White Truffles from Alba
Squid Ink Linguini
Encrusted Yellowfin Tuna
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Chef Vittorio Ettore
Chive Flower
Trofie
Dining Room

DINE OUT BOSTON 2018

AUGUST 7th-August 18th

 

appetizer, entree, and dessert $38
(wine pairings available +$20 )
tax and gratuity not included
no substitutions
****MENU WILL CHANGE WITHOUT NOTICE****

 

appetizers
*calamari
dredged in semolina, with sweet & spicy tomato chutney, chiles, and lemon aioli

 

summer beets (gluten free)
whipped mint goat cheese, watermelon, roasted pistachios, and lavender honey

 

home grown mesclun greens (gluten free)
shaved radish, pickled carrots, peas, fresh herbs, and pecan vinaigrette

 

entrees
chicken duo (gluten free)
roasted breast, confit leg, kimball farms baby carrots, zucchini, mushrooms, carrot ginger puree

 

gnocchi
wild foraged mushrooms, panko bread crumbs, truffle oil, and shaved parmigiano

 

*sole
watermelon radish, peas, garlic scapes, and sauce americaine

 

desserts
creme brulee (available gluten free)
vanilla custard, berries, and a maple cookie

 

profiteroles
chocolate ganache, vanilla gelato, and almonds


****MENU WILL CHANGE WITHOUT NOTICE****

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