Andolinis Restaurant

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

Pork Belly Falafel

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

Swordfish Wild Mushrooms

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

monkfish-and-ravioli-aug-2014

 

Prosciutto wrapped monkfish,  seafood stuffed squid ink ravioli, charred garden greens, smoky tomato sauce

vegetable-tian-aug-2014

Marini’s Farm Vegetable Tian, parmesan oregano roasted zucchini, tomato, summer squash, eggplant 

prawn-aug-2014

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

mousse-and-brioche-aug-2014

Appetizer:

Saffron gnocchi, capicola, smoked mussels, Andover garden greens  11

gnocchi-aug-2014

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

RESERVE HERE

Menu Additions April 18th and 19th

tuna-tartare-april-2014

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

Seafood_stuffed_dover_sole__roasted_lemon_farro_risotto__wilted_spinach__caper_beurre_blanc

For Reservations Call 978-475-4811 or Online Here

Scallops – orange zest, pomegranate seeds, roasted turnips, grilled ciabatta

scallop-jan-2014

 

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

Join Us this week and enjoy! 

 

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

 short-rib-jan-2014

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

duck-jan-2014

 

Make a Reservation Here

Monkfish and Porcini Gnocchi Special

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The Monkfish with porchini gnocchi…

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This week we are featuring a Monkfish special that comes with porcini gnocchi in a mushroom broth. Here are the steps we used in making it.

Cleaning the Monkfish:

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Cleaning Monkfish for tonight.

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Making the Gnocchi:

The start of the Mushroom Broth: