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our menus change daily to assure freshest ingredients
dinner
aperitivi
prosecco vigne matte . . . Italian sparkling wine 9
heidsieck monopole brut . . . (187ml) crisp dry champagne 15
prosecco & gambrinus . . . Italian sparkling wine with hints of marasca cherry 13
blood orange mimosa . . . blood orange puree & prosecco 10
campari grapefruit . . . campari, fresh grapefruit juice, splash of soda 9
pimms # 1 cup . . . pimms # 1 cup, thin cucumber slices, lime soda 9
bellini . . . peach nectar & prosecco 10
lillet blonde . . . lillet served over a fresh orange slice 9
laurent perrier brut . . . crisp dry champagne 20
appetizers
wild mushroom tart
goat cheese, frisée, aged balsamic 12.
squash soup
homemade maple pancetta, baked goat cheese pebbles, roasted seed crumbs 11.
escargot
truffle-whipped potato spuma, candied lemon, garlicky crumbs 10.
Spanish kingfish carpaccio
spicy ginger, yuzu, cucumber, organic greens 14.
oysters, best available
beet tartare, chardonnay vinegar 2.60 ea.
flash seared tuna
egg white frittata, charred tomato marmellata, mint pesto, baby greens 12.
olive oil poached tuna salad
egg, mizuna greens, French beans, quince, spicy Calabrese olive dressing, crispy cipollini 14.
pasta
potato gnocchi
duck ragu, sour cherries, ricotta salata, heirloom carrots, duck fat frites 14. / 28.
spaghetti "a la chitarra"
rock shrimp, king oyster mushrooms, pancetta, Sorrento lemons 14.
angel hair
baccala meatballs, San Marzano tomatoes, pine nuts and sultanas 12. / 24.
ravioli
rabbit, fennel, sour orange, Gaeta olives 14. / 28.
vanilla parsnip pillows
roasted lobster tail and spicy broth 15.
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red
pinot noir, magnet, sonoma 12
pinot noir, nell, yering station, australia 9
merlot, léal vineyards, ‘theshiznit’, california 12
carmenere, pacifico sur, curico valley, chile 9
nero d’avola, morgante, sicilia 12
cabernet sauvignon, c.m.s., washington 10
shiraz, penfolds, bin 128, australia 12
zinfandel, old vine, renwood, amador county12
allegrini, ripasso ‘baby amarone’, veneto 15
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white
pinot grigio, paolo cacesse, italy 10
sauv. blanc/chard. blend, c.m.s., washington 10
sauvignon blanc, seven terraces, new zealand 9
sauvignon blanc, mulderbosch, s. africa 15
riesling, ch. ste. michelle, indian wells, wa. 12
viognier, bridlewood, reserve, central coast 13
chardonnay, novellum, languedoc, france 8
chardonnay, pacifico sur, curico valley, chile 9
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entrées
vegetarian crespelleten
vegetables, mascarpone sauce, arugula, spinach salad 22.
marinated local cod
wild flower honey, wilted spinach, baby beets, baccalà fritelle, sage brown butter, hazelnuts 28.
branzino
Mediterranean sea bass,manilaclams, calamari, coral broccoli, fresh chick peas, meyer lemon 29.
grilled salmon ‘dolmades’
grape leaves, saffron risotto, red wine sapa 27.
organic chicken roulade
Tuscan black kale, crispy smashed potatoes, gremolata 26.
basil roasted guinea hen
vegetable ragu, wild mushrooms 28.
steak frites
herb frites, grilled lemon thyme aioli, garlic butter, truffled watercress 28.
beef wellington "Italiano"
porcini, fig, gorgonzola dolce, speck, pasta frolla, salsa frutti di bosco 36.
coffee bean crusted veal t-bone
wilted arugula, flash sautéed tiny tomatoes, vinegar peppers and taleggio 34.
sides
broccoli rabe
garlic, evoo, cumquats 8.
patatine fritte
herb sea salt, Parmigiano Reggiano 5.
rainbow greens
shallot, maple vinegar 8.
salads
cremini & zucchini
arugula, shaved mushrooms, zucchini, lemon, capers, mascarpone, Parmigiano Reggiano 12.
simple seasonal greens
cabernet vinaigrette, watermelon radish, cucumber 9.
chef/co owner: Dante de Magistris
tasting menu available upon request
Please inform your server if you have any food allergies
dante
40 Edwin H. Land Blvd - Cambridge, MA 02141
Phone: 617.497.4200 Fax: 617.497.4215
www.restaurantdante.com
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