrap 16.
Pastas & Entrees
Pistachio-Crusted Salmon
a lemon-honey drizzle, Florentine risotto and sautéed asparagus GF 36
Cod Filet
toasted focaccia crumbs and a light dill cream sauce, with roasted potatoes and sautéed asparagus GFM 36
1/2 lb. Siena Burger
grilled 8oz fresh ground sirloin, topped with caramelized onion, applewood-smoked bacon, provolone cheese, on a brioche bun, served with rosemary-parmesan truffle fries and roasted garlic aioli 27
Cioppino
a classic Italian seafood stew of scallops, shrimp, littleneck clams, mussels, cod and salmon stewed in a zesty seafood broth and garnished with a grilled crostini GFM 38
may be ordered mild upon request
12 Oz. Chianti-Rosemary Steak Tips
house-made steak sauce, sautéed Brussels sprouts & roasted potatoes 35
Grilled Ribeye Steak 14 oz. grilled ribeye with horseradish sauce, roasted fingerling potatoes and sautéed asparagus 37
Cape Littlenecks and Spaghetti
whole clams with garlic, shallots, white wine, parsley and red pepper flakes GFM 22/35
Chicken or Veal Parmigiana pounded thin and breaded by hand, served over spaghetti Chicken GFM 20/30 Veal GFM 23/33
Bolognese
a rich and savory sauce made with beef and pork; tossed with artisanal bronze die tagliatelle pasta GFM 20/30
Spaghetti and Meatballs
with Siena’s marinara sauce GFM 16/27
Short Rib Ravioli
slow-braised beef short rib, ricotta and herb filling; topped with a petite short rib, deeply-flavored pan sauce, and crispy potato straws 35
Chicken Piccata
tender chicken sautéed with capers, lemon and white wine; served with artisanal bronze die rigatoni pasta and sautéed asparagus GFM 20/30
Rigatoni, Peas & Prosciutto
served with roasted tomatoes, basil and tossed with artisanal bronze-die rigatoni pasta in a light Parmesan-cream sauce GFM 16/25
GF= gluten free
GFM= gluten free modification
vegan
Spaghetti Puttanesca sautéed garlic, tomatoes, kalamata olives, red pepper flakes, capers, & fresh basil served over spaghetti GFM 17/27
Butternut Squash Risotto butternut squash with arborio rice GF 17/27
Dessert
Classic Tiramisu 11
Flourless Chocolate Madness a tall layer of rich chocolate mousse on a layer of flourless chocolate cake; served with homemade raspberry sauce and creme anglaise GF 11
Lemon Cheesecake creamy lemon cheesecake on a graham cracker crust; garnished with raspberry sauce and whipped cream 11
Coconut Rum Cake Two layers of genoise cake soaked in Don Q Coconut Rum with coconut buttercream garnished with coconut flakes, chocolate sauce and whipped cream 11
kid’s menu
for children under 10
Breaded Chicken Cutlet 12
with choice of 2 sides
Grilled Boneless Chicken Breast 13
plain or with melted mozzarella cheese; with choice of 2 sides
Fresh Cod Filet 13
fried or baked; with choice of 2 sides
Grilled Salmon Filet 14
grilled, with choice of 2 sides
Rigatoni Pasta with Butter, Marinara or Plain 7
add a meatball .99
with alfredo sauce +$3
Individual Cheese or Pepperoni Pizza 11
Chicken Parmesan over rigatoni pasta 13
Side Options:
rigatoni pasta, broccoli, apple slices, carrot sticks, or
french fries
If your dinner doesn’t come with a side option you may add them for $1 each
Executive Chef, Nicholas Jankowski General Manager, Megan Laverty
Before placing your order please inform your server if a person in your party has a food allergy
Consuming raw or undercooked meats, poultry, fish or eggs increases the risk of food-borne illness.