our purveyors: executive chef: jason neve batch no. date Luigi Guffanti • Arethusa Farms • Calabro • Liuzzi • Country Hen •Cavendish Farms chef de cuisine: dan bazzinotti 000004 11.03.17 New England Charcuterie • Island Creek Oysters • North Star Farms • Creekstone Farms things for lunch Vermont Heritage Grazers • Stillman’s Quality Meat IL PRANZO

MAIALE maiale ZUCCHINE pig pig GAMBERETTO zucchini shrimp

FUNGHI SPALLA DI Maiale | 8 sanguinaccio | 10 CUore di manzo | 8 GAMBERETTO POLPETTE di salsiccia | 9 girasole | 7 things TROMBETTA | 7 pork shoulder housemade beef heart SELVATICO | 12 agnello | 10 housemade pork charcoal roasted spiedini trumpet royale with pepper blood sausage marinated with wild gulf shrimp lamb meatball sausage with sunchokes with on skewers mushroom with mostarda with salsa verde chili and lemon grilled with with rosemary peach mostarda gremolata garlic and thyme calabrian chili

things things bigger bruschettE on bread piccoli small primi with pasta secondi things things

1 for 5 | 2 for 9 | 3 for 12 piatti Fiore di Zucca | 19 PANINO CON PORCHETTA | 19 cozze | 21 housemade ravioli with marina de chioggia roasted porchetta on housemade ciabatta Chatham Mussels with white wine, meyer RICOTTA squash, sage, and brown butter with fennel, ciccioli, and plum mostarda lemon and parsley Calabro ricotta with smoked Crudo | 16 chesnut honey chef’s selection local fish with pickled Agnolotti di coniglio | 21 ramps and ROI extra virgin olive oil ROSTICCIANA toscana | 25 Frittata | 19 housemade rabbit agnolotti with grilled angus beef short rib marinated Country Hen Eggs, Sparrow Arc Farm BURRO e acciughe Luigi Guffanti butter with Tuscan herbs onion and chanterelle mushroom Arethusa Farms cultured butter, ostriche grigliate* | 14 anchovy and radish grilled Island Creek Oysters Pappardelle alle Castagne | 20 POLLO AL MATTONE | 23 Uova in Purgatorio | 18 with salmoriglio housemade chestnut pappardelle with pig ears, chicken from Stillman’s Quality Meat Country Hen Eggs, smoked tomato, lardo frilly mustard greens, golden raisins, and grilled under-a-brick with black pepper, pancetta, chili and black olive bruschetta cured pork fat back with rosemary INSALATA DEL Radiccio | 14 canestrato di capra oil and chicory and black pepper winter squash with macoun apples INSALATA D’ ANATRA | 22 and walnut vinaigrette SPAghetti AL pomodoro affumicato | 17 CALAMARI alla Piastra | 18 crispy duck confit with local bitter burrata Afeltra spaghetti with smoked tomato marinated squid with pesto pantesco greens, Parmigiano Reggiano® and Aceto Liuzzi burrata with extra virgin Barbabietole | 13 and sea beans Villa Manadori olive oil beets with housemade stracciatella, Fazzoletti al sugo di funghi | 22 pistachio and mint housemade fazzoletti with foraged mushrooms, VERDURE MISTE | 18 peperonata ACCIUGA porcini brodo, and Parmigiano Reggiano® Chef’s whimsical offering of seasonal fire roasted peppers with oregano insalata CAPRESE | 14 market vegetables and chives anchovy heirloom tomato with housemade bocconcini and basil pesto ROSMARINO caponata rosemary delicata squash with pinenuts POLPO | 17 and currants grilled octopus with celery, taggiasca olive and lemon things on Ciascolo the CONTORNI the side housemade and smoked pork sausage gran tagliere board

Haddock patate FRITTE | 6 braised escarole | 7 smoked haddock with chef’s selEction of thingS ON A BOARD | 34 potatoes with rosemary escarole with guanciale and Castelvetrano olives Chef’s selection of Eataly housemade charcuterie, and lemon breadcrumbs Casella’s prosciutto speciale, salami, olives, giardiniera, gnocco fritto, frittelle di prosciutto, buffalo mozzarella brussel sprouts | 10 Polenta | 7 and Parmigiano Reggiano® with honey crispy brussel sprouts with grilled Wild Hive Polenta with herbs mostarda di cremona and Parmigiano Reggiano®

WOOD BURNING ITALIAN GRILL Please inform your server of any allergies or dietary restrictions. | *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness. | 16oz PERONI NASTRO AZZURRO 7 DOGFISH HEAD 60 MIN IPA 8 | 12oz …is an aromatized, fortified wine flavored with various Euro Pale Lager IPA WINE BY THE glass vermouth botanicals, roots, barks, flowers, seeds, herbs, and spices. 5.10% ABV | Lazio, IT 6% ABV | Milton, DE BALADIN ISAAC 10 | 12oz SPUMANTI | SPARKLING GLASS DOGFISH HEAD FLESH & BLOOD 9 | 12oz PIEMONTE White Ale ‘bollicine’ di prosecco 14 THREE WAYS Fruit IPA 5% ABV | Piemonte, IT 7.50% ABV | Milton, DE Serafini & Vidotto | Veneto BORGOGNO BIANCO | 12 TO ENJOY: notes of: lemon pith, white flowers, oregano BALADIN SUPER FLOREALE 10 | 12oz lambrusco di sorbara 2009 16 CROOKED STAVE ST. BRETT 12 | 12oz Belgian Strong Ale ALESSIO BIANCO | 12 Citrus Wildbier Cantina della Volta | Emilia-Romagna 1 neat 8% ABV | Piemonte, IT notes of: orange, anise, thyme 5.20% ABV | Denver, CO

pignoletto frizzante 2015 13 DRAFT BEER 8 | 12oz Manaresi | Emilia-Romagna COCCHI AMERICANO | 12 DOGFISH HEAD SEAQUENCH CROOKED STAVE HOP SAVANT 12 | 12oz Sour Gose w/ Lime Salt FRANCIACORTA ‘CUVEE PRESTIGE’ 22 notes of: orange blossom, jasmine, honeysuckle American Pale Ale with Brett 4.9% ABV | Milton, DE 5.8% ABV | Denver, CO Ca del Bosco | Lombaria CARPANO FORMULA ANTICA | 13

| 12oz Bottles & Cans notes of: mint, herbs, plum DOGFISH HEAD FESTINA PECHE 8 BALADIN LEON 12 | 12oz Berliner Weisse Italian Strong Dark Ale COCCHI VERMOUTH DI TORINO | 11 2 ON THE ROCKS 4.5% ABV | Milton, DE 9% ABV | Piemonte, IT notes of: dark chocolate, cherry, classic torino with orange DOGFISH LIQUID TRUTH SERUM 8 | 12oz BIANCHI | WHITES GLASS JOLLY PUMPKIN BAMARILLO 12 | 12.7oz CINZANO 1757 | 11 IPA notes of: clove, cinnamon, black cherry Dry Hopped Sour with Pineapple pinot grigio ramato 2016 16 6.8% ABV | Milton, DE 4.8% ABV | Dexter, MI Le Vigne di Zamo | Friuli BORGOGNO CHINATO | 13 DOGFISH HEAD OLDE SCHOOL 9 | 5oz notes of: mint, chocolate, cherry CAMBRIDGE BREWING COR CORDIUM 15 | 12.7oz ‘era ora’ riesling 2015 16 Barleywine is life Borgogno | Piemonte American Wild Amber Ale ALESSIO CHINATO | 14 15% ABV | Milton, DE 6% ABV | Cambridge, MA nebbiolo bianco ‘LA NOVELLA’ 2016 13 notes of: eucalyptus, pine, spearmint CAMBRIDGE BREWING HEATHER ALE 8 | 16oz Nera | Lombardia 3 SPLASH OF SODA CAMBRIDGE BREWING VIVE BRUXELLES 15 | 12oz G.D. VAJRA CHINATO | 13 Scottish gruit ale with handpicked heather and bitters Flanders Red Ale Soave 2013 19 notes of: mint, chocolate, cherry 5% ABV | Cambridge, MA Bertani | Veneto 6.80% ABV | Cambridge, MA Del Professore Rosso | 11 Collaretto 2013 13 CAMBRIDGE BREWING | 16oz notes of: oregano, rose, black cherry BIRRA DEL DUCATO BACIAMI LIPSIA 15 Oddero | Piemonte WET HOT AMERICAN SOUR 8 | 16oz Gose with pink sea salt Muller-Thurgau 2016 14 Del Professore Bianco | 11 Kettle Sour with Citrus peel 6.50% ABV | Emilia Italy 6.3% ABV | Cambridge, MA Kettmeir | Trentino notes of: chamomile, white flowers, orange blossom DOWNEAST CIDER ORIGINAL CIDER 8 | 12oz OXBOW/BIRRIFICIO ITALIANO SAISONTINO 8 | 12oz Cider ROSATI | ROSÉ GLASS FROM THE u.S. Saison 5% ABV | Boston, MA ‘Le formelle’ cirò rosato 2016 13 …derives from the 5% ABV | Newcastle, ME 24 | 12.7oz Caparra & Siciliani | Calabria word “wormwood”, UNCOUTH VERMOUTH RHUBARB | 14 LOVEBEER FOR FAN NIGHT SHIFT FURTH 8 | 12oz Apricot Sour and is inherited from notes of: earth, rhubarb, corriander “Il RosÉ di Casanova” 2016 14 Hefeweizen 7% ABV | Piemonte, IT La Spinetta | Toscana earlier Hungarian and UNCOUTH VERMOUTH RASPBERRY | 14 5.5% ABV | Evertt, MA German wormwood- notes of: raspberry, basil, black tea BALADIN NORA 11 | 12oz Bertarose 2016 12 IDLE HANDS FOUR SEAM IPA 8 | 12oz infused wines. IMBUE BITTERSWEET VERMOUTH | 12 Ancient Ale w/ Kamut, Ginger & Myrrh Bertani | Veneto Oktoberfest lager 6.8% ABV | Piemonte, Italy notes of: elderflower, chamomile, orange peel 6.6% ABV | Malden, MA JOLLY PUMPKIN CALABAZA BLANCA 12 | 375 ml ROSSI | REDS GLASS EXHIBIT ‘A’ GOODY TWO SHOES 8 | 12oz Sour artisan white ale Kolsch ale 4.8% ABV | Dexter, MI barbera d’alba 2014 16 4.5% ABV | Framingham, MA Bruno Giacosa | Piemonte barolo 2011 22 Agricola Brandini | Piemonte cocktails ‘Ca’ del Laito’ valpolicella Ripasso Superiore 16 BIBETTE NATURAL ...all natural waters and sodas Tommaso Bussola | Veneto TIKI ITALIANO | 14 Sfatto | 15 LURISIA 5 | 9.3 FL OZ Vertigo 2013 15 Plantation Pineapple Rum, Campari, tiki Plymouth Gin, Alessio Bianco Vermouth, Aqua Tonica, Gazzosa Livio Felluga | Friuli bitters, Angostura Housemade Thyme Syrup, Boston Bittahs, BALADIN 6 | 8.3 FL OZ SCHIAVA 2016 17 Lemon, Prosecco Float PAPER PLANe | 14 Spuma Nera, Cola Glassier | Trentino Buffalo Trace Bourbon, Aperol, Amaro THE CBM | 14 ‘kepos’ 2015 14 Nonino, Lemon Hendricks Gin, Italicus, Cucumber Shrub, SAN PELLEGRINO 5 | 6.8 FL OZ Blood Orange Ampeleia | Toscana Basil-Mint Syrup LAST WORD | 15 ‘serra sanguigna’ rosso 2013 17 Barr Hill Gin, Luxardo Maraschino, Green Fiorellino | 15 MOLECOLA 4 | 12.8 FL OZ “The Cola of Torino” Du Cropio | Calabria Chartreuse, Lime Sipsmith Gin, Nonino Amaro, Housemade Primitivo di manduria 2015 14 Rose Syrup, Lemon WHISKEY SMASH | 14 BLACK ICED TEA 4 | 8 FL OZ RISERVA LIST Ognissole | Puglia Rooted | 15 Buffalo Trace Bourbon, Italian Wildflower LURISIA WATER ‘SINCARu” Cannonau 2014 16 Honey, Lemon, Mint, Angostura Bitters Espolon Blanco, Dimmi liqueur, Housemade asK YOUR SERVER for Still, Sparkling 8 | 25.4 FL OZ Vigne Surrau | Sardegna Radish Syrup, Beet Juice, Lime, Orange the cellars selection!