North End Restaurant Week
April 1 - 13, 2013
Local Burratina cheese, Tuscan garlic rubbed crostini, arugula, assorted tomato, balsamico, olive oil.
Arborio risotto balls, smoked pancetta & prosciutto, Fontina cheese.
Artisan Greens, mixed cherry tomato, chick pea crouton, Feta cheese, crispy artichoke leaves, fresh herb vinaigrette.
Pernod Cozze Profumate
Ipswich Mussels in a Fennel & Pernod fume, cream, toasted Fregala Del Sarda.
Risotto ai Funghi
Arborio rice with wild mushrooms braised leeks and finished with truffle oil.
House crafted spinach & feta filled pasta, smoked pancetta, red onion, chili flake, tomato sauce, fresh basil.
Roasted Organic Free-Ranged chicken, roasted potato, haricots verts, maple vin cotto.
Ossobuco di Maiale
Pork shank, pan roasted vegetables, sweet potato puree, mustard-seed pork demi.
Braised Short Rib Ravioli
Braised short rib stuffed ravioli with a sweet & sour short rib ragu, aromatic vegetables and herbs.
Three-course prix fixe menu $38.13 for dinner.
Tax and gratuity not included. Regular menu is available too.
Guests dining together must all choose from the same menu.