Dinner

antipasti

COLD POACHED PRAWN COCKTAIL ~ MP
slowly simmered for tenderness in a lemon and spice bouillon

LOCAL OYSTERS ~ MP
served with a green apple cucumber mignonette and horseradish cocktail sauce

CRISPY SEMOLINA ARTICHOKES ~ 9
marinated artichokes breaded in a spiced semolina blend and served over a smoked tomato aioli, with pine nut pesto and romano cheese

CRAB CAKE FRITTERS ~ 15
sweet Maine and lump blue crab, with lemon, fresh herbs, and piquillo pepper, finished with chipotle aioli, avocado puree and crispy parsnip

BURATTA ~ 13
Maplebrook Farm’s buratta, over a four olive tapenade with a sweet tomato jam, virgin olive oil, sea salt and grilled ciabatta

FIRE GRILLED LAMB ”LOLLI-CHOPS” ~ 18
topped with a mixture of Vermont goat cheese, pistachios and macerated apricots, drizzled with wine syrup and a petite salad of arugula and endive

ROASTED MUSSELS ~ 14
a white wine and tomato broth with roasted bell peppers, aleppo chili, saffron and lemon finished with grilled potato bread and sweet butter

CRISPY SEMOLINA CALAMARI ~ 12
tender tubes and tentacles, marinated and dredged in a spiced semolina flour, served with a smoked tomato aioli, and spicy marinara dipping sauces

ARTICHOKE FONDUTA ~ 12
a mixture of marinated artichokes , cipollini onions and garlic, all folded into a three cheese alfredo with fontina, capia pepper, and coal oven crackers

BOLOGNESE DIP ~ 13
our signature Bolognese meat ragout, paired with a whipped garlic and herb ricotta, broiled hot and bubbly, and served with our coal oven crackers

ANTIPASTO FOR THE TABLE ~ 22
thinly sliced prosciutto, mortadella, and soppresatta with four olive tapenade, marinated white beans, artichokes, piquillo peppers and grilled rapini, served with toasted breads, fig jam and coal oven crackers

RUBY BEET BRUSHETTA ~ 10
marinated beets with herbs, olive oil and lemon on toasted ciabatta, topped with crispy smoked bacon, Vermont goat cheese and micro greens

CATALAN TOMATO BREAD ~ 11
smoky grilled ciabatta with fresh garlic and vine ripe tomato, roasted to a perfect crunch, topped with rich dark oil, red cow parmesan and fresh herbs

PORCINI ARANCINI ~ 11
rich and creamy mushroom risotto fritters, served over a mushroom alfredo with grated locatelli, fresh herbs and marinated sun dried bell peppers

coal-fired pizze

WILD MUSHROOM ~ 17
Vermont goat cheese alfredo, fire-roasted mushrooms, white truffle essence, finished with spicy arugula, red cow parmesan, sea salt and cracked pepper

SPICY SAUSAGE ~ 16
Calabrian chili infused Italian sausage, our three cheese blend, fresh cubed Narragansett mozzarella and thinly sliced banana peppers

MEATZA ~ 18
amatriciana sauce, with three cheeses, thinly sliced meatballs, soppresatta, and spicy sausage, with roasted garlic cloves, basil, and Calabrian chili oil

PESTO ARTICHOKE ~ 16
three cheeses, pine nut pesto, marinated artichoke hearts, fire-roasted red onions, finished with horseradish aioli, spicy arugula and cracked pepper

AUTUMN SHORT RIB ~ 17
roasted pumpkin, cipollini onion, sage, braised short rib and Vermont goat cheese, finished with a drizzle of local honey and toasted pumpkin seeds

MARGHERITA ~ 17
classic combination of roasted tomatoes, Narraganset mozzarella, and fresh basil

first bites

WATERCRESS AND GRILLED PEAR ~ 11
radicchio, shaved manchego, pomegranate seeds, cracked marcona almonds and an aged sherry vinaigrette

BIBB SALAD ~ 11
crisp Boston bibb lettuce, with a tangy cider vinaigrette, topped with spiced pecans, smoked bacon, gorgonzola, tobacco onions, and sun-dried cherries

KNIFE AND FORK CAESAR ~ 11
crisp romaine lettuce, with our creamy garlic dressing, topped with white anchovies, ciabatta crisp, smoked bacon and marinated sun dried tomatoes

WILD ARUGULA AND BELGIAN ENDIVE ~ 11
roasted fig balsamic, toasted pumpkin seeds, crumbled Vermont goat cheese, roasted pumpkin seed oil

PROVENCAL VEGETABLE SOUP ~ 11
rustic stew of mixed vegetables with pancetta, savoy cabbage, dark olive oil, white beans ciabatta and pine nut pesto

TUSCAN ORECCHEITTE ~ 12
hot Italian sausage, roasted fennel, rapini and crushed garlic in a light tomato broth with white beans, basil, fresh lemon and truffle

POTATO GNOCCHI ~ 13
gratin with light cream, confit duck leg, roasted pumpkin, sage, cipollini onion and chevre, topped with toasted pumpkin seeds, sea salt and local honey

MUSHROOM BUCATINI ~ 13
sautéed forager mushrooms, with beef short rib, porcini & sherry cream, tossed with baby spinach, red cow parmesan, black truffle and a poached egg

 

entrees

BOLOGNESE ~ 23
our signature meat sauce rich with beef, pork, veal and pancetta, finished with sweet cream, parmesan, fresh herbs and olive oil

CHICKEN MILANESE ~ 26
crispy marinated chicken with a sherry wine and roasted mushroom sauce, paired with our wild mushroom bucatini, locatelli cheese and a poached egg

RIBEYE STEAK ~ 36
char-grilled 35 day aged ribeye, topped with a smoked bacon molasses butter and served with a root vegetable &short rib hash with pumpkin and turnip

STUFFED SOLE ~ 29
crab stuffing, piquillo pepper beurre fondue, garlic-spinach and lemon with sautéed gnocchi, and roasted pearl onions

SPAGHETTI AND MEATBALLS ~ 23
meatballs rich with beef, pork and Italian spices, served over spaghetti Amatriciana, topped with pecorino cheese and garlic ricotta.

PORCINI MUSHROOM RISOTTO ~ 24
carnaroli rice, locally foraged and cultivated mushrooms, baby spinach, mushroom broth, reggiano cheese and cultured butter

SAFFRON SHRIMP SCAMPI ~ 28
sautéed shrimp, marinated artichoke, capers, shaved garlic, roasted tomato, gavi wine, and sweet butter tossed with Valicenti Organico saffron linguine

SHELLFISH CIOPPINO ~ 36
roasted crab broth with tomato, fennel, saffron and fresh herbs with red bliss potatoes, fresh lemon and grilled ciabatta toasts

ROASTED LOIN OF LAMB ~ 38
blue cheese crusted New Zealand lamb, stewed lentils du puy, with sautéed apples, baby spinach, butter roasted walnuts, lamb jus and fig balsamic

BRAISED SHORT RIB ~ 32
red wine braisiage, black truffle polenta, caramelized cauliflower, roasted grapes, beurre fondue, cabernet reduction and cracked marcona almonds

SWEET POTATO RAVIOLI ~ 27
drizzled with sage brown butter, paired with duck confit, sautéed spinach, roasted pecans, honey- whipped mascarpone and an apple cider reduction

CRISP SKINNED ATLANTIC SALMON ~ 29
vanilla-scented parsnip puree, caramelized brussel sprouts with smoked bacon and tart green apple, and a petite salad of endive, cilantro and horseradish

CRAB CASARECCI ~ 28
potato and chive pasta with lump crab meat in a lightly spicy roasted pepper pomodoro, with baby spinach, grated romano cheese and basil tips

 

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Before placing your order, please inform your server if a person in your party has certain medical conditions.