White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Trofie
Dining Room

A la Carte Menu

1.11.17

small plates

marinated olives / 6

arancini di mare with horseradish aioli / 8

white anchovies with radish and red frill / 6
   
ricotta with truffled honey and sea salt / 6


appetizers

calamari
 semolina coated, with sweet and spicy tomato chutney, chiles, and lemon aioli / 12

*duck duo
foie gras creme brulee, compressed apple, duck prosciutto, bread stick, and red frill / 15

warm beets
 black truffle coulis, crispy herbed goat cheese, and truffled honey / 12

mixed greens
house pickled vegetables and basil vinaigrette / 11

*crispy tuna
phyllo, black garlic vinaigrette, cucumber, radish, fresno chile aioli / 15



handmade pastas

gnocchi
 hen of the woods mushrooms, panko crumbs, truffle oil, shaved parmigiano / 24

cocoa tagliatelle
confit rabbit, goat cheese, toasted hazelnut, lemon gremolata / 25

spaghetti alla chitarra  
 squid ink & saffron spaghetti, clams, calamari, octopus, capers,
green olives, and heirloom cherry tomatoes / 25


entrees

*striped bass
lentils, lemon grass kohlrabi puree, and braised endive  / 29

 *sea scallops
blood orange risotto, grilled compressed fennel, speck, blood orange chip / 29

roasted game hen
  turnip, tuscan kale, barley, apple, almond, pecorino, and port gastrique / 24    

barn raised veal milanese
  pistachio & panko bread crumbs, spinach salad with cherry tomatoes,
shaved fennel, pistachio vinaigrette, and parmigiano  / 29

*grilled flatiron steak
fingerling potatoes, delicata chips, brussels sprouts,
oyster mushrooms, red wine sauce, and gorgonzola crema / 32





 


we are proud to support local agriculture and serve locally grown foods from
our friends at kimball fruit farm in pepperell, mass.




              Chef/Owner: Vittorio Ettore    -    Chef de Cuisine: Jonathan Jolicoeur

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.