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, SALTY CRACKERS ~ 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
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,
MUSHROOM MARSALA REDUCTION ~ 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, BROCCOLINI, GRAPE TOMATOES, 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 STATLER 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

MUSTARD CRUSTED LAMB CHOPS*, TRI-COLOR POTATO GRATIN, BABY ARUGULA SALAD, GOAT CHEESE-MIN VINAIGRETTE ~ 49

HANGER STEAK*, POTATO STRINGS, ROASTED SQUASH, BRUSSELS SPROUTS, CHIMICHURRI, BALSAMIC REDUCTION ~ 32

12 OZ NEW YORK SIRLOIN*, MUSHROOM RISOTTO, GRILLED RADICCHIO,
RED WINE DEMI-GLACE ~ 43

Gluten-free and whole wheat pasta available upon request
18% 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
BACK BAY 116 HUNTINGTON AVE
NORTH END 226 HANOVER STREET
LOGAN AIRPORT TERMINAL B
NEW LOCATION SOUTH SHORE 933 HINGHAM ST, ROCKLAND
EXECUTIVE CHEF HUMBERTO GALLARDO

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Dinner

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