In the News

Join Enzo and several other Boston-area chefs for the "The Trash Fish Dinner: The Best New England Seafood You've Never Tried", March 10 at Area Four restaurant in Cambridge, MA


Enzo is featured in the Winter issue of Edible Boston: The Feast of the Seven Fishes


Rachel Forrest, Portsmouth Herald: It's simple food, but each ingredient in each dish is made with great craft and care and it is exquisite.


The Salt, NPR's food blog: At Enzo Restaurant, in Newburyport, Mass., Chef Mary Reilly and her team are serving up barrel aged cocktails with a local twist.


 

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Contact us at 978-462-1801 to reserve your table.

We open at 6:00 Wednesday through Thursday and 5:00 Friday through Sunday (we are closed on Monday and Tuesday evenings) and encourage reservations for dinner.

We will be closed on Christmas Day, December 25.



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Contact us at 

978-462-1801 to reserve your table.

We open at 6:00 Tuesday through Thursday and 5:00 Friday through Sunday (we are closed on Monday evenings) and encourage reservations for dinner.



 

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 

vegetable hash                                                                                           

 braised kale

sweet and sour focaccia stuffing                                                      

sautéed local carrots

We are pleased to accomodate, gluten-free, dairy-free and other dietary restrictions on request.


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)

Vietti Moscato d'Asti Cascinetta, Piedmont, 2012 - Frizzante (gently sparkling) and sweet, yet light and refreshing, with flavors of peach and apricot.  (Moscato) 

 

WHITES 

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) 

 

REDS 

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)

 

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 - 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

Mocktails

Sophisticated Lady - Cranberry and cucumber, served up

Grapefruit-Chai "Mockarita" - Grapefruit, lime, White Heron chai, 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