3 Course Menu
A Five Course Culinary Journey
Non Vegetarian – $79/person
Vegetarian – $59/person
Arancini con Spec – 12
Risotto rice balls stuffed with mozzarella, lightly fried and served on a bed of thinly sliced smoked Prosciutto di Parma.
Pomodoro e Mozzarella Burrata (GF) - 14
Alternating slices of homemade mozzarella Burrata, local tomatoes; drizzled with extra virgin olive oil and balsamic reduction.
Caesar Salad (GF) – 11
Whole leaves of baby Romaine tossed in a white truffle infused dressing. Served with white anchovies and a fried poached egg.
Fried Goat Cheese – 11
Served with a fennel & microgreen salad tossed in lemon vinaigrette and a side of mango chutney.
*Mussels alla Peppino (GF) – 13
Our signature Prince Edward Island mussels in a light broth of lemon, white wine, butter, capers and cherry tomatoes.
Beet and Mesclun Salad (GF) – 12
Tossed with pear & rice wine vinaigrette and finished with Feta and toasted almonds.
Calamari Fritti – 13
Lightly fried tempura battered calamari and spicy peppers served with pickled tartar sauce.
Insalata di Rucola (GF) – 11
Arugula tossed in a balsamic vinaigrette and finished with red onions and grated Parmigiano cheese.
Antipasti Italiano (GF) – 16
Assortment of Italian cured meats: Capocollo, Salame, Mortadella, Soppressata.
Served with cheese and olives.
Gluten free (penne or gnocchi) or whole wheat pasta can be
substituted with any sauce. All pastas made fresh daily.
*Orecchiette con Salsiccia (GF) – 24
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.
Rigatoni Bolognese (GF) – 26
Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.
Indian Fusion Masala Ravioli – 25
This homemade Indian – Italian fusion ravioli is stuffed with ricotta cheese, English peas,
ginger and coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.
Gnocchi Con Pesto (GF) – 23
Homemade potato dumplings tossed in a classic sauce of garlic, pine nuts, basil and olive oil.
Tagliatelle con Funghi (GF) – 27
Homemade tagliatelle pasta in a slowly simmered sauce of seasonal mushrooms & butter. Finished with shaved Parmiggiano.
Spaghetti Fra Diavolo – 32
Tossed with mussels, calamari and shrimp in a spicy house made plum tomato sauce.
*Beef Tenderloin (GF) – 39
“A favorite of The Phantom Gourmet.” An 8oz. center cut filet grilled to perfection and
finished with a Chianti veal demi glaze reduction. Served over a potato gratin cake and sautéed spinach.
Chicken Parmesan – 29
Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of Rigatoni pomodoro.
*Seasonal Fish (GF) – MKT
Please ask your server for details.
*Veal Chop (GF) – 41
Grilled and served with roasted potatoes and asparagus. Finished in a Gorgonzola sauce.
*Lamb Chop (GF) – 42
Grilled rack of lamb served with roasted potatoes and broccoli florets. Finished with a basil & pesto sauce.
Ribeye (GF) – 43
Grilled 16oz ribeye served with roasted potatoes and broccoli. Finished with truffle butter.
*Scallops – 36
Pan seared U-10 sea scallops served with an English pea & cherry tomato cous cous “risotto style” and sautéed mussels.
Soufflé Al Cioccolato (GF) – 10
Decadent and rich chocolate soufflé served with vanilla gelato. (20+ minute baking time)
Tiramisu – 9
Our take on this Italian classic.
Peppino’s Gelato or Sorbetto (GF) – 9
A trio of Chef Peppino’s homemade gelato or sorbet.
Vanilla Crème Brulee (GF) – 10
Served with fresh berries.
Peach Crostata – 11
Puff pastry baked until golden brown and topped with thinly sliced peaches.
Served with strawberries and vanilla gelato. (20+ minute baking time)
Dessert Tasting – 25
A selection of house favorites including soufflé, crostata, crème brulee and vanilla gelato.
(20+ minute baking time)