February 22nd - March 7th
Closed Sundays and Mondays

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3 - Course Menu $55

Optional Wine Pairing $35

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Menu will change throughout Dine Out Boston to
feature our finest dishes and latest creations

 

APPETIZERS

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Organic Greens

| Radish, rainbow carrots, pecorino crotonese cheese, white balsamic & basil |

2024 Scarpetta, Pinot Grigio, Friuli-Venezia Giulia

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Calamari

| Semolina, sweet and spicy tomato chutney, lemon aioli, pickled shishito peppers |

2024 Piero Mancini, Vermentino, Sardegna

Burrata

| Coated in herbed panko with strawberry & rhubarb gastrique, and frisee |

2025 Bastide Des Deux Lunes, Rose, Cotes de Provence

 

Beef Carpaccio

|Black truffle coulis, white balsamic pickled radishes,

and caccio e pepe crip

2024 Meczan, Pinot Nero, Alto Adige

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DINNER

Gnocchi

| Organic "Fat Moon' mushrooms, herbed crumbs, truffle oil, parmigiano |

2023 Balestri Valda, Garganega blend, Soave

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Tagliatelle Bolognese

| Beef & pork ragù with shaved parmigiano |

2021 Cantine Fanetti, Rosso di Montepulciano

 

Seared Salmon

| Fava bean puree, summer squashes, organic arugula |

2021 Glassier, Chardonnay, Sudtirol

 

Grilled Chicken

| Parsley-lemon marinaded chicken breast, romesco, radish and roasted little yellow potatoes |

2024 Porca Loca, Sangiovese, Emilia-Romagna

 

DESSERTS

 

Chocolate Pots du Crème

| Chocolate crémeux, caramel, coco nibs,

and chocolate tuile |

Infantado Tawny Port

 

Crème brûlée

| Vanilla bean custard, fresh berries,

honey shortbread cookie |

Cocchi Vermouth di Torino