| Cuisine
Italian
Mediterranean
Neighborhood
Back Bay
Cross Street
Dartmouth
Ambiance
Up-Scale Casual
Dress Code
Business Casual
Features
Bar Dining
Full Bar
Lounge
Wheelchair Access
Reservations
Suggested
Parking
Valet (charge)
Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa
Private Rooms
please call
Hours
Dinner
Monday - Thursday
5:30pm - 10:30pm
Friday & Saturday
5:30pm - 11:00pm
Sunday
5:30pm - 10:00pm |
SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
PRIMI
CRUDO*
raw sliced yellowtail, Meyer lemon, fennel, pickled chiles 18
TUNA*
hand-cut tuna, spicy mostarda aioli and chili vinegar 19
CARPACCIO*
"vitello tonnato", blue fin, veal tenderloin, tuna aioli 19
seared Moulard duck, shaved foie gras "butter",cranberry sciroppo 23
PROSCIUTTO
La Quercia Americano, cippolini marmellata 16
LANGOSTINO
New Zealand, saffron arancini, crab sugo 22
POLPO
Alaskan octopus, spicy potatoes, black olive tapenade 18
ZUPPA
Jerusalem artichoke, crispy oxtail 15
INSALATA
baby greens, agro dolce cabernet vinaigrette, candied walnuts, goat cheese 13
ROMAINE*
traditional Ceasar dressing, Parmigiano Reggiano, white anchovies 13
VERDURE
haricot verts, artichokes, Tajiascha olives, blood orange, white balsamic vinaigrette 16
PASTA
SPAGHETTI
chitarra di farro, gulf shrimp, guanciale, chiles 15/29
RAVIOLI
butternut squash, sage butter, dried figs, toasted chestnuts 13/25
MACCHERONCELLI
American Wagyu beef meatballs, barolo sauce and parmigiano 14/27
GNOCCHI
handmade ricotta, braised wild boar, apricots, Pecorino 15
FETTUCINE
exotic mushrooms, black truffle butter, Parmigano 17/30
SECONDI
LOUP DE MER
whole roasted, potatoes, oven dried tomatoes, vinegar peppers 38
SALMON*
Scottish, essenza di finocchio, beluga lentils, brussel sprouts 37
COD
Scituate Bay, broccoli rabe, romesco sauce 38
SCALLOPS
Hokkaido, celeriac, smoked bacon, black truffle vinaigrette 36
CHICKEN
organic, free range, herb roasted, potatoes, roasted garlic, olives 29
VEAL
Milanese style chop, caponata, parmigiano reggiano 44
VENISON
Cervena, sweet potato gratinata, toasted chestnuts, amarena cherries 40
PORK*
roasted natural loin, parsnips, poached honey crisp apple sciroppo 37
STEAK*
15oz. Angus ribeye 40
12oz. prime sirloin 49
sea salt baked potato, roasted garlic salsa
8oz. Brandt filet mignon 44
roasted mushrooms, whipped potatoes, burro di goronzola
COSTATA di MANZO ARROSTO
Prime Dry Aged Rib Chop for one or two (priced respectively) 85/130
CONTORNI
eggplant gratinata 9
truffled fries with parmigiano 10
sweet corn polenta 10
broccoli rabe, garlic, chili flake 9
brussel sprouts, smoked bacon, caramelized onions 10
roasted fall vegetables, toasted hazlenut 9
DOLCI
SEMI FREDDO
mocha-meringue, caramel syrup 10
CREMA
vanilla custard, dark caramel, amaretti gallette 10
CANNOLI* soft ricotta, kumquat confit 9
PEAR vanilla poached, prosecco sabayon, almond gelato 12
CHOCOLATE warm budino with vanilla ice cream 11
SORBETTO seasonal fruit 8
Pastry Chef, Shane Gray
Please advise your server of any food allergies. Asterisk items* contain raw or undercooked ingredients.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness.
An 18% gratuity will be added to parties of 7 or more.
|
