Dinner Menu

Appetizers

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

Brown Butter 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

Mixed Greens, Strawberry, Spiced Mixed Nuts, Ricotta Salata, Strawberry Vinaigrette 14

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

PEI Mussels, White Wine, Cream, Bacon, Shaved Garlic, Shallots, Thyme 18

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

Potato-Leek Soup, Fried Shallots, Chive Oil 17

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

Grilled Lamb Skewer, Fried Polenta, Grilled Tomatoes, Salsa Verde 23

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
Kalamata Olives, Oregano, Rosemary, and Thyme 9
Sautéed Swiss Chard 10
Deviled Eggs, Pancetta, Paprika 12
Sautéed Wild Mushrooms 16
Cauliflower with Bacon Jam 15
Blistered Shishito Peppers, Sea Salt, Lime 12
Fork Crushed Leek Potatoes 13

Entreés

Linguine, Morel Mushrooms, English Peas, Spinach, Mushroom Crema, Scallions 32

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

Scallops, Mixed Mushrooms, Pickled Ramps, Cauliflower, Bacon Jam, Cauliflower Purée, Chili Oil 49

Pan-Seared Bay of Fundy Salmon*, Rhubarb-Ginger Compote, Roasted Turnips, Swiss Chard, Spiced Turnip Purée 36

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

Lobster Ravioli, Plum Tomatoes, Spinach, Tarragon, Lobster-Sherry Sauce, Scallions 49

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

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

Fresh Linguine, Pan-Seared Shrimp, Fra Diavolo, Bacon, Kale 36

Halibut, Snap Peas, Asparagus, Risi e Bisi, Pea Purée 45

House-Made Pappardelle, Braised Chicken, Spinach, Grape Tomatoes, White Wine, Pistachio Pesto 32

14 oz Pork Chop* Milanese, Apple, Spinach, Shallots, Cherry Peppers Apple Cider Vinaigrette 37

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

14 oz Bone-In Veal Chop Saltimbocca, Fried Sage, Crispy Prosciutto, Broccoli Rabe, Mushrooms, Marsala 54

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

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