Dinner Menu

Full Dinner Menu Served Nightly Until Midnight

Appetizers

PARSNIP BISQUE | 18
roasted apple, hazelnuts, brown butter vinaigrette
HEARTS OF ROMAINE | 16
focaccia croutons, shaved grana padano, deviled egg, white anchovy, house-made caesar dressing*
OYSTERS| 24
rotating seasonal oysters, Calabrian chili salsa, mignonette
WINTER SALAD | 18
arugula, sweet potato croutons,cranberries, pickled shallots, spiced ricotta, chestnut vinaigrette
CARCIOFINI | 25
baby artichokes, avocado, valerian greens, shaved parmesan, lemon
ANTIPASTI FOR TWO | 39
chef’s selection with seasonal accompaniments
BROWN BUTTER SAUTÉED CALAMARI | 22
San Marzano tomatoes, spinach, peperonata, chili flakes, grilled house-made focaccia
HOUSE-MADE MEATBALLS | 21
beef, veal, pork, pomodoro, ricotta
BURRATA I 25
winter vegetables, lemon vinaigrette, toasted focaccia
MUSSELS I 24
arrabbiata, shallots, bacon, leeks
SHORT RIBS GNOCCHI|23
braised short ribs, toasted gnocchi, fried onions
MISO SHRIMP SCAMPI| 27
shrimp tomato, potato millefoglie
OCTOPUS| 23
polenta fritters, chorizo, capers, paprika
DUCK CONFIT TART | 23
caramelized onions, goat cheese, spinach, mustard sugo
BEEF CARPACCIO* | 21
seared beef tenderloin, walnuts, apple, mâche, salsa verde

Pasta

ORECCHIETTE GRATINATA| 29
baked orecchiette pasta, prosciutto cotto, peas, cream, parmigiano reggiano, breadcrumbs
PAPPARDELLE BOLOGNESE | 33
beef + veal + pork ragu, San Marzano tomatoes, basil, parmigiano reggiano
RICOTTA CAVATELLI| 33
roasted red beets, spinach, pistachios, ricotta salata, chanterelle butter
TRUFFLED GNOCCHI | 36
McGuire’s farm morel & black trumpet mushrooms, shaved black truffles, sunchoke, gruyere
WILD BOAR RAGU | 35
fresh rigatoni, braised wild boar, ricotta salata, roasted pepper agrodolce
BLUE CRAB LINGUINE| 37
pine nuts, golden raisins, tomato, romesco, breadcrumbs, Calabrian chili
MAINE LOBSTER | 46
lumache pasta, local burrata, English peas, aged Italian brandy, espelette butter, tomato

Entreés

CIOPPINO| 34
octopus, calamari, shrimp, mussels, saffron brodo
PAN-SEARED BAY OF FUNDY SALMON* | 37
cauliflower purée, fregola, broccolini, baby cauliflower, pistachio
HALIBUT | 46
charred arrowhead cabbage, black Italian rice, fra diavolo
10 OZ STATLER CHICKEN | 36
baby carrots, potato-apple mash, Brussels sprouts, mushroom butter, black garlic
14 OZ DRY AGED PORK CHOP | 38
roasted yellow and green delicata squash, sun-dried tomato pesto, dressed greens, butter-braised potato
GRILLED LAMB | 57
rosemary and olive-crusted lamb chops, artichokes, mint-lamb jus
8 OZ BEEF TENDERLOIN* | 54
rutabaga crocchetta, broccolini, shaved black truffle

Sides

GARLIC + MOZZARELLA BREAD |15 house pomodoro sauce
DEVILED EGGS | 14 pancetta, paprika
BROCCOLINI| 15 mascarpone, pcans, shallots, lemon
ROASTED BEETS| 16 smoked goat cheese, basil oil
BLUE CRAB CAKE l 17 potato bisque, Calabrian chili
BRUSCHETTA | 15 Chef’s Daily Choice

EXECUTIVE CHEF ZACH PRIFTI

Gluten-Free and Whole Wheat Pasta Available Upon Request
19% Service Charge May be Added to Parties of Six or More

*These items may be served raw or under-cooked and may increase your risk of food-borne illness
Before placing your order, please inform your server if anyone in your party has a food allergy

OUR LOCATIONS
NORTH END 226 HANOVER STREET
LOGAN AIRPORT TERMINAL B
NEW LOCATION SOUTH SHORE 933 HINGHAM ST, ROCKLAND
Click for the Dessert Menu