| Salumi e Formaggi |
$21.00 |
chef's selection of regional Italian cured meats and cheeses |
| Bruschette |
$12.00 |
chicken liver with bacon and red onion marmalata; tuna in olive oil with salsa verde; and white anchovy, mint pesto, and soft boiled egg |
| Arancine |
$12.00 |
crispy risotto balls stuffed with fontina cheese |
| Polpette |
$12.00 |
pork and veal meatballs with ricotta in a tomato sauce |
| Mixed Olives |
$7.00 |
house blend of aromatic herbs and spices |
| Fresh Bacon |
$14.00 |
braised turnip greens and fruit mostarda |
| Roasted Mussels |
$12.00 |
tomato fennel broth with garlic and saffron |
| Iced Oysters |
$2.50 |
market fresh on the half shell, traditional garnish |
| Solaia Bolognese |
$18.00 |
house made tagliatelle, traditional ragu of veal, pork, and beef |
| Shrimp Risotto |
$19.00 |
sweet maine shrimp and parsley pesto |
| Buccatini |
$18.00 |
tubular shaped spaghetti with guanciale, red onion, Chile peppers and pecorino |
| Home Made Ravioli |
$21.00 |
braised veal and spinach with sicilian pistachio sauce |
| Hearts of Palm |
$12.00 |
blood orange segments, pomegranate, and watercress |
| Roasted Baby Beets |
$12.00 |
tarragon and frisee |
| Wild Arugala |
$12.00 |
rucola salad with rosemary - lemon vinaigrette with shaved parmigiano |
| Prime Aged Sirloin |
$47.00 |
black truffled orzomaccaroni and cheese, and grilled mushrooms wrapped in pancetta |
| Lamb chop scottadito |
$26.00 |
broccoli rabe pesto with minestrone and tubetti pasta |
| Roasted Chicken |
$22.00 |
potato puree, roasted mushrooms, and tarragon |
| Braised Short Ribs |
$26.00 |
roasted autumn vegetables and toasted faro |
| .Veal Chop Milanese |
$25.00 |
arugala, pear tomatoes, red onion, and ricotta salata |
| Nantucket Bay Scallops |
$28.00 |
roasted with salsify, wild mushrooms, and aged balsamic |
| Grilled Swordfish |
$25.00 |
"livornese" tomatoes, capers, olives, and sardinian cous cous |
| Fish Stew |
$24.00 |
saffron and tomato stew with fresh prawns, calamari, clams, and mussels |
| Whole Roasted Branzino |
$26.00 |
endive, black olives, and fresh tomato |
| Roasted Wild Mushrooms |
$10.00 |
|
| Roasted Winter Vegetables |
$8.00 |
|
| Broccoli rabe |
$8.00 |
garlic, red pepper, and olive oil |
| Chef's daily selection of five courses including dessert |
$65.00 |
|
| 3oz pairings of wine included |
$95.00 |
|
| Barbequed quail |
$12.00 |
soft polenta, radicchio and aged balsamic vinegar |
| Baby Artichokes |
$14.00 |
fried with shaved parmigiano and meyerr lemon chips |
| Pork Saltimboca |
$22.00 |
a cutlet of pork layered with Parma ham, mashed potatoes and Madeira wine |
| Sweetbreads |
$14.00 |
pan roasted with shiitake mushrooms, bacon and sherry vinegar |
| Cured Hamachi |
$15.00 |
lemon confit, roasted beets and fresh dill |
| 2001 Brunello Tasting Monday, January 22nd |
$75.00 |
|
| Vias Wine Tasting Monday, February 5th |
$50.00 |
|
| Valentines Day Wednesday, February 14th |
|
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| Carnival, Tuesday, February 20th |
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| Vietti Wine Dinner Thursday, February 22nd |
$150.00 |
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