Summer Menu

Chef’s Tasting:

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.
*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.


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.


*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.


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