Dinner
Click for the Bar/Late Menu
Click Here for the Wine List
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Dinner Menu
Appetizers
SAUTÉED CALAMARI, SAN MARZANO TOMATOES, SPINACH, PEPERONATA, CHILI FLAKES,
GRILLED HOUSE-MADE FOCACCIA ~ 16
POTATO GNOCCHI, BRAISED BEEF SHORT RIBS, FRESH RICOTTA, SCALLIONS ~ 18
LOCAL OYSTERS*, ROASTED PEPPER COCKTAIL SAUCE ~ 18
DUCK CONFIT TART, CARAMELIZED ONIONS, GOAT CHEESE, SPINACH,
MUSTARD BEURRE BLANC ~ 17
PEI MUSSELS, PANCETTA, WHITE WINE, SAFFRON, SHAVED GARLIC, SHALLOTS, THYME, GRILLED HOUSE-MADE FOCACCIA ~ 16
HEARTS OF ROMAINE, HOUSE-MADE CAESAR DRESSING*, FOCACCIA CROUTONS,
SHAVED GRANA PADANO, SICILIAN WHITE ANCHOVY ~ 12
LOBSTER BISQUE, PROSCIUTTO, PANZANELLA CROUTONS ~ 18
LOCAL BURRATA, BASIL-PEPITO PESTO, CRISPY PROSCIUTTO, ARUGULA,
CRISPY FRIED CROUTONS, PICKLED FENNEL, BASIL OIL, BALSAMIC VINAIGRETTE ~ 17
MIXED GREENS, BALSAMIC ROASTED BEETS, CANDIED PECANS, GOAT CHEESE,
PICKLED RED ONIONS, WHITE BALSAMIC-POMEGRANATE VINAIGRETTE ~ 12
BEEF CARPACCIO, SHAVED GRANA PADANO, CAPER BERRIES, ARUGULA,
GRAIN MUSTARD AIOLI ~ 17
CHEF’S SELECTION OF THREE CHEESES WITH SEASONAL ACCOMPANIMENTS ~ 17
REALLY, REALLY, GOOD PORK AND BEEF MEATBALLS ~ 12
BLISTERED SHISHITO PEPPERS, SEA SALT, LIME ~ 9
Sides
GARLIC AND MOZZARELLA BREAD ~ 9 WITH POMODORO SAUCE ~ 12
MEDITERRANEAN OLIVES, OREGANO, ROSEMARY AND THYME ~ 8
SAUTÉED BROCCOLINI ~ 9
GRILLED ASPARUGUS WITH ALMONDS ~ 10
SAUTÉED WILD MUSHROOMS ~ 11
ROASTED CAULIFLOWER, CRISPY PANCETTA ~ 10
GORGONZOLA STUFFED CHERRY PEPPERS ~ 8
Entrees
HOUSE-MADE GARGANELLI, WILD BOAR RAGOUT, GRANA PADANO,
ROASTED RED AND YELLOW PEPPER AGRODOLCE, ~ 29
PAN-SEARED SEA SCALLOPS*, WILD MUSHROOMS, WHIPPED POTATOES AND LEEKS,
BRUSSELS SPROUTS, SMOKED BACON JAM, PICATTA SAUCE ~ 40
BREADED BONE-IN VEAL CHOP MILANESE*, ARUGULA, SHAVED PARMESAN,
CARAMELIZED ONIONS, POTATOES, RED WINE VINAIGRETTE ~ 42
HOUSE-MADE THREE CHEESE RAVIOLI, BABY SPINACH, PANCETTA, CAULIFLOWER,
ROASTED PUMPKIN SUGO, BRAISED BUTTER SQUASH, PARMESAN CRUMBLE ~ 27
FETTUCCINE, BUTTER-POACHED LOBSTER MEAT, FRA DIAVOLO SAUCE, BASIL,
BUTTER EMULSION ~ 39
FRESH RIGATONI, RAGOUT OF VEAL, BEEF, PORK, AND SAN MARZANO TOMATOES,
ITALIAN BASIL, PARMIGIANO REGGIANO ~ 28
PAN-SEARED BAY OF FUNDY SALMON*, FINGERLING POTATOES, SPAGHETTI SQUASH,
ROASTED CAULIFLOWER, GRAPE TOMATOES, SPINACH, CARROT PURÉE,
CRANBERRY-BLOOD ORANGE RELISH ~ 29
BAKED ORECCHIETTE, HOUSE MADE PORK SAUSAGE, BROCCOLINI, SAN MARZANO TOMATOES, FONTINA CHEESE, BREADCRUMBS, WHITE TRUFFLE OIL ~ 26
GIANNONE FARMS CHICKEN, OYSTER MUSHROOMS, BROCCOLINI, ROASTED PEPPERS,
CRISPY ONIONS, SHERRY-CHICKEN JUS ~ 30
LINGUINE, PAN SEARED SHRIMP, ROASTED TOMATOES, LEMON SCAMPI EMULSION,
BASIL OIL ~ 30
DAILY PREPARATION OF FRESH LOCAL SEAFOOD* ~ MP
BONE-IN PORK CHOP*, SPINACH, ROASTED ROOT VEGATABLES,
WILD BOAR CASSOULET, PORT WINE REDUCTION ~ 34
HANGER STEAK*, PUMPKIN RISOTTO, ROASTED BROCOLINI, CHIMICHURRI,
BALSAMIC REDUCTION ~ 32
12 OZ NEW YORK SIRLOIN*, FORKED CRUSHED POTATOES, GRILLED ASPARUGUS,
GRAPED TOMATOES, RED WINE DEMI-GLACE ~ 43
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 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 HUMBERTO GALLARDO
Click Here for the Wine List
Click Here for the Cocktail List