Dinner Menu

ANTIPASTI

Soup
Caramelized onion soup, dried fig compote, herbed croutons, gorgonzola   13

Calamari 
Point Judith calamari, roasted cauliflower, spicy San Marzano tomatoes   14

Burrata
Local burrata, smoked prosciutto, eggplant caponata, toasted almonds, arugula    15

Carpaccio*
Grass-fed peppercorn crusted beef, truffle aioli, Piave Vecchio, arugula
grilled red onion compote, tiny croutons    16

Beet Salad
Roasted mixed beets, Vermont goat cheese, hazelnuts, watercress, beet vinaigrette    14

Mussels
Local mussels, pancetta, shallots, basil, ciabatta, saffron and white wine broth   16

Salumi
Sliced cured meats with accompaniments, crostini   15

Formaggio
Artisanal cheeses with accompaniments, crostini   18

Verde
Local mixed greens, gorgonzola, cider-mustard vinaigrette, apples, candied pecans   13

Beef Tartare
Basil-pine nut pesto, roasted peppers, capers, vin cotto, pickled red onions, cress   17

Romaine*
Romaine hearts, Caesar dressing, Grana Padano, white anchovies, crostini   13

ENTREES

Beef Pizzaiola
Tomato-oregano braised short ribs, parsnip risotto, braised Swiss chard   34

Tagliatelle
Fresh tagliatelle pasta, garlicky shrimp, pancetta, spicy tomato broth, basil   32

Scallops*
George’s Bank scallops, spaghetti squash, Kabocha squash, poached raisins
fennel butter   37

Pork Chop*
Grilled Berkshire bone-in chop, sweet potato puree, pickled apples, gorgonzola
baby kale, maple-brown butter vinaigrette   28

Linguine
House made linguine, broccoli rabe, Cipollini onions, parmesan-fennel emulsion   26

Salmon*
Bay of Fundy salmon, pickled pumpkin, roasted turnips, spinach, spiced pumpkin seeds   29

Gnocchi
Local lobster, house made potato dumplings, melted leeks, tarragon, lobster sugo   37

Rigatoni
Traditional veal, beef and pork ragu, Grana Padano, mascarpone, basil   26

Chicken
Chicken Ballantine, warm butternut squash panzanella salad, ricotta salata, Vidalia onion
roasted chicken jus   30

Garganelli
Garganelli pasta, red wine braised oxtail, blistered baby tomatoes, tomato crema
shaved Piave Vecchio, pine nut crumble   29

Filet*
Grass fed grilled beef tenderloin, roasted mushrooms, roasted Cipollini onions
foie gras-truffle butter, garlic mashed potatoes, red wine jus  44

SIDES
Cauliflower gratinata, soppressata, parmesan   9
Mixed mushrooms, fried egg, lemon aioli   11
Sautéed baby kale, garlic, chili, olive oil   7
Grilled eggplant, basil-pine nut pesto, Piave Vecchio   8
Confit baby potatoes, parmesan, truffle oil   8

WHOLE WHEAT AND GLUTEN-FREE PASTA AVAILABLE UPON REQUEST

Executive Chef Anthony Mazzotta

Gratuity of 18% may be added to parties of 6 or more
*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. Before placing your order, please inform your server if a person in your party has a food allergy