Dinner Menu
Small Plates
- One 6, Three 15, Five 25
- White Anchovies, Greek Olive Oil
- Spanish Olives, Fresh Herbs
- Manchego, Lavender Honey
- Salt Cod Poppers, Balsamic Mayonnaise
- Grilled Squid, Tomatoes, Croutons, Rice Vinegar
- Escargot, Garlic Butter, Pernod, Parsley
- *Sautéed Chicken Livers, Tomatoes, Cilantro
- Dates, Picon Cheese, Serrano Ham
- Kobe Beef Meat Ball, Tomato, Parmigiano
- Baked Moussaka
First Course
- Onion Soup, Braised Short Rib, Cheese Toast11
- Chilled Tomato-Lemon Soup, Maine Lobster, Avocado, Sweet Corn14
- Bufala Mozzarella, Serrano Ham, Grilled Baguette, Aged Balsamic13
- Mediterranean Salad, Tomatoes, Manouri Cheese, Cucumber, Onions, Green Olives9
- Escarole, Radicchio, Arugula, Parmesan Cheese, Red Wine Vinegar, Olive Oil10
- Roasted Beet Salad, Watercress, Creamy Goat Cheese, Pistachios, Chardonnay Vinegar11
- Foie Gras Torchon, Sour Cherries, Brioche Points, Sherry Gastrique15
- Cast Iron Sizzling Shrimp, Garlic, Parsley, Olive Oil 13
- Halloumi Cheese, Fresh Peaches, Cashews, Ouzo9
- Prune Stuffed Pierogi, Vanilla Shallot Crema12
Pasta
- Spaghettini, Tiny Clams, Hot Chili, Parsley, Lemon Olive Oil18
- Hand Rolled Potato Gnocchi, Eva’s Garden Tomatoes, Burrata Cheese19
- Fresh Linguine, Cauliflower Florets, Fried Basil16
- Fettuccine Carbonara, Butter Poached Lobster28
All of our pastas are available as appetizers.
Entrées
- Free Range Chicken Breast Under a Brick, Celery Root, Brussel Sprouts, Lemon Thyme22
- *Organic Salmon, Meyer Lemon Artichoke Risotto, Horseradish Crème Fraîche26
- Paella Valenciana, Clams, Mussels, Shrimp, Chorizo, Calamari, Chicken, Saffron Rice27
- Roasted Mediterranean Branzino, Fingerling Potatoes, Sweet Peppers, Pearl Onions26
- Braised Beef Short Ribs, Creamy Polenta, Roasted Shallots, Gremolata26
- *Grilled Bone-In Veal Sirloin, Goat Cheese Croquettes, Truffle Watercress32
- *Lamb Tenderloin Souvlaki, Tomatoes, Olive Fregola, Minted Basil Oil29
- *Seared Yellow Fin Tuna, Avocado Purée, Chorizo, Chick Peas33
- Whole Crispy Bass, Crispy Yucca, Arugula, Creamy Corn28
- Five-Course Chef’s Tasting Menu$75
- Paired with Wines$110
Specialties
- Za’atar Spiced Swordfish28
- *Grilled Prime Natural Aged Rib Eye37
- *Organic Salmon22
- *Grilled Center Cut Filet Mignon39
- *Seared Yellow Fin Tuna29
- *Grilled Niman Ranch Pork Milanese25
- *Pan Seared Sea Scallops23
- *Grilled Prime Natural Aged New York Sirloin 41
Sauces
- Moho • Salsa Verde • Roasted Garlic Pepper Cream
Minted Greek Yogurt • Foie Gras Jus
Sides
- Sautéed Spinach, Apricots8
- Roasted Beets, Pistachios6
- Buttered Brussels Sprouts7
- Truffle Macaroni & Cheese9
- Asparagus, Parmigiano9
- Yucca Sticks, Chorizo Aioli6
- Chick Peas, Chorizo, Tomatoes7
- Sea Salt Fries, Gorgonzola Fondue8
- Olive, Tomato Fregola7
- Yukon Mashed Potatoes7
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Executive Chefs
-
Pastry Chef
- Rodney Murillo & Paul King
- Tom Ponticelli
Please note that not all ingredients are listed.
*The Commonwealth of Massachusetts suggests that raw or undercooked meats or seafood may increase your risk of food borne illnesses, especially if you have certain medical conditions.
- We are proud to serve all natural Brandt Beef.
- We offer a selection of homemade breads, desserts, ice creams, and sorbets from our own bakery.
- Our water, ice, and coffee are purified with Premium Aqua Health Filter System.
- A 19% gratuity will be added to parties of 7 or more.
Dinner Served
5 to 10pm Sunday–Tuesday
until 11pm Wednesday–Saturday
Executive Chef
Rodney Murillo
Pastry Chef
Tom Ponticelli
For private parties or off-premise events
contact Patty
LaBella at 617 267 4810
or patty@davios.com

