Conference jump4::eats

    Has anyone been here for their winter season?  Their web site has their
    fall menu and I'm hoping to go in March this year.
    
    Thanks..
    cj

  It's as good as always.  Though I wish he would add more creative dishes to
  his menu every now and then.  Even different dishes between the seasonal
  menus are too similar to each other it sometimes seems.  The dining
  experiences there begin to run together as a result, which is good for
  consistency but which makes the meal a bit boring after repeat visits.  (With
  repeat visits being more than just once a season which I'd imagine he'd want
  a faster rate of customer return than that).

  Perhaps I'm just spoiled by very creative "menu for days" Olive's in
  Charlestown.  I always leave there with the impression that I could have
  dinner at Olive's every day of the week for a month and still be excited each
  time I return to Todd and Olivia English's door.

  My last meal at Agresti's I didn't enjoy overly much or appreciate as much as
  I used to.  It felt tired.  It was not until I tried Vincenzo's in Chelmsford
  for the first time that my suburban standards were reset and that Agrestis
  meal was re-evaluated back up to "great spot for being out in the suburbs."

  -Erik

I received their Spring menu because of a Digital Function we're planning here.



Salads:

Plum Tomato and Buffala Mozzarella "Caprese Style"	
$6.95

Classic Caesar Salad, Foccacia Croutons
Half Order $3.95, Full Order $6.95



Antipasti:

Gilled Calamari in a Puttanesca Sauce over Crispy Polenta
$7.95

Blackened Portabella Mushroom on Bresola with White Truffle Aioli
$8.95

Seared Beef Carpaccio, Slivers of Baby Artichokes, Reggiano Parmigiano
and White Truffle Oil
$9.95

Crispy Midnight Pasta Wrapped Shrimp on a Shaved Fennel Salad and
Tomato Confit
$8.95

Foccacia with Roasted Garlic Butter and Asiago Cheese
$4.95

Prince Edward Island Mussels in a Spicy Tomato Herb Brodo and 
Reggiano Crumbs
$7.95



First Course:

Tagliatelle
Wild Mushroom, Garlic, Olive Oil and Reggiano Parmigiano
$8.95 half, $15.95 whole

Spring Pea Ravioli
Pea Tendrils and Crispy Pancetta bits
$8.95

Tagliolini with Morels and Asparagus Primavera Style
$10.95/$18.95



Entrees:

Frutti di Mare in a Spicy Marinara Sauce over Tagliatelle
$18.95

Beef Tenderloin
with Gorgonzola "Au Gratin" Potatoes and a Port/Cabernet Reduction
$24.95

Espresso Barbecued Pork Tenderloin, Broccoli Rabe, Chipotle
and Buttermilk Mashed Potatoes and Cripsy Vidalia Onions
$18.95

Tenderloin of Veal with a Wild Mushroom & Crayfish Risotto
and Truffled Red Wine Syrup
$24.95

Breast of Duck with a Potato & Foie Gras Canneloni and Sun-Dried
Cherry & Balsamic Vinegar Sauce
$19.95

Grilled SPing Lamb Loin with Potato Goat Cheese Gallette, Spring
Bell Pepper "Marmelata" and Sun-Dried Tomato and Fava Ratatouille
$22.95

Marinated Boneless Cornish Hen with Wilted Spring Greens, Garlic
Frittes and Balsamic Syrup
$16.95

Eggplant Bistecca 
Portabella Mushroom and Sweet Roasted Pepper on Pecorino Sauce
$18.95

    	Oh my GOD! Someone bring me a drool bucket!!!

    
    > Oh my GOD! Someone bring me a drool bucket!!!
    
    You got that right.