Dinner


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Dinner Menu

Appetizers

Sautéed Calamari, San Marzano Tomatoes, Spinach, Pepperonata, Chili Flakes,
Grilled House-Made Focaccia 17

House-Made Gnocchi, Braised Beef Short Ribs, Gorgonzola, Scallions 19

Local Oysters*, Roasted Pepper Cocktail Sauce 19

Lamb Confit Tart, Caramelized Onions, Goat Cheese, Spinach, Mint-Pea Sugo 20

PEI Mussels, Pancetta, White Wine, Capers, Shaved Garlic, Shallots, Thyme,
Grilled House-Made Focaccia 17

Hearts of Romaine, House-Made Caesar Dressing*, Focaccia Croutons,
Shaved Grana Padano, Sicilian White Anchovy 13

Lobster Bisque, Lobster Meat, Panzanella Croutons 18

Local Burrata, Basil Pesto, Arugula, Heirloom Tomatoes, Pickled Fennel, Basil Oil,
Balsamic Vinaigrette 19

Mixed Greens, Strawberries, Candied Pecans, Goat Cheese,
Pickled Red Onions, Red Wine Vinaigrette 13

Beef Carpaccio*, Shaved Grana Padano, Caper Berries, Arugula,
Grain Mustard Aioli 18

Chef’s Selection of Three Cheeses with Seasonal Accompaniments 17

Really, Really, Good Veal and Beef Meatballs, Ricotta 15

Grilled Octopus, Chickpea Purée, Arugula, Peppadew Peppers 19

Sides

Garlic and Mozzarella Bread 9 / With Pomodoro Sauce 12

Mediterranean Olives, Oregano, Rosemary and Thyme 8

Sautéed Broccolini 9

Grilled Asparagus 10

Sautéed Wild Mushrooms 11

“Hanover” Street Corn 12

Blistered Shishito Peppers, Sea Salt, Lime 12

 

Entreés

House-Made Four Cheese Ravioli, Baby Spinach, Snap Peas, Grape Tomatoes,
Ramp Pesto, Parmesan Crumble 28

House-Made Garganelli Pasta, Wild Boar Ragu, Grana Padano,
Roasted Red and Yellow Pepper Agrodolce 31

Pan-Seared Bay of Fundy Salmon*, Sugar Snap Peas, Spinach,
Pea Sugo, Cranberry-Blood Orange Relish 33

House-Made Pappardelle, Duck Confit, Grape Tomatoes, Spinach, Tarragon,
Shaved Pecorino Romano 35

Pan-Seared Sea Scallops*, Wild Mushrooms, Whipped Potatoes and Leeks,
Smoked Bacon Jam, Piccata 44

Fresh Fettuccine, Butter-Poached Lobster, Fra Diavolo,
Basil, Butter Emulsion 45

Fresh Rigatoni Bolognese, Ragu of Veal, Beef, Pork, and San Marzano Tomatoes,
Italian Basil, Parmigiano Reggiano 29

Baked Orecchiette, House-Made Pork Sausage, Broccolini, San Marzano Tomatoes,
Fontina Cheese, Breadcrumbs, White Truffle Oil 28

Giannone Farms Chicken Under the Brick, Mushroom Risotto, Crispy Onions,
Sherry-Chicken Jus 33

Fresh Linguine, Pan-Seared Shrimp, Sliced Cherry Peppers, Roasted Corn,
Corn Sugo, Pancetta 34

Pan-Seared Halibut, Risi é Bisi, Pea Purée, Arugula Salad 42

8 oz Skirt Steak*, Panzanella, Roasted Broccolini, Salsa Verde,
Balsamic Reduction 37

8 oz Tenderloin*, Parmesan Risotto, Grilled Asparagus, Red Wine Demi-Glacé 54

16 oz Bone-In Veal Chop*, Arugula, Shaved Parmigiano Reggiano, Caramelized Onions,
Fork Crushed Potatoes, Red Wine Vinaigrette 47

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 HUMBERTO GALLARDO

Click for the Dessert Menu

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