Dinner

antipasti

COCKTAIL PRAWNS ~ MP
cocktail sauce, chipotle aioli and fresh lemon

*LOCAL OYSTERS ~ MP
served with an orange tarragon mignonette and horseradish cocktail sauce

FRIED ARTICHOKE HEARTS ~ 9
over a smoked tomato aioli with pine nut pesto and Romano cheese

*FIRE GRILLED LAMB ‚ÄĚLOLLI-CHOPS‚ÄĚ ~¬†18
topped with Vermont goat cheese, pecan and sundried apricot, drizzled with a sweet wine reduction

ROASTED MUSSELS DIAVOLO ~ 14
roasted tomato sauce rich with white wine, garlic, basil and spicy Calabrian chili, finished with butter and grilled ciabatta

CRISPY CALAMARI ~ 12
marinated, breaded in a spiced semolina flour and fried, served with a chipotle aioli and spicy marinara for dipping

ARTICHOKE FONDUTA ~ 12
marinated artichoke, cipollini onions and capia pepper folded into a three cheese alfredo, served with coal oven crackers

BOLOGNESE DIP ~ 12
our signature Bolognese ragout broiled hot and bubbly, topped with whipped garlic ricotta, served with coal oven crackers

ANTIPASTO FOR THE TABLE ~ 22
prosciutto, mortadella, soppresatta, marinated olive, white bean, artichoke, Italian-style blistered peppers and grilled asparagus with fig jam, assorted cheeses, grilled bread and coal oven crackers

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

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

MAPLEBROOK BURRATA ~ 14
arugula & pepita pesto with heirloom tomato, Portuguese olive oil, grilled ciabatta and cracked pepper

coal-fired pizzas

WILD MUSHROOM ~ 17
mushroom alfredo, fire-roasted mushroom and white truffle topped with spicy arugula, red cow parmesan, sea salt and cracked pepper

SPICY SAUSAGE ~ 16
Calabrian chili-infused Italian sausage, three cheese blend, Narragansett mozzarella and sliced banana pepper

MEATZA ~ 18
amatriciana sauce with three cheese blend, sliced meatball, soppresatta, spicy sausage, roasted garlic, basil and Calabrian chili oil drizzle

PESTO ARTICHOKE ~ 16
pine nut pesto, marinated artichoke heart and fire-roasted red onion topped with horseradish aioli, spicy arugula and cracked pepper

MARGHERITA ~ 16
classic combination of sliced vine-ripened tomatoes, Narraganset mozzarella, and fresh basil

SHORT RIB ~ 18
Vermont goat cheese, braised short rib, blistered peppers and salted local honey

first bites

LOLLA ROSA & GORGONZOLA ~ 11
prosciutto, shaved fennel, marcona almond, sun-dried
blueberry and port wine white balsamic

ARUGULA & ENDIVE ~ 12
arugula and Belgian endive, tossed with goat cheese, balsamic fig and rosemary, finished with toasted pepitas

*KNIFE AND FORK CAESAR ~ 11
crisp romaine lettuce with house-made garlic dressing, topped with white anchovy, ciabatta crisp, smoked bacon and sun-dried tomato

MEDITERRANEAN SALAD ~ 10
marinated Narragansett feta, plum tomato, red bell pepper, green olive, cucumber, shaved onion, ciabatta croute and red wine vinaigrette

SMOKED SCAMORZA & POTATO RAVIOLI ~ 10
topped with a beef reduction, rosemary beurre blanc,
sage oil and toasted walnut

TUSCAN ORECCHEITTE ~ 12
spicy Italian sausage, rappini and crushed garlic in a roasted tomato broth

entrees

BOLOGNESE – 23

rigatoni tossed in our signature meat sauce of 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

PORCINI RISOTTO – 27

arborio rice risotto tossed with wild mushroom, roasted onion, Reggiano cheese, baby spinach and truffled parmesan cream

SHORT RIBS – 29

over mashed potato with pickled fennel and golden raisins, topped with roasted sweet pepper, pine nut and beef jus

PROSCIUTTO WRAPPED COD – 32

served over Yukon potato hash with tiger shrimp, braised kale, roasted pepper butter and roasted cippolini onion

SPAGHETTI AND MEATBALLS – 23

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

SAFFRON SHRIMP SCAMPI – 28

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

OVEN ROASTED HALF CHICKEN – 25

served over gorgonzola potato puree and sauteŐĀed asparagus,topped with a sherry mushroom ragout and crispy tobacco onion

*RIB EYE – 36

served alongside potato hash and roasted shallot, finished with caramelized shallot whiskey butter

*CRISP SKINNED ATLANTIC SALMON – 29

over brown butter cauliflower puree, truffled Brussels sprouts and a toasted grain medley

CRAB CASARECCI – 28

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

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.