Fall Menu

Chef’s Tasting:

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

Antipasti:

Arancini con Spec – 12
Lightly fried risotto rice balls stuffed with mozzarella.
Served on a bed of thinly sliced smoked Prosciutto di Parma.
Pumpkin Bisque (GF) – 10
Roasted pumpkin pureed with cream, honey, nutmeg and cinnamon. Finished with Mascarpone cheese.
House Salad (GF) – 11
Local mesclun salad tossed with poached apples, Maytag blue cheese and rice wine vinagirette.
*Mussels alla Peppino (GF) – 12
Our signature Prince Edward Island mussels in a light broth of lemon,
white wine, butter, capers and cherry tomatoes.
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.
Antipasti Italiano – 16
Assortment of Italian cured meats: Capocollo, Salame, Mortadella, Soppressata.
Served with cheese and olives.
Calamari – 13
Tempura battered calamari and spicy cherry peppers, fried and served with pickled tartar sauce.
Pomodoro e Mozzarella Burrata (GF) – 14
Alternating slices of homemade mozzarella Burrata, local tomatoes;
drizzled with extra virgin olive oil and balsamic reduction.

Primi:

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

Rigatoni Bolognese (GF) – 26
“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.
Pumpkin and Sage Mezzaluna – 24
This housemade half moon shaped pasta is stuffed with a pumpkin puree, amaretti biscotti & Pecorino cheese, then blanketed in a sage butter sauce and finished with toasted Macadamia nuts.
Indian Fusion Masala Ravioli – 24
This homemade 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 Funghi (GF) – 26
Homemade potato dumplings tossed with seasonal mushrooms.
Finished with a touch of truffle oil and mozzarella di Bufala.
Tagliatelle alla Peppino (GF) – 34
Homemade ribbons of pasta tossed with smoked salmon, English peas and half lobster tail
in a white wine cream sauce.
Manicotti Con Pollo (GF) – 24
Manicotti pasta stuffed with diced “Butter Chicken”.
Finished with a rich pink Punjabi sauce and topped with fresh Mozzarella.

Secondi:

*Beef Tenderloin (GF) – 42
“A favorite of The Phantom Gourmet.” An 8oz. center cut filet grilled to perfection and finished with a red wine, rosemary & orange reduction. Served with roasted poatoes and a side of sautéed spinach.
*Veal Chop (GF) – 42
Grilled 16 oz. bone in veal chop topped with Gorgonzola cranberry sauce.
Served with fingerling potatoes and sautéed asparagus.
Chicken Parmesan – 31
Panko crusted chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of Rigatoni pomodoro.
*Scallops (GF) – 38
Pan seared and served with an English pea, cherry tomato and mussel risotto.
*Seasonal Fish (GF) – MKT
Please ask your server for details.
*Lamb Chop (GF) – 44
Grilled Colorado rack of lamb served with fingerling potatoes and sauteed broccoli.
Finished with a ginger, cumin, lemongrass & marsala wine reduction.

Dolci:

Soufflé Al Cioccolato (GF) – 12
Decadent and rich chocolate soufflé served with vanilla gelato.
Pumpkin Mousse (GF) – 10
Finished with fresh berries and whipped cream.
Gelato or Sorbet (GF) – 10
Assortment of three types of homemade gelato or sorbet.
Vanilla Crème Brulee - 10
Served with fresh berries.
Apple Crostata – 13
Puff pastry topped with thin sliced apples and baked to crispy perfection.
Served with fresh berries and vanilla gelato.
Dessert Tasting – 28
A selection of house favorites including soufflé, apple 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