** Roasted Fennel & Bay Scallop
Roasted fennel and red bell pepper soup with pan-seared Nantucket bay scallops, 12



Antipasto
**Changing presentation of premium warm and cold antipasti including cured meats, grilled seafood, roasted vegetables and handmade Italian specialties
Platter (for two), 28
Tower (for four), 45

Oysters & Caviar
Damariscotta Winterport oysters baked with prosecco zabaglione and finished with imported Italian caviar, 16

Calamari
Grilled squid with a savory salad of sweet roasted fennel and graffiti eggplant, 13

Duck & Ravioli
Slow-roasted duckling over house-made fig and Gorgonzola ravioli , 14

Carpaccio
Sirloin carpaccio with shaved Parmigiano, salt-cured capers and extra-virgin olive oil, 15

Mozzarella & Ricotta
Sampler of creamy imported fresh buffalo milk cheeses from Naples --drizzled with extra virgin olive oil, sea salt and cracked black pepper, 14



Winter Salad
Warm salad of baby tri-colored heirloom potatoes with wilted purple watercress, 13

**Mushroom Salad
Marinated baby clamshell mushrooms tossed with extra virgin olive oil and shaved black truffle, 16

Arugula
Verrill Farm arugula with a warm pan-sauce of smoked bacon, aged goat cheese, and sliced tangerines, 10

Bibb Salad
Crisp Boston lettuce wedge with lemon pistachio vinaigrette 9.5




Bolognese
Mountain-style Bolognese with homemade porcini pasta, 26

Asparagus
Homemade asparagus and pecorino ravioli with roasted asparagus and fresh pea tendrils, 27

**Rabbit
Classic Tuscan pappardelle pasta with roasted Sonoma rabbit and fresh rosemary, 28

Wild Mushrooms
Handmade wild mushroom tortelloni with a savory ragu of exotic and hand-foraged wild mushrooms 28 Lobster
Silky pasta dumplings, filled with fresh Maine lobster and finished with black trumpet mushrooms and crumbled guancale, 36


Cod
Extra-fancy Chatham, Massachusetts cod with a braised medley of Maine lobster, calamari, and risotto nero, 30

Tuna
Grilled yellow-fin tuna, puttanesca-style over homemade squid-ink linguini with tomato, olives, capers and fresh anchovy, 29


Pork
French-cut, bone-in, pan-seared pork loin with a sweet fig jam, roasted apple and artesanal barley, 28

Sardinian Lamb
Saracen-inspired lamb couscous with a wood-grilled chop, Merguez sausage, pan-seared lamb kibbe, and oven-roasted turnips, 29

**Osso Buco
Veal shank osso buco in the classic-style with saffron risotto Milanese, 38

Chicken
Oven-roasted whole spring chicken with baby Brussels sprouts, roasted Vidalia onions and black lentils, 27

Beef
**Grilled Black Angus beef tenderloin with Hudson Valley foie gras, roasted asparagus and baked macaroni, 33

** Our Signature Dishes



Summertime fresh strawberries, blackberries and raspberries - drizzled with sweet vin cotto and brown sugar 9

Grilled sweet coconut bread with a warm chocolate glaze and a scoop of homemade coconut gelato 8

Venetian-style tiramisu layered with crushed amaratini cookies, Cinzano and mascarpone 7.5

Cow, goat and sheep's milk cheeses from small farm producers in Italy 10.5

Warm chocolate torte with homemade wild mint gelato 8.5

Espresso panna cotta with burnt caramel sauce and warm biscotti 8

Classic crème brulee with honeyed raspberries 8