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 December 21, 2013 (menu subject to change, call ahead if your heart is set on something in particular!)
Olive all'ascolana / Fried olives – crispy morsels stuffed with herbed cheese – 7
Uovo farcito / Deviled eggs – organic eggs, stuffed with white anchovies and house-pickled peppers – 8
Pizzette agrodolce / Flatbread with sweet and sour sauce – grilled flatbread topped with a sweet and sour meat sauce, Parmigiano-Reggiano cheese and house-made pickled eggplant – 12
Fonduta / Italian-style fondue – enjoy this Italian alpine tradition: a bubbling dish of melted Taleggio and Fontina D'Aosta cheese, served with focaccia croutons and house-made pickles – 10
Vongole gratinata / Clams “casino” – local clams, topped with garlic butter, bread crumbs and pancetta, served hot – 13
Zuppa di pomodoro arrosto / Roasted tomato soup – a smooth soup of rich roasted tomatoes and local garlic; garnished with a prosciutto-wrapped breadstick – 7
Insalata di cavolo nero e cavolo / Fall’s kale and cabbage salad – shredded local kale and cabbage, roasted winter squash and fresh apples; tossed in apple cider vinaigrette; topped with Valley View Farm cheese and candied walnuts – 6 / 10
Mandilli con salsa marinara e ricotta / Free form lasagna – house-made pasta handkerchiefs layered with house-made ricotta, roasted tomato sauce and Parmigiano-Reggiano – 19
Pappardelle con verdure / Pappardelle with vegetables – house-made dill pappardelle pasta, sauced with sautéed butternut squash, greens, leeks and a touch of cream; topped with a poached egg* – 24
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 – 24
Torta di zucca / Butternut squash rice cake – local butternut squash cooked into a rice cake with fresh sage and local onions; topped with Valley View chevre and onion-apple compote – 22
Zuppa di pesce / Fish stew – chunks of local monkfish and squid cooked in seafood broth with a touch of tomato, potatoes, garlic and leeks – 25
Pollo alla mattone / Chicken under a brick – half a free-range chicken, pan-roasted and served with sautéed local carrots and focaccia stuffing – 27
Lombatello con verdure / Pan-seared hanger steak* – 10 oz. cut of grass-fed Archer Angus beef served with vegetable hash and garnished with garlic butter – 29
Contorni / Sides – 8
sweet and sour focaccia stuffing
sautéed local carrots
We are pleased to accomodate, gluten-free, dairy-free and other dietary restrictions on request.
To enhance your dining pleasure, we are pleased to able to offer a variety of Italian wines.
Bisol Prosecco “Jeio”, Veneto, NV - Crisp, dry and velvety, with green apple and spice notes, and a semi-sweet finish. (Prosecco, Pinot Bianco, Verdiso)
Vietti Moscato d'Asti Cascinetta, Piedmont, 2012 - Frizzante (gently sparkling) and sweet, yet light and refreshing, with flavors of peach and apricot. (Moscato)
Rivera Preludio No. 1 Chardonnay, Apulia, 2012 - White peach, pear, honey. Light and easygoing. (Chardonnay)
Colle Massari "Melacce" Vermentino, Tuscany, 2012 - Apricot, peach, green apple, herbs. Quenching and well-balanced. (Vermentino)
Villa Locatelli Pinot Bianco, Friuli-Venezia Giulia, 2012 - Citrus, melon, apricot, apple. Bright fruit, cleansing acidity. (Pinot Bianco)
Abbazia di Novacella Gruner Veltliner, Trentino-Alto Adige, 2011 - Peach, grapefruit, gooseberry, herbs. Rich flavors, long finish. (Gruner Veltliner)
Castello di Meleto Chianti Classico, Tuscany, 2010 - Black cherry, blackberry, spice; moderate tannins. Nicely balanced and dry. (Sangiovese, Merlot)
Le Sallette Valpolicella Classico, Veneto, 2012 - Dark berries, plum, black cherry. Soft, lush and easygoing. (Corvina, Rondinella, Molinara, Sangiovese)
Mazzei Belguardo Serrata, Tuscany, 2010 - Currant, blackberry, black cherry, oak; bright fruit. Brisk and well-rounded. (Sangiovese, Alicante)
DiFilippo "Sallustio" Montefalco Rosso, Umbria, 2010 - Black currant, plum, black cherry, herbs; firm tannins. Dark, dry and intense. (Sangiovese, Barbera, Sagrantino)
Argiano Non Confunditor Rosso Toscano, Tuscany, 2011 - Black cherry, leather, tobacco; firm tannins. Big and very dry. (Cabernet Sauvignon, Merlot, Syrah, Sangiovese)
Produttori del Barbaresco Barbaresco, Piedmont, 2008 - Medium-bodied and elegant, with concentrated flavors of ripe red fruit and spice; smooth firm tannins. (Nebbiolo)
Colle Massari Grattamacco Bolgheri Rosso Super Tuscan, Tuscany, 2011 - Rich dark berry and black cherry flavors; well-integrated tannins. (Cab.Sauv., Cab. Franc, Merlot, Sangiovese)
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 - Folly Cove rum, allspice, apricot, lemon, honey
Water Street Sidecar - Appleton rum, Applejack, Jim Beam bourbon, lemon
Vow of Silence - Bacardi rum, Chartreuse, lime, mint
1510 - Milagro tequila, Cocchi Americano, Benedictine
Nonna Rose - Milagro tequila, Aperol, vermouth, 30 days in an oak barrel
The Old Port - Old Overholt rye, Punt E Mes vermouth, vintage port
A Walk in the Woods - Old Overholt rye, St. Germain, lime, ginger beer
Aperol Spritz - Aperol, prosecco, soda
The Selectman - Graham’s Six Grapes Port, Laird’s Applejack, Chartreuse
High Society - Courvoisier, prosecco, maraschino, lemon
Vesper - Absolut vodka, Plymouth gin, Cocchi Americano
Hanky Panky - Beefeater gin, sweet vermouth, Fernet Branca
Classic Negroni - Knockabout gin, Campari, sweet vermouth
Spinnaker - Knockabout gin, Aperol, lime
Sophisticated Lady - Cranberry and cucumber, served up
Grapefruit-Chai "Mockarita" - Grapefruit, lime, White Heron chai, served up.
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