Most everything is made in house, even salad dressings. The eatery does a lot with seafood in addition to the expected Italian made from scratch lasagna and spaghetti. “We get our seafood fresh, never frozen, “We get whole salmons and trim and portion them here. We buy from the Franklin Farmers Market and Reed’s Produce. We do not buy frozen, institutional food.” Often featured is a pan fried soft-shell crab with basil and aioli sauce. All herbs are fresh just like the produce and seafood. This dinner- only restaurant has an a la carte standing menu, plus daily specials. Drink specials are in the offing as well. “We have a good wine list,” “We serve by the glass or bottle or you can bring your own wine.