Ports of Italy Boothbay Harbor

chef patrick's selection of imported cold cuts and cheeses, cerignola and castelvetrano olives, artichokes, and cherry peppers.

local mussels, sauteed with shallots, fresh fennel, sambuca and fresh herbs.

local cherry tomatoes, fresh cubed mozzarella, basil, a few mixed greens with evoo and a drizzle of aged balsamic vinegar served in a parmesan cheese basket

whole romaine hearts tossed with house made caesar dressing, olives, house bread croutons and shaved grana parmesan.

rolled eggplant with stuffing of local ricotta and parmesan cheese, fresh herbs, garlic, and tomato sauce topped with fresh mozzarella.

oue house mixed green salad with corn, carrots, tomatoes and shaved grana parmesan and lemon balsamic dressing

spicy, tender squid simmered in a garlicky red pepper infused tomato sauce

handmade original pastry shell with fresh sweetened ricotta cheese, candied orange peel, chocolate chips and pistachio nuts

homemade layered lemon cake with limoncello filing and mascarpone cream filling

very light italian custard made with local seasonal berries

artisan, housemade, flourless chocolate cake, whipped cream, raspberry sauce

classic tiramisu' with fresh vermont mascarpone cheese and strega liquor

pan seared filet mignon with cognac and gorgonzola cheese sauce.

thin pounded veal scaloppine, wild mushrooms, marsala wine, fresh sage and thyme

slow braised pork ossobuco with vegetables and fresh herbs served over saffron risotto.

pan seared boneless chicken breast with tomatoes, olives, shitake mushrooms, garlic, basil and oregano in a white wine butter sauce

ariccia style roasted suckling pig.

handmade ravioli with veal, mortadella and pork stuffing in a sauce of mixed wild mushrooms, parmesan, cream and truffle drizzle.

homemade black ink spaghetti with shrimp, scallops, mussels, calamari, and little neck clams with tomato, garlic, and a fresh herb sauce.

homemade spinach pasta with seared chicken breast, sun dried tomatoes, fresh spinach and light cream

handmade potato dumplings in a light creamy sauce of fontina, gorgonzola, parmesan, and gruyere cheeses

fresh Maine lobster and local ricotta filled ravioli in light prosecco and aurora sauce.

large tubular homemade pasta with sauteed eggplant, shaved aged ricotta, tomato and basil.

homemade spaghetti pasta with clams, light garlic, white wine and olive oil

long, wide strips of fresh homemade pasta with meat and tomato ragü

asparagus with butter and parmesan or steamed

spinach, steamed or garlic, oil and parmesan.