Spring Menu

Every Monday-Thursday we are now offering a 3 Course Menu for $35/person.
3 Course Menu

Chef’s Tasting:

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.
Organic House Salad (GF) – 11
Mixed greens tossed with Asiago, olives, onions, cherry tomatoes and raspberry vinaigrette.
*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 Salad (GF) – 12
Beets marinated in white balsamic and honey served with goat cheese mousse and toasted sliced 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.

Penne alla Puttanesca (GF) - 25
Smothered in a classic sauce of heirloom cherry tomatoes, olives, capers and garlic. Finished with grated Asiago 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 Funghi (GF) – 26
Homemade potato dumplings with sautéed wild mushrooms and fresh Mozzarella.
Accented with white truffle oil.
Tagliatelle Aragosta - 33
Tossed with Pancetta and mussels; Served with a lobster tail in a Cognac cream sauce.
Spaghetti alle Vongole – 28
Tossed with white wine and clams.


*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.
Pork Milanese – 29
Topped with tomato confit and shaved Parmiggiano; served with a side of rucola salad.
*Scallops – 36
Pan seared U-10 sea scallops served with English peas & cherry tomato risotto and sautéed mussels.


Soufflé Al Cioccolato (GF) – 10
Decadent and rich chocolate soufflé served with vanilla gelato.
Cannoli – 9
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.
Dessert Tasting – 25
A selection of house favorites including soufflé, crostata, crème brulee 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