Botticelli's

Three Italian cheeses, seasonal fruit and crostini.

Spicy shrimp in cream sauce with seared polenta.

Fresh New England little neck clams steamed with brown butter, capers, and lemon topped with bread crumbs.

Seared porcini dusted sea scallops over a brown butter and roasted garlic puree with a roasted beet, and almond salad topped with a pan sauce.

Grandmother’s own homemade bread stuffed with prosciutto, rosemary ham, salami, mozzarella, parmesan, and roasted bell peppers.

Same wonderful homemade bread stuffed with eggplant, zucchini, squash, cherry tomatoes, ricotta, parmesan and roasted bell peppers.

Made fresh daily.

Fresh organic mixed baby field greens, dressed with apples and candied pecans in an herb-shallot vinaigrette and shaved aged gouda.

Hand torn romaine lettuce with shaved parmesan and herbed croutons in a roasted garlic caesar dressing.

Butter lettuce and arugula dressed in a truffled vinaigrette with roasted trumpet mushrooms, seasonal fruit, and hazelnuts.

Roasted gold and red beets, goat cheese, baby spinach, roasted fennel, tossed in a carrot-white balsamic vinaigrette.

Local seasonal tomatoes with house made mozzarella topped with a balsamic reduction, olive oil, and black pepper.

House made raviolis filled with roasted butternut squash served in a brown butter and sage sauce topped with parmesan and chili flakes.

House made raviolis filled with portabella and crimini mushrooms with ricotta and herbs tossed in a marsala cream sauce with sweet peas, cherry tomatoes and green onions.

Home made meatballs with veal, pork, and beef over tagliatelle tossed in marinara sauce topped with grated parmesan.

Seared duck breast over duck confit pan fried ravioli dressed in a black pepper fig sauce garnished with fresh mint.

Dewberry hill farms marinated chicken breast over a polenta cake with broccolini and finished with a white wine, caper, butter sauce.

Confit of king trumpet mushroom confit and local seasonal vegetables tossed with cappellini pasta over fresh heirloom tomatoes finished with an herbed spinach oil (vegan).

Petite seared filet over mascarpone risotto and sauteed shaved brussels sprouts with pancetta served with a red currant pan sauce.

Garlic molasses marinated lamb chops served with herb roasted new potatoes, sauteed green beans and a goat cheese panna cotta.

Chicago style. Italian style roasted marinated beef served wet or dry with sweet or hot peppers and parmesan chips.