Dinner Menu

ANTIPASTI

Zuppa   11

Vidalia onion and potato soup with pancetta vinaigrette, focaccia croutons

and a poached quail egg

Antipasti   13

Daily changing presentation of meats, cheeses and vegetables

Burrata e Barbabietola   13

Local burrata cheese, roasted beets, baby arugula, endive, candied walnuts,

orange and white balsamic vinaigrette

Insalata   10

Mixed greens, pickled red onions, baby tomatoes and tarragon vinaigrette

Insalata di Cesare   11

Romaine lettuce, parmigiano dressing, focaccia croutons, white anchovies,

pickled shallots and a deviled egg

Confit d’Anatra   14

Crispy duck leg confit with gorgonzola, frisée, baby spinach, croutons and fig balsamico

*Carpaccio   12

Thinly sliced seared peppercorn beef with pickled cauliflower and golden beets, frisee,

tiny croutons, grain mustard aioli and fried capers

Cozze   13

Blue Hill Bay mussels sautéed with garlic, shallots, Roma tomatoes, chili flakes,

basil and prosecco

Manzo  14

Braised beef short rib Pizzaiola, Tuscan kale and grilled goat cheese polenta

Calamari con Caponata   13

Point Judith calamari sautéed with eggplant, peppers, olives, tomato, red onion,

balsamic vinegar and oregano

Gnocchi   18

Sunchoke gnocchi with butter poached lobster, roasted tomato, cipollini, baby spinach, white wine and basil

PASTA

Tagliatelle   23

Tagliatelle tossed with a Bolognese sugo of beef, veal and pork with

mascarpone and parmigiano reggiano

Cavatelli   22

Ricotta cavatelli with homemade Italian chicken sausage, broccoli rabe, roasted tomato,

cipollini and peppercorn ricotta

Ravioli   24

Wild mushroom and ricotta ravioli with a brown butter, sage and porcini sugo,

roasted Brussels sprouts, winter squash and shiitake crisps

Linguine   32

Linguine and clams with white wine, garlic, fennel, red onion, pancetta,

chili flakes and pickled sweet Italian peppers

Whole wheat and gluten-free pasta available upon request

SECONDI

*Salmone   28

Slow-roasted pistachio-crusted Bay of Fundy salmon with winter vegetables,

Sardinian fregola and fennel brodo

*Cappesante   36

Pan seared Georges Bank scallops with melted leek risotto, braised Swiss chard, crispy pork belly, parsnip purée and orange cranberry marmellata

Brodetto di Pesce   32

Shrimp, calamari, mussels, market white fish, Yukon Gold potato, pearl onions, mustard greens,

Roma tomato and saffron brodo with grilled country bread

Pollo Saltimbocca   27

Roasted Statler chicken with prosciutto di Parma and herbs, wild mushrooms,

herb semolina dumpling and Marsala chicken jus

Maiale   28

Braised Berkshire pork shank with sweet potato gnocchi,

apple and golden raisin braised red cabbage and parsnip crisps

*Bistecca   38

Seared beef tenderloin with garlic mashed potatoes, broccoli rabe,

port cherry demi-glace and gorgonzola butter

Contorni

Roasted garlic mashed potatoes 6

Sautéed broccoli rabe 6

Roasted Brussels sprouts 6

Meatballs 6

Executive Chef Nathaniel Lawrence

*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness

**Priced daily

Before placing your order, please inform your server if a person in your party has a food allergy

18% service charge may be added to groups of 6 or more