Menu

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Valentine’s Day Menu

$145

Antipasti

Shrimp & Polenta

Fresh wild Georgia shrimp with roasted red bell peppers, broccoli rabe, sundried tomato, and crispy stone-ground polenta 

Crab & Lobster Soup

Maine peekytoe crab, in a homemade lobster bisque, with a dollop of crème fraiche

Blood Orange Salad

First-of-the-season sliced blood orange with shaved fennel,

Golden beets, endives, and pomegranate dressing

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

Roasted Bone Marrow

Canoe-cut, roasted-on-the-bone, marrow served with beef tartare, pickled onions, Dijon mustard aioli, Bastardo di grappa cheese, and toasted garlic crostini

Lobster & Uni Pasta

Fresh Portland, ME sea urchin and Nova Scotia lobster with homemade cuttlefish pasta 

Oyster Sampler with Caviar

 Two “Duxbury Select” oysters baked with Prosecco zabaglione and four Honeymoon on-the-half-shell topped with French Ossetra caviar

Pork Two Ways

A duet of local pork from Chickering Farm in Westmoreland, NH:

Pork belly – crispy and grilled with a sweet fig glaze

Pork meatballs – with a red pepper coulis

Carpaccio

Honoring the Renaissance painter and perfected by Harry’s Bar in Venice, beef Carpaccio from Chickering Farm – with fresh winter truffle, arugula, and capers

Black Mission Figs & Proscuitto

Fresh black mission figs fiorato with Parmigiano Reggiano, layered with 22-month aged DOP Prosciutto di Parma and lightly smoked Speck from Trentino alto Adige 

Seafood Trio

Martha’s Vineyard yellow-fin tuna tartare, sweet bay scallops, and striped bass ceviche

Principali

Lamb Sampler

Spring lamb four ways:  grilled rib chop, roasted bone-in lamb loin, homemade merguez sausage, and lamb ravioli with baby heirloom carrots

Pasta: Two Ways:

  Veal Tortelloni- with Chickering Farm-raised veal and homemade cacciatore sauce

Mushroom Ravioli– with local and hand-foraged wild mushrooms

Lobster Agnolotti Pasta

Maine lobster and Venetian-style tri-colored pasta agnolotti

with Hedgehog mushrooms, grilled asparagus, tobiko and crumbled guanciale 

Rabbit Pasta

Slow-cooked small farm Sonoma rabbit, in the Tuscan-style,

with pappardelle pasta, crispy pancetta, and fresh rosemary 

Halibut

Wild-caught Narragansett, RI, halibut with black trumpet mushrooms,

fresh herb salsa verde, and creamy local parsnips

Duck Two Ways 

Slow-roasted duck breast and leg confit with roasted baby bell peppers, 

broccoli rabe, persimmons and Sicilian black rice

Wild Boar

Pan-seared wild boar rib chop, with caramelized cauliflower, Aceto balsamic vinegar, and a baked Gorgonzola apple 

Diver Scallops

Day boat-harvested Cape May Sea scallops, pan-seared,

on top of Amarone-infused risotto with fava beans, endives and radicchio

Venison Three Ways

Grass-fed Venison three ways:  grilled chop, homemade sausage, & pan-seared

 tenderloin, served with garlicky greens, sunchokes purée and caramelized fresh quince 

Beef Tenderloin

Pan-seared bone-in beef tenderloin with

Tuscan kale, black-eyed peas, and porcini mushroom spaetzle

Osso Buco

Pasture-raised veal ossobuco with saffron risotto carnaroli alla Milanese 

Dolci

Tiramisu – with artisanal coffee liqueur, lady finger cookies, and whipped mascarpone

Venetian chocolate torta -- with preserved cherries from Cantiano, Italy

Raspberry Panna Cotta– Traditional custard dessert with fresh berry coulis and crumbled pistachio granola

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Our Menu Changes Daily 

Wine menu: 

Red Wine 1

Red Wine 2

White Wine