Arancini con Spec – 13
Lightly fried risotto rice balls stuffed with mozzarella. Served on a bed of thinly sliced Spec.
Warm Tomato Salad (GF) – 12
Warm local diced tomatoes tossed with Gaeta olives, oregano & fresh basil. Topped with Vermont goat cheese.
House Salad (GF) – 11
Local mesclun salad tossed with Maytag blue cheese, tomatoes, onion, almonds, dried cranberries and green apple vinaigrette.
*Mussels alla Peppino (GF) – 12
Our signature Prince Edward Island mussels in a light broth of lemon, white wine, butter, capers and cherry tomatoes.
Caesar Salad (GF) – 11
Whole leaves of baby Romaine tossed in a white truffle infused dressing. Served with white anchovies and a fried poached egg.
Antipasti Italiano – 16
Assortment of Italian cured meats: Capocollo, Salame, Mortadella, Soppressata. Served with cheese and olives.
Calamari – 13
Tempura battered calamari and spicy cherry peppers, fried and served with pickled tartar sauce.
Pomodoro e Mozzarella Burrata (GF) – 14
Served with a cumin & ginger warm tomato sauce and a side of crostini.
Minestrone di Verdura (GF) – 10
Hearty Mediterranean soup with seasonal vegetables.
Gluten free (penne or gnocchi) or whole wheat pasta can be
substituted with any sauce. All pastas made fresh daily.
Rigatoni Bolognese (GF) – 26
“Best of Boston – Boston Globe” Homemade rigatoni pasta tossed in a slow cooked sauce
of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.
Pumpkin and Sage Mezzaluna – 24
This housemade half moon shaped pasta is stuffed with a pumpkin puree, amaretti biscotti & Pecorino cheese, then blanketed in a sage butter sauce and finished with toasted Macadamia nuts.
Indian Fusion Masala Ravioli – 25
This homemade Indian – Italian fusion ravioli is stuffed with ricotta cheese, English peas,
and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.
Gnocchi agli Funghi (GF) – 26
Homemade potato dumplings tossed with seasonal mushrooms. Finished with a touch of truffle oil and truffled cheese.
Tortellini agli Scampi (GF) – 29
Cheese stuffed tortellini served with sautéed shrimp & English peas in a white wine creamy reduction.
*Beef Tenderloin (GF) – 42
“A favorite of The Phantom Gourmet.” An 8oz. center cut filet grilled to perfection and
finished with a Chianti veal demi glaze reduction. Served over a potato gratin cake and sautéed spinach.
*Veal Chop (GF) – 41
Grilled 16 oz. bone in veal chop topped with Gorgonzola cranberry sauce.
Served with fingerling potatoes and sautéed asparagus.
Chicken Parmesan – 31
Panko crusted chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of Rigatoni pomodoro.
*Scallops (GF) – 39
Pan seared and served with an English pea, cherry tomato and mussel risotto.
*Seasonal Fish (GF) – MKT
Please ask your server for details.
*Duck (GF) – 38
Duck prepared two ways: confit & breast. Served with fingerling potatoes and sautéed spinach. Finished with a fig, cherry & juniper berry wine sauce.
*Lamb Chop (GF) – 44
Grilled Colorado rack of lamb served with fingerling potatoes and sautéed broccoli.
Finished with a ginger, cumin, lemongrass & marsala wine reduction.
Soufflé Al Cioccolato (GF) – 12
Decadent and rich chocolate soufflé served with vanilla gelato. (20+ minute baking time)
Rice Pudding (GF) – 10
Mixed with white chocolate and finished with shaved dark chocolate and raspberries.
Gelato or Sorbet (GF) – 9
Assortment of three types of homemade gelato or sorbet.
Vanilla Crème Brulee – 11
Served with fresh berries.
Apple Crostata – 13
Puff pastry topped with thin sliced apples and baked to crispy perfection.
Served with fresh berries and vanilla gelato. (20+ minute baking time)
Dessert Tasting – 29
A selection of house favorites including soufflé, apple crostata, crème brulee and vanilla gelato. (20+ minute baking time)