One menu, from 11:30 in the morning until close.

Market Oysters — 22

Half dozen on the half shell

Gulf Shrimp Cocktail

24

Half dozen, cocktail sauce, lemon

Salmon Tartare — 24

Cucumber, crispy shallot, arugula, russet potato chip

Maine Lobster Cocktail

32

Cocktail sauce, citrus aioli, lemon

Seafood Platter

82

½ of a 2 lb lobster, four oysters, four shrimp, salmon tartare

Marinated Olives — 10

Eggplant Caponata — 12

Grilled bread

Whipped Ricotta

13

Calabrian chili honey, sage and citrus oil, rustic bread

PEI Mussels

21

Holland leek, chili, rustic bread, Orvieto cream

Calamari Fritti — 21

Spicy pomodoro, lemon

Veal and Ricotta Meatballs — 19

Reggiano, pomodoro

Burratina

21

Brussels sprout and fennel slaw, quince jam, olivewood balsamic

Golden Fried Artichokes — 17

Lemon zest, citrus aioli, sale marino

Classic Caesar — 17

Romaine heart, crouton crumb, signature dressing

Roasted Beet and Carrot Salad

18

Citrus, goat cheese, spiced pepitas, lemon vinaigrette

Tuscan Kale and Pear Salad

17

Red onion, pomegranate, crumbled blue cheese, pear vinaigrette

Margherita — 20

San Marzano, fresh mozzarella, torn basil

Marco Castro — 22

Pancetta, San Marzano, arugula, red onion

B.T. — 22

Prosciutto, pancetta, roasted red peppers, pesto

Pepperoni — 22

San Marzano, Sicilian oregano

La Pera

22

Pear, ricotta, fennel, kale, garlic purée, balsamic

Spaghetti alla Chitarra

29

Veal and ricotta meatballs, pomodoro

Rigatoni — 29

Savona bolognese

Conchiglie al Brasato

39

House-extruded shell pasta, slow-braised short rib, exotic mushrooms, kale, whiskey cream

Cavatelli al Forno

34

Butternut squash cavatelli, braised leek, spinach, fontina fonduta, Reggiano

Risotto all’Aragosta

42

Maine lobster, butternut squash, toasted pepitas

Wood Grilled Branzino — 44

Broccoli rabe, Sicilian tomato sauce, charred lemon

Faroe Island Salmon

43

Wild rice blend, baby bok choy, oven-dried tomato, chickpea purée

Market Fish

41

Roasted turnips, garlic haricots verts, saffron citronette

Eggplant Parmesan — 35

Breaded eggplant, Reggiano, mozzarella, pesto, pomodoro

Baby Brick Chicken

41

Braised kale, caramelized fennel, sage brown butter

Short Rib al Vino Rosso

50

Creamy polenta, balsamic glazed Brussels sprouts, crispy onions, red wine veal jus

Maple Leaf Farms Duck Breast

48

Roasted root vegetables, butternut squash, farro, celeriac purée, pomegranate reduction

8oz Center Cut Angus Filet Mignon — 62

Market mushrooms, natural jus

12oz Heritage Pork Chop

42

Roasted baby carrots, crispy potatoes, apple and caramelized onion composta

Crispy Brussels Sprouts

13

Pancetta and sweet balsamic

Crispy Baby Potatoes — 13

Market Mushrooms — 16

Green Beans — 13

Lemon and garlic

Honey Vanilla Crème Brûlée — 15

Blackberries, olivewood balsamic

Raspberry Mousse Cake

15

Orange poppy seed olive oil cake, coconut ganache

Pear Almond Tart

15

Fresh robiolina, vanilla gelato

Caramel Crunch Brownie

15

Caramel crémeux, vanilla cream, caramel sauce, chocolate crunch

Affogato

12

Vanilla gelato, espresso, maple pecan biscotti

Gelato and Sorbetto

9

Spun daily in the Carpigiani. Ask your server for today’s selections