Dinner

antipasti

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

*LOCAL OYSTERS ~ MP
served with a orange tarragon 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 ~ 14
sweet Maine and lump blue crab, with lemon, fresh herbs, and piquillo pepper, finished with chipotle aioli and a green apple and endive slaw

FIRE GRILLED LAMB ‚ÄĚLOLLI-CHOPS‚ÄĚ ~¬†18
topped with a mixture of Vermont goat cheese, pistachios and balsamic marinated strawberry, drizzled with a sweet wine reduction

*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 ~ 12
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 marinated olives and white beans, artichokes, piquillo peppers and grilled asparagus, served with toasted breads, fig jam, three spreadable cheeses and coal oven crackers

CATALAN TOMATO BREAD ~ 9
smoky grilled ciabatta with fresh garlic and vine ripe tomato, roasted to a perfect crunch, topped with rich dark oil, parmesan and fresh herbs

SPRING PEA ARANCINI ~ 11
creamy four-cheese risotto tossed with English peas and pancetta, stuffed with fontina and served over a roasted pomodoro

BEEF CARPACCIO ~ 16
thinly shaved sirloin, topped with sun-dried tomato, crispy capers, dark olive oil drizzle and freshly shaved locatelli & pecorino cheeses, finished with a squeeze of lemon and sprinkle of arugula

coal-fired pizzas

WILD MUSHROOM ~ 17
mushroom 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

MARGHERITA ~ 17
classic combination of sliced vine-ripened tomatoes, Narraganset mozzarella, and fresh basil

PROSCIUTTO ~ 18
diced peach, goat cheese, grilled onions and our three cheese blend, topped with sliced prosciutto and a sweet wine drizzle

first bites

GRILLED LITTLE GEM ~ 11
topped with our broken bacon vinaigrette, cipollini onions and plenty of freshly shaved pecorino and romano cheeses

BIBB SALAD ~ 11
crisp Boston bibb lettuce with our honey-balsamic vinaigrette, topped with spiced pecans, goat cheese, shaved peach and sun-dried blueberries

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

GOLDEN BEET SALAD ~ 12
wild arugula and shaved endive, topped with fried Vermont goat cheese and cara cara orange segments, finished with our crunchy pistachio vinaigrette

BURRATA ~ 14
Maplebook Farm’s burrata over fresh heirloom tomatoes, with a drizzle of pine nut pesto and a sprinkle of sea salt, served with crunchy crostini

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

SACHETTI ~ 10
a three cheese blend wrapped in “tiny purses,” served over a chive fondue, topped with crispy proscuitto, a vin cotto drizzle and freshly shaved locatelli

*CRAB CASARECCI ~ 14
Valicenti Farm’s potato and chive pasta tossed with lump crab meat in a spicy roasted pepper pomodoro, with baby spinach and pine nut pesto

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 PARMESAN – 24

crispy marinated chicken topped with sauteŐĀed spinach, fresh mozzarella and slow-simmered marinara, served alongside Valicenti Farm‚Äôs handmade spinach and ricotta ravioli

RAVIOLIS – 25

raviolis stuffed with kale, roasted red pepper and goat cheese, served with braised kale and topped with kale chips, piquillo peppers, goat cheese, almonds, sweet butter and pine nut pesto

*GORGONZOLA CRUSTED TENDERLOIN – 36

6 oz. cut of beef tenderloin cooked to your liking, smothered in gorgonzola cheese then topped with fried oysters & buttery hollandaise‚ÄĒ
all over a silky pomme puree and grilled asparagus

*PROSCIUTTO WRAPPED COD – 32

7 oz. fresh caught Atlantic cod wrapped with prosciutto and pan-seared until crisp, served over a shrimp and Yukon gold hash, with sauteŐĀed greens and a red pepper beurre blanc

SPAGHETTI AND MEATBALLS – 23

rich and savory meatballs with beef, pork and Italian spices, over spaghetti amatriciana topped with pecorino cheese and a creamy whipped ricotta

*SAFFRON SHRIMP SCAMPI – 28

sauteŐĀed shrimp, marinated artichoke, capers, shaved garlic, roasted tomato, gavi wine, and sweet butter tossed with saffron linguine

*FRA DIAVOLO – 36

mussels, clam, calamari, white fish, lump crab meat and shrimp, tossed with linguine and roasted tomato in a spicy roasted pepper pomodoro

*OVEN ROASTED HALF CHICKEN – 25

pan-seared ‚Äėtil crispy and finished in the oven‚ÄĒserved over gorgonzola pomme puree and sauteŐĀed asparagus, topped with a sherry mushroom ragout and crispy tobacco onions

*SKIRT STEAK PIZZAIOLA – 30

10 oz. cut grilled to your liking, topped with a slightly spicy piperade sauce, served alongside truffled parmesan frites

*CRISP SKINNED ATLANTIC SALMON – 29

over a sweet corn puree, with a corn succotash of fava beans, English peas, sun-dried peppers, and fingerling potatoes

*WILD GARLIC SCAPE TAGLIATELLE – 23

tossed with English peas, asparagus tips, spring onions, truffle essence and a mushroom crema; topped with a slow-poached egg and fresh shaved locatelli

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.