Menu
SAMPLE MENU *Our Menu Changes Daily*
Page One Red Wine Page Two Red Wine White Wine List Half Bottle List
ANTIPASTI
Baked Oysters
Select oysters from Duxbury, MA, baked, Florentine-style with Prosecco zabaglione, 21
Roasted Bone Marrow
Canoe-cut, roasted-on-the-bone, marrow served with beef tartare, chanterelle mushrooms, pickled onions, Dijon mustard aioli, blueberry goat cheese, aged balsamic Cipollini onions and toasted garlic crostini, 22
Maine Sea Scallops
Penobscot, ME day boat-harvested sea scallops, pan-seared, with tangerine, shaved fresh fennel, radicchio and watercress, 22
Salumi
All-imported salumi sampler with speck, Prosciutto, Soppressata, Mortadella, and Culatello-- drizzled with spiced oil, and aged Parmigiano, 20
Beet Salad
A warm salad of local beets-candy stripe, golden and cabernet-with watercress, crumbled goat cheese and black currant dressing, 16
Tuna Tartare**
Martha’s Vineyard, MA yellow-fin tuna tartare with sliced cucumber, local Maine radishes, and DOP extra virgin olive oil from Lazio, 23
Carpaccio**
Honoring the Renaissance painter and perfected by Harry’s Bar in Venice, beef Carpaccio from Chickering Farm – with fresh summer truffle, lemon, arugula, and capers, 22
Duck
Slow-roasted duck leg with grilled graffiti eggplant, red currants, and Sicilian black rice, 20
Burrata al Tartuffo
Handmade truffle Burrata from Campania, Italy, served over a citrus-spinach coulis -- topped with a pinch of fennel bread crumbs and anchovies from Cetara: a village on the Amalfi, 21
Polpette
Chickering Farm, Westmoreland, NH pork and veal meatballs on the skewer, with fresh yogurt, sage pesto, and a roasted tomato coulis, 17
Summer Salad
Greenlaw Gardens, Kittery, ME greenhouse baby lettuces with toasted almonds, cranberry, spring baby heirloom tomatoes, sliced fresh apple, quinoa, home- made tarragon dressing, and fresh ricotta from Puglia, 16
PASTA
Seafood Angry Pasta
Homemade paccheri pasta with Cod, Falmouth, MA clams, PT Judith calamari, wild Harwichport, MA mussels in a spicy seafood arrabbiata sauce, 39
Summertime Ravioli
Homemade spinach and sweet corn ravioli with oyster mushrooms, sautéed arugula, summer squash and fresh sage, 34
Lobster Agnolotti Pasta
Maine lobster and Venetian-style pasta agnolotti with mixed wild mushrooms, crumbled guanciale, and red tobiko, 42
Rabbit Pasta
Slow-cooked Londonderry, VT rabbit, in the Tuscan-style, with pappardelle pasta, crispy pancetta, and fresh rosemary, 36
Pasta Con Sugo
Rustic pasta and meat ragu - as prepared in the village of Serralunga di C rea - with handmade egg pepperoncini tagliatelle, 34
PRINCIPALI
Lamb Three Ways
Grass-fed spring lamb three ways: grilled lamb chop, roasted lamb loin, homemade lamb ravioli and baby caramelized carrots, 46
Veal Cottoleta
Classic Milanese “elephant ear” of breaded veal with farm egg, fresh arugula, black truffle and hen of the wood mushrooms, 42
Halibut
Wild-caught Narragansett, RI, halibut with lobster mushrooms, fresh herb salsa verde, and creamy local parsnips, 39
Beef
Grilled Black Angus beef tenderloin with Hudson Valley foie gras, homemade carbonara, asparagus, and roasted baby red peppers, 45
Cornish Hen & Summer Truffle
Roasted semi-boneless Cornish game hen with Meyer lemon, green olives, mixed seasonal vegetables and black lentils, served with shaved summer truffles from Le Marche, 37
Osso Buco
Pasture-raised veal ossobuco with saffron risotto carnaroli alla Milanese, 47