Menus
- Chef's Additions | January 14th-20th
- Restaurant Week 2022 | January 9th - 21st
- Dinner Menu
- Gluten-Free Menu
- Vegetarian Menu
- Beverage Menu
- Cocktails & Beer
- Wine List
- Dessert
- VDAY Weekend CHEF TASTING | 5 Courses | 85 per guest
CHEF’S ADDITIONS
January 14th-20th
SEMOLINA LINGUINE
29
turnip, kohlrabi, braised oxtail ragout
SEAFOOD STEW
36
tuna, scallop, halibut, and saffron potatoes, lobster-fennel broth
ROASTED VENISON LOIN
39
red cabbage agridolce, apple and fermented greens, sorrel, bone marrow farro
RESTAURANT WEEK | 2022
January 9th - 21st
Amuse
Whipped Parmesan
arugula, macrona almond
First | select one
Local Mushroom Soup, truffle oil, chive
Caesar Salad, award-winning, romaine, pecorino
house-made dressing, croutons
Burrata, roasted sweet potato, frisée, radish, crispy prosciutto
Second | select one
Braised Short Rib, white bean-parmesan purée, broccoli
cremini mushrooms, red wine jus
Gnocchi, confit chicken thigh, black, white truffle cream
Pan Roasted Salmon, braised kale
fennel & orange salad, olio verde
Semolina Rigatoni, spinach, roasted garlic
shiitake mushroom bolognese
Dessert | select one
White Chocolate Budino, pineapple, cookie crumble
Tiramisu, cinnamon chantilly, shaved chocolate
4 Courses | 40 per person
*menu subject to change
ANTIPASTI
-
Hand-Whipped Ricotta
broccoli rabe & pepper pesto, garlic focaccia
$16
-
Burrata
roasted peppers, tomato, capers, prosciutto cotto
$17
-
Salumeria
cured meats, cornichons, olives
$19
Add Cheese $7
-
Chestnut and Bacon Soup
apple, celery, sour cream
$12
-
Oxtail Arancini
parmesan, bacon, celery salad
$16
-
Caesar Salad
award-winning, romaine, pecorino, house-made dressing, croutons
$13
-
Hamachi Crudo
Asian Pear, Habanero, Radish, Lime Agrodolce
$19
-
Mussels
'nduja, calabrian chili, fennel, tomato broth
$15
-
Grilled Octopus
potato, chorizo, kale, red onion
$18
-
Calamari
semolina dusted, cherry peppers, lemon aioli, marinara
$15
PASTA
-
Black Pepper Macaroni
pancetta, sausage, pecorino cream, onion crumble
$25
-
Gnocchi
white & black truffle cream, prosciutto cotto
$27
-
Short Rib Ravioli
pecorino, brown butter, pickled onion, scallion
$28
-
Lobster Ravioli
maine lobster, sherry cream, roasted tomatoes
$31
-
Charcoal Campanella
oyster mushroom, artichoke, scallion, champagne leek sauce
$23
-
Fettuccine Bolognese
smoked bacon, beef, veal, pork, tomato
$26
-
Bucatini
lobster roe pasta, romanesco, baby spinach, foie gras creme, nduja
$28
-
Wild Mushroom Risotto
reggiano cheese, English peas, thyme, mushroom oil; baby bella, wood ear, and shiitake mushrooms
$27
-
Vegan & Gluten-free Pasta Available
SECONDI
-
Braised Veal Ossobuco
soft polenta, broccoli rabe, wild rice gremolata
$37
-
Brodetto
scallops, shrimp, mussels, lobster tail, tomato fregola, lobster saffron broth
$39
-
Chicken Involtini
romesco, fried potato, brussel sprouts, chimichurri
$26
-
Veal Saltimbocca
fontina cheese, prosciutto di parma, plum tomatoes, sage, trebbiano wine, whipped potatoes
$34
-
Roasted Pork Tenderloin
granny smith apple, cabbage, caraway, millet
$29
-
Seared Salmon
pesto farro, artichokes, oven dried tomato, olives fennel, citrus gremolata
$28
-
Rack of Lamb
tomato couscous, roasted parsnips, pine nuts
$39
-
Sliced Grilled NY Strip
brown butter potatoes, broccolini, shallots, red wine jus
$39
CONTORNI
-
Blistered Shishitos
romesco, prosciutto
$11
-
Potato Au Gratin
prosciutto cotto, parmesan
$11
-
Roasted Carrots
ricotta, honey, mixed spiced nuts
$11
-
Whipped Potato
roasted garlic, chives, sage
$11
-
Fried Brussels Sprouts
spicy salami calabrese vinaigrette
$11
CHEF'S TASTING
-
5 Course Tasting Menu
Chef's selection of five signature dishes for the table (priced per guest)
$68
Add Wine Pairing (per guest) $30
Selection | prices subject to change
20% gratuity added to parties of 6 or more
GLUTEN-FREE ANTIPASTI
-
House-Whipped Ricotta
broccoli rabe & pepper pesto
$16
-
Burrata
roasted peppers, tomato, capers, prosciutto cotto
$17
-
Salumeria
cured meats, cornichons, olives
$19
-
Chestnut & Bacon Soup
apple, celery, sour cream
$12
-
Caesar Salad
award-winning, romaine, pecorino, house-made Caesar dressing
$13
-
Hamachi Crudo
asian pear, habanero, radish, lime agrodolce
$19
-
Mussels
calabrian chili, fennel, tomato broth
$15
-
Grilled Octopus
chorizo, kale, red onion, potato salad
$18
GLUTEN-FREE PASTA
-
Black Pepper Penne
pancetta, sausage, pecorino cream
$25
-
Gnocchi
white & black truffle cream, prosciutto cotto
$27
-
Penne Bolognese
smoked bacon, beef, veal, pork, tomato, parmesan
$26
-
Wild Mushroom Risotto
reggiano cheese, english peas, thyme, mushroom oil, shiitake and baby bella mushrooms
$27
Selection & prices subject to change.
Vegan options are available. Please inquire when making reservations.
GLUTEN-FREE SECONDI
-
Braised Veal Ossobuco
soft polenta, broccoli rabe, wild rice gremolata
$37
-
Brodetto
scallops, shrimp, lump crab, lobster tail, penne, lobster saffron broth
$39
-
Chicken Involtini
romesco, fried potato, brussels sprouts, chimichurri
$26
-
Veal Saltimbocca
fontina cheese, prosciutto di parma, plum tomatoes, sage, trebbiano wine, whipped potatoes
$34
-
Roasted Pork Tenderloin
fresh corn polenta, chantrelle, grilled peach, pan jus
$29
-
Seared Salmon
potato puree, artichokes, oven dried tomato, olives, fennel
$28
-
Sliced Grilled NY Strip
brown butter potatoes, broccolini, shallots, red wine jus
$39
GLUTEN-FREE CONTORNI
-
Whipped Potato
roasted garlic, chive, sage
$11
-
Potato Au Gratin
prosciutto cotto, parmesan
$11
-
Roasted Carrots
ricotta, honey, mixed spiced nuts
$11
ANTIPASTI
-
House-Whipped Ricotta
broccoli rabe & pepper pesto, garlic focaccia
$16
-
Burrata
roasted peppers, tomato, capers
$17
PASTA
-
Gnocchi
white & black truffle cream
$27
-
Charcoal Campanella
oyster mushroom, artichoke, scallion, champagne leek sauce
$23
-
Wild Mushroom Risotto
reggiano cheese, english peas, thyme, mushroom oil
$27
CONTORNI
-
Potato Au Gratin
parmesan
$11
-
Fried Brussels Sprouts
balsamic reduction
$11
-
Blistered Shishitos
romesco
$11
-
Roasted Carrots
ricotta, honey, mixed spiced nuts
$11
-
Whipped Potato
roasted garlic, chive, sage
$11
Selection & prices subject to change.
Vegan options are available. Please inquire when making reservations.
Cocktails
-
Chef's Old Fashioned
brown butter washed redemption bourbon, demerara sugar cube, black walnut bitters
$14
-
Lombard Lemonade
gray whale gin, lemon, lavender syrup, butterfly pea flower tea
$12
-
Bistro Negroni
beefeater gin, lillet blanc, salers aperitif
$14
-
Italian Mule
tito's vodka, aperol, ginger beer, lime
$11
-
Society Hill Sazarac
kinsey rye, absinthe, spiced pear
$13
-
Romano Spritz
tito's vodka, elderflower liqueur, raspberry, sparkling wine
$11
-
Headhouse Margarita
1800 silver tequila, lime, triple sec, calabrian chili, spiced salt
$12
-
Sangria Rossa
red wine, brandy, pomegranate liqueur, orange, berries
$9
-
Sangria Bianca
white wine, apricot brandy, orange liqueur, green apple, orange
$9
Romano Refreshers
Non-Alcoholic Beverages-
Hibiscus-Pineapple Spritz
Pineapple Juice, Hibiscus Tea
$6
-
Cherry Limeade
Cherry Simple Syrup, Fresh Lime
-
Lavender Refresher
Lavender Simple Syrup, Fresh Lemon
Bottles & Cans
-
Love City Unity IPA
$8
-
Jack's Dry Hopped Cider
$6
-
Peroni Italian Lager
$6
-
Allagash White
$6
-
Heineken
$6
-
Amstel Light
$6
-
Miller Lite
$4
GELATO | 11
chef’s selection
ZEPPOLE | 11
lemon curd
TIRAMISU | 10
espresso, mascarpone, cocoa
CHOCOLATE TORTE| 10
chocolate sauce, mixed berry, chocolate crumble
CANNOLI | 9
ricotta, chocolate chips, pastry shell
CARROT CAKE | 10
spices, walnuts, sweet cream cheese
VDAY CHEF TASTING
5 Courses | 85 per guest*
AMUSE
ricotta, endive, sour cream
FIRST COURSE | CHOICE OF
CAESAR SALAD
house-made Caesar dressing, pecorino romaino, croutons
ROASTED BEETS
arugula, gorgonzola, balsamic, orange
LOBSTER BISQUE
poached lobster meat, tarragon oil
SECOND COURSE | CHOICE OF
OYSTER CHAMPAGNE RISOTTO
herbs, citrus bread crumbs
CAVATELLI
cauliflower, broccoli rabe, shiitake mushroom bolognese
CAMPANELLA
braised lamb ragout, white beans, rosemary, chive
THIRD COURSE | CHOICE OF
GRILLED SLICED NY STRIP
potato puree, royal trumpet mushrooms, pearl onion, beef jus
BLACK BASS
wild rice, fennel, blood orange, pomelo salad
RIGATONI
confit rabbit, cremini mushrooms, broccoli, spinach, marsala
ROASTED PORK TENDERLOIN
purple cabbage, shiitake mushrooms, fingerling potatoes, dijon
DESSERT COURSE | CHOICE OF
CHOCOLATE HEART TORTE
strawberry, pistachio-cherry crumble
LEMON MERINGUE TART
pomegranate
*VDAY Chef Tasting Menu offered
February 12, 13, 14
*exclusive of tax & gratuity
*a la carte menu not available