Porcelli's

toasted baguette topped with goat cheese, fig jam, prosciutto, and pickled red onions

house made focaccia for two

house-made meatballs in marinara over creamy polenta, finished with parmigiano and basil

grilled local sausage topped with sautéed peppers, finished in a rich tomato sauce

tomato & lentil base with potatoes, onions, carrots, celery and topped with parmesan

organic mixed greens salad with gorgonzola, fresh figs, and candied pistachios, tossed in our house balsamic vinaigrette

Burrata, strawberries, arugula, balsamic vinaigrette, and flaky sea salt

handmade pappardelle with slow-cooked beef, veal, and pork in san marzano tomato sauce, topped with lemon ricotta and parmigiano reggiano

bucatini tossed with pecorino cheese and cracked black pepper

Brown butter gnocchi and local Maine mushrooms with a cheese sauce

orecchiette tossed in house-made pesto with local sausage and broccolini

fettuccine tossed in a spicy chili-tomato sauce, topped with fresh lobster

pan seared scallops served with creamy lemon parsley risotto, and topped with a blood orange beurre blanc

pan seared halibut set atop angel hair pasta with a bold, rustic puttanesca

seared duck breast finished with a marsala sauce and local mushrooms, served over creamy butternut squash mashed potatoes

Chicken Breast with fingerling potatoes served with a traditional piccata sauce, fried capers, and lemon

Coffee rubbed Filet Mignon served with arugula, cherry tomatoes, Parmigiano Reggiano, and Balsamic onion pearls