Going out on a whim or for a planned night out?
Make going out easy. Grab your partner and join us every Thursday for this amazing deal. 
Specials: Duck Confit, Charred Octopus, and Pan Roasted Cod
Rebound from a holiday week with these Andolini’s Specials (until they sell out):
Small Plate: Spicy Octopus – Country olives, orange, sherry vinaigrette, chervil 8
Appetizer: Duck Confit – Brussels sprouts, whole grain mustard jus 10
Entree: Pan Roasted Cod – Warm fingerling potato with asparagus, baby spinach, butternut squash puree 27
Also at Sunday Brunch: Crab Cake Benedict:
Make a reservation ONLINE HERE, or Call 978-475-4811
Steak Tartare and Evenfall Throwback Specials!
Andolini’s employs many Evenfall veterans, and as such many of you ask for menu items from there often, and who the heck are we to say no? This week we make good on our promises, as our menu features the Evenfall Spring Rolls and Soy Glazed Ribs, complete with the napa slaw and all. In a more permanent menu change we are adding Steak & Frites and Diver Scallops to the main Andolinis menu. To all that we have a gorgeous Steak Tartare small plate and a Swordfish entree.
Small Plate:
Steak Tartare – black garlic, tomate fritto aioli, chimichurri, roasted pepper, anchovy, cured + grated egg yolk, hand made potato chips $8
Appetizers:
Vegetable Spring Rolls – the Evenfall recipe, house made duck sauce, ponzu $9
Soy Orange Glazed Ribs – the Evenfall recipe, napa slaw $11
Entree:
Pan Seared Swordfish – Saffron risotto, confit leeks, peas, roasted tomatillo, olives 27
Reserve Online
Should We Start Delivering?
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Gnocchi, Steak and Frites, and Local Cod
Menu additions this week!
Potato gnocchi, crispy smoked mussels, cayenne pepper, watercress sunflower seed pesto
Sirloin Steak and Frites, with mini Caeser Salad
Pan Roasted Local Cod- crispy fingerling potatoes, cider braised brussel sprouts, pancetta-rosemary vinaigrette
Welcome Fall to Your Plate
Current Menu Additions:
This week we usher in fall with some of your favorite flavors and ingredients:
Small Plate –
Pork Belly glazed with Aunt Lil’s Pepper Jelly, crispy falafel, oven roasted tomato 8
Appetizers –
Conway Royale Oysters (4) – blueberry mignonette, pickled rhubarb $12 (Or by theDozen $30) –>Medium salt with a buttery, full-bodied finish – Salinity: 2.5% < 3.5% full oceanic salinity – Avg 3 inches <–
Spice Rubbed Short Ribs, sherry and lemongrass braised, roasted root vegetables $11
Entree Special-
Pan Seared Swordfish, wild mushroom-asparagus-fingerling potato hash, truffled mushroom purée, carrot vinaigrette $28
Reserve Online Now
Menu Additions this Week at Andolini’s Andover
Featuring Monkfish, Marini’s Farm Vegetables, and Prawns a la Plancha
Now Serving August 14th – 20th
Join Us This Weekend. Reserve Online
Prosciutto wrapped monkfish, seafood stuffed squid ink ravioli, charred garden greens, smoky tomato sauce
Marini’s Farm Vegetable Tian, parmesan oregano roasted zucchini, tomato, summer squash, eggplant
Prawns a la Plancha – carrot chips, carrot top pistou
New Dishes from Andolini’s Andover
This week we are adding some fun dishes featuring locally grown, foraged, and caught New England Summer favorites. RESERVE HERE
Small Plate:
Jar layered with chicken liver mousse, wild local blackberry jam, and honey almond butter, house baked toasted brioche for spreading 8
Appetizer:
Saffron gnocchi, capicola, smoked mussels, Andover garden greens 11
Entrees:
Pan Seared Cod- Quinoa with toasted almonds, kale, peas, carrot vinaigrette, garden green chimichurri 26
Farmhouse White Pizza – local farm egg, foraged trumpet mushrooms, swiss chard from our garden, whipped goat cheese 16
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Cocktail Special
Delta 88 – gin infused with cucumber, basil & mint, chartreuse, elderflower, lime, hibiscus 8
Menu Additions April 18th and 19th
Each week we add several dishes to the menu, this weekend we are featuring the following:
Appetizers
Tuna Tartare, pickled watermelon, fresh watercress, lemon oil
Potato Gnocchi, pork confit, wild mushrooms, broccoli rabe
Entree
Seafood Stuffed Dover Sole, roasted lemon farro risotto, wilted spinach, caper buerre blanc sauce
For Reservations Call 978-475-4811 or Online Here
Scallops – orange zest, pomegranate seeds, roasted turnips, grilled ciabatta
This dish is a spectacular combination of tastes and textures, and the scallops are sustainably raised. Here are the rest of this weeks specials:
Appetizers:
Truffled Porcini Gnocchi – duck confit, maitake mushrooms, asparagus 11
Peruvian Scallops – Orange, oregano, pomegranate seeds, roasted turnips on grilled ciabatta 12
Entrees:
Whole Grilled Red Snapper – Parsnip-celery root puree, baby spinach, lemon caper vinaigrette 26
14 oz Spice Rubbed Angus Ribeye – Sweet and sour cippolinis, roasted rainbow baby carrots, crispy goat cheese polenta 32
Current Additions to the Menu
This week we feature several menu additions, here they are:
Appetizers
Asparagus Soup – Parmesan sformati, pancetta 9
Braised Short Rib – Risotto milanese, chiogga beets, roasted fennel 12
Entrées:
Braised Pork And Apple Ravioli – Roasted squash and parsnips, pepito almond brown butter 19
Pan Seared Escolar – Roasted celery root, fingerlings, beets, piquillo pepper sauce 26
Roasted Duck Cassoulet – Italian sausage, duck confit, pancetta, braised beans and swiss chard 22
