Dinner Menu

Appetizers

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

Braised Beef Short Ribs, Soft Parmesan Polenta, Fried Onions 19

Really, Really, Good Mozzarella Stuffed Beef and Veal Meatballs 16

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

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

PEI Mussels, Chorizo, Sambuca, Fennel, Shaved Garlic, Shallots, Thyme, 19

Local Burrata, Fig Purée, Arugula, Pickled Fennel, Basil Oil, Balsamic Vinaigrette 19
Lobster Bisque, Lobster Meat, Panzanella Croutons 19

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

Grilled Octopus, Roasted Fingerling Potatoes, Cipollini Onions, Red Pepper Sugo 19

Beef Carpaccio*, Shaved Grana Padano, Fried Shallots, Watercress, Grain Mustard Aioli 18

Chef’s Selection of Three Cheeses with Seasonal Accompaniments 23

Local Oysters*, Apple Cider Mignonette 19

Sides

Garlic and Mozzarella Bread 9 / With Pomodoro Sauce 12
Mediterranean Olives, Oregano, Rosemary and Thyme 8
Sautéed Broccoli Rabe 9
Roasted Cauliflower with Pancetta 12
Sautéed Wild Mushrooms 13
Parmesan Truffle Risotto 14
Blistered Shishito Peppers, Sea Salt, Lime 12
Gorgonzola stuffed Cherry Peppers 11

Entreés

House-Made Four Cheese Ravioli, Baby Spinach, Cauliflower, Grape Tomatoes,Butternut Squash, Squash Purée, Toasted Pepitos 28

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

Pan-Seared Bay of Fundy Salmon*, Beluga Lentils, Brussels Sprouts,
Carrot Purée, Fried Carrots 33

House-Made Pappardelle, Braised Chicken, Oyster Mushrooms, Lemon, Spinach, Tarragon,
Pistachios, Shaved Pecorino Romano 30

Pan-Seared Sea Scallops*, Wild Mushrooms, Whipped Potatoes and Leeks,
Smoked Bacon Jam, Piccata 46

Giannone Farms Chicken al Mattone “Under the Brick,” Parmesan-San Marzano Tomato
Risotto, Crispy Onions, Sherry-Chicken Jus 33

Fresh Fettuccine, Butter-Poached Lobster, Snow Peas, Bacon,
Parmesan Emulsion 47

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

Fresh Linguine, Pan-Seared Shrimp,
Spicy Arrabbiata, Sliced Cherry Peppers, Pancetta 32

Pan-Roasted Branzino, Roasted Fingerling Potatoes, Grape Tomatoes, Spinach,
Lemon-Caper, Red Pepper Sugo 43

14 oz Grilled Pork Chop*, Gorgonzola, Charred Apple, Sweet Potato Purée,
Escarole, Fig Demi-Glacé 36

8 oz Tenderloin*, Truffle-Parmesan Risotto, Sautéed Broccoli Rabe,
Red Wine-Cippolini Demi-Glacé 54

16 oz Bone-In Veal Osso Bucco, Spinach, Saffron Risotto,
Gremolata 49

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

Dinner

Click for the Bar/Late Menu