A hearty winter soup with a generous portion of Cannelini beans, kale, carrots and celery.
Organic Green Salad
11.00
Organic greens tossed in a pomegranate vinaigrette. Finished with red grapes, sliced almonds and shaved Parmigiano Reggiano.
Caesar Salad
12.00
Whole leaves of baby Romaine tossed in a white truffle infused dressing. Served with white anchovies and a fried poached egg.
Mussels alla Peppino
13.00
Our signature Prince Edward Island mussels in a light broth of lemon, white wine, butter, capers and cherry tomatoes.
Indian Fusion Shrimp Salad
14.00
Shrimp battered in chickpea flour lightly fried. Served on a bed of baby arugula, cucumbers and fennel. Dressed with lemon scalion vinaigrette.
Arancini con Spec
14.00
Risotto rice balls stuffed with mozzarella. Lightly fried and and served on a bed of thinly sliced smoked Prosciutto di Parma.
Prosciutto e Asparagi
15.00
Prosciutto wrapped around asparagus, shaved fennel and Fontina cheese. Drizzled with a scallion vinaigrette.
Sea Scallops
16.00
Pan seared sea scallops served on top of mushroom risotto cakes. Finished with a creamy gorgonzola fig sauce.
Pomodoro e Mozzarella Burrata
16.00
Alternating slices of homemade mozzarella burrata & vineyard ripened tomatoes; drizzled with extra virgin olive oil and balsamic reduction.
PrimiGluten Free Pasta Can Be Substituted On Most Pasta Dishes. All Pastas Made Fresh Daily.
Indian Fusion Masala Ravioli
23.00
This homemade Indian - Italian fusion ravioli is stuffed with ricotta cheese, English peas, and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.
Orechiette con Salsiccia
23.00
Orechiette pasta (little ears) tossed in a sauce of sautéed Italian sausage, broccoli rabe, crushed red pepper and white wine. Finished with pecorino Romano cheese.
Butternut Squash Agnolotti
24.00
This house made half moon shaped pasta is stuffed with a sweet butternut squash puree, then blanketed in a creamy brown butter sage sauce and finished with toasted macadamia nuts.
Gnocchi Con Funghi
25.00
Homemade potato dumplings with sautéed wild mushrooms and shaved Ricotta Salata. Accented with white truffle oil.
Rigatoni Bolognese
26.00
"Best of Boston - Boston Globe" Homemade rigatoni pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano. Also available spicy.
Pappardelle with Short Ribs
31.00
Slow braised beef short ribs tossed with housemade ribbons of pasta in a reduction of red wine, Veal stock and fresh herbs. Finished with Pecorino cheese and reduced balsamic vinegar.
Secondi
Pollo alla Putanesca
29.00
Grilled half chicken smothered in a hearty Putanesca sauce of plum tomatoes, garlic, capers and black olives. Served with vegetable risotto.
Arctic Char
31.00
Pan seared Arctic Char served with English an pea cake and sauteed asperagus. Finished with a saffron cream sauce.
Anatra Alla Peppino
36.00
Maple Leaf Farms duck prepared two ways. Crispy Duck leg confit and grilled breast in an apricot pear brandy sauce. Served with fingerling potatoes and broccoli rabe.
Colorado Rack of Lamb
39.00
Grilled Colorado rack of lamb encrusted in sun dried tomato infused bread crumbs and topped with a basil & pine nut pesto cream sauce. Served with a side of roasted fingerling potatoes and broccolini.
Beef Tenderloin
39.00
“A favorite of The Phantom Gourmet.” An 8oz. center cut filet grilled to perfection and finished with a Chianti veal demi glaze reduction. Served over a potato gratin cake and sautéed spinach.
Veal Chop
41.00
12oz. Veal Chop grilled and topped with Porcini mushroom red wine reduction sauce. Served on top of a wild mushroom risotto cake and sautéed broccolini.
Dolci
Vanilla Crème Caramel
11.00
Crème caramel infused with vanilla then drizzled with crème anglaise.
Peppino's Cheesecake
11.00
Individual cheesecake topped with fresh berries then drizzled with raspberry coullis.
Souffle Al Cioccolato
12.00
Decadent and rich chocolate soufflé served with vanilla gelato. (20+ minute baking time)
Apple Crostata
13.00
Puff pastry topped with thin sliced Fuji apples and baked to crispy perfection. Served with fresh berries and vanilla gelato. (20+ minute baking time)
Dessert Tasting
25.00
A selection of house favorites including soufflé, apple crostata, pumpkin crème brulee and vanilla gelato. (20+ minute baking time)
Chef Peppino's Five-course TastingTake The Ultimate Culinary Journey And Let Chef Peppino Surprise You With Some Of His Amazing Dishes.
