Faccia a Faccia celebrates the beginning of its first spring season by offering its signature coastal Italian cuisine. One of its newest dishes is the verde vongole, made with green tagliatelle, Manila clams, razor clams, green crab oil, and vermouth cream. Additionally, the restaurant's new menu features other delectable dishes, such as grilled Scituate lobster with chile butter and Venetian lasagna made with duck and harissa tomato sauce.