RESTAURANT WEEK: DINNER MENU – $38
Whole leaves of baby Romaine tossed in a white truffle infused dressing. Served with white anchovies and a fried poached egg
Organic salad leaves served with fresh grapes, candied pecans and blue cheese. Drizzled with a pear & apple cider vinaigrette.
Risotto rice balls stuffed with mozzarella. Lightly fried and topped with Parmigiano Reggiano and tomato confit.
Pomodoro e Mozzarella**
Local tomatoes with homemade Mozzarella; finished with oregano, Basil and balsamic reduction.
Insalata di Rucola**
Arugula mixed with red onion and balsamic vinaigrette. Finished with grated Parmigiano cheese
Homemade potato dumplings tossed in a sauce of fresh tomatoes, basil and diced mozzarella.
“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.
Pappardelle con Fungi*
Pappardelle pasta cooked in simmered sauce of seasonal mushrooms and butter; finished with touch of truffle oil and cheese
Fish Salmon ($8 upcharge)**
Pan seared and served on top of vegetable risotto. Finished with a yellow tomato tarragon sauce.
Indian Fusion Masala Ravioli
This house made 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.
Served with whip cream and a Grand Marnier orange.
Vanilla Crème Brulee**
Served with fresh Berries
^FOR THE DINE OUT SPECIAL ($38), SELECT ONE OF THE ITEMS FROM ANTIPASTI, SECONDI AND DOLCI. FISH AND SIRLOIN WILL HAVE AN UPCHARGE OF $8 EACH.
ANY ADDITIONAL ITEM WILL BE CHARGED EXTRA: ANTIPASTI – $12; SECONDI – $18; DOLCI – $12
TAX AND TIPS ARE NOT INCLUDED IN THE ABOVE PRICES. PARTY OF FOUR & ABOVE WILL BE SUBJECT TO TIPS OF 20%
* The Commonwealth of Massachusetts suggests that raw or undercooked meats or seafood may increase your risk of food borne illnesses, especially if you have certain medical conditions. **Gluten Free Option.