3 Course Menu
Available Monday-Thursday only
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 pasta available upon request.
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 Con Pesto (GF)
Homemade potato dumplings tossed in a classic sauce of garlic, pine nuts, basil and olive oil.
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)
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.
Vanilla Crème Brulee (GF)
Served with fresh berries.
Peppino’s Gelato (GF)
A duo of Chef Peppino’s homemade gelato.
Our take on this Italian classic.