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Vespa’s menu is inspired by the history and culture of northern Italy, primarily Tuscany, and the Mediterranean. Pasta is made daily. Sauces are made from scratch with the highest quality ingredients. Most meats are sourced locally when possible: Pork from Vermont, New Hampshire and the Hudson River Valley, cage-free chickens from Pennsylvania, quail and rabbit from Vermont, lamb and beef from Vermont and New Hampshire. The butchering of large cuts of meat, including veal, pork and lamb, are done in our kitchen. All seafood and shellfish are sourced from the Atlantic. We use classic Italian cheeses for cooking and cheese plates as well as artisanal Italian style cheeses from Massachusetts, Vermont and New Hampshire cheese makers. Some of Vespa’s salami is made locally as well as in our own kitchen, including pates, terrines, sausages and cured meats. Mustard, pickles and relishes are also made in the restaurant’s kitchen.