Fried sage leaves with anchovy.

Fried stuffed risotto with braised beef and cheese.

White anchovies.

Pickled vegetables.

Tuscan meatballs with porcini and prosciutto.

Variety of artisanal cured meat.

Locally grown lettuces with a variety of local vegetables changing daily. Dressed with a red wine vinaigrette.

Grilled zucchini, eggplant, onions and tomatoes with thyme, savory champagne vinaigrette over grilled bread slice rubbed with garlic.

Traditional piemontese antipasto: poached veal with house made mayo pureed with tuna, capers and anchovies , served with small arugula salad toasted in in lemon and evoo

Roasted local beets and carrots tossed with evoo, fennel, pollen and basil with a dollop of goat cheese, hazelnuts and nasturtium flowers with drizzle of aged balsamic.

Housemade tagliatelle with Bolognese.

Cavatelli tossed with locally farmed sautéed greens , cherry tomatoes and pecorino romano

Agnolotti filled with fresh corn off the cob ricotta and parmigiano with corn brodo and wild mushrooms

Risotto with white wine and rich chicken stock finished with butter and parmigiano

Linguine with clams, garlic, parsley, white wine and evoo.

Whole spit roasted Cornish hen served over cannellini beans with soffrito and guanciale.

Wood grilled hanger steak with farro cacio e pepe, asparagus and romesco

Chef's selection of 5 vegetables

Grilled locally caught blue fish with farro and sautéed greens with garlic and cherry peppers. Drizzled with salmoriglio.

Pan seared black bass with mashed yukon gold potatoes, locally sourced farm vegetables and a black olive vinaigrette.

Fried eggplant layered with house mozzarella and tomato confit.

Trio of fruit sorbets.

Variety of cheeses from Wasik's Cheese Shop in Wellesley, MA.

Spaghetti with tomato sauce and Tuscan meatballs