Dinner


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Dinner Menu

 

Appetizers

Chef’s Selection of Meats and Cheeses with Seasonal Accompaniments for Two 38

Sautéed Calamari, San Marzano Tomatoes, Spinach, Peperonata, Chili Flakes, Grilled House-Made Focaccia 19

House-made Gnocchi, Braised Beef Short Ribs, Fried Onions 20

Really, Really, Good, Beef and Veal Meatballs, Ricotta 18

Arugula, Pickled Fennel, Orange, Dried Cranberries, Ricotta Salata, Spiced Almonds, Orange Vinaigrette 14

Duck Confit Tart, Caramelized Onions, Goat Cheese, Spinach, Mustard Sugo 20

PEI Mussels, Chorizo, White Wine, Grain Mustard, Shaved Garlic, Shallots, Thyme 18

Local Burrata, Port Poached Figs, Coconut-Pistachio Jam, Arugula 19

Onion Soup, Aged-Italian Brandy, Taleggio Toast 17

Hearts of Romaine, House-Made Caesar Dressing*, Focaccia Croutons, Shaved Grana Padano, Sicilian White Anchovies 15

Grilled Octopus, Grilled Fennel, White Bean Purée, Salsa Verde 21

Beef Carpaccio*, Roasted Grapes, Fried Shallots, Tarragon, Mustard Aioli 19

Local Oysters*, Apple Cider Mignonette, Spicy Cocktail Sauce 21

Sides

Garlic and Mozzarella Bread with Pomodoro Sauce 14
Mediterranean Olives, Oregano, Rosemary, and Thyme 9
Grilled Asparagus 10
Deviled Eggs, Pancetta, Paprika 12
Sautéed Wild Mushrooms 16
Brussels Sprouts with Bacon Jam 15
Blistered Shishito Peppers, Sea Salt, Lime 12
Fork Crushed Leek Potatoes 13

Entreés

Mushroom Ravioli, Leeks, Porcini, Spinach, Fried Sage, Mushroom Sugo, Scallions 29

Fresh Garganelli Pasta, Wild Boar Ragu, Grana Padano, Roasted Red and Yellow Pepper Agrodolce 34

Scallops, Mixed Mushrooms, Sweet Potatoes, Brussels Sprouts, Bacon Jam, Sweet Potato Purée,
Chili Oil 49

Pan-Seared Bay of Fundy Salmon*, Farro, Fennel, Tomato, Grilled Lemon, Coriander-Fennel Purée 36

Giannone Farms Statler Chicken, Fingerling Potatoes, Cipollini, Baby Spinach, Pancetta, Lemon-Garlic Sugo 35

House-made Gnocchi, Butter-Poached Lobster, Plum Tomatoes, Spinach, Black Sesame Seeds, Tarragon, Lobster-Sherry Sauce, Scallions 49

Fresh Rigatoni Bolognese, Ragu of Veal, Beef, Pork, San Marzano Tomatoes, Basil, Parmigiano Reggiano 32

Baked Orecchiette, Pork Sausage, Broccolini, San Marzano Tomatoes, Fontina Cheese, Breadcrumbs, White Truffle Oil 29

Fresh Linguine All’ Amatriciana, Pan-Seared Shrimp, Bacon, Kale 36

Cioppino, Shrimp, Calamari, Mussels, Halibut, Tomato-White Wine Brodo 45

House-Made Pappardelle, Braised Chicken, Asparagus, Grape Tomatoes, White Wine, Shaved Pecorino Romano Crema 32

14 oz Pork Chop* Milanese, Arugula, Cherry Peppers, Shallots, Pomegranate Vinaigrette 37

8 oz Beef Tenderloin*, Fork Crushed Potatoes and Leeks, Asparagus, Horseradish Butter, Demi Glaze 49

14 oz Bone-In Veal Osso Bucco, Soft Polenta, Spinach, Gremolata 49

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
EXECUTIVE CHEF FABIO SILVA

Click for the Dessert Menu

Click Here for the Wine List 

Click Here for the Cocktail List