Dinner Menu

Full Dinner Menu Served Nightly Until Midnight

Appetizers

PARSNIP BISQUE | 18
roasted pears, hazelnuts, brown butter vinaigrette
HEARTS OF ROMAINE | 16
focaccia croutons, shaved grana padano, deviled egg, white anchovy, house-made caesar dressing*
WINTER SALAD | 18
kale, radicchio, sweet potato, roasted root vegetables, compressed 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 26
Niman Ranch bacon, leeks, white wine, fennel
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
STEAK CRUDO* | 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
BRANZINO| 46
melted leeks, daikon radish, parsnip, blood orange
10OZ STATLER CHICKEN | 36
herb potato cake, assorted mushrooms, artichokes, red wine besciamella
14OZ DRY AGED PORK CHOP | 38
roasted yellow & green delicata squash, sun-dried tomato pesto, dressed greens, butter-braised potato
GRILLED BEEF SHORT RIB | 44
savory bread pudding, McGuire’s hen of the woods mushrooms, baby carrots, bordelaise
8OZ BEEF TENDERLOIN* | 54
potato crocchette, broccolini, shaved black truffle jus

Sides

GARLIC + MOZZARELLA BREAD |15 house pomodoro sauce
DEVILED EGGS | 14 pancetta, paprika
HEIRLOOM BABY CARROTS| 15 harissa, pepitas, orange, cinnamon goat cheese
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