Menu
SAMPLE MENU *Our Menu Changes Daily*
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ANTIPASTI
Mushroom Carpaccio
Hand-forged king mushroom, “Carpaccio-style” with black truffles, Parmigiano crisp, red bell pepper coulis and Ossetra Caviar Malossol, 22
White Truffle Pasta
Aromatic and rare – a generous portion of white truffle from Alba, Italy, guanciale and a farm egg, over pasta alla chitarra in the classic Piemontese carbonara style, 55
Sea Scallops
Penobscot, ME day boat-harvested sea scallops, pan-seared, with asparagus and an endives and Amarone-infused risotto vialone nano, 20
Mozzarella and Warm Tomatoes
Buffalo milk mozzarella flown fresh from Apulia, Italy with confit vine-ripened tomatoes and fresh basil, 20
Duck
Slow-roasted duck leg with dried cranberries, Sicilian black rice pilaf, and fresh currants, 20
Polpetti
Pork and veal meatballs on the skewer, with fresh yogurt, sage pesto, and a roasted tomato coulis, 16
Tuna Tartare**
Martha’s Vineyard, MA yellow-fin tuna tartare with sliced cucumber, Maine radishes, and DOP extra virgin olive oil from Lazio, 20
Baked Oysters
Select oysters from Duxbury, MA, baked, Florentine-style with Prosecco zabaglione, 20
Winter Salad
Greenlaw Gardens, Kittery, ME greenhouse baby lettuces with toasted almonds, dried cranberries, quinoa, and ricotta, 14
Tuscan Kale Salad
A simple and beautiful mix of Tuscan staples-- Carrots, kale, and radishes from Wilson Farm, Lexington, MA-- sautéed with imported sundried tomatoes from Campania, white beans, parmigiana, Castelvetrano olives, and 2021 DOP olive oil.15
Carpaccio**
Honoring the Renaissance painter and perfected by Harry’s Bar in Venice, beef Carpaccio – with black truffle, lemon, arugula, and capers, 20
PASTA
Angry Pasta
Homemade lumache pasta with swordfish, Nova Scotia halibut, wild Harwichport, MA mussels and Falmouth clams in a spicy seafood arrabbiata sauce, 34
Pasta Con Sugo
Rustic pasta and meat ragu - as prepared in the village of Serralunga di C rea - with handmade egg pepperoncini tagliatelle, 32
Mushroom Pasta
Plump pasta ravioli filled with exotic and hand-foraged hen of the woods mushrooms and served with a farm-style wild mushroom ragu, 32
Lobster Agnolotti
Maine lobster and Venetian-style tri-colored pasta agnolotti with wild mushrooms, tobiko, grilled asparagus, and crumbled guanciale, 42
Rabbit Pasta
Slow-cooked Londonderry, VT rabbit, in the Tuscan-style, with pappardelle pasta, crispy pancetta, and fresh rosemary, 34
PRINCIPALI
Pork
Longest Acres Farm, Chelsea, VT grilled bone in pork chop with Gorgonzola dolce and homemade fig jam-- accompanied by toasted faro and cauliflower, 36
Beef**
Grilled Black Angus beef tenderloin with Hudson Valley foie gras, fingerling potatoes, baby bell peppers and colorful fall vegetables, 44
Lamb Three Ways
Grass-fed spring lamb three ways: grilled lamb chop, roasted lamb loin, homemade lamb ravioli and baby carrots, 42
Striped Bass
Woods Harbour, Nova Scotia striped bass with morel mushrooms, fresh herb salsa verde, sauteed fiddleheads and creamy parsnips, 39
Chicken
Oven-braised Statler chicken breast with baby Brussels sprouts, Sicilian eggplant, Meyer lemon, green olives, and black lentils, 33
Osso Buco
Pasture-raised veal ossobuco Piemontese-style with saffron risotto carnaroli alla Milanese, 46