Dinner Menu




To honor our guests that  have made reservations and because the special items  (with the exception of soups and pizza) are limited we do not allow carry-out.  Almost everything is available on the dinner menu–the only exception is the wildcard charcuterie board. Thank You.  The dinner menu follows the specials menu.  

Friday, December 6

Sourced Tonight! Mussels are from PEI– Prince Edward Island 12/3, and count neck clams that grace our vongole are from Hogs Head Island, VA harvested on 12/2. We have plenty of roasted butternut squash- a ½ a bushel went into tonight’s soup, and the Foppema’s tell me that there is no shortage this season. All but one of the cheeses on our charcuterie board are sourced locally and they pair nicely with the imported Italian cured meats. The scallops are from the Mid Atlantic Access Area-New Jersey and the gulf shrimp is extra plump. Both the pork tenderloin and the scallops are featuring pure maple syrup from BS Pure Maple Shack in Auburn, MA.  The miso in the butternut soup is from Rhaphsody Foods, VT. Though it feels like the dead of winter, with some menu tweaks it is still possible to source locally! Enjoy!

Soups
Cup/5 Bowl/11

soup: ginger-apple butternut squash
gluten-free and vegan miso from Rhapsody foods Vermont as a base to the emulsion of autumn flavors, butternut squash and apples from Foppema’s topped with red chili threads and crumbled gorgonzola is optional!

 soup: white bean and sausage soup
with cannellini beans, our house made sausage and pomodoro tomatoes, fresh baby spinach in a hearty-gluten-free-broth

STARTERS

PEI Mussels Harvested: 12/3/2019
mussels fra diavolo/15
A spicy and rich tomato base sauce with garlic, onions, oregano and pepperoncino

stuffed jester squash/13
with creamy slow cooked thyme infused risotto, shallots, butter, parmigiana reggiano and pecorino Romano

ENTRÉE ~FROM THE LAND
choice of rosemary roasted  sea salt crusted potatoes or thyme infused risotto or blanched asparagus

maple glazed pork tenderloin/17
braised then basted in a thick molasses and maple syrup glaze   

lemon and thyme wood fire-roasted half chicken/17
Brined, rubbed then roasted in our wood-fired oven until crisped on the outside but super juicy on the inside.

ENTRÉE ~FROM THE SEA
pan seared dry shucked scallops/25
in short, the difference in dry shucked scallops is that there aren’t preservatives, the color may vary from white to slightly pink, but the flavor is unmatched. Tonight, they are pan seared and plated over a butternut squash and apple puree with maple candied bacon and your choice of rosemary roasted potatoes or thyme infused risotto or blanched asparagus

wok tossed shrimp chimichurri/23
jumbo shrimp tossed in a teensy bit of clarified butter and *chimichurri with asparagus, grape tomatoes, scallions, lemon and breadcrumbs your choice of rosemary roasted potatoes or thyme infused risotto or a little extra asparagus*(our chimichurri is made from finely chopped parsley, cilantro, minced garlic, olive oil, oregano, red pepper flakes, and lemon & lime juice) 

ENTRÉE ~PIZZA

brussels sprout apple bacon/19
roasted brussels sprouts, mozzarella, bacon, apples, goat cheese and toasted pine nuts

the Italian Hawaiian/21—so popular we added it to the menu!
prosciutto de parma & juicy fresh pineapple over our classic red pizza w/ thinly sliced pickled jalapeno peppers

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Dinner Menu

tappas, small/large plates

mixed greens/sp 4 lp 7
with: tomatoes, olives, banana pepper rings, red onion-tossed in house dressing-EVOO, vinegar, oregano, salt, pepper

antipasto/sp 8 lp 14
above w/Italian cured meats cheeses marinated mushrooms artichokes (anchovies in EVOO by request)

curried cashew pear and grape/sp 7 lp 11
mixed greens toasted-curried cashews pears grapes bacon honey dijon dressing

mussels bianco/15 
EVOO, garlic, pepperoncino, parsley, white wine and PEI mussels 

crater taters/7 + bacon/8
parboiled then lightly fried yukon gold potatoes-black truffle salt, american grana cheese

roasted caulilflower steak/7
cross section(s) cauliflower brushed w/seasonings slowly roasted and  served with house-made hummus

crispy artichoke hearts/7
basted w/ EVOO roasted until crispy served with house-made hummus

loaded hummus/ sp 7 lp 11
with kalamata and Sicilian olives cucumbers, feta, and tomatoes with house-made pita bread

burrata caprese/11
Burrata is a fresh Italian cow milk cheese made from mozzarella and cream-the outer shell is solid mozzarella, while the inside contains stracciatella and cream, w/tomatoes, basil EVOO and balsamic glaze–as we shift into winter the tomatoes will change to roasted roma tomatoes

the wildcard  chacuterie board/19 -not available for take-out
it’s meant to be shared…local cheeses, cured meats, artichokes, olives honey and hummus…a little of this that and then some!  Check our facebook page for updates on what will be on the wildcard weekly

pasta

small plate 9 large plate 16 

gluten free option: trippa finta thin strips of frittata with parmigianno reggianno and pecorino romano cheeses
gluten free and dairy free options: roasted cauliflower or sauteed spinach- with garlic and EVOO

alfredo
butter, garlic, a hint of freshly grated nutmeg, pecorino romano,
parmigiano reggiano, heavy cream

bolognese
beef, pork, carrots, celery, onion, red wine, crushed tomatoes, a splash of cream, pecorino romano cheese

macaroni and meatballs
EVOO, garlic, peperoncino, crushed tomatoes, pecorino romano, basil

papa tony’s vitamin g carbonara
veggie g-omit bacon and  add two veg
bacon – a little heavy on the garlic (hence vitamin g) white wine, peas, pecorino romano, farm egg,  parsley

putanesca
anchovies, garlic, sicilian and kalamata olives, capers, sun-dried tomatoes,
san marzano tomatoes, parsley

sausage and vodka sauce
house made fennel-sausage, fresh rosemary, caramelized onions, vodka, crushed tomatoes, splash of cream, pecorino romano cheese

tuscan chicken
cast-iron-pan seared chicken with sun-dried tomatoes spinach in a savory tuscan butter cream sauce

Clams aren’t always available thanks for appreciating our commitment to only serving the freshest food-check the black board for harvest dates and where your clams are from!

vongole “white clam sauce/18
EVOO, garlic, peperoncino, dry oregano, fresh parsley, whole clams in shell, white wine,

red clam sauce/18
same as above and anchovies, capers, red wine crushed san marzano tomatoes

mussels bianco/15 with pasta/17
EVOO, garlic, pepperoncino, parsley, white wine and PEI mussels 

pizza

Our red pizzas (AKA CHEESE)/14
begin with crushed san marzano tomatoes lightly seasoned w/oregano and freshly torn basil and fresh shredded mozzarella

white/14
….all but the funghi start with a drizzle of EVOO and bed of
fresh shredded mozzarella

gluten free cauliflower crust available /3

nuts/seeds
$1

curried cashews, pine nuts, walnuts

 fruit or veg
$1
apples, arugula, banana peppers, caramelized onion,
kalamata olives, pears , portabella mushrooms, red onion,
roasted red peppers, scallions, spinach, sundried tomatoes,
fresh tomato

cheese and dairy
$2
farm egg, feta, fresh mozzarella
gouda, gruyere, parmigiano reggiano,
pecorino romano, provolone, ricotta,  shredded mozzarella

meats
$3
bacon, capicola, chicken
meatballs, mortadella, pepperoni,
prosciutto, sausage, sopressata

signature pies

(R) NEW italian hawaiian/21
prosciutto de parma & juicy fresh pineapple over our classic red pizza w/ thinly sliced pickled jalapeno peppers

(W) miss meena’s pie/21
cheese: mozzarella, gruyère, gouda, goat chicken, artichokes, bacon, finished with fresh arugula and  balsamic glaze

(W) funghi/18
gruyère, apple, rosemary-infused portabella mushrooms, caramelized onions

(R) harvest/18
roasted grape tomatoes, portabella mushrooms, fresh basil, scallions, fresh mozzarella, bacon, arugula, balsamic reduction

(R) margherita/16
fresh pomodoro tomato sauce, mozzarella, freshly torn basil, hint of oregano

(R) murica/18
tangy tomato base, spicy rubbed chicken, red roasted peppers, peppered-candied bacon, caramelized onions

(R) pete’s chicky chicky bang bang/18
house-dressing- marinated-chicken peppered-candied-bacon, gouda, scallions

(W) spinaci mostarda/18
spinach sautéed in garlic yellow black mustard seeds with ricotta “kisses” a drizzle of honey

(R) the uxbridge/18
house-made sausage red peppers red onion

Thank You