Lunch & Dinner Menu

Soups & Appetizers

Clam Chowder

Rustico’s award winning New England clam chowder, chocked full of fresh clams, tender potatoes and bacon. – 7/9

Loaded Elote (Mexican Street Corn)

Fire roasted corn, thick cut smoked bacon crumbles and green onions in a cilantro aioli, topped with cotija cheese and served with tri-color tortilla chips. – 16

Crab Cakes

Jumbo Lump Crab Cakes Served with a Charred Jalapeno Aioli and an Arugula Salad with a Lemon Vinaigrette – 16

House Wings or Boneless Tenders

Served with Your Choice of Sauce (Mango Habanero, Buffalo, Gochujang, Garlic Parmesan, Sweet Chili, Tangy Gold) – 14

Short Rib Poutine

Hand Cut Fries piled high with Pulled Short Rib, Fried Cheddar Cheese Curds, Fresh Mozzarella and Scratch Made Gravy – 18

Rhode Island Calamari

Fresh Rhode Island calamari fried to a golden brown, tossed in garlic butter, topped with banana and cherry peppers and served with marinara for dipping. – 18

Arancini

A Traditional Sicilian Blend of Arborio Rice, Mozzarella and Peas, Fried Until Golden Brown and Served in our House Marinara Topped with Shaved Parmesan Romano – 15

Garlic Knots

4 Knots Served with a Side of our Marinara – 9

Boom Boom Shrimp

Juicy fried shrimp tossed in a sweet and spicy boom boom sauce. – 17

Papaya Beef

Chef’s cut of steak in a sweet umami papaya soy marinade, over crisp Little Leaf lettuce drizzled with lemon honey and served with a melon salsa. – 18

Salads

Add a Protein Option
Chicken 7 | Salmon 14 | Shrimp 10 | Crab Cakes 13 | Steak Tips 15 | Lobster 24

Caesar

Chopped Romaine with our Famous House Honey Cornbread Croutons, Shaved Parmesan and Chef’s Special Caesar – 14

Garden

Little Leaf lettuce, cherry tomatoes, red onion, sliced carrot, cucumber and dressing of choice (Southwest ranch, Parmesan peppercorn Ranch, watermelon vinaigrette, blue cheese, lemon herb vinaigrette, balsamic vinaigrette, Caesar or oil & vinegar). – 14

Southwest Steak Salad

 Sweet umami steak and cheddar cheese over crisp red and green Little Leaf lettuce with fire roasted corn, black beans, roasted red peppers, tri-colored tortilla straws and Southwest ranch on the side. – 33

Melon Salad

Crisp red and green Little Leaf lettuce topped with sweet and juicy honeydew melon, cantelope, English cucumbers and feta cheese with our vibrant watermelon vinaigrette on the side. – 18

Wild Rice, Quinoa & Squash

Warm blend of wild rice and quinoa with Summer and spaghetti squash, sautéed kale, fried carrot curls and goat cheese. – 20

Handhelds

Comes with Fries, Side Ceasar or Side Garden Salad. (Parmesan Truffle Fries +1.5)

Banh Mi Bao Sliders

3 Bao buns loaded with slow roasted marinated pork sliced thin and topped with pickled veggies, jalapeño, cilantro and sriracha aioli. – 19

Hot Honey Salmon Tacos

Blackened Hot Honey Salmon in 3 Flour Torillas with Broccoli Slaw, Mango Pineapple Salsa and Topped with Jalapeno and Sriracha Aioli – 19 (Sub Swordfish +3)

Spicy Fried Chicken

Spicy buttermilk brined fried chicken thigh served on a brioche bun topped with our brussel-kale slaw and siracha aioli. – 17

Grilled Chicken

Juicy brined chicken breast grilled and served on a brioche bun with lettuce, tomatoes and parsley aioli. – 17

Crabcake BLT

Our Jumbo Lump Crab Cake, Charred Jalapeno Aioli, Arugula, Tomato and Thick Cut Cold Smoked Bacon on a Toasted Brioche Bun – 21

Rustico Burger

1/2 Pound Fresh Angus Patty with Cheddar Cheese, Lettuce, Tomato and Onion (Add Thick Cut Bacon +1)

*Substitute Vegan Patty $3

Sides

Hand Cut Fries | Parmesan Truffle Fries | Brussel-Kale Slaw
| Parmesan Risotto | Spinach-Feta Risotto | Mashed Potatoes | Wild Rice & Quinoa | Baby Bok Choy | Carrots | Cauliflower Puree | Summer Vegetable Medley | Asparagus | Broccolini |
Sautéed Spinach | Mexican Rice | Coconut Rice

Kids

Chicken Tenders and Fries - 11

Cavatappi and Butter - 8

Cavatappi and Marinara - 11

Cavatappi Mac and Cheese - 11

Desserts

Strawberry Rhubarb Shortcake - 12

Blueberry Burst Crumble - 13

Gregg's Death By Chocolate Cake- 12

Gregg's Toffee Candy Crunch Cake - 12

Fresh Baked Cookie Sundae - 12

Creme Brulee Du Jour - 12

Entrees

Bacon Shallot Cream Filet Mignon

House cut 10oz. filet mignon in a bacon shallot cream sauce served with cheddar and leek loaded mashed potatoes and garlic butter sautéed broccolini. Add 5 jumbo shrimp (10) or 6oz of warm buttery lobster (24)

Lobster Primavera

Fresh buttery lobster tossed with garlic and our Summer veg medley, fresh linguini and a light cream sauce. – 42

Seasonal Salmon

Garlic roasted salmon over creamy spinach-feta risotto topped with white wine-lemon beurre blanc, served with asparagus. – 30

Pistachio Crusted Swordfish

Sautéed swordfish over cauliflower and carrot-ginger purees with brussel-kale slaw, finished with parsley aioli and hot honey drizzle.

Thai Curry Shrimp

Marinated shrimp in a Thai curry cream sauce with baby bok choy over coconut rice. – 29

Braised Short Ribs

Red Wine Braised Short Ribs over Garlic Mashed Potatoes with Pan Roasted Carrots – 30

Steak Tips

12oz. of house marinated steak tips served with garlic mashed potatoes and broccolini. – 29

Tequila Lime Chicken

Tequila lime marinated chicken thighs with Mexican style rice, pico de gallo and tequila lime glaze. – 29

Chicken & Waffles

Crispy boneless chicken breast on a bed of traditional Belgian waffles, topped with bourbon maple bacon jam and served with real New Hampshire maple syrup. – 25

Parmesan Crusted Cauliflower Steak

A hearty cut of cauliflower, basted in garlic butter, baked with parmesan and served over spaghetti squash and marinara with a side of Summer veggie medley. – 25

Entree Pastas

Substitute ANY Pasta Dish with Our Gluten Free Spaghetti Squash (+4)

Bolognese

Hearty Burgundy Bolognese Slow Simmered and Served Over Pappardelle Pasta. Served with a Garlic Knot – 26

Chicken Parmesan

Breaded Chicken Breast, Pan Seared and Finished in the Oven with Fresh Mozzarella Served over Linguine Tossed in Our Marinara and Served with a Garlic Knot. 25

Broccolini Alfredo

Fresh Broccolini and Linguini in a Creamy Garlic, Housemade Alfredo Sauce – 22

Pizza Menu

OUR SIZES

SMALL – 12″ | LARGE – 16″ | CAULIFLOWER – 10″ (+ 3.50)

NY Thin - 18

Thin Crust, Tomato Sauce, Sliced Mozzarella, Hand Torn Ovalini Mozzarrella, Parm-Reggiano Cheese. (Only available in 16 inch)

Mo-Town - 22

Detroit Style Thick Pan Pizza topped with house made Vodka Sauce, House Blend Cheese, Cup & Char Pepperoni and Hot Honey

Rustic Veggie - 15/21

Tomato Sauce, Spinach, Roasted Peppers, Roasted Tomatoes, Caramelized Onions House Blend Cheese

Bolognese - 15/21

House Made Bolognese Sauce, Ground Sausage, House Blend Cheese and Grated Parmesan

Margherita - 15/21

Tomato Sauce, Roma Tomatoes, Fresh Sliced Mozzarella, House Blend Cheese, Topped with Fresh Basil

Sausage Marz - 15/21

Italian Sausage, Roasted Peppers, Tomato Sauce, House Blend Cheese

Vo-Vo - 16/22

Tomato sauce, Amaral’s shredded linguica, cherry tomatoes, caramelized onions, baby spinach and house blend cheese.

Meatball Supremo - 16/22

Tomato Sauce, House Made Meatballs, Ricotta Dabs, Red Onions, House Blend Cheese

Hawaiian - 15/21

Tomato Sauce, House Pineapple Jam, Ham and House Blend Cheese

Big Cheese - 12/18

Tomato Sauce, House Blend Cheese

Pig & Fig - 16/22

Prosciutto, honey cured figs, gorgonzola, house blend cheese and baby arugula, topped with a balsamic reduction.

Fanucci - 16/22

Roasted garlic oil, caramelized onions, mushrooms, goat cheese ricotta mousse, house blend cheese and seasoned with porcini powder.

MR. T - 16/21

Roasted Garlic Oil, Bacon, Brussel Sprouts, Red Onions, Red Bliss Potatoes, House Blend Cheese, Hot Honey

Chicken Pesto - 15/21

House made, nut-free. basil pesto, roasted chicken and house blend cheese.

Buffalo Chicken - 15/21

Frank’s mild buffalo sauce, roasted chicken, house blend cheese and blue cheese.

BBQ Chicken - 15/21

BBQ Sauce, Roasted Chicken, House Blend Cheese, Red Onions

*If someone in your party has a food allergy, please inform your servers immediately. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

A 20% Gratuity will be Added to All Parties of 6 or More.

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