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.

Join us every other Sunday to enjoy our Farmer's Market Menu!

We offer a three course menu with all meat, produce and fruit sourced directly from The Newburyport Farmer's Market. Our full dinner menu is also available.

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 25, 2012

Olive all'ascolana / Fried olives – crispy morsels stuffed with herbed cheese – 7

Un formaggio perfetto / One perfect cheese – marinated goat cheese from Valley View Farm in Topsfield, MA served with olives and raw and pickled vegetables – 8

Uova farcite / Deviled eggs – organic eggs stuffed with lobster meat and herbs, served with Middle Earth Farm microgreens – 11

Bruschetta al funghi / Roasted mushroom bruschetta – grilled house-baked bread topped with herbed house-made ricotta cheese, parsley pesto & oven-roasted Shady Oaks Organics mushrooms – 10

Vongole al vapore / Steamed clams – littleneck clams from the Woodbury family in Wellfleet, MA, steamed with lemon, celery, leeks, and crisp pancetta, and served with grilled bread – 14

Vellutata di fagioli / White bean soup – cannellini beans, simmered with Parmigiano-Reggiano cheese and house-smoked ham, puréed into a smooth, rich soup, garnished with wild ramp butter – 6 

Insalata di spinaci / Spinach salad – fresh local spinach, crunchy chickpea croutons, crispy pancetta, pickled shallots, and golden raisin vinaigrette – 11 

Insalata di cavolo nero / Kale salad – shredded kale, roasted carrots & parsnips with parsley-onion buttermilk dressing, topped with toasted pistachios – 6 / 10

Pappardelle con funghi / Pappardelle with mushrooms – house-made pappardelle pasta with a light creamy sauce of locally grown Shady Oaks Organics oyster mushrooms, leeks, garlic and Swiss chard – 24

Mandilli con salsa marinara e ricotta / Free form lasagna – house-made pasta handkerchiefs layered with house-made ricotta & roasted tomato sauce – 18
Enjoy Kellie Brook Farm's hot Italian sausage in your lasagna – 21

Pansotti con salsa di noci / Pansotti with walnut pesto – a traditional Ligurian dish: house-made pasta filled with greens and ricotta and Parmigiano-Reggiano cheeses, sauced with creamy walnut pesto – 21

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

Pappardelle con salsciccia di pollo / Pappardelle with chicken sausage – house-made chicken sausage, broccoli rabe, and cannellini beans in a light roasted garlic cream sauce over house-made pappardelle pasta – 25

Cape Ann Fresh Catch Special
Pesce arrosti / Pan-roasted cod – cod from the F/V Hammer Head, pan-roasted and garnished fiddleheads and served on Four Star Farms triticale (wheatberries) with radishes, beets, ramps and kale – 28
We are pleased to offer fish caught by the fishermen of Gloucester’s Cape Ann Fresh Catch Community Supported Fishery Program.

Zuppa di pesce / Seafood stew – Woodbury clams and chunks of locally caught haddock simmered in a lemony tomato broth with chickpeas and local spinach – 26

Pollo al mattone / Chicken under a brick – pan-roasted half free-range chicken with focaccia stuffing and roasted asparagus, served with a chicken jus – 28

Bistecca con patate / Seared ribeye with hash – seared 16 oz. grass-fed Archer Angus ribeye steak, served with crispy Heron Pond Farm potato-onion hash, sautéed local spinach and topped with
ramp butter – 31

Verdure / Sides – 6 each
sautéed Shady Oaks Organics mushrooms – roasted asparagus – sautéed local spinach - Heron Pond Farm potato-onion hash – focaccia stuffing – wheatberries with vegetables

Budino al limone / Lemon posset – silky, tart lemon pudding, ginger cookie crumbs & whipped cream ("posset" rhymes with "faucet") – 7 

Baci di ricotta / Ricotta "kisses" – house-made ricotta doughnuts, fried lightly until crisp and golden and served with warm chocolate sauce and Meyer lemon curd for dipping – 8

Affogato – enjoy this traditional Italian treat: a scoop of house-made vanilla bean ice cream “drowned” in a shot of espresso (“affogato” is pronounced like “I forgot, oh!”, as in the sentence “Affogato how good Enzo’s house-made vanilla ice cream is!”) – 6 

Crostata di rabarbaro / Rhubarb cobbler – Wheeler Brook Farm rhubarb, topped with a cornmeal crumble crust and served piping hot with a scoop of house-made vanilla ice cream – 8 

Mousse al cioccolato / Chocolate mousse – rich and creamy bittersweet chocolate mousse, served with chocolate cookie crunchies and candied cherries and topped with whipped cream – 9 

Gelati e sorbetti / Ice creams and sorbets – enjoy a selection of house-made ice cream or sorbet – 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 and dry, with a velvety slightly sweet  finish. (Prosecco, Pinot Bianco, Verdiso)

White

Esperto Pinot Grigio, Veneto, 2010 - Light-bodied, with apple, pear and apricot notes, and light acidity. (Pinot Grigio) 

Vietti Arneis Roero, Piedmont, 2011 - Fresh flavors of ripe pear, peach, citrus and minerals, balanced by crisp acidity. (Arneis)

Cincinnato Castore Lazio Bianco, Lazio, 2010 - Round white peach and citrus flavors, with forward minerality. (Bellone)

Suavia Soave Classico, Veneto, 2010 - Lush flavors of melon and apricot, with a long finish. (Garganega, Trebbiano di Soave)

Manicor Pinot Bianco "Eichhorn", Alto Adige, 2010 - Rich flavors of apricot, peach and melon, balanced by crisp acidity and fresh minerality. (Pinot Bianco)

Movia Pinot Grigio, Friuli, 2008 - Elegant and complex, with peach, honey and herb flavors, stony minerality and bright acidity. (Pinot Grigio)

Reds           

Gino Pedrotti Schiava Nera, Trentino, 2010 - In the dry rosé style; soft raspberry and strawberry notes, light acidity and tannins; served chilled. (Schiava Nera)

Cincinnato Polluce Lazio Rosso, Lazio, 2009 - Soft elegant flavors of plum, dark berries, earth and spice, with a dry finish. (Nero Buono)

Martilde Barbera Oltrepo Pavese, Lombardy, 2010 - A traditional food wine:  brisk flavors of cherry and blackberry, with bright acidity and a long finish. (Barbera)

Poliziano Lohsa Morellino di Scansano, Tuscany, 2008 - Medium-bodied, with concentrated flavors of sweet plum, black cherry and dried fig. (Sangiovese)

Argiano Non Confunditor Rosso Toscano, Tuscany, 2009 - Dry, with forward tannins and intense black currant, leather and black cherry flavors. (Cabernet Sauvignon, others)

Bianco Aldo Langhe Nebbiolo, Piedmont, 2009 - Concentrated cherry and raspberry flavors, with forward tannins and medium acidity. (Nebbiolo)

Poggio Antico Rosso di Montalcino, Tuscany, 2007 - Earthy and complex, with rich flavors of ripe blackberry and plum, and well-integrated tannins. (Sangiovese)

Paolo Scavino Barolo Bricco Ambrogio, Piedmont, 2006 - Beautifully balanced, with intense flavors of ripe dark fruit and pronounced tannins. (Nebbiolo)

Castello di Monsanto Chianti Classico Riserva, Tuscany, 2007 - Concentrated blackberry, black cherry and spice flavors, with medium tannins and long finish. (Sangiovese)

Podere Brizio Brunello di Montalcino, Tuscany, 2006 - Full-bodied, with concentrated plum, blackberry and spice flavors, sturdy tannins, and a long finish. (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

Inspired by Newburyport's history of rum distilling:  Folly Cove rum, allspice dram, apricot brandy, lemon, honey syrup and mint, muddled and served over ice.

The Old Port

A Manhattan variation named after our fair city: Old Overholt rye, Punt Y Mes vermouth and vintage port, stirred and served up, garnished with a cherry.

Aperol Spritz

Start your evening with a traditional Italian sparking apertivo: bright orange Aperol liqueur, prosecco and a splash of soda. Cin cin

The Cloister Cocktail

Before there was the Cosmo, there was the Cloister: grapefruit, Yellow Chartreuse and Gloucester’s Knockabout gin, shaken and served up. 

Finn's Lavender Fizz

Spring forward with this floral cocktail:  lavender syrup (made from The Herb Farmacy's organic blossoms), fresh-squeezed citrus and Hennessy cognac, topped with a splash of soda and served on the rocks.

Hanky Panky

A classic cocktail: gin, sweet vermouth and Fernet Branca, served at The Savoy Hotel Bar in London during the Roaring 20s. Kick up your heels!

Vieux Carré

Take a stroll through the squares of old New Orleans while you enjoy this blend of Old Overholt rye, Hennessy brandy and Bénédictine.

Vesper

Introduced to the world by James Bond: a crisp cocktail of Absolut vodka, Old Tom gin and Cocchi Americano.

Nonna Rose

Our first barrel-aged cocktail! Milagro blanco tequila, Aperol liqueur and vermouth spend a month in an oak barrel to produce this smoky, slightly spicy cocktail. Served on the rocks with a flamed orange peel.

Classic Negroni

A classic apertivo: Knockabout gin, Campari, sweet vermouth, stirred well to chill and served up. Like something a little less bitter? Ask for an Aperol variation.

A Walk in the Woods

Take a stroll in the forest with this tall sipper: St. Germain, rye, lime and ginger beer, garnished with fresh rosemary.

Tough Broad

Our Sophisticated Lady gets a little stronger: we shake Beauport vodka with cucumber and cranberry; served up.

Jack Fraser

Have a Highland Fling!  Scotch, Applejack, lemon, thyme and Domaine de Canton ginger liqueur make a smoky, herbal, lightly sweet cocktail.

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