Sunday Brunch: 10 am - 4 pm
Dinner: Monday - Saturday from 5 pm - 12 am & Sunday from 4:30pm - 9pm

Our menu changes regularly to take advantage of the freshest ingredients each season offers. Here’s our complete menu which is updated weekly.

BRUNCH

Sunday Cocktails

Bloody Mary 7.
Our Own Bloody Mary Mix, Absolute Vodka, Celery and Pickled Vegetable Garnish

Rise and Shine 8.
Our Own Bloody Mary Mix with Jalapeño Tequila, Pickled Hot Pepper Garnish

Vig-osa 10.
Start with Grand Marnier, Fresh OJ, Topped with Prosecco, Tall Glass on the Rocks

Bèllo Bellini 7.
Redstone Black Raspberry Mead or Organic Merlot Grape Juice,
Served in a Flute, Lemon Twist

Caffe Corretto 8.
Frangelico, Amaretto or Sambuca to “Correct” the Fresh Brewed Coffee

Jamaican Coffee 8.
Tia Maria, Turbinado Sugar, Fresh Brewed Coffee

Starters

Bruschetta - Marinated Mozzarella Cheese, Organic Basil Pesto,
White Bean Pureé 3.5 each or all for 10.
Fresh Mozzarella, marinated heirloom tomatoes, basil pesto, extra virgin olive oil 8.
Mixed Organic Greens, pickled vegetables, crostini, trebbiano vinaigrette 8.
Spinach, chicory, apples, spiced walnuts, gorgonzola, sherry vinaigrette 8.
Duck Confit Salad, tri-color greens, spiced nuts, herb mustard vinaigrette 9.
Norumbega Oysters served raw on ice with mignonette 15.
Bang Island Mussels, onions, celery, chickpeas, Swiss chard, sundried tomato butter 9.
Fresh New England Cod Chowder 7.

Pizza
(All pizzas made w/ imported Italian Provolone and Mozzarella cheese, Caputo flour & tomatoes)

Vignola - basil, extra virgin olive oil 9.
Quattro Stagione - roasted red pepper, baby spinach, olives, zucchini, organic basil pesto 11.
Funghi - local Maine mushrooms roasted with lemon and thyme, smoked provolone 12.
Polpetta - Maine veal meatballs, fresh herbs, balsamic onions 12.

Main Courses

Orange Panettone French toast - fresh fruit, citrus crème, Maine maple syrup 9.
Ricotta Pancakes - fresh fruit, spiced butter, Maine maple syrup 9.
~
Shirred Eggs - crostini, pancetta, Mozzarella and Provolone cheese, herbs, cream 7.5
Vignola Benedict - poached eggs, truffled ham, grilled asparagus, Hollandaise* 10.
Vignola Omelet - Maine shrimp, fresh basil, roasted red peppers* 9.
Three Egg Omelet - with Mozzarella and Provolone cheese* 8.

Please choose up to three:
Pepper Jack Cheese ~ Bacon ~ Mushroom ~ Onion ~ Tomato ~ Spinach ~ Red Peppers

*Dishes served with Vignola potatoes and toast

Sides 5.

Fruit salad
Vignola Potatoes
Bacon
Grilled asparagus
Maple & Sage Pork Sausage

Beverages 2.
Orange Juice
Cranberry Juice
Tomato Juice
Coffee or Tea


DINNER

Featured Wine

2006 Sauvignon Blanc, Casa del Rio Verde, Chile 7.
2003 Super Tuscan, Duesanti, Siena 14.

Antipasto

Italian Farro Soup, tomato, local mushroom medley 7.
Fresh Ricotta, marinated sundried tomato, oregano pesto 7.
Norembega Oysters, raw with prosecco mignonette or roasted with cherry pepper butter 2.5 each
Crispy Polenta, roasted local mushroom medley, gorgonzola cheese, porcini cream 8.
Bang island Mussels, celery, onions, peppers, sundried tomato butter, grilled bread 9.
White bean puree bruschetta, pea tendrils, extra virgin olive oil 8.

Charcuterie

Terrine of Maine - Pork , Duck Liver and Pistachio 8.
Salumi Misto, Pio Tosini Prosciutto, mortadella, fennel salumi, lardo, tomato conserva, melon 11.
Duck liver mousseline, fruit mostarda 8.

Insalate

Laughing Stock Farms Mista Greens, pickled vegetables, trebbiano vinaigrette, crostini 8.
Baby Red Oak Leaf, sheep’s milk cheese, Maine honey vinaigrette 8.
Duck Confit Salad, tri-color greens, spiced nuts, pear, herb mustard vinaigrette 9.

Pizza
(All pizzas are made w/ imported Italian Provolone & Mozzarella cheese, Caputo flour & tomatoes)

Vignola - basil, extra virgin olive oil 9.
Funghi - local Maine mushrooms roasted with lemon and thyme, smoked provolone 12.
Rucolo - organic arugula, black olives, sundried tomato 12.
Salumi - Pio Tosini Prosciutto, mortadella, fennel salumi 12.

Entrée

Grilled Organic Chicken Breast, potato, swiss chard, extra virgin olive oil 16.
Hand Cut Rigatoni, pork ragu, local mushroom medley 17.
Braised Maine Veal Ravioli, white beans, herbed brown butter 17.
Grilled Flat Iron Steak al Peposa, soft polenta, roasted root vegetables, red wine sauce 19.
Pan Seared Cod, local organic greens, Sicilian tapanade 17.
Grilled Monkfish Loin, pea tendrils, hot cherry pepper and lemon sauce 18.

Contorni

Braising greens 4.
Fettucine with Gorgonzola Cream 7.
Soft Polenta 4.
White Beans 4.
Roasted Root Vegetables 4.

*Italicized ingredients indicate local produce

No Substitutions Please
We would like to thank our local Purveyors & Farmers:
*Laughing Stock Farm * Farm Fresh Connection * Rock Farm *
Harris Farm* Browne Trading Company * Grand View Farm *
Rogers International * Provisions International * Stone Heart Farm* Winter Point Oysters*

A 20% gratuity will be added to parties of 6 or more
Consuming Raw or Under Cooked Foods May Increase the Risk of Food-Borne Illness.

DOLCI

Trifle
Buttermilk Pound Cake, Whipped Strawberry Cream Layers, Strawberry Coulis, Strawberries
7.5

Cioccolata
Bittersweet Chocolate Cream Torte, Mocha Mousse, Espresso Crème Anglaise, Toffee
7.5

Crostata di Frutta
Warm Strawberry Streusel Pie, Buttermilk Gelato, Dulce de Leche
7.5

Torta di Pignoli
Honey Pine Nut Tart, White Chocolate Gelato, Butter Rum Glaze
7.5

Pasticcino al Zenzero
Warm Gingerbread, Caramel Semifreddo, Brown Sugar Roasted Pineapple
7.5

Panna Cotta
Vanilla Bean Panna Cotta, Whipped Cream, Blueberry Compote, Butterscotch Sauce
7.5

Sorbetti e Gelati Fatti in Casa
Chocolate, Nutella and Vanilla Butterscotch Swirl Gelato with Chocolate Pizzelle
or
Strawberry, Pineapple and Melon Sorbetto with Vanilla Bean Biscotti
5.5

Biscotti
Double Chocolate Coconut, Vanilla Bean Lemon, Candied Pistachio
2. each

Liquid Dessert

2006 Recioto di Soave 10.
2006 Verduzzo Friulano 6.
Kracher Beerenauslese, Cuvee 9.50
1979 Pedro Ximenez Sherry, Gran Riserva 12.25
2003 Pedro Ximenez Sherry, La Noria 9.75
Limoncello 10.
Elisir Gambrinus 9.
2002 Villa La Selva Vin Santo 12.5
Grappa Di Cabernet, Alexander 12.
Grappa Di Sassicaia, Jacopo Poli 18.
Grappa Di Barbera, Masselli 14.
Quinta Do Portal Ruby 5.
Quinta Do Infantado N.V. Tawny 5.
Quinta Do Infantado LBV 2000 9.
Quinta Do Portal 20 Year Tawny 12.
2003 Sauternes, Chateau Haut-Mayne 9.