Andolini’s News This Week:
1) New Craft Draft: Peak Organic Fresh Cut from Vermont – New Wine: 2012 La Crema Pinot Gris, Monterrey
2) Coming In April: Sunday Brunch: A $9.95 a la carte Brunch w/Coffee, and a Make Your Own Bloody Mary Bar. Want an Invite? There is a form at the bottom of the Page.
Menu additions this week:
Appetizers
Burrata Cheese – Aperol poached pear, citrus braised beets, sour apple, baby greens 13
Asparagus Soup – Parmesan sformati, crispy duck prosciutto 9
Clam Chowder Gnocchi – Fresh poached clams, pork belly, crispy onions, herb cream 12
Entrees
Pan Seared Local Cod – Roasted sweet potato, pickled chayote, smoked turnip, marinated radish 26
Carrot Pappardelle – Braised short rib and root vegetable ragu with crispy brussel sprouts 19
You can Reserve Online Here or Call 978-475-4811
Brunch Notification: