Meatballs from "Hell" — $11
Spicy to a fault; our recipe blends ground beef, pork, and veal , dried habeneros, fresh jalapeños, and our boldest Italian spices; served with marinara sauce and grated parmesan
Mussels — $14
Fresh PEI Mussels (1lb.) tossed with pancetta, tomatoes, garlic, and white wine
Crab Cakes — $14
Pan-fried fresh Maine crab with bell peppers, onions, and herbs; served with a caper and tarragon aioli and coleslaw.
Calamari — $14
Crisp-fried calamari tossed with red onions, fresh herbs, balsamic vinegar, and shaved Asiago cheese.
Domenic's Antipasto — $12 (serves 1), $20 (serves 2)
Provolone and proscuitto stuffed finger peppers, feta stuffed cherry peppers, crispy proscuitto, vine ripe tomato slices, fresh mozzarella, Reggiano Parmigiano pine nuts, capaocola, proscuitto, and other fresh ingredients drizzled with herb oil and balsamic reduction.
Garofalo's Caesar — $10
Romaine hearts tossed with a lemon Caesar dressing, Inn-made garlic croutons, and shaved Parmigiano Reggiano cheese. Add anchovies $2
“The BLT Wedge” — $10
Fresh Iceberg lettuce wedges topped with Inn-made Bleu cheese dressing, tomatoes, and a fried prosciutto chip.
Roasted Beet Salad — $10
With walnuts, gorgonzola cheese, truffle oil, honey, and a sherry vinaigrette.
Insalata di Farro — $12
This particular recipe was taught to Bob and Diane during one of their cooking schools in Tuscany. Farro, tomatoes, garlic, leeks, fresh basil leaves, pine nuts, Parmigiano Reggiano, and fresh basil Oil.
Add grilled shrimp ($7), calamari ($5), or chicken ($5) to any salad
Short Ribs — $25
Slowly braised beef short ribs topped with sautéed Maine lobster meat and whipped potatoes
Atlantic Salmon — $24
Fresh Atlantic salmon pan seared and served with braised fennel, artichokes and fingerling potatoes.
Sausage and Clam Putanesca — $24
Italian sausage sautéed with little neck clams, tossed in a rustic Campanian style puttanesca sauce and linguini, finished with a sprinkle of Parmesan and served with grilled garlic bread.
Baked Haddock — $24
With lobster stuffing; lightly topped with a lobster cream sauce.
Seafood Risotto — $26 (full), $17 (half)
Lobster, shrimp, scallops, asparagus, and spinach risotto in a lobster cream sauce.
Grilled New York Strip Steak — $28
14 ounces topped with a gorgonzola cheese sauce and served with sweet potato fries.
Pork Shank “Osso Buco” — $24
Pork shank braised with creamy polenta, oyster mushrooms and a Marsala wine sauce.
Chicken Parmesan — $20
Tenderized chicken breast, breaded, shallow-fried and topped with our Inn-made marinara sauce and Mozzarella; served over linguine.
Veal Piccata — $24
Classic Milanese preparation-tender veal, sautéed with a pan sauce of stock 22 Lemon juice, capers, parsley, and white wine; served over angel hair pasta.
Seafood Pasta Aglio e Olio — $28
Fresh scallops, shrimp, PEI mussels and lobster sautéed and tossed with extra virgin olive oil, chopped garlic, and linguine; topped with fresh Parmigiano Reggiano.
Please ask your server about our nightly specials!
All pasta dishes can be made with gluten-free pasta – please ask your server
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
We welcome back our
Executive Chef Robert Gushue
We would also like to introduce our
Sous Chef Raymond De Costa
Please ask your server
about our daily specials.