Antipasti
SalumiUS$17.00
Classic salumi platter with cured olives, homemade panzanella, sliced dried tomatoes, house cured pickles, sliced pear, and hard Parmigiano Reggiano
Tuna TartareUS$16.00
Local Martha's Vineyard, MA yellow-fin tuna tartare with sliced cucumber and sliced local Maine watermelon baby radishes
MeatballsUS$14.00
Chickering Farm, Westmoreland, NH pork polpetti, baked on a skewer, with mint yogurt, sage pesto, and roasted tomatoes
Smoked MackerelUS$15.00
Fresh smoked local Wellfleet, MA mackerel with grape tomatoes, fresh basil, and butter-crusted croutons
Cacio e PepeUS$15.00
Variation on the spicy Roman-style classic with imported bucatini pasta, pecorino romano tuile, cracked black pepper, and shaved black truffles
DuckUS$16.00
Slow-roasted duck leg with fresh currants and Sicilian black rice pilaf.
CarpaccioUS$18.00
Named after the Renaissance painter and created by Harry's Bar in Venice --our version features local arugula and shaved black truffles.
Snail PastaUS$15.00
Marinated escargot, imported lumache ("snail-shaped") pasta, fresh herbs, and roasted cherry tomatoes
OystersUS$18.00
King Caesar Duxbury, MA oysters, baked with Prosecco zabaglione, 18
Arugula SaladUS$14.00
Local greenhouse baby arugula with a pan-sauce of smoked bacon, pecorino, and sliced blood orange
PASTA & RISOTTO
Burrata PastaUS$29.00
Artisanal mozzarella burrata from Campania, Italy with imported fusilli, fresh basil, and a slow-braised semi-dried tomato marinara
Clam PastaUS$29.00
Pasta alla chitarra with Falmouth, MA clams, toasted pine nuts, pea tendrils, and Parma prosciutto
Lobster Agnolotti PastaUS$39.00
Maine lobster and Venetian-style pasta agnolotti in lobster brodo, with chanterelle mushrooms and red tobiko.
Pasta con SugoUS$29.00
Rustic pasta with meat ragu - as prepared in the village of Serralunga di Crea - with homemade pepperoncini tagliatelle.
Rabbit PastaUS$32.00
Slow-cooked small farm Sonoma rabbit, in the Tuscan-style, with pappardelle pasta, crispy pancetta, and fresh rosemary.
PRINCIPALI
VenisonUS$35.00
Grass-fed venison two ways: pan-seared tenderloin and grilled chop with caramelized heirloom carrots and garlicky local greens
Suckling PigUS$30.00
Rotisserie-roasted suckling pig, from Quebec with baked figs, Gorgonzola dolce, local baby beets and toasted faro
ChickenUS$29.00
Roasted upstate NY Cornish game hen with baby Brussels sprouts, Meyer lemon, green olives, and black lentils,
OssobucoUS$42.00
Pasture-raised veal ossobuco with saffron risotto carnaroli alla Milanese.
SwordfishUS$32.00
MSC certified Canadian sword loin, grilled, puttanesca-style with homemade squid ink spaghettini, tomato, olives, capers and anchovy
Bistecca alla FiorentinaUS$36.00
Truffle-glazed Tuscan-style NY strip steak, wood grilled, with graffiti eggplant and roasted mini bell peppers(Bone-out or Bone-in)