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| Antipasti appetizers | |
| Creamy Chestnut Soup | 10 |
| Roasted Chestnuts, Mascarpone and Croutons | |
| Market Pepper Salad | 12 |
| Roasted Peppers, Mozzarella di Bufala with Balsamic & Market basil | |
| Wild Market Arugula | 12 |
| With Lemon-Rosemary Vinaigrette & Shaved Pecorino Grand Cru | |
| Market Beet & Goat Cheese Salad | 14 |
| Shaved Candy Stripe Roasted Bulls Blood Beets with Lola Rossa Lettuce | |
| Shaved Artichokes & Celery Salad | 12 |
| With Lemon, Olive Oil & Shave Parmigiano Reggiano | |
| House Made Heritage Pork Sausage | 12 |
| Grilled Apples, House Made Sauerkraut, & Mustard Cream | |
| Crispy Salt Cod Fritters | 12 |
| Sweet Pepper Vinegar | |
| Polpette | 12 |
| Pork & Veal Meatballs with Ricotta Cheese Cooked in a Tomato Sauce | |
| Fried Baby Artichokes | 14 |
| Garlic Aioli | |
| Island Creek Oysters | 2.75/ea |
| Duxbury, Ma. | |
| risotto • pasta • risotto • pasta | |
| Solaia Bolognese | 23 |
| House Made Tagliatelle, Traditional Ragu of Veal, Pork, & Beef | |
| Risotto | 25 |
| Black Truffle, Bacon, Shallots, & Parmigiano Reggiano | |
| House Made Potato Gnocchi | 23 |
| Roasted Acorn Squash, Black Cabbage, Walnuts & Sage Brown Butter | |
| House Made Braised Veal Ravioli | 23 |
| Served with Osso Bucco Sauce & Horseradish Gremolata | |
| pesce e frutti di mare • seafood specialties | |
| Pan Seared Maine Diver Scallops | 26 |
| Creamless "Creamed" Spinach & Roasted Cauliflower | |
| Pan Roasted Wild Striped Bass | 26 |
| Crushed Sunchokes, Roasted Chanterelles, & Sunflower Caper Vinaigrette | |
| Spiced Crusted Tuna | 28 |
| Sautéed Tuscan Kale, Cranberry Beans, Garlic Cream & Zucchini Salad | |
| carne e pollame • meat specialties | |
| Grilled Jamison Lamb Steak | 30 |
| Eggplant Caponata, Braised Escarole, & Crispy Fennel Rings | |
| Braised Angus Beef Short Ribs | 34 |
| Sautéed Market Greens, Saffron Risotto, & Micro Arugula Salad | |
| Roasted Organic Chicken | 28 |
| Potato Puree, Roasted Mushrooms, & Tarragon | |
| Pan Roasted Berkshire Pork Rib Eye | 30 |
| Sauteed Puntarelle, Fregola, Cider Glaze, & Natural Juices | |
| Menu' dequstazione • chef's tasting menu | |
| Creamy Chestnut Soup, Roasted Chestnuts, Mascarpone & Croutons | |
| House Made Potato Gnocchi, Roasted Acorn Squash, Black Cabbage, Walnuts & Sage Brown Sauce | |
| House Made Heritage Pork Sausage, Grilled Apples, Housemade Sauerkraut, & Mustard Cream | |
| Pan Roasted Pheasant Breast Wrapped in Guanciale, Roasted Brussel Sprouts, Fregola & Fall Fruit Mostarda | |
| Orange Panna Cotta, Sweet Polenta Biscuit, Bruleed Oranges & Honey | |
| Chef's selection of five courses | 65 |
| 3 oz pairings of wine included | 35 |
| Tasting Menus Require the Participation of the Entire Table | |
| Chefs Selection of Salumi and Formaggi | 25 |
| Choice of: Three $12 Five $16.50 Seven $21 | |
| Mixed Olives $8 | |