Summer 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.
*Caesar Salad (GF) – 10
Whole leaves of baby Romaine tossed in a white truffle infused dressing.
Served with white anchovies and a fried poached egg.
*Calamari – 13
Tempura battered calamari and spicy cherry peppers, fried and served with pickled tartar sauce.
Pomodoro e Mozzarella Burrata (GF) – 15
Homemade mozzarella burrata and vine ripened tomatoes.
Drizzled with extra virgin olive oil and a balsamic reduction.
Insalata di Fragole e Anguria (GF) – 10
Mixed greens with cubed watermelon, strawberries and feta cheese. Tossed with a rice wine vinegar.
*Antipasti Italiano – 16
Assortment of Italian cured meats: Capocollo, Baby Genoa Salame, Mortadella, Soppressata.
Served with cheese and olives.
Squash Blossom – 13
Lightly fried squash blossom stuffed with Ricotta cheese.
Served on top of a mayonnaise blueberry chutney.
*Prosciutto e Fichi (GF) – 12
Figs wrapped in Prosciutto, stuffed with Gorgonzola cheese and honey. Finished with
balsamic vinaigrette and served with a side of arugula salad.
*Mussels alla Peppino (GF) – 12
Our signature Prince Edward Island mussels in a light broth of lemon,
white wine, butter, capers and cherry tomatoes.

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. Also available spicy.
*Tagliatelle Frutti di Mare (GF) – 34
Homemade ribbons of pasta tossed with shrimp, calamari and clams in a whtie wine butter 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.
Indian Fusion Masala Ravioli – 25
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 Crema di Zucchine (GF) – 23
Homemade potato dumplings tossed in a zucchini infused Parmiggano cream sauce.

Secondi:

*Tagliata di Carne (GF) – 42
Sliced beef tenderloin served on a bed of arugula salad, radish and shaved Parmiggaino.
Finished with reduced balsamic.
*Midsummer’s Chicken Parmesan – 30
Panko breaded chicken breast topped with melted mozzarella and fresh cherry tomatoes.
Served with a side of penne estive.
*Seasonal Fish (GF) – MKT
Please ask your server for details.
*Scallops (GF) – 37
Pan seared scallops served with a clam & English pea risotto.
Fnished with olive oil drizzled micro greens.
*Veal Porterhouse (GF) – 39
Grilled 16 oz. bone in porterhouse topped with a peppercorn sauce.
Served with roasted baby potatoes and sautéed spinach.
*Lamb Chop (GF) – 44
Grilled lamb chops dipped in dry pesto and topped with an agrodolce melon sauce.
Served with a side of roasted fingerling potatoes and roasted peppers.

Dolci:

Soufflé Al Cioccolato – 12
Decadent and rich chocolate soufflé served with vanilla gelato.
Strawberry Moussee (GF) – 9
Finished with fresh berries and whipped cream.
Gelato (GF) – 9
A selection of home made gelatos. Please ask your server for details.
Tiramisu al Pistacchio – 10
Our take on this Italian classic filled with a pistachio cream.
Cherry Crostata – 12
Puff pastry topped with cherries and baked to crispy perfection.
Served with fresh berries and vanilla gelato.
Dessert Tasting – 29
A selection of house favorites including soufflé, crostata, tiramisu 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