Dine Out Boston
August 6-11 & 13-18 (We are closed on Sundays but participating both Saturdays)
$33/person 3-course prix fixe menu
Whole leaves of baby Romaine tossed in a white truffle infused dressing.
Served with white anchovies and a fried poached egg.
Beet and Mesclun Salad (GF)
Tossed with pear & rice wine vinaigrette and finished with Feta and toasted almonds.
Risotto rice balls stuffed with mozzarella.
Lightly fried and topped with Parmigiano Reggiano and tomato confit.
Pomodoro e Mozzarella (GF)
Local tomatoes with homemade mozzarella finished with an
oregano, basil and balsamic reduction.
Insalata di Rucola (GF)
Arugula tossed in a balsamic vinaigrette and finished with red onions and grated Parmigiano cheese.
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 house made 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.
Gnocchi Pomodoro (GF)
Homemade potato dumplings tossed in a sauce of fresh tomatoes, basil and diced mozzarella.
Orecchiette con Salsiccia (GF)
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.
Tagliatelle con Funghi (GF)
Homemade tagliatelle pasta in a slowly simmered sauce of seasonal mushrooms & butter.
Finished with grated Pecorino Romano.
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.
*Seasonal Fish (GF) ($5 upcharge)
Please ask your server for details.
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) ($7 upcharge)
A center cut sirloin steak, grilled to perfection and finished with a Chianti veal demi glaze reduction.
Served with roasted potatoes and sautéed spinach.
Vanilla Crème Brulee (GF)
Served with fresh berries.
Chocolate Mousse (GF)
Served with whip cream and a Grand Marnier orange.
Our take on this Italian classic.