Dinner Menu

Full Dinner Menu Served Nightly Until Midnight

Appetizers

Brown Butter Sautéed Calamari, San Marzano Tomatoes, Spinach, Peperonata, Chili Flakes, Grilled House-Made Focaccia 19

House-made Gnocchi, Braised Beef Short Ribs, Fried Onions 20

Really, Really, Good, Beef, Pork and Veal Meatballs, Ricotta 18

Arugula, Gorgonzola, Apple, Hazelnuts, Lemon Vinaigrette 15

Duck Confit Tart, Caramelized Onions, Goat Cheese, Spinach, Mustard Sugo 21

Chef’s Selection of Meats & Cheeses with Seasonal Accompaniments for Two 38

PEI Mussels, White Wine, Shaved Garlic, Shallots, Thyme, Calabrian Chili, Chorizo 19

Prosciutto, Arugula, Cherry Peppers, Blood Orange, Balsamic Vinaigrette 21

Roasted Tomato & Basil Soup, Grilled Cheese 16

Hearts of Romaine, House-Made Caesar Dressing*, Focaccia Croutons, Shaved Grana Padano, Sicilian White Anchovies 15

Octopus, Spicy Caponata, Fingerling Potatoes, Salsa Verde 23

Beef Carpaccio*, Fried Lemon, Arugula, Grana Padano, Lemon Aioli 19

Local Oysters*, Apple Cider Mignonette, Spicy Cocktail Sauce 21

Sides

Garlic and Mozzarella Bread with Pomodoro Sauce 14
Mixed Olives, Oregano, Rosemary, and Thyme 9
Deviled Eggs, Pancetta, Paprika 12
Roasted Mushrooms 16
Broccoli Rabe 13
Shishito Peppers 12
Brussels Sprouts with Bacon Jam 13
Chorizo Mac and Cheese 12

Entreés

Wild Mushroom Ravioli, Sautéed Mushrooms, Crispy Onions, Leeks, Grape Tomatoes 28

Fresh Casarecce Pasta, Wild Boar Ragu, Roasted Red and Yellow Pepper Agrodolce, Grana Padano 34

Cioppino, Halibut, Shrimp, Mussels, Calamari, Potatoes, Saffron-Tomato Brodo, Grilled Focaccia 49

Pan-Seared Bay of Fundy Salmon*, Bacon Jam, Brussels Sprouts,Caramelized Onions, Cauliflower Sugo 36

Giannone Farms Statler Chicken, Fingerling Potatoes, Cipollini, Escarole, Chorizo, Lemon-Garlic Sugo 35

Cherrystone Clams, Squid Ink Linguine, Broccoli Rabe, White Wine, Garlic, Calabrian Chili 33

Fresh Rigatoni Bolognese, Ragu of Veal, Beef, Pork, San Marzano Tomatoes, Italian Basil, Parmigiano Reggiano 32

Baked Orecchiette, Pork Sausage, Broccoli Rabe, San Marzano Tomatoes, Fontina Cheese, Breadcrumbs, White Truffle Oil 30

Fresh Linguine, Pan-Seared Shrimp Scampi, Bacon, Kale, Tomatoes 36

Halibut, Potato Leek Purée, Grilled Asparagus, Red Pepper Relish 46

Fresh Pappardelle, Braised Chicken, Spinach, Red Peppers, White Wine, Basil Pesto 33

14 oz Pan Roasted Pork Chop*, Soft Polenta, Mushroom Marsala Sugo, Shallots, Blood Orange-Arugula Salad 36

8 oz Beef Tenderloin*, Parmesan Risotto, Broccoli Rabe, Demi Glaze 49

Grilled Lamb Chops, Tri-Color Potatoes, Sundried Tomatoes, Mint Salsa Verde 54

Gluten-Free and Whole Wheat Pasta Available Upon Request
19% Service Charge May be Added to Parties of Six or More

*These items may be served raw or under-cooked and may increase your risk of food-borne illness
Before placing your order, please inform your server if anyone in your party has a food allergy

OUR LOCATIONS
NORTH END 226 HANOVER STREET
LOGAN AIRPORT TERMINAL B
NEW LOCATION SOUTH SHORE 933 HINGHAM ST, ROCKLAND
EXECUTIVE CHEF FABIO SILVA

Click for the Dessert Menu