Dine Out Boston

Formerly Restaurant Week
March 18-24 & 25-31 (We are closed on Sundays but participating both Saturdays)
$38/person 3-course prix fixe menu

Antipasti:

Insalata di Rucola (GF)
Baby arugula mixed with red onion, cranberries and balsamic vinaigrette.
Finished with shaved Parmigiano Regianno.
Pomodoro e Mozzarella (GF)
Alternating slices of homemade mozzarella, local tomatoes;
drizzled with extra virgin olive oil and balsamic reduction.
Arancini
Risotto rice balls stuffed with mozzarella.
Lightly fried and topped with Parmigiano Reggiano and tomato confit.
Caesar Salad (GF)
Whole leaves of baby Romaine tossed in a white truffle infused dressing.
Served with white anchovies and a fried poached egg.

Primi:

Gluten free (penne or gnocchi) or whole wheat pasta can be
substituted with any sauce. All pastas made fresh daily.

Indian Fusion Masala Ravioli
This homemade Indian – Italian fusion ravioli is stuffed with ricotta cheese, English peas,
and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.
Tagliatelle con Salsiccia e Funghi (GF)
Homemade tagliatelle pasta in a slowly simmered sauce of Italian sausage, seasonal mushrooms
and Verdicchio classico. Finished with grated Pecorino Romano.
Gnocchi alla Puttanesca (GF)
Homemade potato dumplings smothered in a classic sauce of heirloom cherry tomatoes,
olives, capers and garlic. Finished with grated Asiago cheese.
*Rigatoni Bolognese (GF)
“Best of Boston – Boston Globe” Homemade rigatoni pasta tossed in a slow cooked sauce
of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.
*Orecchiette con Salsiccia
Orecchiette pasta (little ears) tossed in a sauce of sautéed Italian sausage, broccoli rabe,
crushed red pepper and white wine. Finished with pecorino Romano cheese.
*Salmon (GF)
Grilled and served on top of a zucchini quinoa cake.
Served with a side of roasted peppers and finished with Marsala wine and Pomdori di San Marzano sauce.
*Chicken Parmesan
Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala.
Served with a side of Rigatoni pomodoro.
*Sirloin (GF)
A center cut sirloin steak, grilled to perfection and finished with a Chianti veal demi glaze reduction.
Served with roasted potatoes and sautéed spinach.

Dolci:

Mango Mousse (GF)
Served with fresh berries.
Tiramisu
Our take on this Italian classic.
Crème Brulee (GF)
Served with fresh berries.

* The Commonwealth of Massachusetts suggests that raw or undercooked meats or seafood may increase your risk of food borne illnesses, especially if you have certain medical conditions.
(GF) – Denotes “Gluten Free” Option