Winter Menu


Arancini con Spec – 13
Lightly fried Risotto rice balls stuffed with mozzarella and served on a
bed of thinly sliced Spec
Warm Tomato Salad (gf) – 12
Warm local diced Tomatoes tossed with Gaeta Olives, Oregano & fresh Basil
Topped with Vermont goat cheese
House Salad – 11
Local Mesclun salad tossed with Maytag blue cheese, Tomatoes, Onion, Almonds,
dried Cranberries and green Apple vinaigrette.
Scallops (gf) – 16
Pan seared Scallops served with Portabella mushrooms and roasted red Pepper,
Finished with gorgonzola fig sauce
*Mussels(gf) – 12
Our signature Prince Edward Island Mussels in a light broth of lemon,
White wine, butter, capers and cherry Tomatoes
Caesar Salad – 11
Whole leaves of baby Romaine tossed in a white truffle infused dressing
Served with white Anchovies and a fried poached egg
Antipasti Italiano – 15
Assortment of Italian cured meats picked by the Chef
Served with variety of Italian cheese and Olives
Calamari – 13
Tempura battered Calamari and spicy cherry Peppers, fried and served with spicy Aioli
Pomodoro e Mozzarella Burrata(gf) – 14
Served with a Cumin, Ginger warm Tomato sauce accompanied by a side of Crostini
Minestrone di Verdura(gf) – 10
Hearty Mediterranean soup with seasonal vegetables
Antipasti Tasting Sampler – 19
Feast of a perfect combination of Pomodoro Burrata, House Salad,
Arancini, and Calamari
Gluten free (penne or gnocchi) or whole-wheat pasta can be substituted with any sauce
All our pastas made fresh daily


Rigatoni Bolognese (gf) – 26
“Best of Boston – Boston Globe” Homemade Rigatoni pasta tossed in a
Slow cooked sauce of Tomatoes, ground Sirloin and red wine
Topped with shaved Parmigiano Reggiano
Crabmeat Ravioli – 26
Chef’s special – stuffed with Crabmeat and Mascarpone cheese served with sautéed Shrimps and Cherry Tomato white wine creamy sauce blended with English Peas
Indian Fusion Masala Ravioli – 25
This homemade Indian – Italian fusion Ravioli is stuffed with Ricotta cheese, English Peas and ginger then coated in a spicy Tomato cream sauce;
finished with a curry leaf Pistachio pesto
Gnocchi ai Funghi (gf) – 26
Homemade potato dumplings tossed with seasonal Mushrooms.
Finished with a touch of truffle oil and truffled cheese
Papperdelle Short Ribs
Pasta ribbons tossed with short Rib Pecorino cheese
Finished with shaved parmesan cheese


*Beef Tenderloin (gf) – 42
“A favorite of The Phantom Gourmet.” An 8oz. center cut filet grilled to perfection and
Finished with a Chianti veal demi glaze reduction
Served over a Potato gratin cake and sautéed Spinach
Winter Special: 16oz. RIBEYE – 44
Ribeye served with gold Yukon Potatoes and Asparagus
Finished with delicious Porcini sauce
*Veal Chop (gf) – 41
Grilled 16 oz. bone in Veal chop topped with Gorgonzola Cranberry sauce
Served with Yukon Potatoes and sautéed Asparagus
Chicken Parmesan – 31
Panko crusted chicken breast topped with a plum Tomato sauce
Melted mozzarella di Bufala, served with a side of Rigatoni Pomodoro.
*Salmon(gf) – 32
Pan seared Salmon with roasted purple Potatoes and sautéed Asparagus
Finished with white wine capers cherry Tomato sauce
*Duck (gf) – 38
Duck prepared two ways: confit & breast: Served with fingerling Potatoes and sautéed Broccolini. Finished with a fig, cherry & juniper Berry wine sauce
*Lamb Chop (gf) – 44
Grilled Colorado rack of lamb tossed in breadcrumbs, served with fingerling Potatoes and sautéed Broccolini and finished with Basil Pesto sauce


Soufflé AiCioccolato(gf) – 12
Decadent and rich chocolate soufflé served with vanilla gelato.
(20+ minute baking time)
Cheese Cake – 12
Vanilla Bean Cheese Cake with Berries and Raspberry coulis
Rice Pudding (gf) – 10
Mixed with white chocolate and finished with shaved dark chocolate and raspberries
Gelato or Sorbet (gf) – 9
Assortment of three types of homemade gelato or sorbet
Vanilla Crème Brulee – 11
Served with fresh Berries
Apple Crostata – 13
Puff pastry topped with thin sliced apples and baked to crispy perfection.
Served with fresh berries and vanilla gelato. (20+ minute baking time)
Dessert Tasting – 29
A selection of house favorites including soufflé, apple crostata,
crème brulee and vanilla gelato
(20+ minute baking time)

* The Commonwealth of Massachusetts suggests that raw or under cooked meats or seafood may increase your risk of food borne illnesses, especially if you have certain medical conditions.

(gf) – Denotes “Gluten Free” Option