Red Sauce Sunday Menu

Served Sundays 5pm to 10pm


Garlic Knots 7 Pecorino, Black Pepper, Butter Caesar Salad 9 Gem Lettuce, Parmesan, White Anchovy Meatballs 9 San Marzano Tomatoes, Bone Marrow, Basil Fried Calamari 10 Peppadew Peppers, Lemon, Capers


Rigatoni alla Vodka 9/17 Pancetta, Crème Fraiche, San Marzano Tomato Fusilli Alfredo 10/18 Chicken, Broccoli Rabe, Parmesan Mornay Fettucini Bolognese 11/19 Ragù Bolognese, Parmesan Bucatini Putanesca 9/17 San Marzano Tomato, Capers, Taggiasca Olives


Chicken Parmesan 17 Chicken Cutlets, Mozzarella, San Marzano Tomatoes Lasagna del Giorno 18 Rotating Chef’s Selection Sausage and Peppers 18 Italian Sausage, Peperonata, Polenta Stromboli 16 Prosciutto Cotto, Eggplant, Mozzarella, Basil


The Salty Pig 15 Salty Pig Parts, Arugula, Mustard, Pale Ale Caramel Margherita 13 Tomato, Mozzarella, Basil Fratelli 16 House Spicy Sausage, Roasted Mushrooms, Provolone, Onion Rapini 14 Crema di Prosciutto, Fontina, Broccoli Rabe, Lemon Quattro Formaggi 15 Mozzarella, Provolone, Fontina, Parmesan, Rosemary, Potato Diavola 15 Chili Flake, Pickled Fresnos, Eggplant, Provolone, Oregano *Add a Farm Egg 2 Add Prosciutto di Parma 6 Add Pepperoni 3 Add Sausage 3 Add Arugula 2

Build Your Own Board

All Boards Come with House Made Pickles, Mustard and Crostini


Prosciutto di Parma, Langhirano, ITA 8 Casa Pio Tosini, 18-20 Months Prosciutto Cotto, SP Kitchen, MA 7 Citrus Brined Ham, Rosemary, Thyme Duck Liver Mousse*, SP Kitchen, MA 7 Duck Fat Confit, Vin Santo, Orange Finocchiona, Portland, OR 7 Tuscan Dry Cured Salumi, Fennel & Garlic Chorizo Ibérico de Bellota, Salamanca, SPA 8 Spanish Dry Cured Salami, Pimenton Mortadella, SP Kitchen, MA 7 Bolognian Emulsified Sausage, Pistachio Cotechino, SP Kitchen, MA 7 Umbrian Style Sausage, Warming Spices Pork Rillettes, SP Kitchen, MA 7 Pork Shoulder, Benne, Grapefruit, Urfa Rotating Selection, SP Kitchen, MA 7 Chef’s Choice


Brie de Nangis, Ile de France, FRA 7 Cow, 1 Month, Bloomy, Rich & Buttery Westfield Blue, Hubbardston, MA 7 Goat, Chevre Style, 1 Month, Tangy Winnimere, Greensboro, VT 7 Cow, Raw, Washed rind, 2 Months, Savory Holden Trail, Grafton, VT 7 Sheep, Raw, 6 Months, Sharp & Milky Stilton, Nottinghamshire, ENG 8 Cow, 3 Months, Sharp & Buttery Tomme de Savoie, Savoie, FRA 7 Cow, Raw, 4 Months, Mushroomy & Nutty Ashbrook, Reading, VT 7 Cow, Raq, 3 Months, Morbier Style Fritzenhaus Gruyere, Fribourg, CHE 7 Cow, 18-24 Months, Rich & Nutty Rotating Selection 7 Chef’s Choice

Round Outs

SP Marinated Olives 4 Eggplant Sott’ Aceto 2 Fig Jam 2 Tomato Jam 2 Smoked Shallot Marmalade 3 Vermont Wildflower Honey 2 Marcona Almonds 3

Red Wine for Red Sauce Sunday

2015 La Gerla Sangiovese 38
sunday dinner menu
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.