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