Spring Menu

Chef’s Tasting:

A Five Course Culinary Journey
Non Vegetarian – $85/person
Vegetarian – $65/person

Antipasti:

*Arancini con Spec – 13
Risotto rice balls stuffed with mozzarella, lightly fried and served on a bed of thinly sliced smoked Prosciutto di Parma.
Pomodoro e Mozzarella Burrata (GL) – 15
Homemade mozzarella burrata with chilled roasted peppers, black olives and capers. Drizzled with extra virgin olive oil and a balsamic reduction.
Baby Kale Salad (GL) – 11
Baby kale leaves tossed in a lemon vinaigrette and finished with grated Parmigiano cheese and almonds.
*Mussels alla Peppino (GL) – 14
Our signature Prince Edward Island mussels in a light broth of lemon, white wine, butter, capers and cherry tomatoes.
Beet & Octopus Salad – 16 Fried octopus and poached beets served with micro greens and fresh goat cheese. Finished with a lemon vinaigrette.
*Calamari Fritti – 13
Lightly fried tempura battered calamari and spicy peppers served with pickled mayonnaise.
Cucumber & Fennel Salad – 14
Shaved fennel, cucumber, and arugula and poached shrimp salad. Finished with a lemon vinaigrette.
Antipasti Italiano (GL) – 16
Assortment of Italian cured meats: Capocollo, Salame, Mortadella, Soppressata. Served with cheese and olives.

Primi:

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

*Rigatoni alla Peppino (GL) – 32
Small cut rigatoni with mussels and shrimp mixed with English peas and cherry tomatoes in a white wine sauce.
Pappardelle Bolognese (GL) – 26
Homemade ribbons of 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 Funghi (GL) – 27
Homemade potato dumplings with sautéed wild mushrooms and fresh mozzarella di Bufala. Accented with white truffle oil.
Tortelloni al Aragosta – 33
Stuffed with lobster and finished in a shallot & vodka cream sauce.
*Spaghetti Pomodoro & Basilico (GL) – 21
Spaghetti in a tomato & basil sauce.

Secondi:

*Beef Tenderloin (GL) – 42
A favorite of “The Phantom Gourmet.” An 8oz. center cut filet grilled to perfection and finished with an artichoke sauce. Served with a sun dried tomato potato cake and sautéed kale.
*Chicken Parmesan – 31
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 – MKT
Please ask your server for details.
*Veal Chop (GL) – 41
Grilled and served with roasted baby potatoes and baby carrots. Finished in an orange, red wine, Dijon mustard and rosemary sauce.
*Lamb Chop (GL) – 42
Grilled rack of lamb served with baby potatoes and broccoli rabe. Finished with a basil & pesto sauce.
*Scallops – 36
Pan seared U-10 sea scallops served with a risotto cake and sautéed asparagus. Finished in a lemongrass creamy sauce.

Dolci:

Soufflé Al Cioccolato (GL) – 12
Decadent and rich chocolate soufflé served with vanilla gelato.
Panna Cotta (GL) – 10
Served with fresh berries.
Peppino’s Gelato or Sorbetto (GL) – 10
A trio of Chef Peppino’s homemade gelato or sorbet.
Mango Crème Brulee (GL) – 11
Served with fresh berries.
Peach Crostata – 12
Puff pastry baked until golden brown and topped with thinly sliced peaches. Served with strawberries and vanilla gelato.
Dessert Tasting – 28
A selection of house favorites including soufflé, crostata, panna cotta and vanilla gelato.

 

* 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