Our goal is to serve you a delicious meal, inspired by the food traditions of Northern Italy. Our dishes are prepared with ingredients we're proud of: seasonal and local produce, sustainably raised and sourced seafood, and humanely or organically produced meat and poultry. All of our breads, pastas and desserts are made in house.
Our dinner menu is inspired by Italian techniques and recipes, but our dishes aren't out of place on a New England dinner table. Our recipes are created to take advantage of the best seasonal ingredients and locally sourced meat and produce.
Our wine list is built around the wines of Northern Italy and we are happy to be able to serve you a variety of wines. We offer a variety of beers, all brewed here in New England. Finally, our cocktail and spirits program highlights Italian spirits and craft cocktails made with freshly-squeezed juices and house-made garnishes.
Updated May 17, 2013
Olive all'ascolana / Fried olives – crispy morsels stuffed with herbed cheese – 7
Un formaggio perfetto / One perfect cheese – we are pleased to offer you Harmony, a camembert-style goat and cow's milk cheese from Valley View Farm (Topsfield, MA); served simply with house-made ground cherry jam, toasted walnuts and toasts – 7
Polpette di maiale / Pork meatballs – Kellie Brook Farm pork meatballs, served warm with cranberry-pancetta jam – 10
Bruschetta di fiddlehead e funghi / Fiddlehead and mushroom bruschetta – foraged fiddleheads and New Hampshire Mushroom Company mushrooms, sautéed and served on grilled house-made bread with warm ricotta, lemon and balsamico – 12
Vongole al vapore / Steamed clams – littleneck clams from the Woodbury family (Wellfleet, MA) steamed with fish broth, lemon, celery, garlic, leeks, and crisp
pancetta – 14
Insalata di primavera / Springtime salad – local lettuces, sorrel and fresh fiddleheads tossed in sherry vinaigrette and served with a brös crostino (brös is a Piedmontese sharp cheese spread) – 7/12
Vellutata d’acetosa e asparagi / Sorrel and asparagus soup – fresh local asparagus and sorrel, puréed into a smooth soup, served with a cheese crisp – 7
Mandilli con salsa marinara e ricotta / Free form lasagna – house-made pasta handkerchiefs layered with house-made ricotta, roasted tomato sauce and Parmigiano-Reggiano – 18
Agnolotti al porro e prezzemolo / Cheese-stuffed pasta with leeks and parsley – house-made pasta filled with taleggio cheese and dressed with chicken conserva, leeks and parsley-walnut pesto – 24
Paglia e fieno “carbonara” / "Straw and hay carbonara" – house-made egg (the “straw”) and nettle (the “hay”) fettuccine tossed in a light cream sauce with house-cured ham, rutabaga and leeks and topped with a raw local egg yolk* – 23
Spaghetti alle vongole veraci / Spaghetti with clams – littleneck clams from the Woodbury family in Wellfleet, MA, steamed with lemon, celery, leeks, garlic and crisp pancetta, sautéed and served over spaghetti with white wine and fish broth – 26
Mandilli con salsa casalinga / Free form lasagna with meat sauce – house-made pasta handkerchiefs layered with Angelina’s meat sauce: Dave’s grandmother’s recipe made with Kellie Brook Farm pork and Archer Angus beef; served with house-made ricotta and Parmigiano-Reggiano – 22
Pesce all’acqua pazza / Fresh yellowtail flounder in “crazy water” – fresh whey-poached yellowtail flounder fillets (from the F/V Kenneth Duncan, Gloucester, MA), served over chickpea-vegetable ragu and nettle purée – 26
Aragosta sauté / Lobster sauté – fresh local lobster, sautéed with local fiddleheads and beet greens; served over creamy green-garlic polenta – 29
Pollo al mattone / Chicken under a brick – pan-roasted half free-range chicken with sweet & sour focaccia stuffing and roasted baby carrots – 28
Lombatello con verdure / Pan-seared hanger steak* – 10 oz. cut of grass-fed Archer Angus beef served with roasted potatoes and bagna cauda beets (seasoned with parsley, garlic and anchovy); garnished with pickled shallots – 28
Contorni / Sides
focaccia stuffing – 6
creamy green garlic polenta – 6
roasted potatoes – 6
bagna cauda beets – 6
roasted baby carrots – 6
sautéed mushrooms – 8
sautéed fiddleheads – 8
We are pleased to be able to offer a gluten-free menu on request.
Un formaggio perfetto / One perfect cheese – we are pleased to offer you Pingree Hill Tomme, an aged goat’s milk cheese from Valley View Farm dairy in Topsfield, MA: we are serving this amazing cheese with a drizzle of local honey and sugar toasted walnuts – 7
Bicerin – a traditional sipping dessert from Turin: a layer of dark, rich chocolate sauce, espresso (regular or decaf, your choice) and lightly sweetened whipped cream ("bicherin" is pronounced "beach-er-een") – 6
Budino al limone / Lemon posset – silky, tart lemon pudding, ginger cookie crumbs & whipped cream ("posset" rhymes with "faucet") – 7
Crostata di rabarbaro / Rhubarb cobbler – gently sweetened rhubarb, topped with a cornmeal crumble crust and served piping hot with a scoop of house-made vanilla ice cream – 8
Gelati e sorbetti / Ice creams and sorbets – enjoy our house-made ice creams and sorbets, ask your server about today’s selection – one scoop – 4 / three scoops – 7
Wine
To enhance your dining pleasure, we are pleased to able to offer a variety of Italian wines.
SPARKLING
Bisol Prosecco “Jeio”, Veneto, NV
Crisp, dry and velvety, with green apple and spice notes, and a semi-sweet finish. (Prosecco, Pinot Bianco, Verdiso)
Bera Moscato d'Asti, Piedmont, 2011
Frizzante (gently sparkling), light and fresh, with sweet flavors of peach, apricot and mango. (Moscato)
WHITES
Tenuta La Marchesa Gavi, Piedmont, 2011
White peach, green apple, citrus; crisp acidity. Light and refreshing. (Cortese)
Monchiero Carbone "Recit" Roero Arneis, Piedmont, 2011
Apple, apricot, honey, minerals; moderate acidity. A lively food wine. (Arneis)
Villa Locatelli Pinot Bianco, Friuli-Venezia Giulia, 2011
Peach, apple, melon; refreshing minerality. Beautifully balanced. (Pinot Bianco)
Suavia Soave Classico, Veneto, 2011
Ripe melon, apricot, green apple; light acidity. Generous fruit; slight sweetness. (Garganega, Trebbiano di Soave)
REDS
Castello di Meleto Chianti Classico, Tuscany, 2009
Cherry, blackberry, spice; moderate tannins. Nicely balanced. (Sangiovese, Merlot)
Monchiero Carbone "Regret" Langhe Nebbiolo, Piedmont, 2011
Blackberry, black cherry; forward tannins. An elegant traditional food wine. (Nebbiolo)
Mazzei Belguardo Serrata, Tuscany, 2010
Ripe dark berries, black cherry, plum; light tannins. Lush, soft and easy. (Sangiovese, Alicante)
DiFilippo "Sallustio" Montefalco Rosso, Umbria, 2010
Black currant, plum, herbs; forward tannins. A concentrated, dry food wine. (Sangiovese, Barbera, Sagrantino)
Argiano Non Confunditor Rosso Toscano, Tuscany, 2010
Black cherry, leather, tobacco; firm tannins. Dry and intense. (Cabernet Sauvignon, Merlot, Syrah, Sangiovese)
Castello di Neive Barbaresco, Piedmont, 2008
Beautifully balanced, with intense flavors of ripe red fruit and spice, and pronounced tannins. (Nebbiolo)
Poderi Sanguineto Vino Nobile di Montepulciano, Tuscany, 2009
Deep lush flavors of ripe berries, pomegranate, raisin and herbs. (Prugnolo Gentile, Canaiolo Nero, Mammolo)
Cocktails
Our cocktail program focuses on the art of bartending and craft cocktails: we use only freshly-squeezed juices and fresh garnishes (going so far as to pickle onions for your Gibson). Our recipes draw on classic cocktail traditions and also gives a nod to today's drinking scene.
The Caldwell Smash - Inspired by Newburyport's history of rum distilling: Folly Cove rum, allspice, apricot, lemon, honey syrup & mint; on the rocks.
High Society - Live the luxe life with this sparkler: Courvoisier, lemon and Luxardo maraschino: topped off with prosecco.
Aperol Spritz - A classic apertivo: Aperol liqueur, prosecco and a splash of soda. Cin cin!
The Water Street Sidecar - Our take on the classic Sidecar: Applejack brandy, Appleton rum, bourbon, and lemon; served up.
Mutsu Martinez - A play on the Martinez cocktail: house-infused apple-pear vodka and sweet vermouth; served up with an orange twist.
A Walk in the Woods - Stroll through the forest with this tall sipper: St. Germain, rye, lime, and ginger beer; on the rocks.
The Union Suit - Stay toasty-warm this winter: house-infused cranberry bourbon, and a dash of lime and cranberry juices, served on the rocks with a splash of soda.
Classic Negroni - A classic apertivo: Knockabout gin, Campari, sweet vermouth; served up.
The Old Port - A Manhattan variation named after our fair city: Old Overholt rye, Punt Y Mes vermouth and vintage port; served up.
The Telemark - No cross country skiing required; enjoy bourbon, NH maple syrup and a touch of maple-infused balsamico in this wintry take on an Old-Fashioned.
Rusty Nail - The traditional cocktail with an Enzo twist: house-made honey-Scotch liqueur takes the place of Drambuie in this traditional cocktail.
Vanilla Manhattan - An aromatic variation on the Manhattan: house-infused vanilla Maker’s Mark bourbon, and sweet vermouth; served up.
Ginger-Berry Fizz - Fresh local strawberry infused Beauport vodka, ginger beer, and a squeeze of honey, served on the rocks.
Hanky Panky - Gin, sweet vermouth and Fernet Branca; a classic served at The Savoy Hotel Bar during the Roaring 20s. Kick up your heels!
Vesper - Introduced to the world by James Bond: a crisp cocktail of Absolut vodka, Plymouth gin, and Cocchi Americano; served up.
Mocktails
Sophisticated Lady - Designed by our friend Jackson Cannon, this is a savory, not-too-sweet mocktail of cranberry and cucumber; served up.
Grapefruit-Chai "Mockarita" - Fresh grapefruit and lime juices are shaken with White Heron chai syrup to create this tangy libation, served up.
Beer
We are pleased to serve you a variety of New England brewed beers.
Cisco Sankaty Light (Full-flavored Light Lager, 126 cal), MA
Allagash White (Belgian-Style Wheat Beer), ME
Cisco Whale's Tale Pale Ale (English-Style Pale Ale), MA
Smuttynose Old Brown Dog Ale (American Brown Ale), NH
Geary's London Porter (London-Style Porter), ME
Feast of the Seven Fishes
The Feast of the Seven Fishes is the traditional Christmas Eve dinner throughout Italy. Last year, we began our own tradition of offering this special meal to you. The feast is one the entire family enjoys together and we've designed our menu to be served family style to your entire table.
This year, we are pleased to be serving seafood that has been caught off the Northeast coast. The families behind Cape Ann Fresh Catch, Sea to Table, Woodbury Shellfish and The Yankee Fisherman's Coop will be supplying us with the key ingredients for this festive meal.
Antipasti
- Fritto misto / Fried dogfish and calamari
- Baccala mantecate / Warm house-cured salt cod spread
- Cozze alla griglia / Broiled mussels with fennel
Pasta
- Lasagna della Viglia / Lasagna with anchovy, a traditional Piemontese Christmas Eve pasta
Contorni
- Coda di raspo "tonnato" / Monkfish served with yellowfin tuna sauce
- Aragosta e funghi sauté / Local lobster sauté with Shady Oaks Organics mushrooms and semolina gnocchi
Dolci
- Torta di arancia / Orange-semolina cake
The Feast is available on Saturday, December 22nd and Sunday, December 23rd and must be reserved ahead (please call to check availability). This menu is $55 per person with a minimum of two people per Feast (we can accomodate larger groups of diners of course). Our full menu will also be available for those diners who are not fish fans.
Our menu draws on traditional dishes and utilizes only sustainably sourced fish and shellfish in its preparation. As a result some dishes may change slightly between now and the 22nd and 23rd. Also, due to the nature of this menu, we will not be able to offer substitutions or changes.
We will be offering items from this menu as specials in the weeks before and after Christmas as well! Check our Facebook page and Twitter feed for that night's specials.
Celebrate New Year's Eve with Enzo!
Join us to see 2012 off in style! This New Year's Eve we are offering our full regular menu and several festive appetizer and entrée specials.
Reservations are a must for this night. We will serve dinner from 5:00 (for those who prefer to see in the New Year at home) up to to our last reservations at 9:30.